First course
Cold plate: Cheddar, brie, goat cheese, ham
Bake mete ryalle (pork and chicken)
Salad
Bread: butter, herb |
Main course
Leg of lamb
Chickens Farsed -(chicken with pork stuffing)-
Buttered Worts (brussel sprouts)
Perry of pesoun (peas)
Spynoches yfryed (fried spinach)
Ryse of genoa (rice) |
Sauces
Galyntyne
Green Garlic Sauce
Sauce Alapeuere (pepper and garlic) |
Desert course
Custard and berries
Custad Lombard (almond and pear)
Marzipan |
This feast contains dishes that may contain cow dairy, gluten, pork and tree nuts.
IF YOU HAVE A DIETARY NEED, YOU MUST CONTACT ME BEFORE THE FEAST.
I can make accommodations for you if I know ahead of time that you have special needs.
My ability to accommodate your need the day of the event become very limited. As of right
now we have plans for some goat milk, non pork, and gluten free options available. Please
contact me directly alesone.gray@gmail.com. All dietary needs, questions, requests for allergy accommodations MUST be made no later than Sept 21. We will be food shopping the weekend of Sept 22. We will do our best to make sure everyone goes home full and happy. But if we don't know, we cant help. |