Head Cooks: Mistress Anne de Tournai and Mistress Gertrud Ritzenbuttel
Saturday Lunch
Hot beef & lemon pies
Hot Carrot, Chickpea & Herb pastries (vegetarian)
Salad
Cheese
Pickles
Small bread roll
Feast 1st Course
Beef & Bacon stuffed vine leaves
Cabbage & Carraway Strudel
Spinach Tart (vegetarian)
Red Beet salad
Cucumber salad
Pretzels
Fresh cheese
Mustard
Feast 2nd Course
Pancakes for stuffing with:
Pork cooked on cherrywood
Not meatballs (vegetarian)
Pickled Cabbage
Green salat
Sour cherry sauce
Mustard
Fricasseed chicken
Wild carrots and parsnips
Millet Porridge
Feast 3rd Course
Poached pears
Apple tarts
Wafers
Rose cream
Torta Bianca
Milk style orange flower water jellies (vegan)
Sunday Lunch
Hot Sausage in a bun/Vege Sausages in a bun
Leftovers from feast
Shortbreads
All Weekend
Tea, Coffee, Hot Apple Juice, Cordial.
Biscuits, fruit for afternoon tea.
*A full menu (dietary options identified) and ingredients list will be emailed to all attendees who identified dietary requirements. Options for the standard menu will be provided wherever possible.