The menu for this year’s feast is in development, but will be updated here as that process continues. We will make every effort to have the menu finalized prior to the registration deadline. Of course, the menu remains subject to change based on cost and availability changes between now and the event.
Guests whose needs are not met by our menu and practices are welcome to bring their own food to enjoy, though no facilities for preparation or reheating will be available.
Ingredients Key
Lamb
Poultry
Beef
Game
Pork
Eggs
Dairy
Fish
Nuts
Shellfish
Alcohol
Wheat
No Gluten
Vegetarian
Vegan
For guests who choose to disclose a need in advance during Registration, alternate dishes may be available and served individually to those guests. Due to the nature of the meal, vegan alternatives will be severely limited. Note dishes marked by these symbols, indicating a Vegetarian, No Gluten, or Vegan option respectively:
First Course
The Travelers’ Table
A pre-set course of light fare to welcome weary travelers into the warmth of our hall.
Grautr af Kiðjamjólk
Porridge of Kid’s Milk
with Oats, Honey & Cherries
Betasuppe
Bit-soup
Simple warming soup of Beef and Root Vegetables
Period Condiments
Lord’s Sauce, Cherry Sauce, Mustard Sauce & Dulse Salt
Roast Duck
Simply prepared to accompany the sauces above
Skyr with Bilberry Preserves
Traditional fermented yogurt-like dairy with sweet Bilberries
Mysa-pickled Vegetables
Root vegetables pickled in Whey with Garlic, Mustard Seed, Coriander, and Dill
Kakabrauð
Round-bread
Crispy multigrain flatbreads
Smoked Trout
Hot-smoke cured savory wild-caught Trout
Brunost
Brown-cheese
Sweet & salty caramelized whey cheese
Dried Fruits & Nuts
Hazelnuts, Prunes, and others as available
Second Course
Feast of the Einherjar
Hot, filling foods fit for the bravest warriors as we enjoy Court
Fisksuppe
Fish Soup
Rich and creamy soup of stockfish, salmon and shrimp
Bringukollr
Brisket of Beef
served simply to be accompanied by the sauces above
Gríss
Suckling Pig
roasted whole on the open fire
Hveitibrauð
White Wheat Bread
Traditional pan-baked wheat trenchers
Barley Porridge with Leeks
Creamy barley and leeks with warm spices
Turnips, Broad Beans & Peas
Pottage of a trio of staples dressed with pickled greens
Kvass
Minimally-alcoholic fermented rye beverage
Third Course
The Bounty of Fólkvangr
Imaginitive “dainties” and sweets using attested ingredients and techniques
Oysters Lagertha
Roasted oysters on the half-shell topped with herbed butter sauce
Kloten en Honær
Chicken Dumplings
Spiced ground chicken and pork served in rich broth
Visions of Vinland
Maple-cured Salmon with Wild Blueberry & Chevre on
Rouen Delight
Apple Crisp with Oats, Honey, Cranberries, & Mint
Sea Buckthorn Posset
Cream and Honey set with bright and refreshing Sea Buckthorn