The Boyne Valley Bistro

Appetizers

•     Hazelnuts
•     Wild, cold asparagus gathered at river bank
•     Unleavened wheat-berry bread
•     Roasted acorns
•     Watercress, fresh-picked

Catch of the Day

•     Salmon, skewered over open pit
•     Black Eel

Friday’s Specials

• Boiled and pulled mutton wrapped with fresh rosemary in moistened straw
• Red deer, fresh-dressed from Wednesday’s group hunt
• Smoked eel (leftover from last Friday, but will last through the winter…)

Our Regular Entrées

• Roasted on a Spit (sometimes flavored with sizzling spit of chef)
• Lamb
• Wild Goat  (Our Guarantee—none inhabited by evil!)
• Shellfish caught at the coast yesterday—eat it today or be sorry tomorrow!
• Barley Porridge (For those who have lost their teeth.)
• Mixed Meat Stew (If you enjoyed the menu last week, this dish is for you!)
• Flattened emmer wheat cakes

For the Vegetarians or Completely Toothless

• Mashed roots and asparagus with honey
• Boiled watercress with mutton fat

Desserts

• Rosehips and wild apples (Cattarh season is coming on!  Enjoy this dish before you’re stricken.)
• Wild blueberries, crushed in fermented berry juice.

Top off your meal with piping hot tea of our house blend of blood-strengthening herbs!