The Harrington Banquette 2013
A well dressed salad based on a 14th Century recipe
Pottage du Jour
A Potage of vegetables, freshly made and served at the table
Chicken and Leek en Croute
Rich chicken and leek cooked with a mixture of herbs and baked in a pastry jacket
Hind leg of Venison
Hind leg of Venison from the Forests of Northamptonshire roasted and carved at the table.
Spit roasted Pork
Pork from our Lords land, stuffed with apple, onion and herbs, rolled and roasted on the spit then carved at the table.
A selection of root vegetable roasted in fine oils with a selection of herbs.
Good fresh Bread
Good fresh bread from the Households own Master Baker.
A Pottage of Autumn Fruits
New seasons fruit gently cooked in wine and brandy, lightly spiced, with a wine and honey sauce and cream from the dairy
A selection of Cheese from England and France
A hard cheese, a goat cheese and a soft cheese
Assemble in our Lords Main Hall from 6-30 pm.
Please be seated for 7 pm to hear your Lords welcome and the blessing of the food.