Le Menu
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Cours i
TRENCHER BREAD (to eat & to eat upon)
ENGLISH CHEESES (Cotswold & Sage Derby)
A FRITOR of ERBES
A GRETE HERB & FLOWER SALAT
A TART IN YMBRE DAY (onion & current pie)
ROSTE LAMB IN FRESEYES (strawberry sauce)
APULMOS (apple-almond sauce)
MAY WINE - MUSTE (spiced juice)
Cours ii
PEASCODDES (sautéed snowpeas)
CHECONES IN CRITONE (almond & pine nut sauce)
QUALYS ROSTYD with SWETE MUSTARD
JACK-O-THE-GREEN CAKES
FRESH FRUIT OF THE SEASON
PYMENTE (herb-honey wine) - MUSTE