Bardic Madness XVII (2007): Feast Menu

A lip-smacking feast will be provided by the Barony of Windhaven. $10 per person. Maximum of 120 eating feast; there will be off-board seating for non-feasters. Pre-registration for eating feast strongly recommended (see the main page for information about pre-registration). Please contact the feastocrat, Baroness Madeleine Bynortheweye (mka Penny Van Rens) at madelein@new.rr.com with any dietary or allergy concerns.
Remove the First:
  • On the table:
    • Crudites and pickled vegetables
    • Beer bread
    • Olive bread
    • Butter
    • Boursin (herbed cheese)
    • Sliced nuts
  • To be served:
    • Mushroom, artichoke and swiss cheese strudel
    • Onion tarts
    • Mixed green salad with pear nectar vinaigrette
Remove the Second:
  • Boneless pork roast, rolled in herbs and served with plum sauce
  • Beef tenderloin, marinated in port wine, ginger and garlic, served with
  • Red onion marmalade
  • Carrots and parsnips roasted with garlic and thyme
  • Roasted barley pilaf
  • Ekmek bread
Remove the Third:
  • Schaum torte with mixed berries
  • Treacle parkin with whipped cream
  • Almond shortbread with lemon curd
  • Candied walnuts and almonds

Credits, disclaimer This is the website for Bardic Madness XVII (March 30-April 1, 2007) and is maintained by THL Eliane Halevy. Any discrepancies between the electronic version of any information on this site and the printed version (in the Northwatch) will be decided in favor of the printed version.

Site last altered: 1/23/07

Background graphic: thanks to Retrokat.com