Month: March 2017

White Hart XX Menu

This year was the 20th Anniversary of the Tournament of the White Hart in the Shire of Port Oasis. I was honored to prepare the food for the day. I had the amazing THL Cas and my awesome friend Rick in the kitchen with me for the weekend, with my love THL Darian helping with prep and plating. I had a great time in the kitchen, learned some things, got a little silly, and am ultimately looking forward to my next venture. As always, offerings are marked GF for gluten-free and V for ovo-lacto vegetarian.

White Hart XX Menu

Breakfast
Waffles (V)
Flour, eggs, sugar, milk
Oatmeal (V, GF)
Oats, egg, milk, sugar, cinnamon, butter
Eggs (V, GF)
Fruit (V, GF)

Lunch
Ale & Onion Soup (V)
Onions, Guinness, vegetable stock, butter, salt
Beef & Barley Soup
Beef, barley, onions, beef stock, parsley, sage, salt
Bread (V)
Butter (V, GF)
Butter, parsley, sage

Dinner
First Course
Meatballs
Beef, pork, onion, egg, bread crumbs, garlic, ginger,
cinnamon, mint, parsley, salt, pepper
Quiche (V)
Egg, mushroom, leek, butter, cream, salt, pepper, flour
Salad (V, GF)
Lettuce, vegetables

Second Course
Roast (GF)
Beef, pears, raisins, onions, carrots, red wine, butter, thyme, salt
Cameline Sauce (GF)
Red wine, vinegar, cloves, cinnamon, ginger, sugar, salt, corn starch
Minted Peas (V, GF)
Peas, mint, sugar
Bread (V)
Butter (V, GF)
Butter, parsley, sage

Third Course
Cherry Pie (V)
Cherries, port, sugar, flour, butter
Whipped Cream (V, GF)
Cream, sugar, vanilla

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