This past Tuesday, Queen Elizabeth II and Prince Philip, the Duke of Edinburgh, visited the White House. So what do you serve British royals for a white tie dinner? Following is the menu and wine selections that they chose, from the Office of the First Lady:

Spring Pea Soup with Fernleaf Lavender
Chive Pizzelle with American Caviar
Newton Chardonnay "Unfiltered" 2004

Dover Sole Almondine
Roasted Artichokes, Pequillo Peppers and Olives

Saddle of Spring Lamb
Chanterelle Sauce
Fricassee of Baby Vegetables

Peter Michael "Les Pavots" 2003

Arugula, Savannah Mustard and Mint Romaine
Champagne Dressing and Trio of Farmhouse Cheeses

"Rose Blossoms"

Schramsberg Brut Rosé 2004

Since today is President's Day, what could be more appropriate than featuring the memoir of Roland Mesnier, All the Presidents' Pastries: Twenty-Five Years in the White House. Mesnier was the White House's pastry chef for a quarter century and in that time he served world leaders, diplomats, celebrities and, of course, the five first families that came through the White House during his time there. He first came into his position during Jimmy Carter's time in office and served for Ronald Reagan, George Bush, Bill Clinton, and George W. Bush, as well. He undoubtedly saw a lot, but the book doesn't get gossipy (with just a handful of minor exceptions). Instead it focuses on Mesnier's journey from a childhood in France, through London, Bermuda and finally into Washington, covering the various personalities (chefs and clients) he interacted with, foods he prepared and "major world events" that he witnessed. The book only has a dozen or so recipes, including Carter's favorite Pecan Bourbon Pie, but each one has the presidential seal of approval.

Most of us will never get to eat a meal at the White House, joining up with heads of state from all over the world, as well as governors and other high-powered politicians, at one of the most famous dinner tables in the country. Curious about what the food was like, the Associated Press asked chefs, food professionals and foodies to take a look at some of White House's recent menus to see what makes the table - and whether it represents the country well.

With the exception of Tim Zagat (of the Zagat guides), who felt that the menus were "kind of strange", the reviewers praised the dishes prepared by executive chef Cristeta Comerford and her staff, designed with the help of first lady Laura Bush and social secretary Lea Berman. They used mostly American ingredients, with nods to the specific countries represented by guests. Chicken wasn't prominently featured, although Kobe Beef, Maryland blue crab, shrimp and lamb were chosen repeatedly, and every main was accompanied by lots of fresh, seasonal vegetables. The wine selections were also good, with lots of boutique wines that were clearly identified on dinner menus.

If you're ever lucky enough to be invited to a black-tie, four-course dinner at the White House, there are at least a few foods that are guaranteed not to make the menu. Flambés are banned, after a woman leaning over her dessert caused her fox-fur scarf to catch fire in 2001. Foods that smell very strongly and might be offensive to some guests, like pungent fish or garlic-heavy dishes, are kept at a distance. Gravies and sauces are kept to a minimum as well to decrease the likelihood of drips ruining formal attire.

The White House kitchen staff accommodates guests with food preferences and food allergies, altering menus that they plan with the first lady in accordance with the requests of guests, as specified on their RSVP cards. They report that only 1-2% of attendees will make such a request, and often these are due to allergies. The menus are planned with the religious or dietary preferences of most of the attending guests in mind, though. Some former chefs report that they tried to tailor the menu so that people with specific dietary requirements were not singled out, instead serving everyone the same dessert, perhaps flourless chocolate cakes to accommodate gluten intolerant diners.

While the White House is not a restaurant where people can order as they please, it is interesting to note the lengths to which they go to best serve the presidential diners. In some cases, it might be more sensible for guests not to wear anything that might dangle into their food, like fox-fur scarves, for example, but it is much easier for the chefs to avoid certain foods than to police the attire of guests.