This menu is derived from a set of menus from Bartolomeo Scappi's Opera d'ell'arte de cuccinare, which can be found on Louise Smithson's website.

On The Table

• Twisted Bread of Milk and Sugar - Amari bat Abraham
• Cheese - Homemade Mascarpone
• Assorted Fresh Fruit (Grapes, etc.)
• Olives

First Service from the Sideboard

• Pizza - Made by Helewyse de Birkestad
• Salad of Greens
• Fruit (Apricots and Figs)
• Boar served with A Good Pepper Sauce
• Kabobs
• Pine Nut Candy

First Service from the Kitchen

• Salad of Roots
• Roman Macaroni
• Frittatas (Omelet)
• Mortadella (Sausage)
• Chicken Roasted and Dressed with Fruit

Second Service from the Sideboard

• Plum Tart
• Hard Cheese - Asiago/Parmesan
• Biscotti - Made by Helewyse de Birkestad
• Marizpan
• Gely (Gelatin)
• Wafers
• Snowe

Post Meal

• Perfumed Toothpicks with Rosewater
• Fresh Fennel
• Comfits
• "Flowers"

Beverages

• Lemonade
• Hyppocras
• Water