In ye Year of Our Lord MMXXVI
"Eat worthily, drink deep, and make good cheer, for the bounty of the earth is set before thee."
FIRST SERVICE
~ Starters ~
HONEY-GLAZED CHEESE CURDS WITH HAZELNUTS
Fresh, squeaky of young goat’s milk, lightly tossed over the hearth fire with sweet wild clover honey and scattered with crushed woodland hazelnuts.
BARLEY & LEEK FRITTERS
Crisp pan-fried cakes of pearled barley and sweet garden leeks, bound together with farm eggs and seasoned lightly with coarse salt and field herbs.
SMOKED FISH & HERB PLATTER
Flakes of river trout and coastal cod, cured slowly over applewood smoke, laid upon a bed of freshly plucked watercress, dill, and wild sorrel.
SPICED BEEF MEATBALLS
Rich, minced beef, rolled with ground nutmeg, mace, and cracked black pepper, seared golden
in a heavy iron skillet.
SECOND SERVICE
~ Mains ~
SPICED BEEF & PRUNE STEW
Tender chunks of prime beef simmered for many hours in an ale broth, sweetened with plump dried plums, and spiced heavily with cinnamon, cloves, and ginger.
HONEY-CIDER GLAZED ROAST CHICKEN
Whole farmstead chickens basted continuously with an orchard apple cider and honey reduction until the skin turns to dark amber gold.
PORK BELLY ROAST WITH MUSTARD-HERB CRUST
A fatty, rich cut of swine belly, slow-roasted over the embers until the crackling is crisp, heavily rubbed with ground mustard seed, sage, and rosemary.
BARLEY-STUFFED BAKED RIVER FISH
River fish filled to bursting with herbed barley grain and wild mushrooms, wrapped in parchment and baked.
VENISON PIE WITH BLACKBERRY RED WINE REDUCTION
A towering, thick-crusted rye pastry pie filled with seasoned venison meat, smothered in a rich sauce made from crushed wild briar blackberries and stout red wine.
AUTUMN ROOT VEGETABLE & LENTIL POTTAGE
A thick, hearty stew of field lentils, earthen parsnips, yellow turnips, and sweet carrots, simmered in a spiced vegetable broth for the humble and noble alike.
THIRD SERVICE
~ Desserts ~
HONEY-BAKED APPLES WITH HAZELNUTS
Whole orchard apples hollowed and packed with butter, wild honey, and
toasted hazelnut meats, roasted until soft and bubbling.
BARLEY & BLACKBERRY GALETTE
A rustic, free-form pastry tart made of unrefined barley flour, folded gently over a mountain of tart, late-season forest blackberries.
SWEET MEAD CURD CHEESE POTS
Smooth, whipped curd cheese sweetened with fine white sugar and infused with fermented honey mead, served cold in small clay vessels.
SPICED OAT & HONEY CAKES
Dense, griddled cakes of rolled oats and heavy honey, heavily fragrant with exotic cinnamon and ground ginger seeds.
YE GREAT FEAST SERVED FRIDAY THE 9TH AND SATURDAY 10TH OF THE EVENINGS, AND THE DAY OF SUNDAY THE 11TH OCTOBER.
2 COURSES COSTING £30 AND 3 COURSES COSTING £38. BOOK NOW TO AVOID REGRET
BOOK NOW ON WWW.CHEQUERSINNBATTLE.COM
