Iced tea

First Course:
Salad of greens, herbs and edible flowers (purple and gold)
Cold Spiced Beef in Guiness
Fresh cheese
Assorted breads and butter

Second Course:
Roast pork tenderloin with mustard balls
Gingered Carrots with almonds
Vegetable Cheese Tarts

Third Course:
Cream of Asparagus Soup in bread bowls

Fourth Course:
Venison Meatballs with Currants (served with Plum Sauce)
Roaster Root Vegetables - Fennel, Onions and Parsnips

Fifth Course:
Chicken Tarts with Cumin and Cream
Watercress with Cheese

Sweet course:
Lemon curd with sliced strawberries

Note: The Feast Stewards reserve the right to make substitutions as pricing, availability, and their artistic whims find necessary. Thank you for your understanding.