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Course-by-course: What's on the State Dinner menu

First Course

D'Anjou Pear with Farmstead Goat Cheese Fennel, Black Walnuts, and White Balsamic

Second Course

Poached

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Maine

Lobster

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Orange Glaze Carrots and Black Trumpet Mushrooms

Wine: DuMol Chardonnay "Russian River" 2008 (

California

)

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Lemon Sorbet

Main Course

Dry Aged Rib Eye with Buttermilk Crisp Onions

Double Stuffed Potatoes and Creamed Spinach

Wine: Quilceda Creek Cabernet "Columbia Valley" 2005 (Washington State)

Dessert Course

Old Fashioned Apple Pie with

Vanilla Ice

Cream

Wine: Poet's Leap Riesling "Botrytis" 2008 (Washington State)

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