Feast Menu

Prandium:

• Olivia - Green Olives
• Panem - Fresh Roman Bread
• Mel - Honey from wildflowers
• Hispanum - Olive Oil from the provinces of Hispania
• Mulsum - a delightful beverage of grapes and honey; served chilled

Prima Gustatio:

• Carotae et Pasinacae - Carrots and parsnips fried in oil; served warm with a wine sauce
• "In Fungis Duo"
• Fungi Ostrea - Oyster mushrooms sauteed in garum
• Boletos Fungos - White mushrooms stewed in reduced wine with fresh cilantro

Secunda Gustatio:

• "In Isicia Duo"
• Isicia Plena - Seasoned dumplings of roast chicken; gently poached in hydrogarum
• Aliter Isicia Omentata - Forcemeat of pork and wheat fried in caul; served hot over aromatic wine gravy
• "In Ova Duo"
• Ova Elixa - hard boiled eggs; served cold over a savory broth
• Ova Sphongia ex Boletas - Gently cooked eggs with flavorful stewed mushrooms

Prima Mensa:

• Pullum Elixum ex Iure Suo - Spiced chicken braised in jus and wine; served hot with a vinaigrette reduction

Secunda Mensa:

• Patina de Sambuco - Smooth custard of elderberries and wine; delicately spiced and served chilled
• Apothermum - Pudding of spelt, pignoli, almonds, and raisins; sweetened with wine and served warm

For a full list of ingredients, see Feast Ingredients