Candlelight shadows play on the ancient vaults of the fortress. The delicious aroma of oriental spices can be felt. Dishes prepared according to historical recipes are served from platters and three-legged scrapers, wine is poured from jugs and drunk from goblets. Food is eaten with bread, with a forged knife as the only \u201chelper\u201d. The majordomo, who leads the evening, gives an explanation of the table and dining customs of the time. The bishop of Saare-L\u00e4\u00e4ne will greet the guests and music typical of the era will be played.<\/p>\n\n\n\n
Menus and prices<\/h3>\n\n\n\n
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Option I \u2212 1550\u20ac *<\/h3>\n\n\n\n
(group size up to 25 people)<\/em><\/p>\n\n\n\n
1. Onion soup<\/p>\n\n\n\n
2. Pork roast seasoned with the best spices Walnut-barley mash Braised smoked sauerkraut Honey-browned carrots and turnips Pickled cucumber Bishop’s bread<\/p>\n\n\n\n
3. Ham, smoked sausage, tongue, juniper cheese<\/p>\n\n\n\n
4. Fruit compote Sweet and sour cake Red wine 32 cl Beer Kvass<\/p>\n<\/div>\n\n\n\n
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Option II \u2212 2050\u20ac *<\/h3>\n\n\n\n
(group size up to 25 people)<\/em><\/p>\n\n\n\n
1. Broth (thick broth)<\/p>\n\n\n\n
2. Lamb shank with apple-horseradish sauce Delicious red fish Ginger turnip Honey-browned carrots Braised smoked sauerkraut Walnut-barley mash Pickled cucumber Bishop’s bread<\/p>\n\n\n\n
3. Ham, smoked sausage, tongue, juniper cheese Meat in a jelly<\/p>\n\n\n\n
4. Fruit compote Sweet and sour cake Red wine 32 cl Beer Kvass<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Option III \u2212 1950\u20ac *<\/h3>\n\n\n\n
(group size up to 25 people)<\/em><\/p>\n\n\n\n
1. Onion soup<\/p>\n\n\n\n
2. Stuffed baby chicken Delicious red fish Roast pork seasoned with the finest herbs Walnut-barley mash Ginger turnip Honey-browned carrots Braised smoked sauerkraut Pickled cucumber Bishop’s bread<\/p>\n\n\n\n
3. Ham, smoked sausage, tongue, juniper cheese Meat in jelly<\/p>\n\n\n\n
4. Rice pudding Spiced fruits Sweet and sour cake Red wine 32 cl Beer Kvass<\/p>\n<\/div>\n\n\n\n
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Option IV \u2212 2050\u20ac *<\/h3>\n\n\n\n
(group size up to 25 people)<\/em><\/p>\n\n\n\n
1. Raisins, nuts, almonds Lemon-rose flavored salmon fillet Poultry liver delicacy with onion jam Juniper beef fillet with pepper wrapper Olives, pickles Herb bun, Bishop’s bread<\/p>\n\n\n\n
2. Oven dish made from the softest meat of wild animals (goat, elk, boar) Chicken in bean and mushroom sauce Pork cooked in salted broth with cabbage, carrots and turnips Walnut and barley stew Lentil stew<\/p>\n\n\n\n
3. The best dried fruits in a spice broth Lemon pudding Red wine 32 cl Beer Kvass<\/p>\n<\/div>\n<\/div>\n\n\n\n
* For larger groups, please ask for estimate.<\/em><\/strong><\/p>\n\n\n\n
The price includes:<\/strong> food, service, room rental, evening host, bishop, medieval music from a record.<\/p>\n\n\n\n
As an additional service and to increase authenticity, it is possible to order<\/p>\n\n\n\n
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early music ensemble 2-member composition \u2212 400 \u20ac<\/strong><\/li>\n\n\n\n
for foreign language groups, english interpreter \u2212 100 \u20ac<\/strong><\/li>\n<\/ul>\n<\/div>\n\n\n\n
Information and pre-order (at least 1 month in advance)<\/h4>\n\n\n\n
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