2014 Menu - Check back for what is in store for 2015!
Rosemary Citrus Spritzer
Polenta Fritters with marinara sauce
Jumbo stuffed olives
Chilled roasted tomato basil soup served with French bread loaf
Flank steak spirals with wilted baby spinach, feta cheese, and fire roasted red peppers and a balsamic glaze
Roasted baby red potatoes, sweet potatoes, and parsnips
Over-stuffed portabella mushroom caps
Decadent chocolate torte with raspberry puree
The etiquette dinner menu was created by students enrolled in Idaho's Coordinated Program in Dietetics. Six student groups each presented a formal menu and one was selected for the event. Tracie Campbell and Michelle Tonna are the students who created the winning menu.