From “Janvier”, Les Très Riches Heures du duc de Berry. c. 1412-1416

Volunteers are needed for kitchen help and servers. Contact Lord Hirakawa Kagetora at coronation_feast@bfs-kc.org if you can help.

Gustatio:

Panis quadratus (Bread) (V)
With pinzimonio (an oil dipping sauce) (V+)
A selection of cheeses (Feta, Quark) (V)
Olives (Various) (V+)
Moretum (Garlic Spread) (V, N)

Pulmenti:

Tisana barrica – (Chickpea, lentil, and pea soup) (V+)
Herbae rusticae – (Salad of various lettuce, greens, herbs) (V+)

Pisca Mensa:

Panitae Piscium – Fish in a Roman wine sauce (F)
Dolmades – Greens stuffed with lemon rice (V+)
Cucurbitis ex Oxygala – (cucumber in yogurt sauce) (V)

Prima Mensa

Agnum Particum – Roast Lamb with savory herbs
Carotae Aliter – Honeyed Carrots with cumin sauce (V)
Patina ex Rusticis (Field vegetables) (V+)

Oblatio:

A brief interlude

Secunda Mensa:

Fructus – Fresh Fruits (V+)
Nuces Cocto – Toasted nuts (V+, N)
Savillum (V)