A Norman-Irish menu will be served to match the day’s theme of borders and cross-cultural pollination. Vegetarian and gluten-free options will be available, but the nature of home cooking means cross-contamination cannot be ruled out. Pre-registrants with dietary questions or restrictions should contact Chef Eva Nethyrwode.
Menu
Menu is subject to minor changes.
Cheese board
Three styles of cheese and accoutrements
- One fresh/farmer’s cheese, one bloomy-rind cheese, and another cheese to be determined
- Pickles, dried fruits (apples, prunes, dates, apricots), berry jam or chutney, hazelnuts, honey, and oatcakes
Main course
Pottage, two ways
- Meaty: Lamb (or another hoofed animal), broth, leeks, onions, garlic, rosemary, sage, thyme, and parsnip
- Veggie: Broad beans, broth, leeks, onions, garlic, rosemary, sage, thyme, and parsnip
Sides
- Braised greens and turnips in sweet apple cider
- Bread (white flour, rye flour, water, yeast, salt)
- Stewed apples with spices