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Menu for Tonight's State Dinner

January 19, 2011

First course: D'Anjou pear salad with farmstead goat cheese, fennel, black walnuts and white balsamic

Poached Maine lobster served with orange glazed carrots and black trumpet mushrooms

Served with a Dumol Chardonnay, ‘Russian River,’ 2009

 

Intermezze: Lemon sorbet

Main course: Dry aged ribeye with buttermilk crisped onions, served with double-stuffed potatoes and creamed spinach

Served with a Luilceda Creek Cabernet, Columbia Valley, 2005

Dessert: Apple pie served with vanilla ice cream

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