RL Cuisine
Beef tenderloin with a Béarnaise sauce is a favorite.
Dessert courses are typically served on a dinner size plate.
The passed bites are often served on small, porcelain, square plates.
The European butter dinner rolls are made exclusively for Roosevelt Library by La Panderia.
The silver caviar service features Petrosian caviar with creme fraiche and blini.
Afternoon tea is served with a sterling tea service.
A salad of mixed greens topped with breaded and fried goat cheese.
A massive cheese and charcuterie offering is served on brown butcher paper in the Billiard Room.
Rather than stacking, plates are served and cleared two at a time.
Goose Point oysters from Willapa Bay, Washington State are a favorite.
All of the food prepared at the Roosevelt Library is cooked on a La Cornue Château 180.
The duck press is a symbol of great food because it's used to prepare a traditional French dish that's considered by some to be the most spectacular entree in classical French cuisine.