= Lunch =

Coming Soon!

Prepared by Maestra di Cuisine Helewyse de Birkestad

= Feast =

Prepared by Lord Samson Muskovich, Head Cook

Tentative Feast Menu for Stone Dog, Mongols vs. Normans

In keeping with the theme of unified diversity present in the event, I have samplings of cuisine from both Mongolia and Normandy (France) present in this year’s feast. Ingredient lists will be provided in the upcoming weeks for those who have allergy and dietary concerns.

On The Table:
Spelt Grain Bread – Grains provided by Godryck of Moonshadowe and Haelga Laurelai Ingrdottir
Honey Butter
Cheese Board – Sharp Cheddar, Mozzarella

Blueberry Mead (Made in Feb 2017)
Honey Soda

First Course:
“Meadish Sweetballs” – Meatballs braised in herbed mead, served with a savory honey cream sauce and berry sauce
Salad with vinaigrette
Cock-A-Leekie Soup

Second Course:
Roasted Chicken
Saffron Rice – Basmati
Fried Spinach – Olive Oil, Garlic, Spinach
Marinated Garlic Mushrooms
Khorkhog (Mongolian Pot Roast) – Beef, Cabbage, Onions, Carrots, Salt, Pepper, Garlic

Third Course:
Bourbon Bacon Baklava
Cake by Dana Becker