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Coronation
Day of Arbeau:
Bransle in the Hall
 Coronation
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The Day's Repast

Lunch Menu
Dish Ingredients
Hriðer Smeamete
(Beef Casserole) 		Beef, raisins, apples, dates, honey, apple juice, white wine vinegar, butter, vegetable oil, breadcrumbs, salt, black pepper, cinnamon
Assorted Fruits Seasonal fruits (Apples, Pears, etc)
Bread with Assorted Butters Bread, honey butter, herbed butter, apple butter

Feast Menu
Dish Ingredients
Bread with Assorted Butters Bread, honey butter, herbed butter, apple butter
Beverages Lemonade, Water
Tirit Chicken, carrots, parsnips, salt, pepper, butter, onion, parsley, sour cream, milk, filo dough
Mushroom Tart Mushrooms, cheese, pie crust
Wardonys in Syrup Pears, red wine, red wine vinegar, cinnamon, ginger, saffron, clove
Ceci con Ove Chickpeas, eggs, cumin, corriander, saffron, feta
Hard Boiled Eggs Eggs

Alternate Children's Menu
Dish Ingredients
Meat Spears Hot Dogs
Riggatoni Parmesan Macaroni & Cheese
Butter and Preserve Pastries Peanut Butter and Jelly Sandwich
Æppla Seaw Applesauce

The dessert board will be made available at the end of feast and will remain available throughout the ball or while supplies last. We are accepting donations of sweets for the dessert board, please contact the Feast Steward with any questions.

This page was updated on: Wednesday, February 23, 2005