1. ROMAN FEAST
MENU 1.
Patina of Plaice with Olive Relish and Soft Boiled Eggs
Vitellian Peas with Olive Relish and Soft Boiled Eggs (V) 2.
Roast Quail with Celery Puree with Toasted Pistachio and Pomegranate
Ricotta and Oregano baked Parcels with Celery Puree with Toasted Pistachio and Pomegranate (V) 3.
Shoulder of Pork with Sweet Wine Cakes, lentils, Athenian Cabbage and barley rolls
Roast Butternut Squash Stuffed with Millet and Lovage with Sweet Wine cakes, Athenian Cabbage and barley rolls (V) 4.
Honey and Walnut cake with Ricotta sweet meats (V)