A Shakespearean Dinner at the Theatre Museum

• Glass of mead
• Leaf, herb and flower salad
  
  
• Coarse game paté on sour dough toast with onion chutney
• Roast guineafowl with prunes, pinenuts and almonds
• Creamy mashed potato
• Braised savoy cabbage
  
  
• Cooked crème brûlée, poached plums in spices and shortbread
• Coffee and Sienese Panforte (a medieval nougat made with honey, nuts and spices)