just curious chef, don't you have BRIGADES of chefs to toss and bounce ideas off of? what do you have so far for courses? how many courses? here's a few more thoughts....nothing says 'i got bigger toys than you do' like fresh seafood and lots of it....you know like jumbo cocktail shrimp dripping from bowls, stone crab claws, lobster medallions, mini crabcakes, oysters...maybe a seafood station could be set up...it's certainly doable, elegant and always makes the same elegant statement.....if not as a station perhaps as a plated starter...same idea of a mix....shrimp, scalllops, lobster, lox,maybe a spicy seafood sausage.. a touch of caviar...that sort of thing.... then an antipasti plate...fine salamis and cheeses sliced paper thin, parma ham, sausage, assortment of olives, capers,evoo and lemon squeeze is all it needs besides nice crusty bread..... warm duck breast salad...sliced atop baby greens,spiced pecans, dried fruit(cranberries) with some sort of fruit vinaigrette(rasp. etc.) crumbled cooked proscuitto....maybe a pasta course...fresh jumbo ravioli filled with something interesting...boar, elk, rabbit...lots of choices...lightly sauced...you would probably have to cook the ravioli onboard however, or if you could pre cook it you would need to sauce it to keep it from sticking together.....you could precook it and then fry(brown) them in a hot pan...sauce in bowl...just a few pieces would do.....palate cleanser....i like pink peppercorn sorbet. well, that's all i got for now.....one last thought...could you or would you want to set up the whole dinner as stations? that might be very nice as well.....what's the weather like there now, just curious?