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Baronial Twelfth Night



Menu by Daniel Myers

Menu

On Table:

Manchet Bread
Fruit preserves
Soft cheeses

First Course:

Cormarye (marinated, roast pork)
A Dysshe of Cole Flowers
Vermicelli

Second Course:

Chicken w/ Sage Sauce
Honey Glazed Root Vegetables

Entrement

Chou Éclatant (exploding cabbage)

Third Course:

Venison
Frumenty

Dessert:

Potage of Rys
Sugared Nutmeats

Beverages:

Non-alcoholic wine (a.k.a grape juice)
Apple juice
Lemonade


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