Coronation Feast menu, 2002

(All photos taken by Richard the Rampant, a visitor from the SCA. Click on thumbnails for a larger version.
To see more of his work, visit the Brighthelm site)

This was based on the Coronation menu for Henry IV in 1399, then cut down partly by removing all the small feathered protected species and partly by looking at another menu from the same period.
Then I added some vegetable and allergy-safe dishes back in, and substituted some old favourites and things people particularly wanted to cook where the original was unspecific.

First course

Roast beef
"Viand ryall" (chutney)
Roast goose breast
Goat stew
Beans yfryed
Honey roast parsnips
Pears in wine

Subtelty: The Peacock

(To be paraded, removed, and then served with the Duck in the next course)

Second course

Venison (boiled) with Frumenty
Roast duck
Traitors Stew: the original menu says "Conyng"
Vegetable potage (carrot & coriander puree, for various vegetarians & allergics)
Mushrooms
Crustade Lumbarde

Subtelty: The Tintagel Monster

(To be paraded, removed, and then served with the chicken drumsticks and pork in the next course)

Third course

Roast wild boar
Gilded chicken drumsticks
Roast venison
Leche Lumbarde
White Pork
Hedgepigs
Brawn
Jellied eggs
Doucettys (safron & honey tarts)
Pety perneaux (date pastries)
Marzipan fruit, sugared almonds, etc.
Plus two items that were planned but not served: we had them the next day
Cheese & mushroom tarts
Whole salmon