Example Menu
Monday 05-12-2022 - 18:55
We don't have a menu yet, so here's last year's to give you a flavour!
Brought to you by Serve It Forth
Pre-Banquet Remove
Frozen Grapes
Grapes frozen and dressed with a citrus flavoured powdered sugar
Emberday Tart
A tart of eggs, currants, cheese and herbs
Green Cheese with Crackers
A herb soft-cheese served with crackers
Remove the First
Chicken in Sauce Madame
A roast chicken with a fruity sauce of pear, plum and grapes
Almond Ryce
Ryce cooked in Almond Milk
Tuscan Lentils
Spiced lentils topped with baked egg and parmesan
Parsnips & Chestnuts
Gently roasted parsnips and chestnuts
Buttered Worts
Seasonal leafy brassicas, alliums and herbs blanched with butter and served with croutons
Mushroom Tart
A sweet-spiced open tart of mushrooms and cheese
Remove the Second
Centerpiece Spectacular
Built by our pastry chef-cum-siege engineer, Tom.
Armoured Turnips
Layers of turnips, spiced butter and melted cheeses
Chykes
Roasted chick-peas poached in gode broth with garlic and saffron
Remove the Third
Salmon in Beer
Side of salmon marinated in olive oil and black pepper and roasted in strong beer
Rúgbrauð
A dark rye bread
with
Flavoured Butters
A selection of unusual butters
Perres
A delicious medieval take on mushy peas with onions and parsley
Shrympes
A sweet dish of shrimp with sultanas
Funges
Whole portobello mushrooms poached with leeks and fennel in a wild mushroom jus
or
Salsa a Bolets
Sauteed mushrooms served with a sharp, herbed vinaigrette
Void
Apple Muse
A hot and thick apple and almond soup
Baked Pears
Baked pears dressed with honey and cinnamon
Payne Foundow
Bread pudding with fruit, wine and spices
Caudel
A white wine sauce
