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The Inauguration Luncheon Menu
A Feast Fit for a... President

The preparations for the Inauguration of George W. Bush on January 20, 2005 are in place. Millions of dollars have been raised for the affairs and ceremonies. Outgoing Head of Homeland Security Tom Ridge has announced, "... as we prepare for the 55th inaugural, we wanted to convene publicly to assure all of you that the local, state, and federal government is as prepared as possible to thwart any attempts at disruption of this celebration of democracy, to thwart terrorists and protect the hallmark of our democratic and constitutional traditions."

Inaugurations are serious business, but beyond the serious Affairs of State there is another important aspect to the goings on. It is one tremendous party for the politicians and everyone involved with the long months of campaigning. This celebration is every bit as elaborate as the official swearing.

After being sworn in for a second term on Jan. 20, President George W. Bush will head inside the Capitol to join family members, guests and Congressional leaders for the inaugural luncheon, in keeping with a tradition introduced by Harry S. Truman and embraced by every subsequent president except Jimmy Carter.

George W. Bush began his first term in 2001 by saying fareware to the departing former President, Bill Clinton. After attending to a few of his new presidential duties in the President's room off the U.S. Senate chamber, he joined a relatively cosy group of 230 guests for a gourmet feast in the Capitol's Statuary Hall. The luncheon menu featured lobster pie, grenadine of beef supreme; chartreuse of vegetables in a puff pastry ring; puree of small celery and parsnip roots; biscuits; toffee pudding with ice cream; and demitasse café and tea along with trays of chocolate-dipped ginger, candied fruit rinds, fresh strawberries, macaroons and truffles. Lunch was served on the Senate's best china and the U.S. Army Brass quintet provided the music.

The official 2005 Inaugural Luncheon menu has been published. The guests will be treated to a first course of scalloped crab and lobster followed by a second course of roasted Missouri quail with huckleberry glaze, chestnuts and brined root vegetables. For dessert? Steamed lemon pudding or apple wild cherry compote. The official printed menu and recipes are available in PDF format at the senate's Inauguration site.

Florida State University College of Human Sciences professor Elizabeth Goldsmith, an expert on life in the White House, has years of experience with these festivities. She can describe the food, china and all manner of spirits from previous inaugurations and share a smorgasbord of other insider anecdotes that may shed some light on the January 2005 Inaugural Luncheon.

"The luncheons are important not only because they are the president's first meal as commander-and-chief, but also because they are genuinely happy events where politics are put aside and the nation comes first," Goldsmith said.

"What has happened over the years is that the luncheons have become more and more elaborate," she said. "For instance, President Bill Clinton's 1997 luncheon included champagne toasts as well as an impressive menu."

"Before Truman there were lots of different ways that the luncheons took place. Sometimes they were held in hotels. On the other hand, President William McKinley grabbed a corned beef sandwich and a cup of coffee in one of the Senate's committee rooms."

Goldsmith was given an insider account of President Franklin D. Roosevelt's 1941 luncheon by Henrietta Nesbitt, the executive mansion's housekeeper. The President and 1,200 guests gathered in the White House for a buffet lunch of tomato soup, salad, beef, ham, and tongue, cake, ice cream and coffee. "Roosevelt requested chicken a la king for his final inaugural lunch, but Nesbitt explained that they couldn't keep it hot for 2,000 guests and instead offered up chicken salad and rolls, unfrosted pound cake and coffee," Goldsmith added.

President Truman decided to move his luncheon to the Capitol, and, in his customarily understated manner, downsized the number of guests.

"As might be expected, President and Mrs. Kennedy held an elegant affair," noted Goldsmith. The 1961 inaugural luncheon menu in the Capitol's historic Supreme Court Chamber included delicacies such as cream of tomato soup with crushed popcorn and New England boiled stuffed lobster, and concluded with patisserie bateau blanche [a boat shaped white mousse pastry], mints and coffee.

In 1965, President Johnson's inaugural menu offered pink grapefruit supreme, relish tray, Texas heart of filet mignon, tomato surprise, string beans in butter, avocado and romaine salad, rolls and butter, and "The President's Delight" as featured dessert.

If you think planning a dinner party is nerve wracking imagine the details that need to be taken care of for this occasion! The honor of both planning and hosting the luncheon for each inauguration falls to the Congressional Committee on Inaugural Ceremonies.

"One thing that never changes is the mood, which is always celebratory," said Goldsmith.