Menu for the Coronation of Ôzurr and Fortune

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Guests at Spring Coronation can look forward to tasting the flavors of Venice at the height of the Italian Renaissance.

Lady Monkey Makgee and her band of Feastspiration cohorts have been researching and trying out many Venetian delights to present a day-board that will please every palette.

Lord Brandr Aronsson and Lord Friderich Grimme and their staff will be preparing a sumptuous feast featuring a variety of dishes including a whole roast hog in a traditional Venetian sauce.

Dayboard is included for all attendees. Seats for the evening feast are limited to 150; pre-reservation is strongly recommended.

The anticipated menus for each are listed below, but please note that the specifics of the menu are subject to change depending on availability of ingredients and other factors.

If you have food sensitivities or specific questions, please feel free to contact the event stewards.

Dayboard

Pasta e Fagioli – Traditional Veneto Region Bean and Pasta Soup (Vegetarian – Vegan if you skip the Parmesan Cheese)

Gnocchi De Pate – A dish said to be initially from Verona introduced during the 16th Century Carnival. Potato Gnocchi served with butter, grated Parmesan and black pepper. (Vegetarian, Contains Eggs)

Polenta e Sa’lame Coto – Polenta with Salami – Maize, adopted early within in Veneto region and eaten more than bread due to the fact that bread was very expensive and needed to be purchased from the bakers. (Contains Pork. Some will be prepared without Salami which are Vegan. Does not contain Gluten*)

Fenoci Col Late – Fennel prepared in milk – A celebrated vegetable grown in the Mediterranean since ancient times and found in Venito since ancient times – (Contains Milk, Does not contain Gluten*)

Pollo alla Cacciatoria in Bianco – Chicken and Sage Stew with White Wine, Rosemary, and Garlic – Also known as “Hunter’s Chicken” from the Tuscany Region ( Does not contain Gluten*)

Sausages Cooked in Red Wine – A crowd favorite recipe from Opera dell’arte del cucinare – Bartolomeo Scappi (Contains Pork)

Amareti Venessiani – Little Sweet Almond Cookies – (Contains Nuts, Contains Eggs)

Bread & Butter

Hard Cooked Eggs

Assorted Cheeses, Grapes, Olives and Vegetables

(* Items that are listed as not containing Gluten are not prepared in a Gluten Free Kitchen)

Feast

Baccala’ Mantecato: a Classic Venetian dish served at feasts and at Yule time (Salt Cod, Heavy Cream, Garlic, Extra Virgin Olive Oil, Ground Pepper)

Bigoli in Salsa: Wheat Pasta in Anchovy Sauce. A traditional accompaniment for seafood. (Wheat Pasta, Anchovies, White Wine, Onions, Extra Virgin Olive Oil)

Meat Turnips: Despite the puzzling name, these do not contain any meat. (Turnips, Parmesan Cheese) (Vegetarian)

Grilled Game hens w/ Fennel Sauce: Classic dish with a typical Venetian sauce. (Cornish game hen, Fennel Flowers, Egg Yolks, Vinegar, Rosemary)

Risi e Bisi: Classic Venetian dish of Risotto w/ Peas. (Olive oil, shallots, garlic, diced prosciutto, Arborio rice, vegetable or chicken stock, green peas, parsley, parmesan cheese) (Contains pork)

Salad of Greens: From Scappi’s Opera. (Assorted lettuces and herbs, olive oil, red wine vinegar, salt, pepper.) (Vegan)

Whole Hog w/ Green Sauce: Another classic Venetian sauce. (Pork, Parsley, Ginger, Cloves, Cinnamon flowers, Salt, Vinegar.) (Contains pork)

Cooked Gourds: Simple Venetian Vegetable Side dish. (Gourds, Almond Milk, Raisins.) (Vegetarian)

Desert

White tarts

Wafers

Milk Snow (whipped cream) and seasonal berries