What kind of menu will they be looking for? Talking more regional, or at least the theme. If it's wide open, then I would go with either the already mentioned EBA, or maybe a solid English pale ale. I'll be bottling my second brewing of my ESB this week, so I'll be able to comment on how it tastes in another couple/few weeks.
Another contender could be a cream ale, amber ale (either American or English), moderate IPA (don't want too much bitterness with it this young, unless everyone loves face implosions).
If you want the IPA, then I would go for an English IPA, since it won't be as high in IBU's... Doesn't mean you can't dry hop the sucker and get the flavor/aroma there. Or do something with FWH, so that you get the IBU's without the bitter hit.
Plenty of options available to you, just make sure it's a style/recipe that will be good in under 2 months from grain...
BTW, which course are you being asked to supply for? That will help us help you more.