What would you cook me if I was your guest?

I would baste pheasant with red potatoes, carrots, and onions on the side of the bird. Then I would make a gravy with the drippings, and serve with a Caesar's salad with croutons, a white wine, coffee and Grand Mariner' brandy, and different varieties of hot teas. For dessert, chocolate mousse or orange sherbet with sliced pineapple and wafer cookies.