Feast:

First Course

Water to wash the hands (with fragrant herbs)
Breads, butter, some fruit
Salat (mostly pickles, herbs, and very little greens)
A good mustard (with almonds, mustard seed, white wine...very spicy
A hard sausage (which was store bought but artisan made)

              

Second Course

Small Birds (quail, grilled over coals with bacon wrapped around it)
           served with a mash of pears (pear slices dipped in egg batter and fried)

Sirloin of Beef (actually another cut, very basic roasting with salt and long pepper
            then sliced just before serving)
           served with a mash of ale
Pottage of Noodles (hand made flour noodles cooked in beef broth)

Third course

Pastry of River Birds  (large ornate 'coffins' actually domes of flour dough encasing duck halves and quarters with almond milk and spiced  pomegranite juice (camelline sauce)  halfway during cooking.

Pastry of Wild Mushrooms and Venison (similar to above but added beef stock to the                   pastries halfway during cooking, flaored with saory herbs)

Pickled onions

Fourth Course - Dessert
Genovese Tart

              
 
 
 **** For any food allergies, or special food requirements - please contact our head cook at least 3 weeks in advance so we can ensure that we are able to meet your needs.

Past Feasts:

BWAB II

BWAB I

Crown Tourney Above the Salt