Inaugural Meal Collection…

submitted and researched by veteran writer Valerie Russo:

1.) INAUGURAL LUNCHEON 1861
March 4, 1861
Willard's Hotel, Washington, D.C.
ABRAHAM LINCOLN

Mock Turtle Soup
Corned Beef and Cabbage
Parsley Potatoes
Blackberry Pie
Coffee

Source: Willard InterContinental Hotel, Washington, D.C.
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2.) INAUGURAL LUNCHEON 1941
January 20, 1941
FRANKLIN DELANO ROOSEVELT

Roosevelt stayed in the White House and gave a very short inauguration address. And then they had a buffet luncheon: cold chicken salad, rolls without butter, unfrosted pound cake and coffee.

Source: Paul F. Boller from Fort Worth, Texas, professor emeritus of history at Texas Christian University and the author of "Presidential Inaugurations: From Washington's Election to George W. Bush's Gala."
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3.) INAUGURAL LUNCHEON 1949
January 20, 1949
HARRY S. TRUMAN

Secretary of State Leslie Biffle hosted a small lunch for President Truman in this Capitol reception room - South Carolina turkey, Smithfield ham, potato salad, pumpkin pie.

Source: http://inaugural.senate.gov
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4.) INAUGURAL LUNCHEON 1953
January 20, 1953
DWIGHT D. EISENHOWER

In 1953, the JCCIC (Joint Congressional Committee on Inaugual Ceremonies) began its current tradition of hosting a luncheon.
The President & Mrs. Eisenhower and 50 other guests dined on creamed chicken, baked ham and potato puffs in the now-restored Old Senate Chamber.

Source: http://inaugural.senate.gov
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5.) INAUGURAL LUNCHEON 1961
January 20, 1961
JOHN FITZGERALD KENNEDY
Hosts: The Joint Congressional Inaugural Committee
Cream of Tomato Soup with Crushed Popcorn
Deviled Crabmeat Imperial
New England Boiled Stuffed Lobster with Drawn Butter
Prime Texas Ribs of Beef au jus
String Beans Amandine
Broiled Tomato
Grapefruit and Avocado Sections with Poppyseed Dressing
Hot Garlic Bread
Butterflake Rolls
Pattiserie Bateau Blanche
Mints
Coffee

Source: John F. Kennedy Library
***

6.) INAUGURAL LUNCHEON 1965
January 20, 1965
LYNDON B. JOHNSON
Supreme Court Chamber, Capitol Building
Hosts: The Joint Congressional Inaugural Committee
(luncheon prepared by the Senate restaurant at the Capitol)

Pink Grapefruit Supreme
Relish Tray
Texas Heart of Filet Mignon, Grilled
Tomato Surprise
Blue Lake String Beans in Butter
Avocado and Romaine Salad
Hot Rolls and Butter
The President's Delight
Mints
Coffee

Source: Lyndon Baines Johnson Library and Museum
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7.) INAUGURAL LUNCHEON 1981
January 20, 1981
RONALD REAGAN

California garden salad
Sauteed chicken breast covered with white wine sauce and capers
Rice pilaf
Hot asparagus lemon vinaigrette
Strawberries with raspberry sauce
California wines

Source: Lisa Jones, archivist, Ronald Reagan Presidential Library and Museum, 805-577-4013
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8.) INAUGURAL LUNCHEON 1997
January 20, 1997 (Martin Luther King, Jr. holiday)
WILLIAM J. CLINTON

I found Clinton's 2nd inaugural lunch menu in a Washington Post article on the web, but I need to confirm this: meal of shrimp, oysters, scallops, beef a la mode, beggar's pudding, quince ice cream.

The inaugural luncheon menu was based on recipes from Thomas Jefferson's era - according http://clinton4nara.gov
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9.) INAUGURAL LUNCHEON 2001
January 20, 2001
U.S. Capitol
Statuary Hall
1 p.m.
GEORGE W. BUSH

The U.S. Army Brass Quintet provided music. About 230 dignitaries dined off U.S. Senate china, enjoying lobster pie, grenadine of beef supreme and sour cream drop biscuits.

LOBSTER PIE
Morsels of lobster sauteed with fresh herbs and winter vegetables in a rich cream sauce; served in a flaky pasty crust, topped with fresh lobster, garnished with lemon leaves and lemon wedges.

GRENADINE OF BEEF SUPREME
Petit filets of prime beef tenderloin individually tied, marinated in garlic and fresh herbs, interlarded with vegetables, well seasoned and sauteed topped with a turned mushroom cap and presented over steamed green beans with Madeira demiglace;

Chartreuse of vegetables - a puff pastry ring filled with chestnuts, brussels sprouts and parisienne vegetables to include carrots, squash, broccoli stem, zucchini and yellow and red tomatoes;

Puree of small roots - to include celery root, navel and parsnip.

SOUR CREAM DROP BISCUITS
Served warm.

TOFFEE PUDDING
A moist, dense nutmeat pudding loaf served with caramel sauce, surrounded with navel and blood orange slices topped with crystallized ginger and sugared pecans and presented warm with very rich very vanilla bean ice cream scoops.

DEMITASSE CAFÉ AND TEA
Pass chocolate dipped ginger, candied fruit rinds, fresh strawberries florentines, macaroons and truffles.

Sonoma-Cutrer, Les Pierres, Chardonnay 1998
Fetzer Vineyards Reserve Cabernet Sauvignon, Napa Valley 1997
Korbel Natural Special Inaugural Cuvee Champagne N.V.

Menu from Joint Congressional Committee on Inaugural Ceremonies
Design Cuisine of Arlington, Virginia, catered the event
web site: www.gwu.edu