Menu by Daniel Myers
On Table:
manchet bread
soft cheese
fruit preserves
First Course:
Pegions Stewed (stewed chicken)
Onion and Parsley Salad
Chervis (carrots and parsnips)
Entrement:
The Cook's Challenge
Second Course:
Cormarye (roast pork)
Wortes (cabbage)
Rice Lombard
Third Course:
Applemoyse (with Snowe)
Wafers
Walnuts
Beverages:
Non-alcoholic wine (a.k.a grape juice)
Lemonade