The Feast | Ancient Embers

Note: Dayboard is included in your registration. The evening feast requires a separate reservation.

A Feast of the Ancient World

Ancient Greece · Egypt · Rome

Prepared by Patronne Murienne l’aloiere

Maison Fait Accompli

Every phoenix story starts the same way: the bird gathers spice. Cinnamon. Cassia. Cumin. Coriander. It builds something worth burning. The Nest of Spice is that gathering. Patronne Murienne l’aloiere has gone to the ancient sources and brought back a feast from the same world that first told this story.

From the banks of the Nile to the shores of the Aegean, every dish is traced to the texts and the tombs. Come eat from the nest before it catches flame. Some recipes are quoted directly from authors who wrote them two thousand years ago; others are careful reconstructions using ingredients found in archaeological digs and tomb paintings. Egypt, Greece, and Rome traded food and spices and ideas constantly. This feast draws from all three and allows you to taste that on every plate.

GF Gluten-Free · V Vegetarian · VEG Vegan · DF Dairy-Free · NF Nut-Free

First Course

On Table

Egyptian-Style Flatbread (V, VEG, DF, NF)
Techniques documented in 18th Dynasty tombs.

Mashed Fava Beans (GF, V, VEG, DF, NF)
Garlic and cumin deposits found in Tutankhamun’s tomb.

Olive Oil with Fresh Herbs (GF, V, VEG, DF, NF)
Documented in Theophrastus and medical papyri.

Epityrum (Olive Relish) (GF, V, VEG, DF, NF)
Cato’s recipe (160 BCE): Olives, coriander, fennel, and mint.

Pickled Turnips (GF, V, VEG, DF, NF)
As described by Columella and Athenaeus.

Second Course

Main Service

Braised Beef (GF, DF, NF)
Prepared with coriander and wine per Egyptian tomb profiles.

Roasted Chicken with Honey (GF, DF, NF)
Honey-glazed poultry as documented since the 5th Dynasty.

Saffron Chickpeas (GF, V, VEG, DF, NF)
Plump chickpeas marinated in saffron, preserved by Athenaeus.

Braised Cabbage (GF, V, VEG, DF, NF)
Prepared with vinegar and caraway; a favorite of Cato.

Intermezzo

Palate Cleansers

Honeyed Goat Cheese (GF, V, NF)
A tradition referenced in Homer’s Odyssey.

Dried Dates & Figs (GF, V, VEG, DF, NF)
Found in archaeological food deposits across all periods.

Roasted Spiced Nuts (GF, V, DF)
Almonds and walnuts served in the dessert course.

Sesame Flatbread (V, VEG, DF, NF)
Breads "toasted with sesame" per Athenaeus.

Third Course

Final Savories

Honey-Glazed Shrimp (GF, DF, NF)
Reconstructed from The Classical Cookbook.

Dressed Cucumber (GF, V, VEG, DF, NF)
Standard Greek oil-and-vinegar dressing.

Dressed Lentils (GF, V, VEG, DF, NF)
Cooked lentil balls found in Theban tombs.

Beet Greens & Chard (GF, V, VEG, DF, NF)
Utilizing the plant greens as practiced in antiquity.

Finale

Sweets & Sipping Drink

Sesame Honey Brittle (GF, V, DF, NF)
Modern Pasteli, made since the 8th Century BCE.

Enkhytoi Honey Cakes (V, DF, NF)
A simple documented recipe of honey, flour, and eggs.

Poached Pears (GF, V, VEG, DF, NF)
Spiced with cumin and grape syrup per Apicius.

Spiced Honey Grape Drink (GF, V, DF, NF)
A chilled, non-alcoholic version of Roman mulsum.