May 13th Guild Meeting

Tonight we had a delightful menu. We started with a trio of soups, a thick soup of common field mushrooms and a thick soup of garlic with meat broth done two ways, one where the garlic was roasted and the other with garlic au naturel. We followed this delicious starter with a limonia or chicken with lemons accompanied by an assortment of cheeses and some bread. Finally, we finished our meal with a sweet berry torte which was the perfect touch to end our feast.

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