The Medieval Experience
in Olde Hansa

Neptune’s Divine Fish Platter

Andalusian Sultan’s Salmon, mildly-smoked
Hansa Herring, wonderfully spiced Sprat, Ocean Crab
with Garlic Dream, Salmon Eggs, Rye Bread,
Herb Bread with Nuts and Castle’s Cream Cheese

Reval’s Meat Tasting Plate

Cold smoked Deer Sirloin with Horse Radish Cream,
Orange Tongue Jelly, French Royal Duck liver Paté
with Beloved Onion Jam, Herb Bread with Nuts and Castle’s Cream Cheese

Oven-baked Herb and Juniper Cheese

Accompanied by Herb Bread with Nuts

Dazzling Garden Delicacy

Honoring the Herbalist Gertrude

A Bag of Dried Game Meat with Herbs

French Royal Duck liver Paté

With Beloved Onion Jam, Oven-baked Herb
Bread with Nuts and Castle’s Cream Cheese

Exquisite Seafood salad
with Dreamy King Crab

Red Caviar, Garlic Dream, Mildly Smoked
Hansa Herring, Freshly Smoked Salmon and
Lobster Marinated Beans

Garden Greens with
Succulent Game Meats

Best slices of Forest Game and
overnight braised Duck

Olderman’s Forest Game Soup

with House Master’s Sourdough Bread and
Garlic Dream

Earl’s Forest Mushroom Soup

Soup is accompanied by Herb Bread with
Nuts and Castle’s Cream Cheese

The Great Knight’s Oxen Sirloin
carefully chosen by Grand Chef Emmanuel

on Green Peppercorn Sauce

Livonian Lamb

Carefully prepared with Himalayan warming spices

Mystical Haggis

Gently spiced lamb dish from Scotland
In the honour of brave Robert the Bruce,
The King of Scotland

Slow-cooked Veal Cheek
Marinated in Sherry

In the honor of the birthplace of
Grand Chef Emmanuel Wille

“Gute Sau”
Praised by Martin Luther

Heavenly pork sirloin of Iberia accompanied
by syrup of Beer and Ginger

Tender Deer Fillet

cooked in honor of St. Nicholas Guild
King Oyster Mushroom Sauce

Burgermeister’s Game Fillets

relying on the huntsmans’ luck, accompanied
by Wild Mushroom and Red Wine Sauce

Three Noble Meats Served as Sausages

Veal Nutmeg Sausage with Estragon Mustard
Black Sausage from Pork of Iberia with Onion Jam
Bear and Forest Game Sausage with Horseradish Cream

King of the Forest
The Bear

Served with Royal Bear Sauce with Saffron
Spelt and the best side dishes of the Grand Chef

A Generous Share
of the Finest Game Fillet

Made for King’s court, braised in truffle oil,
spiced with juniper berries

Harmony of the World Seas

Hill of King Salmon Roe from long rivers
on soft and juicy Salmon

Grand Leg of Venice Duck in
Saffron sauce

Overnight cooked; with lovely Onion Jam

Flamed Salmon
of Hansestadt Bergen

Accompanied by Wild Mushroom Sauce

Vegetarium Gloriam
Grand Jubilee of Flaming Roots

Overnight cooked roots with Herb oils,
Soft Delight of Parsnip, Rickard’s Cheese Pasties,
Saffron Spelt, Sunny Lentils, Lovely Onion Jam

Far away Merchant’s Lentil Dish Vegan

Spicy Lentils and Saffron Spelt
with plentiful Greens and Crispy Lentil Bread

Five harmonious Tastes of
Vegetable Delight

Crusader’s Lentils, Ginger Rutabaga, Saffron Spelt,
Forest Mushroom Sauce, Rickard’s Cheese Pasties
with Garlic and Herbs

Velvety Delight
of the Nobility – Rose Pudding

Illusion Magica –
Mystical journey of surprises

Kitchenmaster Rickard’s Cheese Cake
with Saffron Topping

Apple and Honey under a Crispy Coat
Served with Sweet Almond Sauce

Almond Liqueur Coffee Drink and Saint John’s Delight