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Coronation of Darius & Roxane

Sept 24, 2005
Westfield, NJ

FEAST MENU

Master Alexandre Lerot d'Avigné, our archimagirus, will present a 3-course feast of Roman dishes.

Gustum Bread Moretum (herbed cheese) Olives Glires Falses (sausage dormice) Melones (dressed melons) Roast Chicken Sauce for Fowl

Mensa Prima Agnus (roast lamb) Pisces Oenoteganon (fish) Betas elixas (beets in mustard sauce) Carotas (carrots in cumin sauce) Faseoli virides et cicer (chickpeas and string beans)

Mensa Secunda Fresh Fruit Savillum (cheesecake) Patina de piris (pear patina)

Documentation and ingredient lists will be available on the day of the event. Any questions about the feast should be directed to Master Alexandre.

As a finale to the feast, Lady Elizabeth Elenore Lovell is preparing a subtlety that is sure to thrill the palate and the senses.