The Crusader's Feast II Menu

Appetizers
Roasted Garlic Bulbs in Olive Oil served with French baguette slices toasted
Hummus and Pita

1st Course

Roast Beef
Prepared with various period herbs including salt, pepper, onions, thyme, garlic & rosemary.
Beef Gravy & Horse Radish
Served with the Roast Beef on the side.
Root Vegetables
A selection of seasonal root vegetables such as Parsnips & Turnips, baked in a Garlic and herb butter and topped with shredded cheese.
Carrots
 Two separate servings of carrot.  One, in a Dill Sauce and the other in an apple brown sugar sauce.
Breads & Butter
Fresh Bread served with a selection of butters.
Honey Butter, Herb Butter and Plain
Vegetarian Dish
Garden Salad topped in Cheese and Egg.
Served with Oil & Vinegar Sweet Dressing on the Side.
Repast
Individual Mushroom Tarts
Cheese Trays
Pickle Trays

2nd Course

Roast Chicken
Served stuffed with a Pork & Apple Stuffing.
Baked Squash
With Brown Sugar & Cinnamon
Vegetable Rice Pilaf
Made with vegetable stock.
 Mixed Buns
Served with honey butter, herb butter and plain butter.
Vegetarians Dish
 Broccoli Casserole
Dessert
Fresh Fruit Platter & Baklava