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Welcoming Her Majesty Queen Elizabeth II and His Royal Highness The Prince Philip Duke of Edinburgh
State Dinner
In addition to sugary rose blossom, guests at the State Dinner are treated to a variety of petit fours. From left, they are blackberry shortbread and pistachio; dark chocolate leaves and orange ganache; praline crunch and marcona almond and a tiny tarts of papaya, mango and blueberries. White House photo by Lynden Steele
In addition to sugary rose blossom, guests at the State Dinner are treated to a variety of petit fours. From left, they are blackberry shortbread and pistachio; dark chocolate leaves and orange ganache; praline crunch and marcona almond and a tiny tarts of papaya, mango and blueberries. White House photo by Lynden Steele
 
The tables in the State Dining Room are set with the Clinton Millennium China in anticipation of the arrival of 134 guests. Alternating between candelabras and containers from the White House Vermeil Collection, the centerpieces roses adorn 13 tables that are set the Clinton China in the State Dining Room Monday, May 7, 2007. The President's House crystal stands next to the Vermeil flatware. White House photo by Shealah Craighead A menu is set at a table setting for the State Dinner Monday, May 7, 2007, in the State Dining Room. Hosted by President George W. Bush and Mrs. Laura Bush, the dinner is in honor of her Majesty Queen Elizabeth II of Great Britain and His Royal Highness The Prince Philip, Duke of Edinburgh. White House photo by Shealah Craighead
For the luncheon after the State Arrival Ceremony, an edible “Spring Garden” was created complete with tiny watering cans made of chocolate sorbet with raspberry meringue, little spouts and handles of white chocolate. White House photo by Lynden Steele White House Pastry Chef Bill Yosses created a Rose Blossom of sugar for the State Dinner dessert. Comprised of white cake with fluffy 7-minute frosting, it is served with warm chocolate sauce and raspberries on a platter with and an English rose. White House photo by Lynden Steele
In addition to sugary rose blossom, guests at the State Dinner are treated to a variety of petit fours. From left, they are blackberry shortbread and pistachio; dark chocolate leaves and orange ganache; praline crunch and marcona almond and a tiny tarts of papaya, mango and blueberries. White House photo by Lynden Steele Trays of sweet rose blossoms are prepared for guests during the State Dinner for her Majesty Queen Elizabeth II of Great Britain and His Royal Highness The Prince Philip, Duke of Edinburgh, Monday, May 7, 2007. White House photo by Shealah Craighead

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