XVIARC2011 MENU
	Friday 22nd April 2011 - ANCIENTS (1 AD - 500 AD)
Prep Code	Course	Dish	Name	Description	Historical/Cultural Origin	Notes
	Breakast 0700 - 0900
				Bread
				Boiled Eggs
				Fried/Grilled Bacon
				Porridge
				Condiments		Honey, Butter, sugar, milk etc
	Lunch 1300-1400
		1		Sourdough Bread rolls
P Syd		2	Capon in Avgolemono	Meatlovers; Roast chicken pieces in a garlic lemon sauce	Greek in 4th century AD	Sauce will be served on the side
P Syd		2	Lenten Custarde	Vegetarians; Spinach+Onion+Cheese Tart	Nth Europe & Britain in 2nd to 4th century AD
P 24		3	Crudits	Carrot sticks, celery sticks, cheese, dates	traditional French name for finger food from 4th century AD
		4	Fresh fruit	Grapes
	Dinner 1900-2030
	Table Setting	1		Flat Bread, Cheese, Nuts, Olives, Dates
P 24	Entrée	2	Medicinal Soup	Onion Soup	French in 4th to 5th century AD
P Syd
	Main 1	3	Egardusye	Meatlovers; Salmon Pie	Nth Europe & Ireland in 5th century AD
		4	Sour Potage & Beets	Vegetarians: Baked Beetroot, yoghurt sauce and spiced sauerkraut	Hungarian in 3rd century AD
P Syd	Main 2	5	Invero Minestra - noble version	Meatlovers; Beef and Vegetable Stew	Roman in 2nd century AD	meat gets added to serving
		5	Invero Minestra - peasant version	Vegetarians; Vegetable Stew	Roman in 2nd century AD
	Dessert	6		Pears in Spiced wine and Cream	Roman in 4th century AD