Medieval Feast

Before each of the Oberlin performances, guests will have the chance to experience Medieval cuisine at the hands of Oberlin student Aaron Nichols '05. Participants will be served authentic dishes while being serenaded by early music instrumentalists.

The Feasts will begin at 6pm on the days of the Oberlin Performances (Tuesday, February 8, and Wednesday, February 9). Reservations are highly recommended and cost $10 for children under 12 and Oberlin College students and $20 for adults. Note: This could cost $50-$60 in most restaurants! Reserve your seats now, or tickets may be purchased at the door on a space-available basis.

The Menu

1. Chicken confit with apples, apple smoked pork, and cold sage sauce.
   or
   Herbed egg torte with cold sage sauce and apples. (vegetarian)
2. Caramelized red onion pea soup with garlic chips and toast.
3. One of the following:
   • Chicken breast roulade with cured sausage. Served with rutabaga mash and brussel sprouts.
   • Duck leg braised in claret reduction with parsnip pie and pickled vegetables.
   • Slow roasted lamb ribs in camalile sauce with chestnut-honey glazed root vegetables.
   • Bleu cheese pabé with saffron-rice pudding and parsnip chips. (vegetarian)
   • Pan roasted duck breast on cider cabbage and chard in jance sauce.
4. Dessert: Cantal and St. Andre with dragées, nuts, and clary fritters.