Feast:

Above the Salt ($15.00):


First:
Water to Wash the Hands
Figs Prepared in the French Manner
Hard Sausage
Mustard
Salat (pickles, greens, etc)
Bread, butter, cheese

Second:
Good Arugula (or other greens, slow cooked)
Pottage of Onions
Slices of New Cheese Which are Fritters
Meat Pastry (empanadas: 3 kinds; beef, pork, blancmange(chicken))

Third:
Armored Capon (pine nut encrusted chicken)
Pottage of Noodles (hand-made pasta cooked in beef broth, sprinkled
with hard cheese)
Vinegar in Which is Marinated Liver
Beef Roast (Encrusted with flour, salt, egg yolk)

Fourth:
Genovese Tart
Custard Which is a Fritter

Below the Salt ($8.00):

First:
Salat
Bread
Butter

Second:
Blancmange (shredded chicken and ground rice with spices)
Pottage of Onions
Moji Casserole (eggplant)

Third:
Roast Chicken
Roast Beef

Fourth:
Custard Pie

PLEASE NOTE: All recipes and menus are subject to change due to food
costs, logistic or the whim of the head cook.

Recipes can be found here:
http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html
 


 **** 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