XVIARC2011 MENU
	Monday 25th April 2011 - HIGH MEDIEVAL (1300 AD - 1600 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		White Bread Rolls
		2	Hunting Soup	Meatlovers; Barley and Lentil Stew with Potluck Meats	Polish in 15th century AD	same base - add mixed meats or beetroot & cream as specified
		2	Borscht	Vegetarians;  Beetroot & Cream Stew	Ukrainian in 15th century AD
P 24		3		Carrot sticks, celery sticks, cheese, Dates and sultanas
		4	Fresh fruit	Grapes, Apples, Pears, Figs, Oranges
	Dinner 1900-2030
	Table Setting	1		Bread Cob, Cheese, Nuts, Olives, Grapes, Sultanas (and Potluck extras)
	Entrée	2		Vegtable soup (Potluck)
	Main 1	3	Nested Roast	Meatlovers; Mixed Layered Meats in a Roll	Italian in 16th century AD
		4	Lucrezia's Navel	Vegetarians; Cheee Tortellini with pesto-Cream suce	Italian in 16th century AD
				Vegetable rice & almonds		add almonds to top as requested
	Main 2	5		Meatlovers; Potluck
		5		Vegetarians; Potluck
P 24	Dessert	6		Bread and Butter Pudding with Dried Fruits and Jam