Danelaw Menus

LUNCH

$6 per meal, hosted by the Athens School of Arms

Potaje de Habas
Bean soup with herbs and greens
(Chickpeas, baby lima beans, collard greens, onion, olive oil, vegetable stock concentrate, cumin, garlic, black pepper, dill; coriander served on the side)
Pan
Bread
(Water, salt, yeast, flour, wheat meal)
Ensalada
Mixed salad with an oil and vinegar dressing, garnished with pomegranate and lemon
(Mixed salad greens, cucumber, pomegranates, lemons, olive oil, red wine vinegar, salt, black pepper)

Cerdo Asado con Salsa de Cerezas
Grilled pork loin served with a sauce of cherries and red wine
(Olive oil, pork loin, sage, marjoram, winter savory, pepper, nutmeg, cloves, cinnamon, salt, black pepper;
Salsa de Cerezas: Dried cherries, red wine, cinnamon, cloves, sugar)
Arroz con Azafrán y Ajo
Saffron rice garnished with roasted garlic
(White rice, saffron, annato, garlic)
Zanahorias
Carrots roasted in herb-infused olive oil
(Carrots, olive oil, thyme, rosemary, salt, black pepper)
Espinacas
Spinach sautéed with raisins and pine nuts
(Spinach, raisins, pine nuts, onion, garlic, lemon juice, honey, salt, black pepper)

Toronjas de Xativa
Small donuts glazed with honey, cinnamon, and orange zest
(Wheat flour, eggs, ricotta, queso fresco, yeast, salt, sunflower oil, honey, cinnamon, sugar, orange zest)
Perunillas
Cookies with lemon, brandy, cinnamon, and almonds
(Shortening, flour, eggs, sugar, lemon zest, cinnamon, salt, almonds, brandy)
Marzipan
(Almond flour, sugar, almond extract, orange blossom water, and egg white; gluten free, vegetarian)