Inaugural Luncheon Menu and Recipes

is enjoying his first lunch hosted by the Joint Congressional Committee on Inaugural Ceremonies at the historic Statuary Hall at the U.S. Capitol.

Approximately 200 guests will attend the luncheon.

The menu, created by Design Cuisine out of Arlington, Virginia, is a tribute to Abraham Lincoln, and is being served on replicas of the china from the Lincoln Presidency, which was selected by Mary Todd Lincoln at the beginning of her husband's term in office.

The china features the American bald eagle standing above the U.S. Coat of Arms, surrounded by a wide border of "solferino," a purple-red hue popular among the fashionable hosts of the day.



The floral arrangements, designed by JLB Floral of Alexandria, Virginia, will feature Red Charlotte roses, Rouge Basier roses, Hot Lady roses, a floribunda rose called Hot Majolica, hydrangea in shades of blues and purples, and light blue delphinium in a footed brass compote. After the luncheon, the floral arrangements will be given to the Walter Reed Army Medical Center.

The first course is seafood stew: scallops, shrimp, lobster with a puff pastry top, paired with Duckhorn Vineyards, 2007 Sauvignon Blanc, Napa Valley.

The main course is a brace of American birds: Duck breast with sour cherry chutney and Herb roasted pheasant with wild rice stuffing with Molasses whipped sweet potatoes and Winter vegetables, paired with Goldeneye, 2005 Pinot Noir, Anderson Valley.

The third course is cinnamon apple sponge cake and sweet cream glace, paired with Korbel natural "special inaugural cuvee" California Champagne.

View recipes for the Inaugural luncheon