Chicken Cawdel Pie
from The Good Huswife's Jewel.

Dragon's Hoard Feast

Menu and Dietary information

Saturday, October 20, 2012 5pm
Christ Presbyterian Church 6565 E Broadway, Tucson Az

Feast Director: Mistress Dairine Mor o' uHigin 591-1327

V=vegetarian, no meat or meat products. May include dairy or eggs.
W=cooked with wine
GF=Gluten Free
N=Contains nuts

First Course—Bon Mots, appetizers, canapés, crudités

Falafel Bread (a cross between French toast and Falafel) N, V

Watercress Butter Twists V

Crostate i Proscuitto-(bacon and onions on toast)

Crostate dulce (toast with strawberry paste and cream cheese) V

Tortelloni (fried ravioli with marzipan stuffing) N, V

Rissoles (mini-meat pies) V

Gluten-free crackers with goat cheese GF

Rye bread with butter and kippers or cream cheese and poached salmon GF

Terrine of Venison with Brandied Cherries GF, W

Second Course—Soup and bread

Fava Bean & Onion Soup GF, V

Cauliflower in Meat Broth with Sausage GF

Meatball Soup GF

Manchet Bread (white dinner rolls) V

Coney Pie (Rabbit and dried fruit with a wine sauce in a pot pie)

Chickens in a Caudel Pie (Chicken and dried fruit with a wine sauce in a pot pie) W

Sausage and Artichoke Pie (Savory pie of Sausage, mushrooms, and artichoke hearts)

Cheese Tart (a thin cheese custard quiche, lightly-flavored with rosemary) V

Terrine of Venison with gravy GF, W

Third Course—Goat, Venison, and Beef

Parsley Stuffed Beef (Thin beef steaks stuffed with bacon, parsley, and breadcrumbs in a meaty, vinegar-kissed sauce)

Roast Goat Carbonados (Small grilled goat steaks spiced with cinnamon, sugar, and fennel served with tart pomegranate sauce) GF

Roo Bruette (venison stew thickened with breadcrumbs and nuts) W, N

Pottagio of Wethers Breast (Hand raised goat cooked with grapes and almonds) N

Braised Venison with Onions GF, W

Ziti ala Romagna (macaroni and cheese casserole) V

Gourdes in Pottage (Spaghetti squash with onions and raisins) GF, V

Sauteed Chickpeas (Garbanzo beans flavored with mint and cumin) GF, V

Fourth Course—Piggy, Goat, and Conies

Roast Piggy with Root Vegetables (Pork braised with parsnips, carrots, and turnips)

Goat with Damacene Rice (Buttered rice and braised goat meat casserole) N, GF

Conies Stewed with Apples (Rabbit in a sweet wine sauce with raisins and apples) W

Roast Haunch of Venison with Root vegetables and brown gravy GF

Zucchini with Pesto N, V

Cabbage with Fennel and Apple V

Fresh peas with Dill sauce V

Fifth Course—Desserts

Italian Bread Pudding (rich custard bread pudding) V

Apple Pie N, V

Peach pie N, V

Fritters (Beingets and Churros) V

All menu items are subject to change depending on availability and seasonality.

Make your reservations now on ACCEPS.
Reservations close midnight Friday, 10/05/12. After that reservations can be made by calling the feast director, Gael Stirler (520) 591-1327 or by filling out this form.