We’ll bypass some of the other details about President Donald Trump and First Lady Melania Trump’s first state dinner, but we’ll share the menu for political junkies who are also foodies.
The first course will include goat cheese gateau and buttermilk biscuit crumbles.
For the main course, rack of spring lamb and Carolina gold rice jambalaya, “which will be cooked in a New Orleans tradition and scented with the trinity of Cajun cooking—celery, peppers, and onions, and spiced with herbs from the South Lawn,” according to a press release from the White House. For dessert, a nectarine tart.
The Trumps are hosting President Emmanuel Macron and Mrs. Brigitte Macron of France for the administration’s first state visit.
Sadly, details about the guest list and Melania Trump’s gown won’t be released until just before the dinner begins, according to a release.
But what the first couples will be sampling tomorrow night:
The color scheme is cream and gold and the china settings consist of the Clinton china for the baseplate, along with both Bush (43) and Clinton china for the dinner service. The First Lady chose the Bush china with the green color palette to complement the spring green and white flowers that will be featured in the State Dining Room. Mrs. Trump has also selected pieces from the extensive Vermeil collection as well as American Silver from the White House Collection—from Tiffany & Co. and S. Kirk & Sons—to add to the décor in the State Dining Room.
Washington National Opera from the John F. Kennedy Center for Performing Arts
The Cross Hall will feature over 1,200 branches of cherry blossom, all grown in the United States.
The State Dining Room will feature more than 2,500 stems of white sweet peas and nearly 1,000 stems of white lilac—both California and Dutch grown mixed.
The parlors will feature a variety of mixed garden flowers. The Stephanotis vines, which will also be featured in the parlors, are from California.
The menu will be a showcase of the best of America’s cuisines and traditions, with nuances of French influences prepared by the renowned White House Executive Chef, Christeta Comerford (a full menu can be found at the bottom of the release).
The first course celebrates the wondrous first harvest of spring, using greens from the White House kitchen garden.
The main course will be a Rack of Spring Lamb and Carolina Gold Rice Jambalaya, which will be cooked in a New Orleans tradition and scented with the trinity of Cajun cooking—celery, peppers, and onions, and spiced with herbs from the South Lawn.
Dessert will be a Nectarine Tart infused with White House honey and accented by crème fraîche ice cream.
The wines were selected to complement the menu and embody the historic friendship between the United States and France, which dates back to the American Revolution.
The Domaine Serene Chardonnay “Evenstad Reserve” 2015 is the product of American and French collaboration—a combination of French plants from Dijon that thrive in the volcanic Oregon soil and colder temperatures. The wine was aged in 40 percent French oak barrels for more than 12 months.
The Domaine Drouhin Pinot Noir “Laurène” 2014—This wine uses the motto “French soul–Oregon soil.” The grapes at Domaine Drouhin are harvested and sorted by hand and fermented in French Oak barrels.
Schramsberg Demi-Sec “Crémant” has been served in the White House for official and ceremonial events many times over the years. The subtle sweetness and creamy effervescence of the 2014 vintage is the perfect accompaniment for a nectarine tart.
Goat Cheese Gateau
Buttermilk Biscuit Crumbles
Young Variegated Lettuces
Rack of Spring Lamb
Burnt Cipollini Soubise
Carolina Gold Rice Jambalaya
Crème Fraîche Ice Cream