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

Vanilla Ice

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

Second CoursePoached Maine Lobster

Orange Glaze Carrots and Black Trumpet Mushrooms

Wine: DuMol Chardonnay "Russian River" 2008 (California)

Lemon Sorbet

Main CourseDry Aged Rib Eye with Buttermilk Crisp Onions

Double Stuffed Potatoes and Creamed Spinach

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

Dessert CourseOld Fashioned Apple Pie with Vanilla Ice Cream

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

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