Ayreton Carnival IILunch & Feast

	Ayreton Carnival II Lunch & Feast

Lunch

Lunch will be run by the Thieves of Hearts

Feast

First Course: Fresh bread
Cheese
Kalamata olivis
Olives cured in honey with dill and fennel (Curing since October)
Cucumbers dressed with mint and grape must

Second Course: Honey ham with a sauce of raisin wine and ginger cookies
Barley and fig pilaf
Fennel braised in wine

Third Course: Shrimp cakes flavored with cumin and asfoetida
Eggs with a sauce of pine nuts, vinegar, and honey
Mashed celery with oregano

Fourth Course: Pork sausages and mustard
Bulghar and chickpea pilaf
Stewed mushrooms

Fifth Course: Melons with mint

If you have questions or dietary concerns (or to volunteer), please contact the Head Cook, Bojei Temur Beki .

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This page maintained by Cerian Cantwr, cerian@minstrel.com.
Last updated: 2008-03-10

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First Course:	Fresh bread Cheese Kalamata olivis Olives cured in honey with dill and fennel (Curing since October) Cucumbers dressed with mint and grape must
Second Course:	Honey ham with a sauce of raisin wine and ginger cookies Barley and fig pilaf Fennel braised in wine
Third Course:	Shrimp cakes flavored with cumin and asfoetida Eggs with a sauce of pine nuts, vinegar, and honey Mashed celery with oregano
Fourth Course:	Pork sausages and mustard Bulghar and chickpea pilaf Stewed mushrooms
Fifth Course:	Melons with mint