Mid-Realm Bardic Madness XI Lunch

	Mid-Realm Bardic Madness XI Lunch

Lunch

The lunch tavern will be a potato bar with chili, scallions, cheese, bacon, butter, sour cream, and other toppings. Soda, water, and cookies will also be available.
Price is still to be determined.

Feast
A travelling feast highlighting Western and Southern Europe (there is a Maddening addition to each course - however, its antidote is provided.) For dietary concerns, please contact our head cook, Patrick Connor O'Donnell McPhelan before November 1st.

1st Course: Rome Vulvulae Isiciatae Sic Fuint (small pork and pine nut sausages with leeks)
Amulatum Aliter (Spiced wine sauce for sausages)
Aliter Curcurbitas Frictas Tritas (Fried Squash)
Aliter Cucumeres (Sweet Pickled Cucumbers)
Aliter Sala (Herbed Bread Salad) - served with tomatoes

2nd Course: Andalusia Sanbûsak (Fried Meat Stuffed Pockets)
A Dish With Cardoon (Seasoned Artichokes) (meat omitted to make a vegetable dish)
Dusted Eggplants (Fried Eggplant)
Roast of Kings (Roasted Lamb in Sauce)

3rd Course: Britian Chicones in Mose (Chicken Pieces Served with Sauce)
Caboges and Rapes in Potage (Vegetables Cooked in Onion Broth)
Makerouns (Pasta with Butter and Cheese)
Rye Bread

Dessert Course: Sukkariyya (a type of Almond Brittle)
Dafâir, Braids (Braided Bread stuffed with Almonds and Sugar)
Comodore (Individual Fried Fruit Tartlettes)
Cryspes (a form of Funnel Cake)
Aliter Patina Versitalis (nut omelette) & Tyropatinam (custard)
combined to make a nut custard in the Roman style

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Cleftlands Home This page maintained by Cerian Cantwr, cerian@minstrel.com.
Last updated: 2016-05-07

1st Course: Rome	Vulvulae Isiciatae Sic Fuint (small pork and pine nut sausages with leeks) Amulatum Aliter (Spiced wine sauce for sausages) Aliter Curcurbitas Frictas Tritas (Fried Squash) Aliter Cucumeres (Sweet Pickled Cucumbers) Aliter Sala (Herbed Bread Salad) - served with tomatoes
2nd Course: Andalusia	Sanbûsak (Fried Meat Stuffed Pockets) A Dish With Cardoon (Seasoned Artichokes) (meat omitted to make a vegetable dish) Dusted Eggplants (Fried Eggplant) Roast of Kings (Roasted Lamb in Sauce)
3rd Course: Britian	Chicones in Mose (Chicken Pieces Served with Sauce) Caboges and Rapes in Potage (Vegetables Cooked in Onion Broth) Makerouns (Pasta with Butter and Cheese) Rye Bread
Dessert Course:	Sukkariyya (a type of Almond Brittle) Dafâir, Braids (Braided Bread stuffed with Almonds and Sugar) Comodore (Individual Fried Fruit Tartlettes) Cryspes (a form of Funnel Cake) Aliter Patina Versitalis (nut omelette) & Tyropatinam (custard) combined to make a nut custard in the Roman style