Inaugural Luncheon Menus & Recipes

Menus are displayed by inaugural luncheon with the most recent shown first.

• 2013 Inaugural Luncheon Menu

  • First Course: Steamed Lobster with New England Clam Chowder Sauce
    • Lobster Tails
    • New England Clam Chowder Sauce
    • Sautéed Spinach
    • Sweet Potato Hay
  • Second Course: Hickory Grilled Bison with Red Potato Horseradish Cake and Wild Huckleberry Reduction
    • Bison
    • Butternut Squash Purée
    • Baby Golden Beets and Green Beans
    • Red Potato Horseradish Cake
    • Strawberry Preserve and Red Cabbage
    • Wild Huckleberry Reduction
  • Third Course: Hudson Valley Apple Pie with Sour Cream Ice Cream, Aged Cheese and Honey
    • Pie Dough
    • Cinnamon Crumble
    • Apples
    • Sour Cream Ice Cream
    • Maple Caramel Sauce
    • Garnish
    • Artisan Cheeses

  Visit the 2013 luncheon page

• 2009 Inaugural Luncheon Menu

  • First Course: Seafood Stew
  • Second Course: Brace of American Birds with Sour Cherry Chutney and Molasses Sweet Potatoes
    • Duck Breast with Cherry Chutney
    • Herb Roasted Pheasant with Wild Rice Stuffing
    • Molasses Whipped Sweet Potatoes
    • Winter Vegetables
  • Third Course: Apple Cinnamon Sponge Cake and Sweet Cream Glacé

  Visit the 2009 luncheon page

• 2005 Inaugural Luncheon Menu

  • First Course: Scalloped Crab and Lobster
  • Second Course: Roasted Missouri Quail with Chestnuts and Brined Root Vegetables
    • Roasted Missouri Quail
    • Brined Root Vegetables
  • Third Course: Steamed Lemon Pudding and Apple Wild Cherry Compote
    • Lemon Steamed Pudding
    • Apple Wild Cherry Compote

  Visit the 2005 luncheon page

• 2001 Inaugural Luncheon Menu

  • First Course: Lobster Pie
    • Dough for Lobster Pie
    • Lobster Pie
  • Second Course: Grenadin of Beef Supreme
    • Marinade for Grenadin of Beef Supreme
    • Grenadin of Beef Supreme
    • Sauce for Grenadin of Beef Supreme
  • Third Course: Toffee Pudding with Vanilla Bean Ice Cream

  Visit the 2001 luncheon page

• 1997 Inaugural Luncheon Menu

  • First Course: Shrimp, oyster and scallop pie
  • Second Course: Beef a la mode
  • Third Course: Beggars pudding with Quince ice cream

  Visit the 1997 luncheon page

• 1993 Inaugural Luncheon Menu

  • First Course: Grilled Salmon with Lorrel Sauce
  • Second Course: Rosemary Chicken with pecan rice, baby ginger carrots and broccoli flowerets
  • Third Course: Apple-Cranberry Brown Betty with creme anglaise

  Visit the 1993 luncheon page

• 1989 Inaugural Luncheon Menu

  • First Course: Lobster Scallop Ragout
  • Second Course: Grilled Poussin with four grain rice pilaf and asparagus
  • Third Course: Brandied Pear Crisp with vanilla ice cream

  Visit the 1989 luncheon page

• 1985 Inaugural Luncheon Menu

  • First Course: Hot mousse of sole, sauteed spinach with lobster and shrimp and truffle sauce
  • Second Course: Medallions of veal with morel sauce, glazed vegetables and wild rice with chestnuts
  • Third Course: Cold praline souffle with raspberry sauce

  Visit the 1985 luncheon page

• 1981 Inaugural Luncheon Menu

  • First Course: The California Garden
  • Second Course: Medallions of Chicken Piquante with rice pilaf and fresh, hot asparagus and lemon vinaigrette
  • Third Course: Fresh Strawberries Framboise