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Grand Chef ’s Feast
Do you have special dietary requirements?
Please contact us as our Master Cook maybe able to help.
The Appetisers
French Royal Duck Poultry Liver Paté
with Lovely Onion Jam
Fine Salmon
from the Fisher Folk of Andalusia
London merchant´s saffron pickles
Earl’s Pickled Cucumbers
Livonian-Style
Olive Berries
from a Highly Blessed Tree
Rye Bread
with Lard
Nutty Herb Bread
Castle’s Fresh Cheese
Oven-baked Herb and Juniper Cheese
The Main Courses
Game Sausages made of Bear, Wild Boar, and Elk
Favourite of the Honourable Cook Frederic
Slow-cooked veal cheek served in
green pepper sauce
Grilled Salmon in forrest mushroom sauce
Grand Leg of Venice Duck in Saffron sauce
(stewed in goose grease)
– all served with –
Spelt with Saffron
Ginger Turnips
Smoked baked sauerkraut
London’s Merchant’s Saffron Pickles
Your Dessert
Rose Pudding
A Savoury and Velvety Delight of the Nobility.