This is a generic Medieval English Menu with recipes from the 14th and 15th centuries. The menu is subject to minor changes until served. Menu items without links will be updated shortly.

Course One

• Bread
• Cheese (flavored with garlic and dill) - Recipe by Daniel Myers (Master Edouard Halidai)
• Strawberry Preserves

Course Two

• Roasted Rabbit accompanied by Sauce for a Conie
• Pegions Stewed - Recipe by Daniel Myers (Master Edouard Halidai)
• Chopped Spinach
• Salat

Entrement

Course Three

• Fyllettes in Galyntyne
• Baked Mallard
• Turnips
• Wortes

Entrement

Course Four

• Wafers - Recipe by Daniel Myers (Master Edouard Halidai)
• Snowe
• Almond Pudding
• Breney

A Sotelty - Gelly

Beverages

• Grape Juice
• Barley Water Flavored with Lemon
• Water

A copy of the feast booklet on the tables can be obtained here.