The trouble with Greek meze as a starter is that everything is so delicious that I am tempted to eat loads and loads of it and have little room left for the main course. If you and your guests are not greedy people, that will not be a problem, of course. 
Assuming 'soon' means late May/early June, I'd go for something like:
Olives, salted almonds, pistachios, posh crisps with cocktails - or canapes if you prefer, but keep them small and light so people still have room for the meal
Starter: prawn and avocado cocktail, or dressed crab and avocado, good bread - or Meera Sodhi's tomato and pistachio tart (Guardian), with salad leaves for colour and texture contrast
Main course: British lamb, new potatoes, English asparagus, carrots
Pudding: Rhubarb fool, or Eton mess with British strawberries and raspberries
Cheeseboard.