Feast Menu

First Course
Saracen Broth with Fish on Toast
A good and fine Composta
Mozerella with basil and olive oil

Second Course
Torte Parmesan With pesto and creme fresche garnish
Spring salad with baby romaine, new peas & flowers
Asparagus in olive oil with garlic & lemon

Third Course
Saracen Broth with Chicken
Blancmangiere in the old style
Mushrooms
Spinach in olive oil with garlic & lemon

Dessert Course
Apple Fritters
Sweet Composta in wine
Cheese Pie