Lunch Service will be provided by the Dead Parrot Inn.
The menu below is tentative! Changes will be uploaded as soon as announced.
$3.50 Chicken and Rice Stew
$3.50 Chunky Potato Soup and Toppings Bar
$3.50 Salad Bar
$1.50 Side Salad
$2.00 Nachos, top your own
$1.50 Cheese and Crackers
50¢ Chips/Snacks/Granola Bars
50¢ Soda /Bottled Water/100% Juice
$1.00 Hot Beverages Includes refills for the whole day; hot drinks available until shortly before court.
Have questions about the food for lunch? Contact the Parrot's Proprietress, Brighid Bhreathnach at [email protected]
Feast at Masque of Courtly Love: Chivalric Virtues
Lord Einar Blakklar will be your feast cook at this year's Masque. "Feast" your eyes on the yummy menu below!
On the table
Burgundian spice bread
Cruste Rolle (fried crackers)
Pickled cucumbers
Butter
First Course
Hen in a pot with cinnamon and almonds
Mushroom pasty
Wortes (warm greens)
Second course
Jambon Braise Au Madere (braised ham with Madeira sauce)
Herbed little cabbages
Frye beanes
Dessert
Potage of Roysons
Baked pears
We'll be serving "family style" in the feast hall: Instead of a group of servers attending each table, diners are asked to choose amongst your feast companions who will serve the table, or share the duty between courses!
The menu below is tentative! Changes will be uploaded as soon as announced.
$3.50 Chicken and Rice Stew
$3.50 Chunky Potato Soup and Toppings Bar
$3.50 Salad Bar
$1.50 Side Salad
$2.00 Nachos, top your own
$1.50 Cheese and Crackers
50¢ Chips/Snacks/Granola Bars
50¢ Soda /Bottled Water/100% Juice
$1.00 Hot Beverages Includes refills for the whole day; hot drinks available until shortly before court.
Have questions about the food for lunch? Contact the Parrot's Proprietress, Brighid Bhreathnach at [email protected]
Feast at Masque of Courtly Love: Chivalric Virtues
Lord Einar Blakklar will be your feast cook at this year's Masque. "Feast" your eyes on the yummy menu below!
On the table
Burgundian spice bread
Cruste Rolle (fried crackers)
Pickled cucumbers
Butter
First Course
Hen in a pot with cinnamon and almonds
Mushroom pasty
Wortes (warm greens)
Second course
Jambon Braise Au Madere (braised ham with Madeira sauce)
Herbed little cabbages
Frye beanes
Dessert
Potage of Roysons
Baked pears
We'll be serving "family style" in the feast hall: Instead of a group of servers attending each table, diners are asked to choose amongst your feast companions who will serve the table, or share the duty between courses!