Help me round out my menu
I think you want something green, light, a little bit crunchy, and with a flavor that pops with "higher tones"
Broiled asparagus would be great with this. Broiled with a little olive oil and a touch of garlic. With a spritz of fresh lemon juice and fresh Parmesan shavings before serving. It's fine to serve them room temperature. If you can grill them, that works too.
Another idea would be sauteed, garlicky green beans. Ideally hericot vert, left whole and slightly crunchy. Everything else is a little bit soft, so a bit of crunch would be a nice contrast. Tarragon might be an excellent herb for the green beans with this menu.
If you're really ambitious, start with a plated, classic spinach salad ... but still have a green veggie for the main course.
I would eliminate the mashed potatoes and do something like the potato/swiss chard gratin in today's NYTimes. http://www.nytimes.com/2010/12/22/din...
Plus a nice steamed hericot vert dish, maybe tossed with some lemon zest. Of course a spinach salad is always a lovely dish. I enjoy a simple dressing with spinach, goat cheese, roasted walnuts and dried cranberries.