|
First
Course
RASTONS
(a unique appetizer)
TRENCHER
BREAD (to eat upon)
ENGLISH
SHIRE CHEESES
ALMOND
FRITURES
FRESSH
FRUYTE
HERBS
& GREENS SALAT
Second
Course
choice
of:
FENBERRIE
PYE (pork,
fowl, fen-berries)
SANC
DRAGON
* (roast
chicken
in dragon's blood sauce)
BOURBELIER DE SANGLE
*
(roast
pork
in wild boar sauce)
SAUMON
EN TENS DE NOIS
*
(roast
salmon
in hazelnut sauce)
BLAMANGER
(rice
& chick peas in almond-anise milk)
all
served with:
BUTTERED
WORTS (lightly
saut�ed greens)
(Two
courses:
$23.00
per person)
*Entry
choices
vary weekly
Cash or
Check
Please
(
Prices include 50% for entertainment )
|
Swete
Dishes
APULMUS
(apples sauce w. cinnamon, brown sugar)
CRUSTADE
LOMBARD (fruits
& greens in custard)
($5.50 each)
Drinks
ENGLISH
ALE
SOMERSET
SIDER
BORDEAUX
RED WINE
LIEBFRAUMILCH
MEDE
($5.50
per
serving)
MUSTE
(spiced juice)
($3.70
per serving)
Lunches
Served
summer weekends
reservations
please, for groups of
7
or more.
Trencher,
English Cheeses, Fruit,
Root Vegetable Pottage
($9.20
per
guest, plus
drinks & dessert)
|
|
Reviewers
Comments:
"You can easily believe that 600 years have slipped away
& you are
back in Chaucer's England"
(Jena MacPherson - Sunset Magazine, April 1995)
"... wonderful
food combined atmosphere, accommodating service & terrific
entertainment makes this a worthy night out" (Eastside
Journal, July 2001)
"hearty
food ... no slickly packaged enterprise pushing ye olde hot dogges . . . the
culinary journey to the past." (Gregory Roberts - Seattle PI Sept
2000)
"
. . . 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)
"...
back in the 20th century too soon." (NW Travel Magazine, Jan-
2000)
" . . .
There are fourteenth century recipes and the added theatre of
wandering minstrels at the living history eatery, but there's
no Monty Python
buffoonery. Your buttered worts come with a side of lute music
. . ." (Seattle Met, October 2011)
|