Thanks people. I like all the ideas and especially the cone shape. Part of our problem that Neglected to include is we are in the Dominican Republic and don't have the resources at our finger tips but we can make do, again, thanks.
Chef Bill-Were you saying you would use swiss cheese in the Cordon bleu? I had planned on it but was puzzling over the meat. We have access to some German butchers and some Wesphalian ham is nice but pricey. I think the Venetian rice sounds great thanks.