Feast

Feastcrat: Lord Michael Raney

16th century Italian Menu inspired by Opera of Bartolomeo Scappi

Garlic Lentil Stew with Parsley and Coriander

Marinated Cucumbers with Red onion and Fresh Basil

Roasted Chicken in a Sweet and Sour Powder Forte Glaze

Pasta with Butter and Cheese Served with a side of Toasted Walnut Garlic Tapenade and a Green Herb Pepper Compote

Pork Shoulder Braised in Spiced Wine

Sauteed Eggplant with Cured Pork Belly, Fresh Herbs and a Peppered Verjuice Bernaise

Sweet Mashed Chickpea and Biscotti Pie

Cinnamon Butter Crostata with White Cheese

$5 for the meal, only 60 slots available

BRING YOUR OWN FEAST GEAR - no disposables will be provided