Jeanne-Marie, Seigneur de la Tour du Lac's cook, has a magnificent meal planned for his honored guests.  Here you will find a tentitive menu.  You should address any questions you might have about it to Jeanne-Marie.  A course of banqueting stuff will follow the second course.

First Course

Roast Boar Leg

Rillete de Salmon, also served with smoked eel

Partridge in a Pastry

Rabbit and prunes

Poached Figs

Enriched Duck Broth with Bread, Truffles & Cheese

Broiled Leeks

Salad of Cold Duck, Red Cabbage, Chestnuts and Walnuts

Pie with Snails and Walnuts

Artichoke Pie

Raphioulles of Spinache

Cassoulet with Duck Confit, Fava Beans, Sausage

plus 
fine white Manchets from Marian the Baker
Green Garlic sauce
Walnuts and Garlic sauce
Mustard sauce
Pepper sauce

Second Course

Pouille d'Inde (turkey) with Boneless Duck Stuffed with Chestnuts and Sausage

Foie de Canard (duck liver)

Onions in Red Wine

Eel Pie

Cake of Cabbage and Sausage

Omlette with Crispy Duck Skin

Venison Hochepot

Oranges & Olives

Eggs Stuffed with Potted Duck

Raphioulles of Walnut and Duck

Small Birds Stuffed with Cheese and Meat
 

fine festive little rolls from Marian the Baker
Green Garlic sauce
Walnuts and Garlic sauce
Mustard sauce
Pepper sauce

A Sumptuous Banqueting Course to Follow

Featuring delectable jellies, biscuit bread, confitures of fruits, and rare sugar paste delights formed into cunning sotleties.
 

The dinner schedule:

6:00-6:15 - Entry to the hall, diner process in order of precedence to the music of a recorder consort, laving ceremony
6:15-6:30 First course service, music by Ensemble Cantabile
7:15-7:30 dishes cleared
7:30-7:45 Second course service, music by Ensemble Cantabile
8:30-8:45 dishes cleared, high table broken down, banquet displayed in Tower Room
8:45 banquetting course begins, music. Diners are free to move about, chat, sing, dance as it pleases them. Servants eat.
10:00 clean up the hall