(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. 

This year we will be having a Roman Feast created by some of our friends from Malagentia. The Menu with a full list of ingredients is listed below.  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 contact the Feastocrat. 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.

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 around Noon in the Feast Hall.

Feastocrat: Lord Quentus Quinctilius Mortis (259237@members.eastkingdom.org)
Princeps Coquos: Lady Octavia Valaria
Adjutrix Exquisito: Lady Colette Beatrix De Herisson
Special Thanks To All Our Volunteers.

Harpers Retreat 2025 Feast Menu

Course I

• Bread w/ various spreads:
  • Tyros Dia Koskinou (Cheese and Honey) – feta, honey, black pepper.  
  • Epityrum (Olives with Herbs) – green olives, red wine vinegar, olive oil, fennel leaves, cilantro, parsley, mint.
  • Whipped (Unsalted) Butter. 
• Lenticula (Spicy (Spiced) Lentils) – lentils, red wine vinegar, lemon juice (fresh), olive oil, cumin, cilantro, sea salt.
• Aliter Haedinam Sive Agninam Excaldatam (Beef Stew) – beef, onion, cilantro, pepper, lovage (or chopped celery leaves), cumin, Liquamen[1], olive oil, red wine, cornflour[2], Beef stock.
  
  • [1] – in this case Garum (fish sauce) ingredients: anchoves, salt, sugar, water.
  • [2] – used as a gluten-free alternative to maintain similar flavor.

Course II

• Lucanicae  (Smoked Sausages) – turkey or chicken, cumin, black pepper, savory, lovage (or celery leaves), Italian parsley, juniper berries, fish sauce, liquid smoke[3], pine nuts.
  • (Vegetarian Sausages) – Commercially produced not yet sourced
• Pastinacae (Fried Carrots and Parsnips) – carrots, parsnips, salt, black pepper, vegetable oil.
• Thrion ex Oryza (Goat’s cheese and rice in vine leaves) –  basmati rice, olive oil, vegetable stock[4], goat cheese, (grape) vine leaves, egg, honey, sea salt.
• Krambe (Cabbage Salad) –  cabbage, olive oil, liquamen[5], white wine vinegar, cumin, caraway, leek, cilantro, black pepper, salt.
  
  • [3] – Colgin Liquid Smoke ingredients: water, natural hickory smoke flavor (made by collecting the smoke from burning hickory wood in a condenser and cooling it until it forms water per company), vinegar, molasses, carmel color (naturally derived, gluten-free), salt.
  • [4] – vegetable stock (homemade) ingredients: water, celery, purple kale, onion, garlic, thyme, parsnip, kelp, celtic sea salt.
  • [5] – vegan liquamen ingredients: 100% grape juice, pears, salt, apple cider vinegar.

Course III

• Chicken Thighs (roasted with salt and pepper) with various sauces on side:
  • Pollos cum Iure (plum sauce) – prunes, red wine, red wine vinegar, Garum, olive oil, honey, mint, lovage (or celery leaves), cumin, black pepper, celery, savory.
  • Pullus Vardanus (Milk & nut sauce) – Garum, olive oil, white wine, white peppercorns, pine nuts, eggs, milk, chicken drippings.
  • Aliter in Struthione Elixo (Mustard sauce for boiled ostrich) – honey, red wine vinegar, olive oil, thyme, mint, lovage (or celery leaves), wholegrain mustard[6], chicken drippings, gluten-free flour[7]
• Roasted Vegetables – seasonal vegetables, olive oil, sea salt
• Aliter Cucumeres (Boiled Cucumber with Fennel Seed) – cucumber, mint, honey, vegetable stock, white wine vinegar, fennel seeds, black pepper.
• Erebinthoi Knakosymmigeis (Chickpeas in Saffron Sauce) – chickpeas (from dried), saffron, olive oil, salt, cumin, black pepper.
  
  • [6] – wholegrain mustard ingredients: water, #1 grade mustard seed, mustard flour, vinegar, salt, white wine, citric acid, tartaric acid, tumeric, spices.
  • [7] – gluten-free flour ingredients: organic whole grain brown rice flour, organic wild rice flour, baking powder (monocalcium phosphate, sodium bicarbonate, corn starch), organic soymilk powder, xanthan gum.

Course IV

• Savillum (Roman Cheesecake) –  whole milk ricotta, cream cheese, gluten-free flour, eggs, honey, some with poppy seeds.
• Pira Conditiva in Sapa (Pears Preserved in “Red Wine”) – Boshe pears, grape juice, cider vinager. 
• Enkhytoi (Honey cakes) – honey, gluten free flour, eggs.