Feast and Lunch Tavern

Head Chef: THL Sarra Bossard

Feast

1st Course
Fresh Baked Bread with Honey Butter
Boiled Eggs
Pickled Vegetables
Venison Stew
A Pottage of Lentils

2nd Course
Salat of Greenes
Chicken Blancmanger
Sweet Dish (TBD)

3rd Course
Roast Pork Loin with Black Pepper Sauce
Buttered Noodles
Seasonal Vegetable
Bread Pudding
Fresh Fruit

Lunch Tavern

Details will be provided as soon as they are available.