The Master Cook’s Feast

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 (click to see)

Favourite of the Honourable Cook Frederic

Game Fillet of the Burgemeister (click to see)

Seasonal Game Fillets with Vegetable Dainties

Grilled Salmon (click to see)

with nut sauce

– all served with –

Smoked Sauerkraut – with nut sauce

Cooked Spelt – with Saffron

Ginger Rootbaker

Crusader’s Lentil Sauce

Your Dessert

Rose Pudding (click to see)

A Savoury and Velvety Delight of the Nobility.