Sjätte Tunnan Anno Domini 2016

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Lee Phelps
5 years ago
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1 Sjätte Tunnan Anno Domini 2016

2 Etiquette The etiquette at the medieval table differed from what we today believe is good costum. By old books and paintings, we have a pretty good idea of how it was around the late 13th century, e.g. the church considered forks to be the devils tool used to torment lost souls in the underworld! Because of that they did not use a fork until the 17th century. At the table they shared plates with their neighbour and each guest was expected to bring their own knife and spoon to the table. If they didn t have their own cutlery with them they only used the left hand, the right hand would be kept clean. If they passed the jug of mead to their neighbour or broke bread they only used their right hand. The right hand was also used to hold the knife. They usually cut everything up into pieces and then proceeded to eat everything on their plate. The spoon was also held in the right hand. When they drank from the jar they kept it high up and the hand close to the edge (If a person filled the jar to a neighbour at the table he or she gripped the bottom with the right hand). Weapons and bad behavior was strictly forbidden at a medieval feast and if you broke that law it could result in hefty fines.

3 Feasts Food according to all the contemporary rules The inspiration to our feasts comes from historical cookbooks, all to bring you a little closer to how it really could have tasted at the table at one of the larger and better guilds annual banquet in The world Guild is originally from a German expression meaning gathering and during medieval times the guild constituted a sorority or fellowship for instance of skilled workers or other groups with the same interests. The highlight of each guild member was when they were called to the Guildhall dinner. This was done at least once a year, but more or less guild meals were held daily throughout the medieval Stockholm. The regular guild meal was usually simple whereas the major annual festivals were more like banquets. Guild meal was a combination of a social gathering, association meeting and an expression of friendship between guild brothers and sisters. Guild dinners were held either in a guild house or in one of the city s premiere winery.

4 The Farmer s Feast For two or more people at one table. 395:- per person The largest part of the population during the Middle Ages were farmers. The farmers grew their own food. Most common to grow was root vegetables, onions, grains and vegetables such as peas and beans. Life as a farmer was often hard especially when the harvest failed, but when the harvest was good and they had a feast then they had plenty of good food at the table. First serving Leek soup Second serving Honey- and ginger glazed ribs, Sjätte Tunnans smoked fennel sausage and a stew with moose meat Served with green pea purée, mashed turnips, sauerkraut and mustard Third serving Apple pie with lingonberries

Vegetarian Feast For two or more people at one table. 395:- per person Although many dishes in the Middle Ages didn t contain meat, the awareness of vegetarianism was something very unusual.

5 Vegetarian Feast For two or more people at one table. 395:- per person Although many dishes in the Middle Ages didn t contain meat, the awareness of vegetarianism was something very unusual. There are exceptions, one of the very first vegetarians was the Italian artist and the inventor Leonardo da Vinci. The expression vegetarian today is very wide. Some people choose to eat game, others fish and / or chicken and some don t eat any meat or diary at all. That s why the three servings in the vegetarian feast are open so that we can arrange a menu that suits you!

6 The Nobles Feast For two or more people at one table. 645:- per person The Nobles who often hunted on their land were those who primarily had game meat on their table. The food they served at their banquets contained a lot of food, spices from the Orient and wine from France. All this was to show their wealth. First serving Flowery chicken, hot smoked salmon terrine, Sjätte Tunnans smoked fennel sausage and pâté Served with green mustard sauce and berries Second serving Wild boar fillet, braised chuck steak of moose, filled quail Served with pea purée, smoked root vegetables, mashed turnips and stewed cabbage Third serving Cheese platter and cooked pear

7 Starters Salmon Terrine 129:- Hot smoked salmon terrine in bread with Kohlrabi, apple and green mustard sauce Leek Soup 85:- Served with an onion cream flavored with truffle Flowery Chicken 119:- Chicken served with bacon, baby spinach, chard in smoky broth Cured Moose 148:- Served with truffle cream, Swedish prästost cheese and stirred lingonberries Charcuteries 160:- Homemade charcuteries after typical medieval recipes served with pickled turnips and berries Medieval field kitchens from Italy in the late 1400 s.

Main courses Cod Wrapped in Cabbage 235:- Served with kale, horseradish and browned butter Game Meatballs 225:- Served with mashed turnips, mushroom sauce and raw stirred lingonberries Sjätte Tunnans

8 Main courses Cod Wrapped in Cabbage 235:- Served with kale, horseradish and browned butter Game Meatballs 225:- Served with mashed turnips, mushroom sauce and raw stirred lingonberries Sjätte Tunnans Famous Ribs 295:- Served with sauerkraut, baked apple and mustard For two persons or one hungry! Wild Boar Fillet 305:- Served with loisyn, onion and blueberry Braised Chuck Steak of Moose 265:- Served with green pea purée, long pepper gravy and smoked turnips Root Parley 205:- Different varieties of root parsley served together with portobello mushroom Dry Aged Sirloin Steak 285:- Served with baked celeriac, herb butter made of ox marrow, almonds and herbs.

9 Desserts Apple pie 95:- Apple pie covered with beer draff Served with lingonberries and frozen sour beer Sambocade 105:- Cheesecake made of goat cheese Served with figs, fig marmalade and candied walnuts Pear Cooked in Mulberries 89:- Pear filled with almond cream Served with candied ginger, fresh blackberries and ginger syrup Cheese Platter 135:- Served with dried fruit and cumin Special courses (needs to be pre-ordered a week in advance) Piglet with fittings (for 6-8 persons) 2500:- Fairytale creature with fittings (for 6-8 persons) 3000:-

10 AD 2016

Sjätte Tunnan Anno Domini 2015

Sjätte Tunnan Anno Domini 2015 Etiquette The etiquette at the medieval table differed from what we today believe is good costum. By old books and paintings, we have a pretty good idea of how it was around