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For Immediate Release
Office of the First Lady
November 2, 2005

Dinner Menu in Honor of Their Royal Highnesses the Prince of Wales and the Duchess of Cornwall


Celery Broth with Crispy Rock Shrimp
Newton Chardonnay "Unfiltered" 2002

Medallions of Buffalo Tenderloin
Roasted Corn
Wild Rice Pancakes
Glazed Parsnips and Young Carrots
Peter Michael Pinot Noir "Le Moulin Rouge" 2002

Mint Romaine Lettuce with Blood Orange Vinaigrette
Vermont Camembert Cheese and Spiced Walnuts

Petits Fours Cake
Chartreuse Ice Cream Red and Green Grape Sauce
Iron Horse "Wedding Cuvée" 2002


Dinner Table Settings and Music - The State Dining Room, The White House State Floor
Clinton China
Vermeil flatware
Gold pintuck silk tablecloths
Sprays of white phaeleanopsis orchids with camellia foliage in the historic White House vermeil candelabras

The United States Marine Band Flute trio - The East Entrance
The United States Marine Band - The Grand Foyer
The United States Marine Band "Strolling Strings" - The State Floor

After Dinner Entertainment - The White House State Floor
Yo Yo Ma, Cellist - The East Room
Kathryn Stott, Concert Pianist - The East Room

The United States Marine Dance Band - The Grand Foyer

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The table settings in the State Dining Room for the White House dinner Wednesday, Nov. 2, 2005, in honor of the Prince of Wales and Duchess of Cornwall. Chosen by Mrs. Laura Bush, the centerpieces are sprays of white phaeleanopsis orchids displayed in vermeil vases and compliment the Clinton China and vermeil flatware.  White House photo by Shealah Craighead Printer-Friendly VersionPrinter-Friendly Version   Email this pageEmail This Page