Medieval Banquet Menu

To Begin, Platters and Bowls of:

Steamed Mussels, Smoked Chicken & Watercress Salad, Barley & Carrot Broth,
Cullen Skink, (Haddock & Potato) Soup, Poached Gulls Egg served with Borage Mayonnaise

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Boards and Platters piled high with:

Braised Knuckle of Pork Served with White onion Sauce
Mustard Crusted Roasted Rib of Ox served with Field Mushrooms, Baked Onions, & Horseradish Dumplings
Veal & Ham Pie served with Crushed Neeps Mash & Whisky Sauce
Roasted Game Platter, Pheasant, Grouse, Pigeon, Quail, Duck, all roasted on a bed of Root Vegetables, served with Blackcurrant & Star Anis Jus.
Savory Ducks (Highly seasoned Mince & Rice Patties) braised in Cider & Thyme & served on a Spelt Cake
Oatmeal Coated Salmon Fillet Accompanied with Lemon & Sorrel Butter
Pan fried Mackerel fillet accompanied with Gooseberry Compote
Baked Cheese in a Pastry Crust served with Chive Sauce
Bean & Baby Vegetable Ragu topped with Herb Scones
Leek & Wensleydale Cheese Sausage accompanied with a spiced Peach Relish

Accompanied by

Goose Fat Roasted Potatoes, Crushed Potatoes Finished with Cream & Garlic, Minted New Potatoes

Sautéed Savoy Cabbage, Sweet & Sour Red Cabbage, Crushed Swede & Carrot, Pea Puree
Braised Butter Beans, Roasted Root Vegetables, Baked Fennel & Cheese, Creamed Leeks

To End:

Kentish Pudding Pie (Rice Pudding Baked in Sweet Pastry)
Pears Braised in Mulled Wine
Preserved Figs Served on Gingerbread
Apple Short Cake
Orange & Almond Bread & Butter Pudding
Bakewell Tart & Custard
Honey Cake & Spiced Cream
Baked Egg Custard & Elderberry Compote