Feast

Our talented cooks have been hard at work to bring together their menus for this event and it is my distinct pleasure to share it with you. The three creative cooks have designed their individual courses to help you travel along the pilgrimage road and close the evening with a delight of flavors.

If you have any questions, please contact Mistress Lisette at lisettelaroux@gmail.com.   .

This menu is currently a draft and subject to change, but will give you a good idea of the nature of the feast.

Don’t miss out. Only 80 seats available and you are not going to want to miss this.

First course (Italian, Syr Christan Darmody)

Platter of cheese, olives, assorted dried fruits and nuts (V)
Bread and herbed butter (V)
Chicken in Dill
Turnips and Carrots (V)
Winter Squash Soup (V)

Second course (French, Master Reynard de la Rochefouchauld)

Raw Oysters on half shelf shell with balsamic vinegar
Broiled Oysters (contains nuts)
Peas in broth and garlic (V)
Venison Pie with dates, pistachios, etc (contains nuts)
Grilled salmon marinated in wine

Third course (Spanish/Catalonian, Master Vladimir Vladimirovich Vladimirov)

Pork stuffed Pork Loin
Spiced Asparagus (V)
Saffron Rice (V)

Fourth Course Dessert (All) (V)

Lemon Ricotta with Pomegranate reduction (Italy)
Bunyols (Catalonia/Spain)
Bread pudding with cherries (France)

(V) – vegetarian