DINNER MENUS FOR TOURIST AGENCIES 2026

TOWNFOLKS FEAST

48 €/person (includes VAT)

Start serving from 12 guests

APPETIZERS ARE:

  • Orange Tongue jelly
  • Horseradish cream
  • Pickled Cucumbers Livonian style
  • London merchant’s Saffron Pickles
  • Jerusalem’s spinach hummus
  • Lentil crisps
  • Berries of the Highly Blessed Olive Tree
  • Castle’s Cream Cheese
  • Whitebread with Herbs and Nuts
  • Rye Bread with Smoked ham

FOR THE MAIN COURSE:

  • Grand Leg of Venice Duck in Saffron sauce
  • Grilled Salmon in forrest Mushroom sauce

SIDE DISHES TO THE MAIN COURSES:

  • Ginger Rutabaga
  • Smoked baked sauerkraut
  • Crusader’s Lentils
  • Barley with nuts

FOR DESSERT:

  • Velvety Delight of the Nobility – Rose Pudding with rose leaves

Feast includes spring water, coffee/tea

GRAND CHEF’S FEAST

62 €/person (includes VAT)

Start serving from 2 guests

APPETIZERS ARE:

  • The French Royal Duck Liver paté
  • Lovely Onion jam
  • Andalusian Sultan’s Salmon
  • Oven-Baked Juniper and
  • Herbal Cheese
  • Jerusalem’s spinach hummus
  • Lentil crisps
  • Pickled Cucumbers Livonian style
  • Castle’s Cream Cheese
  • Herb bread with Nuts
  • Rye Bread with lard

FOR THE MAIN COURSE:

  • Honorable Cook Frederick’s game sausages of bear, boar and elk
  • Grilled Salmon in forrest Mushroom sauce
  • Grand Leg of Venice Duck in Saffron sauce (stewed in goose grease)

SIDE DISHES TO THE MAIN COURSES:

  • Spelt with Saffron
  • Parsnip Mousse with Nutmeg
  • Smoked baked sauerkraut
  • London’s Merchant’s Saffron Pickles
  • Crusader’s Lentils

DESSERT

  • Velvety Delight of the Nobility – Rose Pudding with rose leaves

Feast includes spring water, coffee/tea. 

ROYAL HUNTING FEAST      

105 €/person (includes VAT) 

Start serving from 2 guests

APPETIZERS ARE:

  • A bag of dried Game meat with Herbs
  • The French Royal Duck Liver paté
  • Lovely Onion jam
  • Andalusian Sultan’s Salmon
  • Pickled Cucumbers Livonian style
  • Horseradish cream
  • Smoked Deer sirloin
  • Castle’s cream Cheese
  • Herb bread with Nuts
  • Rye Bread with lard

FOR THE MAIN COURSE:

  • Deer fillet in forrest Mushroom sauce
  • A Hill of Fish Eggs on Braised Salmon
  • Bear – Marinated in rare Spices and cooked over a fire in red wine sauce

SIDE DISHES TO THE MAIN COURSES:

  • Spelt with Saffron
  • Ginger Rutabaga
  • Smoked baked sauerkraut
  • Crusader’s lentils
  • Spice Merchants’ Berry Sauce

FOR DESSERT:

  • Velvety Delight of the Nobility – Rose Pudding with rose leaves

Feast includes spring water, coffee/tea