Feast for Masque of Courtly Love

Any dietary concerns need to be given to THL Francesca de Onorati, the Feastocrat, by February 1, 2009. Feel free to email her at masque-feast@alderford.org with any questions.

In order to offer as many people as possible places at feast, we are using 'common service'. Someone from each table will be asked to bring the food from the kitchen. We hope this will allow you to get to know your tablemates better and make the new folks feel at ease.

Feast Menu

  • Epityrum (olives, white wine vinegar, coriander, pepper, cumin, mint)
  • Sugared Almonds (Mandorle) (almonds, sugar, water, almond extract, cinnamon)
  • Honey Oatmeal Bread (honey, butter, flour, oats, salt yeast, eggs)
  • Whole Wheat Bread (yeast, sugar, honey, olive oil, flour, salt)
  • Zanzarelli (vegetable stock, grated Romano & Parmesan cheese, eggs)
  • Stekys of Venison or Bef (venison/beef, wine, ginger, cinnamon, butter, salt pepper, balsamic vinegar, beef bouillon)
  • Pork in Wine Sauce (coriander, caraway seeds, celery seeds, pepper, salt, garlic, red wine, pork roast, breadcrumbs, chicken stock)
  • Taiarin a la Veniciano (fettuccini noodles, grated Parmesan & Romano cheese, butter, milk, flour, cream cheese)
  • Carotæ and Pastinacæ (carrots, parsnips, olive oil, salt, pepper, sherry vinegar, bread crumbs)
  • Asparagus with Saffron (asparagus, butter, olive oil, salt, pepper, garlic, cumin, saffron)
  • Salad with Vinaigrette (various greens, vinegar, olive oil, salt, assorted spices)
  • Hais (bread crumbs, dates, almonds, pistachios, butter, sesame oil)
  • Almond Biscotti (eggs, flour, sugar, almonds, sugar, salt, pepper, cinnamon, cloves, almond extract)
  • Lemon Ice (lemon juice, sugar, water, lemon peel)

The Feast Steward reserves the right to serve these dishes in whatever order is best suited to the facilities available and to change the form in which they are served.