The Menu for April 6

After three months of studying and testing Roman recipes, Chef Neal Plazio has created the following menu for Sunday's banquet in CCC:
 Soups:
Cinnamon Lamb Soup
Chicken Pottage with Meatballs
Lentil Soup

Appetizers:
Olive-Celery Paté
Tuna-Leek Salad
Marinated Olives with Herbs
Melon with Mint Dressing
Assorted Breads and Cheeses

Main Courses:
Parthian Chicken
Patina Apiciana (ancient equivalent of lasagna)
Rustic chicken with pasta (yes, we know the Romans didn't eat pasta, but CCC has a pasta station.  The chicken recipe is authentic even if the pasta is not)
Porchetta
Baked Ham with Figs in a Pastry Crust

Sides:
Sesame-Honey Pizza
Carrots and Parsnips in Cumin-Honey Glaze
Spring Cabbage

Desserts:
Peaches in Cumin Sauce
Cato the Elder's Cheesecake
Rice Pudding

And click below to read all about it:

Soups: cinnamon lamb soup, chicken pottage with meatballs, and lentil soup

Appetizers and Salads: tuna leek salad, olive and celery pate, melon with mint dressing, marinated olives with herbs, and assorted breads and cheeses

Main Courses: rustic pasta with chicken (although pasta was not ancient fare, the sauce is from an ancient recipe), patina apiciana, baked ham with figs, Parthian chicken, and porchetta

Sides: spring cabbage with cumin, carrots and parsnips with cumin and honey glaze, and honey and sesame “pizza”

Desserts: peaches in a cumin sauce, Cato the Elder's cheesecake, and rice pudding

- See more at: http://www.buffalo.edu/news/releases/2014/04/002.html#sthash.XFdciVGv.dpuf

• Soups: cinnamon lamb soup, chicken pottage with meatballs, and lentil soup
• Appetizers and Salads: tuna leek salad, olive and celery pate, melon with mint dressing, marinated olives with herbs, and assorted breads and cheeses
• Main Courses: rustic pasta with chicken (although pasta was not ancient fare, the sauce is from an ancient recipe), patina apiciana, baked ham with figs, Parthian chicken, and porchetta
• Sides: spring cabbage with cumin, carrots and parsnips with cumin and honey glaze, and honey and sesame “pizza”
• Desserts: peaches in a cumin sauce, Cato the Elder's cheesecake, and rice pudding

- See more at: http://www.buffalo.edu/news/releases/2014/04/002.html#sthash.fq19Fvqk.dpuf

• Soups: cinnamon lamb soup, chicken pottage with meatballs, and lentil soup
• Appetizers and Salads: tuna leek salad, olive and celery pate, melon with mint dressing, marinated olives with herbs, and assorted breads and cheeses
• Main Courses: rustic pasta with chicken (although pasta was not ancient fare, the sauce is from an ancient recipe), patina apiciana, baked ham with figs, Parthian chicken, and porchetta
• Sides: spring cabbage with cumin, carrots and parsnips with cumin and honey glaze, and honey and sesame “pizza”
• Desserts: peaches in a cumin sauce, Cato the Elder's cheesecake, and rice pudding

- See more at: http://www.buffalo.edu/news/releases/2014/04/002.html#sthash.fq19Fvqk.dpuf

Press Release for Roman Dinner