Feast Menu
(some ingredients or items subject to change due to availability)
Feast
Their Excellencies of Stonemarche will be hosting a Feast on Saturday night in the feast hall. Join us as we gather together to enjoy a meal and toast the days events. There will be a limited number of seats, so Pre-Reg is required. A table signup sheet will be posted around noon on Saturday.
There will be a full list of ingredients listed here once feast is finalized. In addition, the menu with ingredients will be provided at each table during the feast.
Should you have any allergens or dietary restrictions you would like us to be aware of, please complete this form. We can not guarantee that we will be able to accommodate all restrictions, but we will do our best to make sure there are options available.
Click here to fill out the dietary restrictions form.
There will be a few tables available for those not on Feast who wish to participate in the comradery and pageantry of Feast. The Table signup sheet for both onboard and off board, will be available on Saturday morning in the Feast Hall after morning court.
Harpers Retreat 2024 Feast Menu
Click on each dish for the ingredients list
Salat of herbs and greens
Mixed greens and herbs tossed with oil and vinegar dressing
- Pear Vinegar, Olive Oil, salt/pepper
- May include: Parsley, Sage, Arugula, Watercress, spring mix greens, mint, fennel, rosemary
Gourds in Broth
Mixed gourds/squash (as available) cooked with ginger and saffron (possibly served mashed)
- Mixed ripe gourds/squash
- Onion
- Vegetable broth (commercial – see kitchen for ingredients)
- Eggs
- Saffron, salt, cinnamon, ginger
- sugar
Coneys in Syrup
Stewed rabbit in a spiced red wine sauce
- Rabbit
- Chicken broth (commercial – see kitchen for ingredients)
- Red wine
- Red Wine Vinegar
- Cinnamon, Cloves, Pepper, Salt, Ginger
- Currants
- Olive oil
Rice Pottage
Rice cooked with sweetened almond milk and spices
- Arborio Rice
- Almond Milk (commercial – see kitchen for ingredients)
- Saffron
- Sugar
- Powder Douce (mix of brown spices. Cannot guarantee exactly which are included)
Roast Pork served cold with a selection of sauces
Green Herb Sauce, Sweet Mustard sauce, pickled vegetables (similar to a chutney)
- Roast Pork
- Pork, Salt, Pepper
- Green Herb Sauce
- Basil, Savory, Parsley,
- Pepper, Cumin
- Drippings from Roasted Pork
- Sweet Mustard sauce
- Dried Mustard
- Honey
- White wine
- White wine vinegar
- “Compost” (similar to a chutney)
- Pears
- parsnips
- radishes
- turnips
- Chestnuts
- Currants
- White wine vinegar
- White wine
- Honey
- horseradish
Cresse of Noodles, or Makerouns
A dish of noodles and cheese
- Egg noodles (commercial – see kitchen for ingredients)
- Olive oil
- Salt
- Butter
- Blend of cheeses
Boiled Garlic
Garlic cooked with butter and spices
- Garlic
- Olive oil
- Saffron
- Cinnamon
- Mace
- parsley
Mushrooms and Leeks
Mushrooms and leeks with a spiced butter sauce
- Whites of leeks
- Mixed variety mushrooms
- Butter
- Vegetable stock (Commercial – check with kitchen for ingredients)
- Brown sugar
- Saffron
- Fresh ginger
- Gluten Free Flour (check kitchen for specific blend concerns)
Frumenty
Barley cooked in Broth (GF and Vegetarian version available)
- Pearl Barley
- Beef Broth (Commercial – check kitchen for ingredients)
GF and Vegetarian version
- GF oats
- Vegetarian Broth (commercial – check kitchen for ingredients)
Meat Pies
Elk and Beef cooked in a “coffin” with wine, spices and currants
- Elk and Beef
- Onion
- GF flour (commercial – check with kitchen for blend)
- Stock (commercial – check with kitchen for ingredients)
- Red wine
- Fresh Ginger
- Wine vinegar
- Currants
- Salt
- “Coffin”
- Flour (GF pies will be available)
- Shortening
- Salt
Mixed Root Vegetables
- Possibilities include:
- Carrots,
- Parsnips
- Turnips
- Celeriac
- Fennel
- Oil
- Honey(?)
- Salt, Pepper, Blend of herbs
This feast shall not be served in removes. Rather the dishes will be sent forth from the kitchen in
intervals such as may be pleasing to the crown and the cooks.
