Catering ~ Mediaeval Ball
Mulled Wine
Canapés
Pea tart with spicy sausage garnish
Treacle ham with pearl barley salad in a ‘ladle’
Sticky pigs in blankets
Crispy crayfish ravioli
Parmesan crisps with goat’s cheese mousse
Starters
Abbotts Broth - Hearty pea and bacon broth with stoneground bread
Medieval seafood cocktail, prawns and crayfish
Terrine of game
Main Courses
Royal Rib - Roast Pork with lots of sage, cider and honey
My Barons Chicken - Whole Roast Chicken rolled in mace, tarragon
and crushed black pepper in a sharp lemon and mead sauce
Whole Salmon
Slices of cold roast turkey served with a cranberry jelly
Served with:-
Baked potatoes
Roasted root vegetables
Cabbage flavoured with cinnamon and cloves
Dessert canapés
Maids of honour!
Coombe Abbey Apple Crumble with Apricot and Elderflower Cream
Lemon posset and spied fruits
Bread and butter puddings
Plum frangipanes
Mini figgy puddings