The president of France will be honored at a state dinner at the White House tonight and the menu intrigues me mainly because Dale and I are hosting a seminary version of a state dinner tonight with all the LCMS district presidents here for Call Day. Our dinner will take place between the vicarage assignment service and the Call Night service and I had something of a hand in choosing the menu.
Here is the menu from the White House:
Starters
Tomato Jam
Buttermilk Biscuit Crumbles
Young Variegated Lettuces
Main Course:
Rack of Spring Lamb
Burnt Cipollini Soubise (onion sauce)
Carolina Gold Rice Jambalaya
Dessert:
Nectarine Tart
Crème Fraîche Ice Cream
Frankly this is nothing like what we have planned, not that the White House food won't be expertly prepared and taste wonderful. I pause at the "Burnt Cipollini Soubise". I don't know what that will look like and I've always thought we should use the word "burnt" carefully when talking about food.
Anyhow, here is what ours will look like.
Beef Tenderloin on dollar rolls with horseradish sauce
Asparagus spears drizzled with olive oil
Caprese Salad: sliced tomatoes with olive oil and basil
Assorted breads and cheese
Something else I've forgotten
Brownie/cookie variety table
Wine, beer, coffee, iced tea, water