Bors Hede Sample Menu 
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First Course

RASTONS (a unique appetizer)

 TRENCHER BREAD (to eat upon)

 ENGLISH SHIRE CHEESES

 ALMOND FRITURES

 FRESSH FRUYTE

 HERBS & GREENS SALAT  

  Second Course

choice of:

FENBERRIE PYE (pork, fowl, fen-berries)

SANC DRAGON * (roast chicken

in dragon's blood sauce)

BOURBELIER DE SANGLE * (roast pork

in wild boar  sauce)

SAUMON EN TENS DE NOIS * (roast salmon

 in hazelnut sauce)

BLAMANGER (rice & chick peas in almond-anise milk)

all served with:

 BUTTERED WORTS  (lightly saut´┐Żed greens)

(Two courses: $23.00  per person)

 

*Entry choices  vary weekly

 

Cash or Check Please

 ( Prices include 50% for entertainment )

   Swete Dishes           

APULMUS  (apples sauce w. cinnamon, brown sugar)

CRUSTADE LOMBARD (fruits & greens in custard)

 ($5.50 each)

Drinks

ENGLISH ALE

SOMERSET SIDER

BORDEAUX RED WINE

LIEBFRAUMILCH

MEDE

($5.50 per serving)

 MUSTE (spiced juice)

($3.70  per serving)

 

Lunches

Served summer weekends

 reservations please, for groups of 7 or more.

 

Trencher, English Cheeses, Fruit,

Root Vegetable Pottage  

  

($9.20 per guest, plus drinks & dessert)

  

Reviewers Comments: 

 "You can easily believe that 600 years have slipped away & you are back in Chaucer's England

(Jena MacPherson - Sunset Magazine, April 1995)

"... wonderful food combined  atmosphere, accommodating service & terrific entertainment makes this  a worthy night out" (Eastside Journal, July 2001)

 "hearty food ... no slickly packaged enterprise pushing ye olde hot dogges . . . the culinary journey to the past." (Gregory Roberts - Seattle PI Sept 2000)

" . . .  you can have your history and eat it too -- not only is the food tasty, but you won't find any egregious blunders like potatoes (from the new world) or 'medieval Pepsi"

(Melody Moss - The Stranger, July 1999)

"... back in the 20th century too soon." (NW Travel Magazine, Jan- 2000)

" . . . There are fourteenth century recipes and the added theatre of wandering minstrels at the  living history eatery, but there's no Monty Python buffoonery.  Your buttered worts come with a side of lute music . . ." (Seattle Met, October 2011)