CENA MEMINISSE
A Culinary Exploration of the Great Roman Empire

Salvete, dear Scadians! On the eve of the 11th day of the month of Janus, you are all invited to the home of beloved citizen Faustus Julius Strabo within the Canton of Gryphonwald for a feast to be remembered! A feast worthy of Romulus and Remus themselves and more epic than the feats of Aeneas! A feast representing the true culinary wilds and entertaining visions of the height of the Roman Empire!

Come dine on course after course of the most decadent and dare I say surprising dishes in all of Rome. There will be a sampling of garum to please all palates, the most savory cuts of a sow, a variety of hare, fishes stuffed for your delight, and the well renowned dish of Apicius himself. And in true Roman fashion, cena will be followed with a commissatio filled with wine, entertainment, and revelry into the late hours of the evening! Our host looks forward to your company for an evening that shall be remembered as long as the Great Roman Empire itself!
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Notate Bene:

This is a culinary-centric event replicating authentic Roman recipes and the historical format of a Roman dinner party. As such, site and feast fee for the day are combined; there are no offboard reservations.

Roman dinner parties would begin serving aperitifs or “promulsi” promptly when guests arrive. Dinner parties would continue after the formal dinner concludes with afterparties or “comissatio” filled with wine and revelry late into the night.

As this reenacting a private dinner party, the first course will commence shortly after the “house” opens starting at 4:30pm so timely arrival for our dinner party is appreciated. You will not want to miss a single dish!

After the courses conclude, we invite everyone to stay and enjoy the comissatio with your dinner companions, cooks, and host. The site will remain open until midnight.

In order to strive for authenticity, we encourage everyone to wear Roman (or similar) garb if you have readily available. This is, however, not a requirement.

The dinner menu will be published shortly. Guests are also encouraged to peruse the menu prior to reserving a space in case of allergies or preferences.

Dinner Menu: [Link TBD]

We welcome you all to join us; yet note that for planning purposes, seating is limited.

No outside alcohol is allowed at the site. This is a strict policy. The Elks Lodge has a bar from which guests can purchase wine, beer, and alcohol. The bar is cash only; there is an ATM around the corner but not on site.

This is an evening to experience a true lavash Roman feast. It will include 5 robust courses. Recipes will not be doctored from original sources; ingredients will be sourced from all over the world. Fish are already fermenting as you read this. This is a meal fit for all our Scadians who appreciate historical culinary exploration, strange dishes from across the world, and simply lavish meals. We look forward to enjoying it with you.

375 Old Post Road
Edison, NJ 08818

This site has not yet been measured against the checklist of the Kingdom Accessibility Porter. For additional concerns, please contact the Event Steward listed to the right.

This site has a strict policy regarding outside alcoholic beverages….  only alcoholic beverages purchased from them are permitted.

A decadent and sumptuous feast of Imperial Roman cuisine, featuring many unusual

preparations faithfully reproduced from numerous period sources. Carefully selected on the virtue of their flavor, ingenuity of preparation, and ability to convey as true an approximation of the ancient world’s epicurean delights as might be achieved in modern day.

 

 PROMULSUS

(APERITIFS)

 

GARUM ET ALEC

A tasting of several versions and vintages of the classical condiments, each prepared from different fishes

 

Tunny Lacertus Merlucius
Tuna; 70 and 95 days Mackerel; 70 and 105 days Smelts; 70 and 115 days

 

 

 

GIT PANEM

Wheat Bread leavened with Millet and Grape Must; flavored with Nigella and baked under ashes

 

 

OLEAE

A tasting of Olives, preserved and presented in several forms

 

Defrutum Conservatis Epityrum Oleum Masticatus
Tree-ripened,dired and steeped in heavily reduced Grape Must House-brined green Olives, crushed with Fennel, Coriander, Cumin, Rue and Mint House-cured while green and steeped in Mastic Oil

 

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GUSTATIO

(STARTERS)

 

ISICIA OMENTATA

Caul-wrapped loaves of Pork, cracked Wheat and Pinoli, seasoned with Pepper, Myrtle berries and Wine

 

 

PATINA URTICARUM

A savory custard of Stinging Nettle, Eggs, Mackerel Garum and Pepper; baked over coals and served chilled

 

SARDAM FARSILEM

Sardines stuffed with Pinoli, Pennyroyal, Mint, Pepper and Honey; dressed in Oil, Grape Must and Marjoram

 

VULVULÆ BOTELLI

Sow’s matrix stuffed with Leek, Pinoli, Pepper, Cumin and Dill; wrapped in Caul and fried

 

 

CENA PRIMA

(FIRST MAIN COURSE)

 

BETAS

Beets cooked slowly in house-fermented Mead and Mustard seed; served chilled with a reduction of the jus alongside

 

 

LEPOREM

A tasting of several preparations of Hare

 

Condimentum ex Visceribus Leporinis Isicia Passenianum
Pâté of Liver flavored with Blood, Leek, Coriander,Cumin , Pepper, Mint, Rue and Fig Vinegar Caul-wrapped fritters of lightly-smoked Hare with Pinoli,Lovage, Longpepper and Wine

 

 

 

PANIS QUADRATIS

Wheat Bread leavened with Millet and Grape Must; prepared in the style of Pompeii

 

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CENA ALTERA

(SECOND MAIN COURSE)

 

LENTICULA EX SPONDYLIS SIVE FONDYLIS

Lentils preserved in wood ash; revived with crushed Parsnips, Honey, Grape Must, Fig Vinegar and spices

 

 

PATINA APICIANA

A layered dish of pastry, Egg, Snipe, Chicken, Pork belly and Whiting with Pinoli, Pepper, Lovage and Raisin wine 

 

VENTREM PORCINUM

Milk-fed Pork belly, stuffed with Brains, Pepper, Lovage, Anise and Ginger; braised, lightly smoked, dredged with coarse Wheat and fried

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MENSA SECUNDA

(DESSERT)

 

MULSUM PRAESTRICTUS

A sweet, house-fermented blend of pressed Grapes and Honey; served luxuriously over snow

 

PATINA SAMBUCO

A custard of dried Elderberry and Egg seasoned with sweet Wines and Longpepper

 

PERSICA ET PIRA UT DIU SERVES

Summer Peaches and Autumn Pears; preserved with Brine, Honey and reduced Grape Must