Menu:
Lunch:
Split Pea Soup (vegetarian)
Lemon Chicken Soup
Homemade bread with butter
Strawberries and Oranges
Dinner: Buffet set up with each Master’s dinner on a separate section
Jerónimo de Carranza (Spain 1569)
Arroz En Cazuela Al Horno (Rice)
Comer Higos A La Francesa (Figs In The French Manner)
Torta A La Genovesa (Genovese Tart)
Janete De Gallinas (Pottage Of Marinated Hen)
Joachim Myer (Germany 1570)
Spinach Turten (Spinach Tart)
Grun Salat (Spring Salad)
Erdtbeer Pudding (Strawberry Pudding)
Essig Rinderbraten (Vinegared Garlic Beef)
Achille Marozzo (Italy 1550)
Krafi (Sweet Ravioli)
Insalata di carote cotte (Roasted Carrot Salad)
Biscotti
Pastero de carne de porcho (Pork Pastry)