Sign up today and save up to 67% on a Hartford Courant digital subscription

Course-by-course: What's on the State Dinner menu


First CourseD'Anjou Pear with Farmstead Goat Cheese Fennel, Black Walnuts, and White Balsamic

Second CoursePoached Maine Lobster

Orange Glaze Carrots and Black Trumpet Mushrooms

Wine: DuMol Chardonnay "Russian River" 2008 (California)

Lemon Sorbet

Main CourseDry Aged Rib Eye with Buttermilk Crisp Onions

Double Stuffed Potatoes and Creamed Spinach

Wine: Quilceda Creek Cabernet "Columbia Valley" 2005 (Washington State)

Dessert CourseOld Fashioned Apple Pie with Vanilla Ice Cream

Wine: Poet's Leap Riesling "Botrytis" 2008 (Washington State)

Copyright © 2015, CT Now