Oysters, marsh samphire, mussels and crab all cooked on the beach, possibly in a bucket with wine and wild alexanders (except for the oysters, of course, which will be yanked out of the sea). Wine with that, a white, perhaps either Three Quires vineyards ecxellent 'Phoenix' wine. Main course perhaps lamb from up around the River Lune estuary, something like bakers oven lamb shoulder, with roast potatoes, steamed asparagus and good, fresh greens. That would be washed down with a glass of beer, something appropriate, again something Lancastrian.
Pudding will be perhaps a medley of ice creams. Raspberry, black currant and blackberr whisky. They'd be my own home made ice creams, because I defy anyone to make better. Probably washed down with a glass of sweet Moniack mead.
Cheese course would of course follow. I'd stack it with my favourite cheeses; smoked Lancashire from the Glasson Dock smokery, Stilton, Gorgonzola, goats cheese... lots of variation there. And to drink it would have to be a full bodoed, dry elderberry wine.
Follow that with coffee (Kenyan peaberry, medium roast, filter coffe, black, strongish) and maybe sweet watermint wine or perhaps a glass of Irish whisky.
Of course this has to be eaten on a beach. Theres a spot I know on the Isle of Lewis, not far from Calanais, which would be just ideal.