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Period accurate dishes and ingredients prepared for the modern taste palate brought to you by His Excellency Master Reynhard Sebastian Von Reutte
FIRST COURSE (Appetizer)
FIRST COURSE (Appetizer)
Filo Flowers
Stained Eggs
Delicate pastry is shaped into blossoms and baked until crisp and golden.
Hard-boiled eggs, tinted with natural dyes
SECOND COURSE (Entree)
SECOND COURSE (Entree)
Coq au Vin
Pears in wine sauce
Spinach Florentine
Chicken slowly braised in wine with herbs and aromatics, a rustic dish rooted in the French countryside
Pears gently simmered in spiced wine, blending sweetness and acidity
Tender greens prepared in a rich, seasoned sauce
THIRD COURSE (Soup)
THIRD COURSE (Soup)
French Onion soup
Slow-cooked onions simmered to sweetness and depth
FOURTH COURSE (Main Dish)
FOURTH COURSE (Main Dish)
Beef Burgundy
Bourbon mushrooms
Lemon Tarte
Beef slowly braised in wine until tender and richly flavored
Mushrooms sautéed and glazed in a deep, aromatic sauce
A bright citrus tart offering contrast to the feast’s savory courses
FIFTH COURSE (Dessert)
FIFTH COURSE (Dessert)
Clafoutie
Golden and custardy, with sweet cherries and a hint of almond. A classic French dessert made simple.
Feast Seats Are Limited – Pre-Register Now!
Secure your spot at the table for an unforgettable feast! Seats are filling quickly, so don’t wait—reserve yours today!
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