Medieval Banquet Catering
On 11/29/2014
B&M Catering will help design a medieval banquet where guests can eat and drink to excess! Menu options perfect for colleges, corporate events, school organizations.
Step back in time to the Middle Ages and party like it’s 1399!

The dishes were excessive, consisting of three, four, five, and even six courses. Everyday jellies, breads, pies, fritters, roasted pigs, and poultry, vegetable stews and soups were accompanied by unusual animals such as peacocks, seals, porpoises, and whales. Jellies and custards were dyed with sandalwood for fiery red, saffron for a hot yellow and boiled blood for blackish color. But the most visually appealing dishes at the table were unique sugar sculptures called sotiltees (or subtleties). These were sculpted into intricate forms of ships, castles, nature and famous people of the time. Because the banquets could span many hours, there was entertainment between courses from musicians, minstrels, actors, fools, jesters, acrobats and other performers.
So, what say you fair gent or maiden? Would thou likest to eat like a queen and king?

Here’s a sampling of B&M’s Medieval Banquet menu:
- COARSE LOAVES WITH SHARP CHEDDAR AND FRUIT
- POTATO LEEK POTAGE
- (Optional Bread Bowls at $1.99 / Bowl)
Followed by:
- KING HENRY’S LEG OF FOWL (ROASTED TURKEY LEG)
- BEEF ON THE RIB
- PLATTERS OF ROASTED PORK WITH A GARNISHED PIG’S HEAD CENTERPIECE (OPTIONAL, AT NO ADDED COST)
- SKIRRETS & PASTERNACKS – CARROTS, ONIONS, & PARSNIPS IN A LIGHTLY SPICED BROTH
- FRESH APPLE CIDER MAY BE SERVED COLD OR WARM WITH CINNAMON STICKS
- FRUIT OF THE FOREST PIE MADE WITH APPLES, RASPBERRIES, BLACKBERRIES, STRAWBERRIES & RHUBARB (WITH WHIPPED CREAM)