First course:
Venison with Furmenty (venison in gravy with a wheat berry side)
Capoun in Salome (Chicken in a saffron almond milk sauce)
Buttered Wortes (wilted greens in butter)
Pies de Payrse (Pork pies with currants, dates and cinnamon)
Soppes Dorrey (Onion Soup)
Second course:
Boublier of fresh Boar (Pork cooked in vinegar with spices (very very flavorful and tender))
Decorated Rice (Essentially rice [...]
