Traveler's Fare

Breakfast Saturday

Lunch Saturday

Feast

First Course

Second Course

Third Course

Fourth Course

Tidbits of Coney

Stuffed Mushrooms

Cheese Puff Pastry

Onion Tart

Beef Stew

Rosemary Chicken

Egg Fritters

Glazed Custard

Poached Pears

Cookies that Bring Joy

Served from 7pm until gone or 11pm
Stew

Served from 7:30am to 9am

Served from 11:30am to 2pm

Served at 7pm

A platter of savories
that may include for example
Tidbits of Coney (Rabbit) grilled with fruit and herbs
Stuffed mushrooms
Soft cheese in puff pastry
Onion tarts

A hearty stew of beef

Roasted rosemary chicken with saffron and galingale
served on a bed of barley and currents
garnished with select greens and
fried fritters of egg

Light glazed custard
served with poached pears
and
Saint Hildegard's 'Cookies that Bring Joy'

Please contact Feastcrat prior to September 30th with dietary concerns!

INGREDIENTS

Rabbit, raisins, apricots, apples, sage, cornstarch, salt

Mushrooms, butter seasoned bread crumbs, grated hard cheese

Puff pastry dough, ricotta cheese, eggs

Onions

Beef rib and stew meat, cinnamon sticks, clove powder, mace, cardamom, cubeb, black pepper, onions, minced parsley, chopped sage, unseasoned bread crumbs, red wine vinegar, saffron, root vegetables

Chicken, rosemary, saffron, galingale salt, barley, currents, chicken broth, mixed greens

Eggs, salt, pepper, flour, seasonings

Sugar, eggs, sweetened condensed milk, evaporated milk, vanilla

Pears, red wine (recommend Zinfandel, Shiraz or Merlot), granulated sugar, lemon juice, vanilla, cinnamon

Honey, butter, egg, salt, flour, cinnamon, nutmeg, cloves