Washington Post user Maria suggests a sophisticated state-dinner menu of duck, sea bass and almond cake. See our Sea Bass Peperonata Packet recipe (pictured).
Appetizer: Duck consomme, shitake cake, duck confit with skin cracklins
Entree: Tea scented black sea bass with pickle vegetable ribbons
Dessert : Plum pine nut mini tart, pear almond cake, vanilla bean ice cream, candied lotus chips
Wine: California Chardonnay