The Menu

The menu is still a work in progress and will not be final until a few months before the event. As the cook pours over his sources and tries out dishes, he will jot his notes here until the menu is complete.

(NOTE: many of these dishes may contain almonds, but none will contain peanuts as peanuts are a new world food)

Flesh vs. Fish: in medieval times, meat is served on "flesh days" and the equivalent of all these dishes and sauces are made with various types of fish or seafood on "fish days," or fast days. This menu will be served as if for a "flesh day," although Wednesdays, Fridays, and Saturdays were usually fish days.

The Main Feast

Pre-Set

Pickled preset – onions, cucumbers, eggs, capers, olives
Manchets
Butter

First Course

Braised Beef with Mustard sauce
Funges (mushrooms)
Spynoches Yfryed
Multicolored bruwets

• Murrey (saunders, veal)
• Whyte Mortrewes (almond milk, hens, capon)
• Conyngys in Cyveye (saffron, rabbit)
• Verde Sawse (greens, lamb)

Frumenty
Venison

entremet...

A savory subtlety and Yrchons

Second Course

Quails and beef birds
Salat
Garlic torta
Fenkel in soppes
Salmon in puff pastry
Goose with sause madame
Carrots in honey

entremet by Johanna Dudley

Desserte

hypocras and wafers

a sweets board

The Children's Feast

Child-friendly food. This menu is only available to children seated at 3 designated children's tables and must be pre-reserved. Children seated at the main feast tables will be served the main feast.

Yrcons (with faces)
Hard cooked eggs
Frumenty
Carrots in honey
Bread
Honey butter
Chicken wings
Blue cheese sauce
Honey mustard sauce
Buttered noodles
Veg of some sort

Pilgrim’s Meal

On Friday night a Pilgrim's meal will be available at the Tavern for a limited number of people on a first-come first-served basis.

Beef pottage
Sausages
Pickled cucumbers
Pickled onions
Cheese
Bread
Butter
Water
Lemonade