Feast Menu

40th YEAR FEAST MENU
(we reserve the right to change dishes according to availability)

Download Feast menu

8th-9th Century – ROMAN

  • Oil Cured Olives
  • A Harmless Salad (Ne Lactucæ Lædant)
  • Plain Dumpling with Broth (Isicium simplex)
  • Wild Boar (Aper Ita Conditur)
  • Mustard (Sanapi)
  • Hot Sauce for Roast Boar (Jura Ferventia in Aprum Assum Facies Sic)
    Bread

13th Century – ANDALUSIAN

  • Pickled Olives
  • Bread (Khubza Muwarroqa)
  • Orange Paste
  • Chicken (Lamtûniyya)
  • Savory Bread Pudding (Tharîdas)
  • Eggplant (Ratatouille)
  • Fried Pastry Log (Dafâir)

14th Century – ITALIAN

  • Mortadella (sausage)
  • Cooked Mushrooms
  • Vermicelli
  • Elderflower Pottage
  • Aspic in the form of a Chessboard

14th Century – GERMAN

  • Savory Heathen cakes with Apples
  • Period Pizza with Chicken (Fladen)
  • Red Sauerkraut with Caraway
  • Puree of Rice Spise
  • Venison (if it comes available)

15th Century – FRENCH

  • Wild Boar in Spiced Sauce
  • Bruet of Savoy
  • Peas
  • Bread
  • Fresh Cheese

15TH tp 16th CENTURY – English

  • Roast Beef with Red wine
  • Cabbages
  • Beans fried with onions
  • Pies of grene apples