Welcoming the guests: a warm herb schnapps ‘The Monk’s Bride’
APPETIZERS:
# Orange and tongue jelly with horseraddish cream
# Earl’s pickled cucumbers Livonian style
# London merchant´s saffron pickles
# Berries of the Highly Blessed Olive Tree
# Spice merchant´s berry sauce
# Herb bread with nuts and Rye bread with ham
# Castle’s fresh cheese
FOR THE MAIN COURSE:
# Grilled salmon in nut sauce
# Grand merchant von Hueck’s mild game pot
SIDE DISHES TO THE MAIN COURSES:
# Barley with nuts
# Smoked sauerkraut
# Crusader´s lentil sauce
# Ginger turnip
FOR DESSERT:
# Kitchenmaster Rickard’s filling cake with wild saffron pudding
The Feast includes spring water