First Course: Table Preset
    * Fresh Baked Bread with both plain and herbed Butters
    * Pasties of Venison and Beef (small meat pies)
    * Dried Fruit Rissoles (deep-fried fruit fritters)

Second Course:
    * Spit-Roasted Lamb and Pork with Mustard and Pomegranate Sauces
    * Fennel and Leeks with Saffron
    * Lasagne (Handmade leavened pasta with cheeses and spices)
    * Pies of Whole Pears

~  High Table Highlights and Populace tidbits:
    * Small Bird without Bones (small game birds cooked whole with reduced bones)
    * Marzipan Tart

Third Course:
    * Stewed Capon (Chicken) with Currant Sauce
    * Pumpes (Meatballs of pork and beef) with Cameline Sauce
        (Vegetarian Substitute: Marinated Mushrooms)
    * A Summer Compote of Pears (Cooked and Marinated root vegetables and pears served cold)
    * Darioles (flathonys)

~  High Table Highlights and Populace tidbits:
    * Spit Roasted Hare with Pan sauce or Dried Plum Sauce

Fourth Course:
    * Marinated Fish (A white fish fillet marinated in Homemade Malt Vinegar and baked with herbs)
    * A Spelt Tort  (A Savory cheese pie with spelt grains)
    * A Venison Frumenty
    * Candied Orange peels with candied nuts and spices

~  High Table Highlights and Populace tidbits:
    * Trout in Aspic
    * Venison Roast

Notes:
1.)     Items listed as “High Table Highlights and Populace Tidbits” will be served to the high table with small amounts prepared for serving to the populace should gentles wish to taste these items.  They will not be cooked in quantity, but there should be sufficient amounts for sampling by interested parties. We realize some Medieval and Renaissance foods seem strange to modern tastes, yet we wish to provide opportunity for those with a more adventurous palate to have a chance to sample some of the “less ordinary” items found in Medieval and Renaissance Cookery.
2.)     All sauces will be served on the side
3.)     Vegetarian Substitutes for some items are indicated and were served to those who pre-reserved with the Head Cook  (caitlin_ennis@yahoo.com) for a vegetarian feast.  The pre-reservation was necessary so that proper amounts of substitutions could be cooked and sufficient amounts of the other vegetable dishes could be cooked without any of the meat fats.