We Proudly Present Our Feasts!

To select your meals, please go to the link at the bottom of the page! 

As there are no choices for the Friday Meal, Breakfasts, and Sunday Grand Feast, they are not on the selection form. You have already been signed up. 

Feast Menus

Friday

A Taste of Aethelmearc – Thegn Perote Gormal Campbell  

Email: Perotefromae(at)Gmail.com

Salt potatoes (potatoes, salt, butter)

Utica Greens (Escarole, prosciutto, vinegar, peppers, bread crumb, salt, onions, hard cheese, garlic)

Chicken Spiedies (Chicken, oil, lemon juice, vinegar, garlic, Italian herb blend, salt, pepper)

Breakfasts – Daily – Thegn Perote Gormal Campbell  

Email: Perotefromae(at)Gmail.com

Coffee

Assorted Teas

Dairy Creamer

Oatmilk

Fruit in season

Breakfast bars (Oats, oat milk, egg, flavoring of the day)

Flavors may include: Chocolate chip, peanut butter, banana, apple cinnamon, maple, assorted berry.

Please check with kitchen staff for the morning’s flavor and current allergen information.

Saturday Lunches

Mamluk Banquet: Recipes from 14th century Egypt –  THL Charles Fleming 

Email:  cbt(at)ib-ent.com

Seasoned Olives (dry-cured olives, walnuts, hazelnuts, coriander seed, whole, lemon, salted, olive oil)

Lemons preserved in salt (lemon, sea salt, saffron)

Hard Boiled Fried Eggs (eggs, sesame oil, San-J Gluten Free Tamari, coriander seed, whole, caraway seed, whole, cinnamon (cassia))

Lemonade (lemon juice, sugar, water)

Purslane served cold (purslane leaves, yellow onion, sesame oil, honey, verjus)

Rice & calabash casserole (beef, cilantro, garlic, black pepper, sesame oil, bottle gourd, prepared chickpeas (see can), Arborio rice, salt)

Lamb & chicken stew with sour apple (lamb, salt, ground coriander seed, onion, cinnamon (cassia), black pepper, mastic, ginger, apples, almond meal, chicken, apple cider vinegar, mint, mint, whole almonds)

Flatbread  (wheat flour, yeast, salt)

Stuffed pancakes between flatbread baked under a rotisserie chicken

       Filling (sugar, pistachio butter, pastry flour, sesame oil, water, rosewater)

       Pancakes (wheat flour, water, baking soda, sesame oil), flatbread (wheat flour, yeast, salt)

       Roast chicken (Cornish hen, walnut oil, almond oil, sesame oil, saffron)

Romulus’ Repast: A Midday Feast of Ancient Flavors –  Mistress Ottilige Rappoltsweiler 

Email: ottilge4sca(at)gmail.com

Gustatio:

Panis Quadratus – Bread (flour, yeast, salt, poppy seeds, fennel seeds, parsley)

Olives 

Caseus et Mortaria- Herbed Cheese  (ricotta, mint, fennel, lovage, honey, pepper, olive oil)*

Mensa Prima:

Isicia Omentata – Beef Meatballs in Sauce  (ground beef, bread crumbs, olive oil, wine vinegar, pine nuts, pepper, myrtle berries, fish sauce, grape juice, honey)

Aliter Lenticulam – Lentils (lentils, leeks, grape juice, figs, coriander seed, asafoetida, mint, honey, olive oil, pepper, wine vinegar, fresh coriander)*

Boletos Aliter – Sauteed Mushrooms (mushrooms, olive oil, wine vinegar, honey, fresh coriander, lovage)*

Mensa Secunda:

Pullum Parthicum – Parthian Chicken (chicken, olive oil, wine vinegar, pepper, lovage, carraway, asafoetida, fish sauce)

Ova Elixa – Deviled Eggs with Garlic (eggs, garlic, fish sauce, wine vinegar, olive oil, pepper)

Aliter Cucumeres – Cucumber Salad (cucumbers, red onion, wine vinegar, honey, pepper)*

Mensa Dulci:

Dulcia Domestica – Dates with Almonds and Honey  (dates, almonds, honey, salt)

Patina de Persicis – Peach Patina (peaches, eggs, milk, olive oil, pepper, cumin)

*Dishes where fish sauce has been omitted from the original recipe to make them vegetarian. Fish sauce will be available as a condiment at the diners’ request.

Gutes Essen – THL Juliana Woolworth & THL Tufa Cognomento Gunthamundus

Email: lordtufa(at)gmail.com, mfrigelwood(at)gmail.com

German Potato Dumplings (Kartoffelklöße) (Potatoes, salt, nutmeg, eggs, butter)

Romanian White Cabbage Salad – Salatǎ de Varzǎ (cabbage, salt, vegetable oil, vinegar, parsley, dill, thyme)

German Pork Roast (Schweinebraten) (pork, dijon mustard, caraway seed, garlic, paprika, celery, salt, pepper, olive oil, onions, carrots, leeks, vegetable broth)

Bear Stew (Bear meat, flour, oregano, salt, black pepper, margarine, olive oil, onion, beef broth, bay leaves, potatoes, carrots, turnips)

Saturday Dinners

Scappi over the Fire – Mistress Illadore de Bedagrayne 

Email: rani23(at)gmail.com

Antipasta:

Olives

Cheese

Prosciutto

Crostini

First Course:

Roast Chicken with Several Sauces on the Side

Chickpeas with Rosemary and EVOO

Bread and Butter (Potatoes for the Gluten Free)

Salad with Balsamic vinegar, EVOO

Asparagus

Second Course:

Roast Lamb with Several Sauces on the Side

Lentils with Saffron and other spices

Cauliflower or Broccoli with Garlic and Orange Juice

Rice

Dessert:

Peaches in wine

Saffron custard with rosewater

An Evening in Alhambra- El Banquete de los Siglos a feast of the centuries – Baroness Oddkatla Jonsdottir 

Email: oddkatlajonsdottir(at)gmail.com

First Course

COMER HIGOS A LA FRANCESA (Figs in the French manner) (Dried figs, Moscato wine, cinnamon, ginger, pepper, cloves)

Lagostines- (Fresh shrimp) (Shrimp, salt)

Ayada Blanqua -(White garlic sauce) (Garlic, bread crumbs, olive oil, vegetable broth)

Enguila en pan- (Eel wrapped in bread) (Eel, flour, butter, salt, pepper)

Membrillo- (Quince paste) (Quince, vanilla, sugar, lemon juice)

Manchego cheese (Sheep’s milk, rennet, salt, calcium chloride)

Second Course

Jullâbiyya, A Dish with Julep- (Candied Chicken) (Chicken, almond milk, sugar, rose water, cinnamon)

Pastenguat- (Mashed Carrots with almond milk) (Carrots, almond milk, salt pepper, olive oil, Manchego cheese)

A dish of lentils (Lentils, vegetable stock, olive oil, pepper, coriander, onions, salt, saffron, vinegar, eggs)

Esparaguat- (Spiced Asparagus) (Asparagus, cinnamon, nutmeg, raw sugar, olive oil, sweet wine)

Third Course

Roast Pork (Pork, bacon, salt, pepper, garlic, olive oil)

Pomada-(Sauce of apples) (Summer Rambo apples, water, blanched almonds, fresh ginger, rose water, cinnamon sticks, sugar, ground ginger, cinnamon, vegetable stock)

Macrons’- (Pasta in Almond milk with cheese) (Pasta, almond milk, olive oil, parmesan cheese, currants)

Porrada- (Leek pottage) (Leeks, olive oil, almond milk, salt)

Fourth Course

Torta Almendras-(Almond cake) (Almond flour, eggs, lemon, sugar)

Duranzo -(Peach pottage) (Peaches, almond milk, ginger, cinnamon, nutmeg)

Food for angels (Heavy cream, egg whites, sugar, rose water)

Tasting Medieval Asia: Mongolia, China, and Japan – Shifu Lu An-hua. 

Email: panda9966(at)gmail.com

Mongol

Saqimur [turnip] soup* (chickpeas, turnips, rice, black cardamom, cinnamon, shitake mushrooms, vegetable broth (ingredients not known, as Perote will be sourcing))

Roasted quail [chicken and noodles] (boneless chicken thighs, noodles, daikon radish, scallions, black vinegar, (glutinous rice, wheat bran, rice, salt, sugar, yeast), ginger, vegetable oil, salt)

Eggplant mantou (Japanese eggplant, ground lamb, orange peel, scallions, yogurt, garlic powder, cilantro)

Peach and/or cherry sharbat* (sour cherry juice, sugar)

Chinese

Golden jade soup [mountain yam and chestnut]* (nagaimo (mountain yam), chestnuts, vegetable broth, scallions, ginger)

Mantou* (flour, yeast, salt, sugar, vegetable oil)

Dongpo tofu [panfried tofu with scallions and pine nuts]*  (tofu, scallions, pine nuts, sweet bean sauce (soybeans, salt, wheat flour, sugar, sesame paste, caramel color, wheat, high fructose corn syrup), vegetable oil)

Water dragons [pork meatballs] (ground pork, scallions, almond flour, sweet bean sauce (see above), black vinegar (see above), bread crumbs, flour)

A Scent that covers the hills [spiced mustard greens]*  (mustard greens, ginger, szechuan peppercorns, sweet bean sauce (see above), fennel seed or aniseed)

Japanese

White rice*

Shumisen* [tofu and greens soup]  (white miso paste (soybeans, rice, salt, alcohol), tofu, mustard greens)

Tamazusa* [snake gourd] (snake gourd, tamari sauce (soybeans, salt, alcohol), ginger, almonds, vegetable oil )

Itoko ni* [simmered cousins – Japanese yam and azuki beans] (azuki beans, Japanese yams, white miso paste (see above), sugar)

Namagatsuo [bonito/tuna] (tuna/bonito, brown mustard powder, black vinegar (see above))

Sweets

Poppyseed buns [Mongol]* (flour, milk, salt, butter, sugar, poppyseed)

Guanghan cake [osmanthus rice cake]* (glutinous rice flour, rice flour, sugar, licorice root, osmanthus flowers, vegetable oil)

Kuko mochi [goji berry rice cakes]* (dried goji berries, glutinous rice flour, plain rice flour, powdered sugar, vegetable oil)

*Vegetarian

Sunday Lunches 

A Wealthy Norse Trader’s Meal– Drótin Matheus Hundamaðr

Email: hundmathr(at)gmail.com

Barley and wheat flatbread  (Wheat, Barley, yeast)

Herbed cheese  (Ricotta cheese (whole milk, vinegar, salt), Cream, Butter, Dill, Garlic and chives Winter Savory, Watercress, Marjoram, Salt)

Smoked Salmon

Smoked Herring

Smoked Pork (spec, ham or summer sausage as available)

Pickled Turnips  (Turnips, beets, vinegar, salt)

Pears

Serkland- drykk (sharab)(beverage) (Honey, Vinegar, Rosehips, Coriander)

A Tudor Midday Meal – Dame Kateryna ty Isaf

Email: damekateryna(at)gmail.com

First Course

Tarte of Chese  (Cheddar cheese, milk, egg yolk, sugar, butter, flour, saffron)

Fartes of Portingale   (Lamb, clove, Mace, pepper, salt, dates, currants, beef broth)

Fried Spinach Toasties   (Spinach, salt, butter, currants, cinnamon, ginger, sugar, orange, egg yolk, white bread)

Gusset   (Bread, vegetarian chicken broth, saffron, salt, egg, thyme, savory, marjoram, parsley) 

Second Course

Baked Chekins in lyke paest (Chicken, ginger, salt, gooseberries, butter, yolk, verjuice)

Fryed Beanes  (Fava beans, butter, onion, thyme, salt)

Cowcumber Lemmon Egge and Hearbe Salad (Various greens, egg, vinegar, salt, olive oil, cucumber, lemon, sugar, fresh flowers)

Rose Apple Tart (Egg, cream cheese, sugar, apples, rose petals, butter, mace, flour, saffron)

Void

Strawberry Tarte (Strawberries, egg yolk, white bread, sugar, butter)

Dishful of Snowe  (Cream, egg whites, sugar, rosewater, apple, rosemary, wafers)

Sweet Lozenges (Sugar, orange blossom water, ginger, gold leaf, silver leaf)

On diuers curye – BaronessEuriol of Lothian 

Email: euriol(at)yahoo.com

Rolls

Cheese (Havarti, Parmesan, Provolone)

Fresh fruit (Grapes, Strawberries, Watermelon, Cantaloupe)

Ein Condimentlin (13c. German) Pickled vegetables (cider vinegar, white vinegar, caraway, black pepper, saffron, honey, mustard, anise, carrots, raisins, brussel sprouts, cucumbers, onions, parsley, cauliflower)

Smoked Salmon (14c. French) (Smoked Salmon, Shallots, White wine vinegar)

Roast Pork with Sauces (European) (sauces will be on the side)

Sapor de Progna Secche (prunes, sugar, grape juice, cinnamon, almonds, ginger, cloves, verjuice)

Moustarde (mustard seeds, ground black pepper, vinegar, grains of paradise, cinnamon, nutmeg, ginger, galingale, sugar)

Ein Gut Spise- Chicken pies with Wine sauce (flour, eggs, Vegetable shortening, Chicken, bread, oat milk, apples, cinnamon, nutmeg, ginger, mace. Sauce- Wine, honey, caraway seed, black pepper, cinnamon)

Pine Nut Custard (Roman) (Milk, Eggs, Pine nuts, Sugar)

Springerle Cookies (14th c. German) (Eggs, Sugar, Butter, Flour, Baker’s Ammonia)

Marzipan Figurine (Marzipan paste of Almonds & Sugar, Food Coloring, Candy Sprinkles)

Sunday Feast

A Diverse Culinary Celebration – Coordinated by Baroness Euriol of Lothian

Email: euriol(at)yahoo.com

Appetizer Course

Bread

Cheese & fruit platter (Havarti, Parmesan, Provolone, Brie, Grapes, Red Currants, Raspberries)

Shrympes (15th c. English)  (Shrimp, salt, apple cider vinegar)

Frictata (15th c. Italian)

First Intermezzo

Pomerantzen Salat (16th c. German) (Mandarin Oranges, Lemon Juice, Sugar)

 First Course

Greens & Herb Salad (14th – 16th c. English, Italian & German) – with edible flowers

Connynges in Cyrip (Rabbit in a sweet and sour sauce) (Rabbit, vegetable broth, wine, white vinegar, honey, cloves, cubebs, black pepper, cinnamon, mace, raisins, currants, ginger)

Millet (Millet, salt)

Quiche (eggs, milk, half and half, cream, spinach, swiss cheese, mushrooms, cheddar cheese, pepper, nutmeg, flour, butter, salt)

Second Intermezzo

Austrian Strudel (Central European) (Flour, butter, salt, egg, vinegar, oil, apple, crumb, cinnamon, sugar, raisins)

Second Course

Skewered Meat from The Sultan of Mandu’s Book of Delights (Beef, onion, Cilantro, Basil, Mint, Garlic, Ginger, salt, turmeric, cardamom, Caraway seeds, long pepper, garam Marsala, grains of paradise, Orange blossom water, ghee)

Mushrooms with Herb Sauce (14th c. Spanish) (Mushrooms, Onions, Italian Parlsey, Coriander, Nutmeg, Verjuice, White Wine Vinegar)

Roasted Root Vegetables  (as available, vegetable oil, salt)

Flat Bread

Third Intermezzo

Scappi’s Crustless Pumpkin Cheese Torte or Early Renaissance Pumpkin Cheesecake (16th c. Italian) (Pumpkin, ricotta cheese, mascarpone cheese, eggs, heavy cream, butter, cinnamon, ginger, nutmeg, sugar, salt)

 Third Course

Roasted Quail (15th c. English) with Sauces (Quail, salt, black pepper)

Pomada (Sauce of Apples) (Summer Rambo apples, water, blanched almonds, fresh ginger, rose water, cinnamon sticks, sugar, ground ginger, cinnamon, vegetable stock)

Cameline Sauce (Ceylon Cinnamon, Ginger, Nutmeg, Red grape juice, Sugar, Red wine vinegar, Bread)

Toroñges Salsero d’Herbes (orange juice, olive oil, lemon juice, Italian Herbs, lime juice, grains of paradise, salt, dried mint, black pepper)

Insaleggiata di cipolle (Roasted Onion Salad 14th c. Italian) (Red Onions, Ceylon cinnamon, Olive oil, Saffron)

Ultimo

Fine cakes (16th c. English) (flour, butter, sugar, salt, vanilla, rose water, mace, cloves, saffron)

Cherries Stewed in Wine (16th c. German) (Dried cherries, Red Wine)

Snow (16th c. German) (Cream, Sugar)

>> Due to the rustic nature of this site, while every reasonable precaution is being taken, neither the cooks nor organizers can guarantee no cross-contamination of ingredients has occurred. Please be aware all diners by consuming products made on site assume all responsibility for doing so. Additionally the consumption of undercooked or raw foods, including proteins may pose a risk to the well-being of many individuals with a compromised immune system, suffering from certain medical conditions, or being pregnant. Please take these concerns into consideration while making your meal choices. Thank you for the opportunity to be of culinary service.

Published menus are subject to change and we will post changes as soon as they become available to us, please verify at the event the final menu.

Meal Choice Link will become live Monday 8/12/24 at 12 noon. 

Please click on the link to access the Google form for Meal Sign-Ups.