Day Board Menu
Bread- fresh baked
Butter
Ginger Spiced Soft Cheese
White Mice
Drinks
Limonade (lemon)
Sikanjibin
Ice Water
The Day Board was intended as a set of small "nibbles" that were served after lunch and before feast. These items would have been served as part of the first course at a real Tudor feast. The use of them as a Day Board is a modern contrivance to give people something to munch while they play period games, dance, and chat. We served the Sikanjibin, Lemonade and Water with ice, something that would not have beendone in period, but it suits the modern palette. The use of fresh-baked-on-the-premeises bread was done both for novelty of having fresh bread, an uncommon thing in the US, and also to create an "atmosphere". Thereisnothing like the smell of fresh-baked yeast bread to set the mood and whet the appetite.
Banquet Menu
1st course
Fruit- as availability permits
Eggs with two sauces (mustard sauce & aoili)
Assorted Fresh Baked Breads
Sop of Onion
Bratwurst
2nd course
Remove(palate cleanser, Lemon Succade)
High Table- Roast Turkey
Ordinary Table- Turkey Pie in Cofyns
Lens et Hordeo- lentils and barley
Makeroes- pasta and cheese
3rd course
Roast pork w/raison/currant sauce
Lombardi Rice- 15th century recipe w cheese
Seasonal root & winter vegetables
4th course
Pompeon Tart with Almond Cream Sauce
Cinnamon Pudding
5th course
Selected biscuits (cookie type)
Lemon Succade
