The menu being served tonight at the Presidential State dinner looks quite American. Actually, it looks like a menu you might find in many a Louisville restaurant:
First
D'Anjou Pear with Farmstead Goat Cheese Fennel, Black Walnuts, and White Balsamic
Second
Poached Maine Lobster
Orange Glaze Carrots and Black Trumpet Mushrooms
Wine: DuMol Chardonnay "Russian River" 2008 (California)
Lemon Sorbet
Main
Dry Aged Rib Eye with Buttermilk Crisp Onions
Double Stuffed Potatoes and Creamed Spinach
Wine: Quilceda Creek Cabernet "Columbia Valley" 2005 (Washington State)
Dessert
Old Fashioned Apple Pie
with Vanilla Ice Cream
Wine: Poet's Leap Riesling "Botrytis" 2008 (Washington State)
More:
http://obamafoodorama.blogspot.com/2011/01/no-state-dinner-guest-chef-comerford.html