EFTA02675629.pdf

DINING IN CATERING, INC. BILL BONEY CHEF- OWNER www.diningincateringinc.com PROFESSIONAL CATERING FOR ANY EVENT IN THE JACKSON HOLE REGION THE WILDWOOD ROOM "THE VALLEY GATHERING PLACE" VICTOR, IDAHO PERSONALIZED MENUS AMERICAN ECLECTIC - ETHNIC - CLASSIC CUISINES LOCAL, ORGANIC, AND VEGETARIAN Chef Bill Boney first came to the Tetons in 1986, fresh from studying at the Culinary Institute of America in Hyde Park, New York. He skied, managed kitchens in Jackson Hole, and was personal chef for Laurence Rockefeller and family for six years before starting his own catering business in 1993. With twenty years experience, Dining In Catering has grown into a full time, full service operation serving the largest and most prestigious groups in Jackson Hole, Teton Valley, and beyond. Dining In Catering's success is attributed to personal attention to each client's event offering delicious creative menus, performing in challenging locations, and efficiently serving groups large and small in a professional manner. Bill and his friendly crew continue to define professional catering throughout the Jackson Hole region. Some of our perennial clients and friends: EFTA_R1_01963446 EFTA02675629  Alpenglow Farm Blue Flax Farm Cushman & Wakefield Global Real Estate Dunn and Son Black Angus Ranch Family Safety Network Friends of the Teton River Grand Teton Music Festival Huntsman Springs Jackson Hole Chamber ofCommerce Taste of the Tetons Jackson Hole Land Trust Jackson Hole Therapeutic Riding Jackson Hole Wine Auction Journeys School Net Jets Slow Food In The Tetons Snowdrift Farm St. Johns Hospital Tayloe Piggott Gallery Teton Valley Hospital Teton Regional Land Trust Teton Springs Resort Teton Valley Trails and Pathways Trout Unlimited Valley Advocates for Responsible Development Western Design Conference, Jewelry and Fashion Show Judy and Dick Agee Clayton Andrews Deanne and Al Baldwin Rep. Ruth Ann Petroff and Mayor Mark Barron Carol and Peter Coxhead Jean and Dr. Jim Crabtree Jeanie and John Cushman Christie and Lou Cushman Kaye and Dr. Harold Dunn Lynn and Foster Friess Julia and JJ Healy Saxon and Stephan Koch Sally and Jim Otto Lynn Wolfe and Mayor Dan Powers Jane and Nelson Schwab Georgie Stanley Margot and Paul Von Gontard Christy Walton Lafon and Bill Ward Susie and David Work PRICING DETAILS EFTA_R1_01963447 EFTA02675630 Parties are priced on an individual basis to take into consideration aspects that are unique to each event. Dinner menus typically range in price from $55 to $120 per guest MENU PRICE QUOTES INCLUDE: All china, glassware, silverware and service equipment Service crew Set up and clean up Transport costs MENU PRICE QUOTES DO NOT INCLUDE: Bar stock Bar service fee Sales tax ® 6% Gratuity @ 20% BOOKING A DATE WITH DINING IN CATERING: A non refundable deposit of 50% of the estimated cost of catering the event will be requested in order to confirm the services of Dining In Catering, Inc. SUMMER SEASON DINNERS Hors d' oeuvres EFTA_R1_01963448 EFTA02675631  Grilled lemon chicken and olive skewers with roasted pepper vinaigrette Smoked trout and goat cheese on crisp apple slices Bison sausage, dried cherry and gorgonzola crostini Phyllo baskets with Mediterranean veggie filling Watermelon — lime soup shooters Dinner Service Jackson Hole artisan breads and dinner rolls with rosemary-pepper butter rosettes First course Grilled Copper River Alaska salmon filet with huckleberry-peppercorn relish on forbidden rice Second course Mixed organic garden greens salad with sliced red pears, shaved Idaho manchego cheese and crunchy spiced pecans Entree Grilled Idaho elk medallions with Jack Daniels flambeed morel and oyster mushrooms Roasted fingerling potatoes with rosemary, thyme and parsley pesto Grilled asparagus, colorful bell peppers & julienne carrots bouquet 1 Hors d' oeuvres Grilled lamb, dried apricot and bacon skewers with citrus BBQ glaze Spicy bison emapanadas with chipotle sour cream EFTA_R1_01963449 EFTA02675632  Chorizo quesadilla pinwheel slices Tequila shrimp tostaditas Chilled melon skewerettes with honey and lime Roasted pepper, avocado and corn taquitos Dinner Service First course Blue corn tamales with avocado cream Second course Mixed garden greens with cucumber, avocado, jicama and blood orange vinaigrette Entrée selections Spicy Tucson grilled chicken breast .....topped with a spicy-tangy marinade, sizzled tomatillo and mango salsa Southwest spice rubbed tri tip steak .. grilled, sliced and served with sizzled colorful peppers, cilantro, diced fresh tomatoes and Wildwood Steak Sauce Colorful grilled summer vegetable array with ancho chile aioli 2 Hors d' oeuvres Bison sausage, dried cherry and gorgonzola crostini EFTA_R1_01963450 EFTA02675633  Teton Valley tomato, basil and goat cheese crostini Grilled duck breast slices on brioche toast rounds with tangy apricot relish Rabbit and rattlesnake sausage slices on crostini with sundried tomato aioli Bacon wrapped dates with balsamic vinegar reduction for dipping Dinner Service Artisan dinner Breads & butter rosettes by 460 bakery First course Grilled duck breast on creamy morel mushroom polenta Second course Mixed garden greens salad with heirloom tomatoes, Lark's Meadow farmstead aged sheep's milk cheese and balsamic vinaigrette dressing Entrée Grilled pancetta wrapped bison tenderloin steak with smoked tomato peppercorn sauce Dauphinoise potatoes Sautéed haricot verte and julienne carrots with spiced almonds 3 Hors d' oeuvres Crispy Bacon wrapped dates with balsamic vinegar reduction for dipping Bite size fillo baskets with hummus and sun dried tomato filling EFTA_R1_01963451 EFTA02675634  Chilled shrimp on tender brioche toasts with lemon-basil aioli Aged cheddar and crab gougeres Smoked salmon and cucumber cream cheese on rice crackers Dinner Service Organic artisan dinner rolls baskets and herb butter rosettes First course Vichyssoise Second course Mixed garden greens salad with heirloom tomatoes, angel hair sliced golden beets Lark's Meadow farmstead cheese and balsamic vinaigrette dressing Entrée Selections Herbs de Provence chicken breast with champagne cream sauce Sautéed venison tenderloin medallions with Chassuer sauce Served with Duchess potato — asiago cheese and rosemary Summer garden vegetable medley 4 Hors D' Oeuvres Smoked trout, goat cheese and cucumber on brioche toasts EFTA_R1_01963452 EFTA02675635  Parmesan crisps with fig and proscuitto topping Warm phyllo cups with Asiago cheese and Greek olive filling Grilled elk sausage with horseradish sour cream On puff pastry crisps Dinner Service First course Grilled Alaska Halibut filet on a bed of warm baby spinach with champagne beurre blanc Second course Garden greens with heirloom mini tomatoes, shaved manchego cheese and sherry vinaigrette Entree Tournedos Rossini Sauteed haricot vert and julienne carrots with toasted almonds Duchesse potatoes 5 Hors d' oeuvres Grilled artichoke heart, olive and pepper skewers with minced olive aioli EFTA_R1_01963453 EFTA02675636 Grilled duck breast slices with apricot relish on walnut rye croustades Crostini melts with brie and minced pear Prosciutto wrapped cantaloupe with balsamic reduction Dinner Service First course Baby romaine greens salad with shaved manchego, nectarine slices and champagne dressing Entree Grilled Alaska halibut filet with Jicama-lime salsa Blue corn tamales with chiptle avocado cream Grilled heirloom tomatoes & zucchini 6 Hors d' oeuvres EFTA_R1_01963454 EFTA02675637  Chile rellano bites Tuna tartare with ginger, lime and wasabi in wonton cups Indonesian pork meatballs and cucumber relish in lettuce cups Dinner service First course Grilled lemon and mint lamb kebobs on a bed of tabbouleh Second course Arugula and spinach salad with toasted pine nuts, minced figs and goat cheese medallions Entrée Zippy grilled chicken breast "Hibachi Style" flavored with mirin, soy sauce, rice vinegar, five spice and black bean paste Served over grilled long beans, peppers and veggie fried rice 7 Hors d' oeuvres Lemon Thyme chicken, minced dried apricot and feta puff pastry bites EFTA_R1_01963455 EFTA02675638  Phyllo baskets with manchego cheese, morel mushroom filling Parmesan crisps topped with oyster mushrooms, chives and sour cream Pancetta wrapped artichoke hearts with minced olive aioli Buffalo sausage crostini with rosemary aioli Dinner service First course Moules A la Normade Mussels in white wine cream sauce Second course Garden greens and arugula with goat cheese medallions, toasted pine nuts, sliced fresh figs and sherry vinaigrette Entree Selections Poulet Roti aux Herbs De Provence Herbs De Provence rubbed roasted chicken Steak Au Poivre Verte Sliced beef tri tip with green peppercorn cream sauce Carottes Roties Bebe Roasted Baby Carrots Roesti potatoes Golden brown potato pancakes 8 Hors d' oeuvres Grilled lamb picadors with Malbec wine reduction EFTA_R1_01963456 EFTA02675639  Manchego and tapenade crostini Pheasant sausage, goat cheese and minced apple in puff pastry Lemon chicken, spinach and feta phyllo tartlets Parmesan crisps topped with oyster mushrooms, chives and sour cream Buffalo sausage crostini with rosemary aioli Dinner Service Artisan rolls and butter rosettes First Course Teton Valley organic mixed greens with San Ignacio cheese, marinated strawberries and ficelle croutons Entrée Pancetta wrapped filet of beef topped with two grilled jumbo prawns and sherry- peppercorn sauce Grilled asparagus spears and colorful array of bell peppers with marinated fig slices Duchesse potatoes laced with Argentine Sardo cheese and fresh herbs Dessert Cinnamon and cocoa dusted phyllo baskets with crème fraiche and summer berries 9 Hors d' oeuvres EFTA_R1_01963457 EFTA02675640  Sizzled halloumi cheese and currant preserves on croissant pinwheels Grilled tequila shrimp with mango cocktail sauce Idaho smoked trout and Humboldt fog cheese on baguette slices Bison sausage and pepper skewers with Chimichurri sauce Dinner Service First Course Lemon and olive oil rubbed Alaska halibut with salsa Catalonia Second Course Spinach salad with raspberries, spiced pecans and goat cheese croutons Entree Roast rack of Australian lamb... rosemary and Dijon rubbed served with mint pesto Sautéed asparagus, grilled colorful peppers with figs and Italian parsley Yam and russet potato gratin 10 Hors d' oeuvres Smoked trout and herb goat cheese on crisp apple slices EFTA_R1_01963458 EFTA02675641  Grilled elk sausage skewers with brown ale honey mustard Teton forest morel mushroom crostini Asian marinated scallops and mango in endive leaves Stationary Imported and regional artisan cheeses display station with cocktail breads, crackers, grapes and sliced apples Dinner Service First course Chilled pea soup with creme fraiche & lemon thyme Second course Heirloom tomato Caprese salad Entrée Rocky Mountain Bison tenderloin with sauteed forest mushrooms, roasted colorful peppers and caramelized shallots in a rich peppercorn demi glace Twice baked baby red potatoes with pancetta and gorgonzola Haricot verte, baby carrots and white asparagus spears 11 Hors d' oeuvres Asian vinaigrette ceviche scallops in wonton cups Grilled venison loin slices with lingonberries on rye croustades Smoked duck and apple chutney on croissant pinwheels Tandoori spice marinated lamb satay with coconut ginger dipping sauce EFTA_R1_01963459 EFTA02675642  Petite phyllo baskets with minced fig, quince paste and manchego cheese filling Shooters of chilled gazpacho Parmesan choux puffs with hummus and artichoke heart filling Dinner Service First Course Teton Valley organic mixed greens with toasted pine nuts or spiced pecans, pears &apples Seven grain rolls, Olive bread, Focaccia & Raisin-walnut rolls Entrée Selections Grilled Idaho Elk New York strip loin steaks with sautéed Teton Valley morel and oyster mushrooms wild rice, barley and wheat berry pilaf with currants and herbs de Provence sauteed asparagus spears and colorful grilled peppers with caramelized shallot and fig sauce OR Puff pastry veggie Wellington Oyster and morel mushroom, grilled peppers, zucchini Served with roasted pepper coulis Dessert Lemon mousseline and dark chocolate slices 12 Hors d' oeuvres Cheese and Salumi platters, artisan breads, olive oil, nice olives and marinated peppers EFTA_R1_01963460 EFTA02675643  Jack and veggie stuffed jalapeno poppers --- aka Mi Casa Mice Served with cilantro sour cream dip Kielbasa en croute bites — slices from the big MC served with a zippy mustard dip Asparagus and fontina phyllo baskets Smoked trout, apple, pepper, caramelized shallot and dill cream cheese crostini Grilled Idaho elk skewerettes with chimichurri baste Dinner Service First Course Summer garden greens salad with goat cheese and marinated strawberries Grill roasted beef tenderloin with mountain berry salsa Cedar plank smoked Alaska salmon basted with rice vinegar, juniper, brown sugar and minced onion Grilled summer veggies array — zucchini, colorful peppers & carrots Wild rice, barley and wheat berry pilaf with toasted pecans, lemon and fresh minced herbs 13 Hors d' oeuvres Chilled Shrimp with traditional cocktail sauce and Thai dipping sauce Elk sausage and provolone skewers with balsamic reduction EFTA_R1_01963461 EFTA02675644  Smoked trout, apple and goat cheese crostini Gruyere and pancetta puffs Pear and brie phyllo cups Spicy bison in corn cups Dinner Service Dinner bread and family style butter rosettes at each table First Course Sautéed lemon-pepper scallops tossed with farfalle and herb vinaigrette Second Course Tomato- mozzarella salad with spinach, basil, extra virgin olive oil and balsamic vinegar Entrée selections Grilled beef tenderloin with whiskey mushrooms Grilled catch of the day fresh fish — Alaska salmon wrapped in bacon with bourbon glaze Dauphinoise potato Sautéed vegetable medley broccoli, colorful bell pepper strips, cauliflower and Brussels sprouts 14 Hors d' oeuvres Alaska salmon caviar, blini and crème fraiche Bison sausage crostini with red pepper pesto EFTA_R1_01963462 EFTA02675645  Elk carpaccio & dried cranberry aioli on brioche croustades Thai chicken satay with peanut sauce Dinner Service First Course Angel hair pasta with smoked salmon and lemon caper cream Second Course Grilled Portobello caprese salad Entrée Grilled lamb loin medallions with rosemary laced pesto Au gratin potatoes with roasted garlic and gruyere Grilled asparagus with béarnaise 15 Hors d' oeuvres Artisan cheeses and breads, olive oils and vinegars array, sundried tomato pesto, tapenade Grilled veggie and tofu spring rolls with Vietnamese dipping sauce array EFTA_R1_01963463 EFTA02675646  Sesame shrimp and miso cabbage in wonton cups Dinner Service First course Chilled heirloom tomato and fines herbs soup shooters Second course Wheat berry and apple salad with mache, roasted peppers, caramelized shallots and maple vinaigrette Entrée Selections Grilled duck breast with forest mushroom risotto Grilled Argentine style skirt steak with Chimichurri sauce Sautéed leafy greens and pepper confetti 16 Hors d' oeuvres Sweet potato puffs with grilled sea bass filling Grilled lamb sausage skewerettes with cherry and mint glaze EFTA_R1_01963464 EFTA02675647  Thai chicken bites on sesame-rice cakes Manchego cheese crisps with tapenade Dinner Service Artisan dinner rolls and roasted pepper butter rosettes Crisp garden salad greens with farmstead aged gouda, strawberries and cucumbers ... lemon vinaigrette Entrée Gaucho style grilled tenderloin steak topped with grilled jumbo prawns and Chimichurri sauce Roasted purple potatoes and yams with fresh herbs Sautéed baby carrots, asparagus spears and mini rainbow pepper rings Dessert Phyllo baskets with mascarpone cream and fresh summer berries 17 Hors d' oeuvres Seared foie gras canapes with dried cherry relish Crimini mushrooms with aged gouda, crab and spinach filling EFTA_R1_01963465 EFTA02675648  Grilled duck, pancetta and yam skewers with balsamic syrup Dinner Service First Course Korean pork spring rolls shredded veggie slaw Second course Chilled melon soup with mint and lime Entrée Grilled Ahi tuna filet with citrus, cashew & cilantro pesto Stirfried summer squash, orange peppers and long beans Forbidden rice pilaf Dessert Coconut cream tartlets 18 Hors d' oeuvres Proscuitto wrapped chicken bites with basil aioli Venison sausage and pepper skewers basted with brown ale mustard EFTA_R1_01963466 EFTA02675649  Smoked Idaho trout and halloumi cheese on walnut rye crostini Grilled lamb skewers with mint salsa Dinner Service First course Crispy crab cakes with spicy slaw and lemon aioli Second course Spinach and butter lettuce salad with fresh figs and brie croutons Entrée Selections Seared scallops with champagne beurre blanc Grilled bison tenderloin with grilled heirloom tomato Choron sauce Served With Sautéed sugar snap peas and grilled peppers Parmesan and rosemary mashed potato towers 19 Hors d' oeuvres Aged gouda macaroni and cheese cups Tapenade on pita chips EFTA_R1_01963467 EFTA02675650  Tuna, veggie and avocado nori rolls Gruyere, proscuitto and thyme gougeres Dinner Service First Course Artisan dinner roll assortment... chive and peppercorn butter rosettes Arugula and spinach salad with marinated artichoke hearts, yellow taxi tomatoes and angel hair sliced beets Second course Portabello mushroom ravioli with morel mushroom cream, shaved parmesan and fresh basil Entrée Grilled filet of sea bass with salsa Catalonia style Rainbow baby carrots and haricot verte Dauphinoise potatoes Dessert Graeter's ice cream sundae bar, truffles, chocolate dipped strawberries 20 BUFFET DINNERS BUFFET #1 Hors d' oeuvres EFTA_R1_01963468 EFTA02675651  Roasted tomato and goat cheese crostini Smoked salmon, cucumber and dill phyllo baskets Grilled duck breast and apple chutney on walnut rye croutons Buffet Dinner Fresh summer fruit salad Mixed greens salad with toasted pecans, dried cranberries, sourdough croutons and gorgonzola cheese Farfalle pasta salad with Greek olives, sundried tomato, roasted peppers. Basil and feta cheese Corn on the cob with chili cilantro butter Spicy cowboy campfire beans Mashed red potatoes with buttermilk and sour cream Spicy tangy Tucson style Barbque chicken Slow smoked hickory pork ribs Grill roasted Black Angus New York Strip with Wildwood Steak sauce Dessert Warm apple pie with cinnamon whipped cream Peach cobbler with caramel sauce BUFFET #2 Hors d' oeuvres Bacon wrapped shrimp with lemon and basil EFTA_R1_01963469 EFTA02675652  Grilled olive and focaccia skewers Tuscan white bean crostini Buffet Dinner Garden greens salad with julienne veggies, shaved parmesan cheese and lemon vinaigrette Pork tenderloin, apricot and red potato kebobs with tangy dried cherry relish Skirt steak, red bell pepper and mushroom kebobs with whiskey- peppercorn butter Coconut chicken skewers with spicy Thai grilling baste Grilled salmon filet with citrus bbq glaze Dessert Deep chocolate torte with mocha whipped cream BUFFET #3 Hors d' oeuvres Morel mushroom and goat cheese phyllo baskets EFTA_R1_01963470 EFTA02675653  Venison sausage and artichoke heart picadors Buffalo tenderloin and rosemary aioli crostini Fresh mozzarella, basil and olive skewerettes Buffet Dinner Arugula and spinach salad with toasted pine nuts, minced figs and halloumi cheese champagne vinaigrette Grilled pancetta wrapped elk loin steaks with grilled pepper demi glace Filet of sea bass with salsa Catalonia Dauphinoise potatoes Glazed petite carrots and patty pan squash Dessert Huckleberry cobbler with vanilla ice cream BUFFET #4 Hors d' oeuvres Grilled lamb chops with pomegranate salsa EFTA_R1_01963471 EFTA02675654  Lobster Thermidor beggar's purses Sweet and spicy Peruvian pork and manchego in corn cups Lemon chicken and mango aioli lettuce wraps Sweet and sour duck satay Pheasant sausage and apple chutney on brioche toasts Coconut shrimp with firecracker dipping sauce Scallops with ginger and lime on wonton crisps Buffet Stations Dinner Bacon wrapped grilled elk medallions with whiskey mushrooms Grilled Alaska Halibut with citrus salsa Grilled veggie kebobs Artisan and imported cheeses display Pommes frites station Piping hot crisp French fries with truffle oil, fresh minced herbs and parmesan cheese Dessert Lemon cream cake with mascarpone mousse and fresh berries BUFFET #5 Hors d' oeuvres Spicy Tandoori chicken, minced fig and feta phyllo tartlets EFTA_R1_01963472 EFTA02675655  Crostini with grilled shrimp and cilantro-cashew pesto Manchego, apple and proscuitto cigarettes Buffet Dinner Mixed crisp greens salad with heirloom tomatoes, angel hair cut golden beets and sunflower sprouts balsamic vinaigrette dressing Summer melon, honey and mint salad Hummus, pith chips and fresh veggies Chilled fingerling potatoes tossed with fresh herbs, extra virgin olive oil and sea salt Grilled skirt steak topped with grilled peppers and Maytag blue cheese Chilled filet of Alaska King salmon with cucumber, cherry and lemon yogurt sauce Dessert Summer berries shortcake and crème anglaise BUFFET #6 Hors d' oeuvres Tequila lime shrimp with chipotle cilantro aioli EFTA_R1_01963473 EFTA02675656  Parmesan crisps with morels and sour cream Grilled chicken and pineapple satay with spicy mango salsa Panetta wrapped artichoke hearts with minced olive gremolata Shrimp and scallop ceviche in lettuce leaves Plated Salad Baby romaine and butter lettuces with cambazola, pine nuts, rainbow beets and dried cherry dressing Dinner Buffet Stations Peppercorn beef filet with bearnaise and crab claw topping Roasted red potatoes with mellow garlic, parmesan, chives and rosemary Grilled asparagus and tomatoes Lemon and olive oil rubbed filet of Alaska halibut with salsa Catalonia Couscous with toasted almonds and currants Sizzled summer squash and julienne carrots with Italian parsley Grilled duck and apricot skewers BUFFET MENU #7 Hors d' oeuvres Cappicolla, spinach and smoked mozzarella mushroom caps EFTA_R1_01963474 EFTA02675657  Grilled venison sausage and apple skewers with honey mustard Tuscan style wild boar ribs Oyster Bloody Mary shooters Buffet Dinner Stations Lox style salmon and Alder smoked Alaska salmon filets Sourdough and rye baguette slices, mustard array, capers, lemon, sour cream and cherry-cucumber relish Grilled jumbo peel and eat shrimp Cocktail sauce, remoulade, Jamaican jerk mango salsa Argentine style flank steak with Chimichurri sauce Home grown Teton Valley green salad with balsamic strawberries Grilled peppers and haricot verte salad Dessert Dark chocolate fountain with fresh fruits, animal crackers, pretzel sticks and marshmallows BUFFET MENU #8 Hors d' oeuvres Grilled duck and veggie spring rolls with Thai pesto EFTA_R1_01963475 EFTA02675658  Chorizo quesadilla pinwheels Artichoke and crab crostini Buffet Dinner Heirloom tomato caprese salad with arugula and focaccia croutons Tuscan style five bean salad Greek pasta salad Bison short ribs with Dijon BBQ baste Grilled lemon and herb chicken breast with roasted red pepper pesto Grilled Idaho trout filet with caramelized Vidalia onions and balsamic vinegar reduction Dessert Huckleberry-nectarine shortcake with maple whipped cream BUFFET MENU #9 Hors d' oeuvres Smoked trout and goat cheese on crisp apple slices EFTA_R1_01963476 EFTA02675659  Curry spiced chicken phyllo baskets Basque style grilled lamb skewerettes with spicy mint-cherry pesto Gruyere and morel gougeres Buffet Dinner Garden bounty Greek salad with Heirloom tomatoes, marinated olives and artichoke hearts & pine nuts Artisan bread and rolls, butter rosettes and EVOO Cedar plank grill smoked Alaska salmon with roasted pepper relish Grilled pork loin medallions Picatta style Sautéed haricot verte and julienne carrots with toasted almonds Wild rice and barley pilaf Dessert Mocha cream torte BUFFET MENU #10 Hors d' oeuvres Grilled elk sausage, potato and olive picadors EFTA_R1_01963477 EFTA02675660  Sizzled mussels with lemon and white wine on the half shell Caprese crostini Endive leaves with goat cheese and minced veggie filling Buffet Dinner Classic Caesar salad Ravioli salad with spinach and arugula Grilled lamb medallions with herbes de Provence, crispy pancetta and tart cherry gastrique Oyster mushroom, spinach and brie stuffed chicken breast with chardonnay beurre blanc Russet potato and yam gratin Grilled asprargus and roasted peppers Dessert Honey and lemon panna cotta with balsamic strawberries EFTA_R1_01963478 EFTA02675661