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 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.
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 1435. 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.
The Farmer s Feast For two or more people at one table. 375:- 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 Parsnip soup with pear Second serving Honey and ginger glazed ribs, bratwurst and marinated chicken wings Served with mashed turnips, sauerkraut, apple compote and mustard Third serving Crumb pie With blueberries, raspberries and almond cream
Leonardo da Vinci s Feast For two or more people at one table. 375:- per person Although many dishes in the Middle Ages did not 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. In honor of this great man, we have put together a feast in his honor. First serving Parsnip soup with pear Second serving Red cabbage dumplings with beans and baked filo pastry filled with carrots Served with apple compote, salt baked celeriac and lemon dressing Third serving Crumb pie With blueberries, raspberries and almond cream
The Nobles Feast For two or more people at one table. 495:- 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 Rus beetroot soup with goat cheese cream Second serving Cold smoked duck, salted wild boar and cured moose marinated with oranges Daikon radish salad in sourish vinaigrette Third serving Quail filled with smoked duck, garlic, coriander and orange. Sliced roasted lamb with cameline sauce and Pommes dorées with creamy chanterelle sauce and stirred lingonberries Served with salt baked celeriac, wheat berry boiled in almond milk and caramelized red onion chutney Fourth serving French nougat and Cheese platter
Starters Rus Beetroot Soup 105:- A recipe from the Viking age served with goat cheese cream Daikon Radish Salad 69:- In a sourish vinaigrette Buckling on Bread 89:- Butter fried dark rye bread, mayonnaise, egg, pickled red onions and capers Cold Smoked Duck 129:- With gremolata and gruyere oil confit egg Cured Moose Marinated with Oranges 139:- With white truffle oil priest cheese and lingonberries Medieval field kitchens from Italy in the late 1400 s.
Main courses Grilled Portobello Mushroom 198:- With oven baked turnips, manchego and lemon dressing Butter Fried Atlantic Halibut 225:- With breaded jerusalem artichoke, beurre blanc and caramelized red onion chutney Roasted Spring Chicken 245:- With spring vegetables, cider gravy, fermented apples and white cabbage Roasted Lamb 255:- Sliced roasted lamb with cameline sauce and wheat berry boiled in almond milk Swedish Dry Aged Steak 289:- A large piece of meat with roasted root vegetables, butter with taste of tarragon and red wine sauce Sjätte Tunnans Famous Ribs 235:- Honey and ginger glazed thick ribs served with sauerkraut, mustard and apple compote Pommes Dorées 215:- Moose meatballs served with mashed turnips, chanterelle sauce and stirred lingonberries
Desserts The Angel s Food 89:- Lingonberry jam, almond crumbs and whipped cream Crumb Pie 75:- With blueberries, raspberries and almond cream French Nougat 39:- A little sweetie Cheese Platter 139:- Three different kinds of cheeses with homemade fittings and crackers Special courses (needs to be pre-ordered a week in advance) Piglet with fittings for 6-7 persons 2500:- Fairytale creature with fittings for 6-7 persons 3000:-
AD 2015