What did the guests eat tonight at the state banquet?
For starters, the royals, US delegation and distinguished guests enjoyed Hampshire watercress panna Cotta with parmesan shortbread and quail egg salad.
The main course was organic Norfolk chicken ballotine wrapped in courgettes, with a thyme and savoury infused jus.
The dessert was a vanilla ice cream bombe with Kentish raspberry sorbet interior with lightly poached Victoria plums.
The wines on offer were Wiston Estate, Cuvée, 2016; Domaine Bonneau de Martray, Corton-Charlemagne, Grand Cru, 2018; Ridge Vineyards, and Monte Bello, 2000.
Sir Winston Churchill’s favourite champagne, Pol Roger, extra cuvee de Reserve, 1998, was chosen because of the president’s love of the wartime prime minister.
After dinner, guests were served Warre’s 1945 Vintage Port, in recognition of Mr Trump as the 45th, as well as the 47th, President of the United States.
There was also be Hennessy 1912 Cognac Grande Champagne, with the year reflecting when Mr Trump’s mother Mary Anne MacLeod was born in Scotland.
In addition there was Bowmore Queen’s Cask 1980, Islay, on offer, which was a gift to the late Queen Elizabeth in 1980, bottled for her Golden Jubilee in 2002.
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