A bountiful New Years Eve feast is a genuine and plentiful medieval repast of a wealthy home, where food will be carried to the table until everyone has had more than plenty. A surprising feast will be crowned by the pride of medieval art of cooking – an admirable illusion food as dessert!
The programme of the evening is leaded by medieval Herald.
APPETIZERS ARE:
- French Royal Poultry Liver Paté with Lovely Onion Jam
- Freshly-Caught Salmon from the Fisher Folk of Andalusia
- Olive Berries from a Highly Blessed Tree
- Earl’s Pickled Cucumbers Livonian-Style
- Rye Bread with Lard
- Nutty Herb Bread with Nuts
- Castle’s Fresh Cheese
- Mushrooms filled with two different cheeses
FOR THE MAIN COURSE:
- Game Sausages made of Bear, Wild Boar, and Elk Favourite of the Honourable Cook Frederic
- Game Fillet of the Burgemeister Seasonal Game Fillets with Vegetable Dainties
- Grilled Salmon with nut sauce
SIDE DISHES TO THE MAIN COURSES:
- Smoked Sauerkraut
- Cooked Spelt
- Ginger Rootbaker
- Crusader’s Lentil Sauce
DESSERT
- Rose Pudding Dessert A Savoury and Velvety Delight of the Nobility
DRINKS
3 glasses of sparkling wine
spring water
coffee or tea
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