Spreadsheet: 66194d1266897637-excel-2007-pull-data-from-cells-based-upon-user-input-bavarianinncounts
Sheet: Sheet1

 | Appetizers |  |  | OC Counts | Cadre/ Guest Counts | Alabama Counts | Total Count | Total Cost
1 | ¬ Soup of the Day | 5 |  | 1 |  |  | 1 | 5
2 | ¬ “European” Shrimp Cocktail, Four Jumbo Shrimp with Traditional Cognac Dressing & Toast Points | 9 |  |  |  |  | 0 | 0
3 | ¬ Smoked Duck with Wild Mushroom and [NAME] | 9.5 |  | 4 |  |  | 4 | 38
4 | ¬ Bavarian Sausage Sampler: A Sampling of all three Sausages | 8.5 |  | 3 |  |  | 3 | 25.5
5 | ¬ Chef’s Pate of Veal, [NAME] and Pork served with Toast Points | 6.5 |  |  |  |  | 0 | 0
6 | ¬ Spaetzle sautéed with Ham, Asparagus, and Gruyere Cheese | 6.75 |  |  |  |  | 0 | 0
7 | ¬ [NAME] served with Toast Points and Horseradish Cream | 8.95 |  |  |  |  | 0 | 0
8 | ¬ Field Green Salad Marinated Mushroom & Tomato, Rhineland Vinaigrette | 4 |  | 2 |  |  | 2 | 8
9 | ¬ Curried Cream of Crab Soup with [NAME] | 7 |  |  |  |  | 0 | 0
10 | ¬ Caesar Salad with Anchovies, Stacked with [NAME] | 6 |  |  |  |  | 0 | 0
 | Entrees
 | Chicken Specialties
11 | ¬ Sautéed [NAME] of Chicken with Red Currant Sauce, Mashed Potatoes & Roasted Vegetables | 20 |  | 1 |  |  | 1 | 20
12 | ¬ [NAME] of Chicken with Sliced Mushrooms and [NAME], Yukon Potato Puree, and Garden Vegetables | 20 |  | 1 |  |  | 1 | 20
13 | ¬ [NAME], [NAME] of Chicken sautéed with [NAME] and   [NAME], Roasted Fingerling Potatoes | 20 |  |  |  |  | 0 | 0
14 | ¬ [NAME] stuffed with [NAME], Grilled Asparagus Hollandaise | 23 |  | 2 |  |  | 2 | 46
 | Pork and Veal Specialties
15 | ¬ Juniper Scented Pork Loin with Rosemary Natural Jus, [NAME] and Potato Dumpling | 19.5 |  |  |  |  | 0 | 0
16 | ¬ [NAME] with [NAME], Green Beans and [NAME] | 20 |  |  |  |  | 0 | 0
17 | ¬ Veal [NAME], Tender Veal Cutlets stacked with [NAME], Asparagus Hollandaise Sauce, Wilted Spinach & Herb Demi-Glace | 26 |  |  |  |  | 0 | 0
 | Beef Specialties
18 | ¬ Tenderloin of Beef, Spaetzle, Seasonal Vegetables, & [NAME] | 26 |  |  |  |  | 0 | 0
19 | ¬ Grilled Filet Mignon with [NAME], Maytag Blue Cheese Risotto, Fresh   Beans, Red Wine Jus | 28 |  | 1 |  |  | 1 | 28
20 | ¬ Filet of Beef Au Poivre, with Whipped Potatoes & Seasonal Vegetable | 27 |  |  |  |  | 0 | 0
 | Bavarian Specialties
21 | ¬ Sauerbraten, Choice Beef Roast marinated in vinegar and spice served with a Red Wine Ginger Sauce, Red Cabbage and Dumpling | 19 |  | 1 |  |  | 1 | 19
22 | ¬ **Wienerschnitzel, [NAME] dipped in Batter and Bread Crumbs & Sautéed golden Brown with Red Cabbage and Spaetzle | 23 |  | 2 |  |  | 2 | 46
23 | ¬ Jagerschnizel, Veal Steak [NAME] with fresh Mushrooms, Onion and Bacon, served with red Cabbage and Potato Dumpling Spaetzle | 24 |  |  |  |  | 0 | 0
 | Seafood Specialties
24 | ¬ [NAME], broiled to a Golden Brown Kaese Spaetzle and Asparagus Hollandaise | 27 |  |  |  |  | 0 | 0
25 | ¬ [NAME] of Salmon with Lemon Thyme Beurre Blanc, [NAME] and Roasted Red Potatoes | 23 |  |  |  |  | 0 | 0
26 | ¬ Grilled Salmon on Ratatouille with Hollandaise and Potato [NAME] | 24 |  | 1 |  |  | 1 | 24
27 | ¬ Chef’s Seasonal Fish Preparation | Market
 | Combination Plates
28 | ¬ [NAME] and Crab Cake:  served with Potato Puree and [NAME] | 32 |  | 1 |  |  | 1 | 32
29 | ¬ [NAME] and a Grilled [NAME] with a Lemon Thyme Beurre Blanc, Italian Risotto and Seasonal Vegetables | 26 |  |  |  |  | 0 | 0
30 | ¬ **Surf & Turf: Filet Mignon & [NAME] with Whipped Potatoes & Asparagus Hollandaise | 38 |  | 1 |  |  | 1 | 38
 | Vegetarian Options
31 | ¬ Fresh Pasta tossed with Garden Vegetables and a Roasted Pepper Cream | 16.5 |  |  |  |  | 0 | 0
32 | ¬ [NAME]: Summer vegetables with Parmesan Cheese and Sun Dried Tomato Sauce | 17 |  | 1 |  |  | 1 | 17
33 | ¬ Indian Vegetable Platter with [NAME], Cauliflower with [NAME] fried Eggplant with Cumin and Cayenne Pepper Beans Fughat with Almonds, Red Pepper and Yogurt Sauce | 21 |  |  |  |  | 0 | 0
 |  |  |  |  |  |  |  | 366.5
34 | Gratuity | 0.18 |  |  |  |  |  | 65.97
35 | Tax | 0.06 |  |  |  |  |  | 21.99
36 | Fresh Baked Breads &Butter, Coffee, Tea and Soda | 2.5 |  | 13 |  |  | 13 | 32.5
 |  |  |  |  |  |  | Total Cost | 486.96
 | Cadre/Guests | Menu Selection | Total Meal Cost
 | [NAME]
 | LTC [NAME]
 | [NAME]
 | CPT [NAME]
 | 2LT [NAME]
 | SSG Victoria Santoro
 | SFC [NAME]
 | MAJ [NAME]
 | 1LT [NAME]
 | [NAME]
 | [NAME]
 | SFC [NAME]
 | SFC [NAME]
 | TN Officer Candidates
 | OC [NAME] | 3, 14
 | OC [NAME] | 8, 26
 | OC [NAME] | 3, 8, 20
 | OC [NAME] | 3, 12
 | OC [NAME] | 14
 | OC [NAME] | 3, 28
 | OC [NAME] | 4, 30
 | OC Nicole Rivera | 1, 32
 | OC Freddie Seavers | 22
 | OC [NAME] | 4, 21
 | OC [NAME] | 4, 22
 | OC [NAME] | 11
 | OC Christian Yoder | 14
 | Alabama Group
 | 1LT [NAME]
 | OC Hartline, [NAME]
 | [NAME], [NAME]
 | [NAME], [NAME]
 | OC Toland, [NAME]
 | OC Holiday, [NAME]