The first course offers delicate garden herb velouté, silken and aromatic, complemented by a refreshing hearts of palm salad. Finished with crisp toasted shallots and a whisper of micro mint for brightness and contrast.
The second course is made of a handcrafted spring herb ravioli, featuring herbs from the White House Kitchen Garden, generously filled with creamy ricotta, earthy morels, gently dressed in a light Parmesan emulsion, which enhances the essence of the dish.
The third course is made of a classic Dover sole meunière, expertly prepared and bathed in a nutty brown butter. The fish is accompanied by tender spring ramps, sweet snow peas, layered potatoes pavé, and a vibrant parsley oil for a refined, seasonal finish.
For dessert, guests will be served a sweet beehive-shaped chocolate gâteau with a smooth vanilla bean crémeux custard, delicately set inside with an almond joconde. The refined, feather-light sponge joconde will provide the dessert a nutty taste, balanced with a brown butter crumble. The beehive will be complemented with crème fraîche ice cream and White House honey.
The following wines were selected to complement the menu while honoring the shared heritage and enduring friendship between the United States and the United Kingdom, and celebrating the strength of American winemaking today.
Hopkins riesling “Heritage” 2024, Hopkins Vineyards
Penner-Ash pinot noir “Willamette Valley” 2022, Penner-Ash Wine Cellars
Newton chardonnay “Unfiltered” 2022, Newton Vineyard
https://www.nytimes.com/2026/04/28/us/politics/menu-british-royal-state-dinner.html
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