Welcoming the\nguests: a warm herb schnapps \u2018The Monk\u2019s Bride\u2019<\/p>\n\n\n\n
APPETIZERS: \n<\/p>\n\n\n\n
# Orange and tongue jelly with horseraddish cream
# Earl’s pickled cucumbers Livonian style
# London merchant\u00b4s saffron pickles
# Berries of the Highly Blessed Olive Tree
# Spice merchant\u00b4s berry sauce
# Herb bread with nuts and Rye bread with ham
# Castle’s fresh cheese <\/p>\n\n\n\n
FOR THE MAIN COURSE:\n<\/p>\n\n\n\n
# Grilled salmon in nut sauce
# Grand merchant von Hueck\u2019s mild game pot <\/p>\n\n\n\n
SIDE DISHES TO THE\nMAIN COURSES: \n<\/p>\n\n\n\n
# Barley with nuts
# Smoked sauerkraut
# Crusader\u00b4s lentil sauce
# Ginger turnip <\/p>\n\n\n\n
FOR DESSERT: \n<\/p>\n\n\n\n
# Kitchenmaster\nRickard\u2019s filling cake with wild saffron pudding \n<\/p>\n\n\n\n
The Feast includes\nspring water \n<\/p>\n","protected":false},"excerpt":{"rendered":"
Welcoming the guests: a warm herb schnapps \u2018The Monk\u2019s Bride\u2019 APPETIZERS: # Orange and tongue jelly with horseraddish cream # Earl’s pickled cucumbers Livonian style # London merchant\u00b4s saffron pickles # Berries of the Highly Blessed Olive Tree # Spice merchant\u00b4s berry sauce # Herb bread with nuts and Rye bread with ham # Castle’s … <\/p>\n