Multi-Course Menu
Dolma
These grape leaves are stuffed with rice, onions, and pine nuts and boiled until tender.
Greek Tomato Salad
A mixture of tomatoes, cucumbers, red onion, kalamata olives and feta cheese are tossed in a balsamic vinaigrette and served in a green bell pepper bowl.
Whole Wheat Pita and Hummus
Whole Wheat Pita is served with a homemade garlic hummus spread.
Grilled Salmon
Lightly seasoned salmon is grilled and served with a lemon caper sauce and paired with roasted yellow squash and zucchini sticks on top of a bed of roasted red pepper whole wheat couscous.
Vegetarian Option: Seared Eggplant
Seasoned eggplant is coated in a herb and panko breading and then seared.
Honey Greek Yogurt Mousse
Flaky phyllo dough is filled with a light and fluffy honey Greek yogurt mousse, toped with an apricot compote and served with a pomegranate sauce.
The etiquette dinner menu was created by students enrolled in Idaho's Coordinated Program in Dietetics. Five student groups each presented a formal menu and one was selected for the event. The winning menu above was created by Alina Mantha, Steffanie Sandoval and Cory Zenner.