One of my favorite combos at a local restaurant is grilled rare Ahi Sashimi, with just the outside 1/8th inch or so cooked, rolled in sesame seeds, and served with a soy and sesame dipping sauce, with wasabi on the side. Then the 2nd part is a 20 oz cut of prime rib, rare to medium rare, with an au jus and a horseradish dipping sauce on the side. Maybe a little salad in-between the two, otherwise, just a glass of a good peppery Lemberger with the prime rib.