Lord Vitaliano Tagliere Vincenzi and staff will present a feast catered to their Royal Majesties. Feast is limited to 80 and pre-registration is recommended.

Note: This feast menu is final. Please contact the Feast Steward for additional information or to volunteer in the kitchen.

On the table

  • Nuts
  • Fresh Fruit
  • Wheat Bread – Yeast, water, olive oil, sugar, salt, whole wheat flour, garlic powder, basil, oregano
  • Barley Bread – Olive oil, sea salt, honey, yeast, barley flour, oat flower, water
  • Butter, Garlic Butter, Honey Butter

First Course

  • Mounchelet (Lamb Stew) – Lamb, vegetable stock, onions, parsley, rosemary, thyme, marjoram, white wine, eggs, lemon juice.
  • Fricassee of “whatever meat you wish” – Pork, egg yolks,broth, vinegar, pepper, cloves, cinnamon, salt, parsley
  • Salat – Romaine lettuce, sage, garlic, green onion, rosemary
  • Barley and Rice Pilaf – Barley, brown rice, olive oil, celery, dried apricot, almonds, currants, cinnamon

Second Course

  • Stwed Beeff – Beef, parsley, onions, currants, pepper, cloves, cinnamon, salt, red wine, red wine vinegar
  • Roast Chicken – Chiicken, orange juice, rosewater, sugar, cinnamon
  • Nun’s Casserole of Eggplant – Eggplants, olive oil, garlic, Romano cheese, pepper, coriander, ginger, oregano, cumin, eggs, bread.
  • Armoured Turnips – Turnips, farmers cheese, butter, cinnamon, ginger, pepper.

Third Course

  • Baked Apples and Pears – Apples, Pears, cinnamon, sugar, honey.
  • Stuffed Dates (with almonds) – Dates, almonds, honey.
  • Migliacio – Ricotta cheese, sugar, flour, egg whites, butter, rosewater, sugar

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