Winter 2015 BWTA Feast Menu

On the Table
rye bread
apricot jam
apple jelly

Course I
hard boiled eggs with caviar and kippers
vinaigrette dressed salat of greens and onions

Course II
mushroom and leek tart
broken chicken in cream
herbed noodles

Course III
savory scones
beef and barley stew

pumpkin rolls
gingered apples with grapes

hot cider
white grape juice

Ingredients List

rye bread (yeast, milk, honey, salt, veg. oil, caraway seeds, rye flour, whole wheat flour, egg)
butter (unsalted butter)
apricot jam (purchased)
apple jelly (purchased)
braunschweiger (purchased)
salat (romaine, spinach, kale, green onions, red onions)
vinaigrette dressing (apple cider vinegar, dry mustard, garlic, salt, black pepper, paprika, oregano, parsley, olive oil)
tart filling (butter, leeks, mushrooms, thyme, heavy cream, eggs, salt, pepper)
tart shell (purchased)
chicken dish (chicken, salt, white pepper, butter, parsley, garlic, half & half, sour cream, white wine, flour, cardamom)
noodles (butter, parsley and purchased: egg noodles)
scones (flour, baking flour, butter, milk, salt, parsley, chives, thyme)
stew (flour, beef, barley, shortening, onions, carrots, garlic, salt, black pepper, paprika, allspice, honey, water, vinegar, and purchased: beef broth, worcestershire sauce)
pumpkin roll (purchased)
apple dessert (butter, lemon juice, celery, apple, salt, black pepper, ginger, water)
apple cider (purchased)
grape juice (purchased)
water (tap)
Ingredients are subject to change - contact Head Cook Cerridywynn nic Alister for dietary concerns at or Text them to 315-380-9605

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