Our year-round restaurant

 TUESDAY - SUNDAY (Closed Mondays) Between 5 & 8 pm

Reservations requested    call:  425-788-8624

Lunch during festivals: noon to 3

   One of the most gratifying ways to learn about the middle ages is to sit down to a meal prepared from recipes enjoyed by the noble classes.  Camlann's restaurant is designed as a 14th century village inne where you may relax in a country setting, enjoy the genuine warmth of your attentive server, savor the hearty food, and give yourself over to the music and stories of the minstrels.  Welcome, traveler, to the Bors Hede Inne, the Northwest's most unique dining experience, where you may enjoy our medieval dinner-theatre presentation.

    Opening the heavy wrought-iron-hinged door, you are welcomed by the hosteler (innkeeper) into the softly-lit medieval dining hall where, in winter, the great fireplace, lined with drying wood, warms the timbered room.

  At your borde (table) the server brings linens and scented water to wash hands before eating, and describes what food the cook has on the fire for the evening meal, answering your questions as is due the noble traveler (“Þe inne was built in þe reign of King Edwards father...þe ale is brewed by our village ale wife...”).  For your pleasure, all the evening, are wondrous minstrel songs and stories, accompanied on the lute.

  Sumptuous platters of fresh food, prepared from authentic 14^th century recipes, are brought before you.  Sight, smell, taste, and touch are brought into play as your fingers, spoon, and borde knyfe dip into uniquely sauced entrées, served on platters, to be eaten from your bread trencher (plate).  Fine wine, mead, ale or juice is served in earthen pitchers for your drinking mazer (coffee, tea and soda pop are unknown in these times).

Reviewers Comments: 

 ". . .You could easily believe that 600 years have slipped away and you are back in Chaucer's England" (Jena MacPherson - Sunset Magazine, April 1995)

". . . wonderful food combined with the atmosphere, accom- modating service and terrific entertainment makes this restaurant a worthy night out" (Sue Kidd - Eastside Journal, July 2001)

" . . . a near-total immersion into the more pleasant aspects of 14th century English culture" (Jim Goldsmith - Eastside Week, 1995)

Seattle Sidewalk Choice 1998 ". . . a great experience for groups and parties"

 ". . . hearty food . . . no slickly packaged enterprise pushing ye olde hot dogges . . . the culinary journey to the past." (Gregory Roberts - Seattle Post Intelligencer, Sept 2000)

" . . . Flavorful and hearty meals" (Merry Hays - Eastside Journal, July 1998)

" . . .  you can have your history and eat it too -- not only is the food tasty, but you won't find any egregious blunders like potatoes (from the new world) or 'medieval Pepsi" (Melody Moss - The Stranger, July 1999)

". . . We're back in the 20th century too soon." (Carol Marsh - Northwest Travel Magazine, Jan-Feb 2000)

   The Menu varies weekly, providing variety for the adventurous visitor.  Lunches are served during festivals (at other times, by appointment, for groups of 8 or more).  Facilities are smoke free and handicap accessible.  No cameras, cell phones, please.  Not recommended for children under 10 (2 hour dinner / live music).  Dinner Reservations are requested. Payment by Check or Cash.

Sample Dyner Menu

First Course

RASTONS (a unique appetizer)

 TRENCHER BREAD (to eat upon)

 ENGLISH SHIRE CHEESES

 ALMOND FRITURES

 FRESSH FRUYTE

 HERBS & GREENS SALAT

 BUTTERED WORTS

(lightly sautéed greens)

  Second Course

choice of:

FENBERRIE PYE

(pork, fowl, fen-berries)

SANC DRAGON *

(roast chicken in dragon's blood sauce)

MOTOUN CAMELYNE *

(roast lamb in cameline sauce)

SAUMON EN TENS DE NOIS *

(roast salmon in hazelnut sauce)

BLAMANGER

(rice & chick peas in almond-anise milk)

(Two courses: $19.15  per person)

*Entrée choices  vary weekly

                        Swete Dishes

ERBOWLE    

(plums in wine and anise)

CRUSTADE LOMBARD    

(fruits and greens in a rich custard pie)