What was on the menu for Obama's GOP dinner?

Sens. Ron Johnson, R-Wisc.; Tom Coburn, R-Okla.; Richard Burr, R-N.C.; and Saxby Chambliss, R-Ga., leave the Jefferson Hotel after a dinner with President Obama March 6, 2013 in Washington, D.C. Olivier Douliery / Pool / Getty Images

Motioning progress in a long-stalled budget battle between the White House and congressional Republicans, President Obama invited 12 GOP senators to join him for dinner at the Jefferson Hotel - a few blocks from the White House - Wednesday night, where they reportedly enjoyed high-end seafood and wine from the cellar.

Executive chef Chris Jakubiec's Maryland blue crab risotto, filet of prime beef and lobster thermidor were some of the most popular dishes at the table, according to a release from the Jefferson. The president's guest list included Sens. John McCain, R-Ariz., Tom Coburn, R-Okla., Bob Corker, R-Tenn., Kelly Ayotte, R-N.H., Dan Coats, R-Ind., Richard Burr, R-N.C., Mike Johanns, R-Neb., Pat Toomey, R-Penn., Ron Johnson, R-Wis., John Hoeven, R-N.D., Saxby Chambliss, R-Ga. and Lindsey Graham, R-S.C.

In its recap the Jefferson also answered the lingering question of who picked up the tab: Mr. Obama billed the meal directly to the White House.

Here's what was on the menu for the elite political gathering:

Appetizers

Golden Beet Soup with Quail Egg, Horseradish Creme Fraiche, and Chives

Hamachi Tartar with Shishito & Jalapeño Condiment, Pickled Vegetable Spaghetti, and Cucumber Gelée

Maryland Blue Crab Risotto with Crab Emulsion, and Espelette

Raw and Cooked Vegetable Salad with Asparagus Marmalade, Seasonal Truffle, and Verjus Dressing

Entrees

Roasted Striped Bass with Baby Artichokes Two Ways, Braised "Barigoule" & "Chips," and Warm Parmesan Vinaigrette

Colorado Lamb Acaí with Grilled Loin Medallion, Acaí-Braised Lamb Canneloni & Jus, and Okra Tempura

Filet of Prime Beef with Truffled Potato Mousseline, Bone Marrow, and Madeira Jus

Lobster "Thermidor" with White Wine & Saffron Glacage, Dijon Mustard, Herbed Baby Potatoes

Dessert

Peanut Butter Crumble with Caramel Apple, California Medjool Date Emulsion, and Quince Sorbet

Heart of Guana Chocolate Tart with Passionata Cremeux and Sumatra Coffee Ice Cream

Iced Tahitian Vanilla and Praline Bar with Mango Chutney, Saffron Pistils, Coconut Rocks, and Kalamansi Caviar

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