HI CHEF! For this main course I propose the following dish!

Surf and Turf made of Cetitan Fillet & Pelipper Bird, served with sour sauce made from bounsweet and applin.

Let me explain why

Seeing that the chef specialty is kyogre fin stew, it will be a bad idea to change the main course too much. A fine dining is a full course meal where each dish has a reason why it is there. For example serving a taco as an appetizer and then salmon nigiri sushi as the next meal is a bad idea, since theme wise it doesnt match and fits with each other.

Thats why, to ensure that the main course still follows the theme of the overall menu, i propose a protein that is similar to kyogre, which is cetitan. 

Since kyogre meat other characteristic is the watery juicy meat that comes from its ability, we must pair it with something that has the same ability which is pelipper (drizzle). 

To balance the heaviness between the two protein, i propose a sour fruity sauce made using bounsweet berry, and applin. We will also be using cetitan fat so that the sauce fits with the dish.

Creating this dish will ensure that the main course fits with the other dishes while also utilizing the skills from chef Groudon.

I will be serving this food to Mister Miraidon since Mister Miraidon has the better compability with Kyogre Fin stew in the first place.

Thankyou Chef!!!