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Five Courses

“If music be the food of love, play on.”

Bread was the staple in Elizabethan diets. White bread was for wealthy,

barley and rye bread was for the poor.

English Ale Cheshire Bread & Butter

“You are the hare of whom the proverb goes, Whose valor plucks dead lionsby the beard”

 Rabbit Duck Pâté en Croûte / Wild Boar & Cherry Terrine

“Bait the hook well, the fish will bite.”

Roasted Pickerel, Crispy Oysters, Apple &Shallot Sauce

Game birds were often cooked into savoury pies.

Ontario Partridge, Pear, Birch Tree, Red Wine Reduction

Meat was the primary source of food. The “upper crust” dined  on meat suchas venison, beef and lamb.

Spices from afar were becoming a popular seasoning with the wealthy.

Venison studded with Lard, Rutabega, All Spice Jus

“With sweet musk-roses and eglantine / There sleeps Titania.”

Wild Berry Foole, Lemon Thyme Ginger Sorbet, Lavender Streusel

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Shakespeare’s Birthday


 April 21st                          

 6:00 to 8:00 pm                              

$60 per person

(Plus taxes & gratuity)