Souffles are pretty easy to make once you get the hang, they're egg-based, and you can make savory or sweet. Nice wow factor.
Cure a gravlax and eat it all week.
Last week I made a double batch of beef short ribs and had them for lunch with a dollop of sour cream and a side of spicy kim chi. You can play with the seasonings you like best.
Raw oysters with lemon juice and a shot of hot sauce, or oysters rockefeller sans bread crumbs, always make a statement. Add less expensive "caviars" to foods for some interest: salmon roe with eggs, e.g.