Gentles are invited to bring individual or group banners to fly during feast. Please bring a banner stand if you have one, but if not, we will be able to hang them from the beams of the h)all.
On Table: Fruit preserves, grapes, bread, fromage forte
1st service: Poulet au Fenouil (chicken with fennel), les racines (root vegetables)
2nd service: Ragout de Boeuf (beef stew), Omelette aux Herbes
3rd service: Tourtes Parmerienne (lamb pies), salade compose
Finale: Poires au compotee (pears in compote), crepes
Refreshments: lemon water, sekanjabin
Ales of the season provided by Baron Henry of Exeter and Master Jhondo Oakenshield (from 7-8pm)
A gluten-free option for the lamb pies will be available by pre-reservation on an individual basis. Contact Genevieve (firstname.lastname@example.org) if you need gluten-free or have other dietary concerns no later than October 7th.
Fromage Forte: assorted cheeses, garlic, white wine
Poulet au fenouil: chicken, almonds, fennel, parsley, water, spices, lard, salt. (spice mix: cinnamon, ginger, saffron, cloves, pepper)
Les Racines: beets, parsnips, carrots, salt, herbs, olive oil.
Ragout de boeuf: beef sirloin, red wine, mushrooms, carrots, salt, pepper, beef broth, onion, bay leaf, vegetable oil.
Omlette aux herbes: whole eggs, mint, sage, oregano, fennel, parsley, spinach, chard, ginger, salt.
Tourtes Parmerienne: lamb, raisins, walnuts, salt, pepper, cloves, cardamon, ginger, cinnamon. Crust: flour, lard, butter. (GF crust: tapioca flour, sorghum flour, rice flour, xanthan gum, eggs, cornstarch, butter, lard.)
Salade compose: lettuce, spinach, fennel, chard, edible flowers. Dressing: olive oil, tarragon, vinegar, salt.
Poires au compotee: Pears, red wine, sugar, lemon, cinnamon.
Crepes: milk, water, eggs, sugar, vanilla rum, flour, butter, salt.