The 130 guests invited to Monday night’s state dinner at the White House in honor of Queen Elizabeth II began their meal with a spring pea soup with fernleaf lavender accompanied by chive pizzelle with American caviar, according to First Lady Laura Bush’s office.
The first wine poured was a 2004 Newton “Unfiltered” Chardonnay, from Napa Valley, Calif., which sells for $35 per bottle.
The second course was Dover sole almondine, along with roasted artichokes, Pequillo peppers and olives.
The night’s third course was saddle of spring lamb in chanterelle sauce, accompanied by fricassee of baby vegetables.
The wine poured with the lamb was a 2003 Peter Michael “Les Pavots,” an exclusive cabernet sauvignon-based red blend from Sonoma Valley, Calif. that typically retails for $150 and up. The winery was founded in Sir Peter Michael in 1989, the same year he was knighted by the Queen in recognition of the economic prosperity spawned by his work in industry and government.
The fourth course was an arugula, Savannah mustard and mint romaine salad with Champagne dressing and trio of farmhouse cheeses.
Last was a “rose blossoms” dessert paired with a 2004 Schramsberg Brut Rosé, a sparkling wine that the Napa Valley winery sells for $40.
Preparations for White House’s first state dinner since 2003 began weeks ago.
“When we have a dinner like this, we do a tasting,” Laura Bush told ABC’s “Good Morning America” on Monday. “And we had a tasting a few weeks ago of all of the dishes that our chef, Cris, proposed for this state dinner. And for that tasting, we actually had some senators and congressmen for dinner. They got to be the ones that helped us taste. And we asked them for their real opinion.”
