The primary focus of this event is our banquet, so please bring your Feast Gear!
In period, guests would be expected to bring their own knives – the primary eating implement as forks are not yet common at the table – but the host would supply trencher plates and spoons, usually silver, and they would be counted before anyone was permitted to leave the hall. A single cup would be shared by many guests. Though we will provide a spoon, (and not be counting them or expecting them to be returned) as a modern diner you will need a knife, and may likely want a plate, a bowl, and a fork which you will need to bring. You will also want to bring your own drinking vessels – we will not be providing nor encouraging sharing them.
While we will do our best to stick to the published menu, we are not in control of the availability of ingredients. If unpublished changes are required, guests will be notified during the course of service.
We will make all attempts to keep foods separate for those with sensitivities, restrictions, or allergies, and we strive to make the menu friendly toward all of our guests, but we cannot give any assurances that cross-contamination did not occur. In particular, nuts, eggs, and dairy will be present and widely used in the kitchen. We encourage you to consider your own needs and safety before choosing to join us.
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
Pork
Poultry
Lamb
Game
Beef
Eggs
Dairy
Nuts
Wheat
Fish
No Gluten
Vegetarian
Vegan
Alcohol
Shellfish
The vast majority of our menu contains no gluten ingredients, so dishes containing gluten are marked, where gluten-free dishes are not. For guests who choose to disclose a need in advance during Registration, alternate dishes may be available and served individually to those guests. Note dishes marked by these symbols, indicating a Vegetarian, Vegan, or no gluten option respectively:
You may click on the scroll icon on each line to be taken directly to the full writeup of the dish, including a list of ingredients at the top of each page.
Le Menu
| Première assiette | Ingredient Callouts | Details |
|---|---|---|
| Rost le meilleur que on puet Roasted Beef Roast with Mustards | |  |
| Anguilles renversées Whole Roasted Eel with Wine Sauce | | |
| Porée blanche Pottage of Leeks and Almonds | | |
| Fritures d’orvale Fritters with Clary and Rosemary | | |
| Composte Compote of Many Preserves | | |
| Seconde assiette | Ingredient Callouts | Details |
|---|---|---|
| Civé de connins Rabbit Stew with Onions | | |
| Costelettes, rosties sur le gril Roasted Pork Ribs with Garlic Wine Sauce | | |
| Froumentée Custard Porridge of Barley | | |
| Navets à la Beaussé Turnips in the style of Beausse | | |
| Pommes cuites Cooked Apples with Sugar and Spices | |
| Tierce assiette | Ingredient Callouts | Details |
|---|---|---|
| Canard à la cameline Roasted Duck with Cameline Sauce | | |
| Chyvrolée de cerf Wine Braised Venison | | |
| Tourtes parmariennes Tart of Pork, Brie, Nuts and Dried Fruits | | |
| Les syseros Chickpeas Stewed with Fragrant Herbs | | |
| Blanc mangier Decorated Custard of Almond Milk | | |
| Quarte assiette | Ingredient Callouts | Details |
|---|---|---|
| Bourbelier de sanglier Roasted Pork Belly with Boar’s Tail Sauce | | |
| Une froide sauge Quail with Cold Sage Sauce | | |
| Une Arboulastre en Tarte Vegetable Omelet in a Tart Shell | | |
| Cretonnée de pois nouveaulx Green Pea Chowder | | |
| Champignons entre deux plats Spiced Mushrooms with Goat Cheese | | |