Dreamstone Menus

Friday Travelers’ Fare

• Barley Stew with Meat
• (Vegetable broth base, commercially prepared kielbasa, barley, carrots, celery, thyme, rosemary, salt, pepper)
• Barley Stew without Meat
  (Vegetable broth base, barley, carrots, celery, thyme, rosemary, salt, pepper)
• Bread
   

Saturday Breakfast

• Pancakes
• Sausage
• Oatmeal
• Hot beverages
   

Saturday Feast

In keeping with our travel theme, the feast will be served in recyclable carryout boxes. The first box will be available before Court and the second after Court. Weather permitting, dine outside, or if you prefer, stay in the main hall. Bring back your box for recycling. Extra portions will be available after everyone is served.

IF there is something you aren’t fond of in your portable feast box, please consider offering it to someone rather than throwing it away. By sharing our meals, we contribute to a more sustainable world, ensuring that every morsel is cherished, and nothing is discarded needlessly. This small act of conservation is a step towards lessening our impact on the environment, embodying the spirit of communal dining and environmental stewardship.

This is a tentative list of offerings. The final feast menu will be posted on April 15, to account for seasonal variations and pricing. A notebook of dishes will be located just outside the kitchen for those with questions about ingredients. For food allergies, please contact the cook, Derbail, no later than April 12.

A list of ingredients for all meals is also available online.

Pre-Court Course (Small Box)

• Pickled seasonal vegetables
  (Carrots, fennel, radishes, asparagus, white vinegar, pepper, bay leaves, sugar, salt)
• Cheddar cheese
• 1 large pretzel
  (Flour, salt, sugar, yeast, water, baking soda, unsalted butter)
• Mustard sauce, in small container
  (Yellow mustard seeds, brown mustard seeds, apple cider vinegar, water, light brown sugar, honey, sea salt)

Post-Court Course (Larger Box)

• Meat option:
  2 small beef pasties
  (Flour, salt, vegetable shortening, eggs, water, cider vinegar, beef, onion, thyme, pepper)
• 2 sausages
  (Ground pork, ground beef, thyme, marjoram, rosemary, sage, basil, lavender, oregano, pepper, salt, garlic powder)
• Apple mini-tart
  (Apples, sugar, lemon juice, cinnamon, cloves, eggs, water, commercially prepared empanada discs)
• Vegetable crudités
  (Carrots, celery, broccoli)
• 2 pizelles with fruit and cream filling
  (Eggs, sugar, butter, vanilla, orange extract, flour, baking powder, heavy whipping cream, cream cheese, sweetened condensed milk, strawberries, raspberries, blueberries)
   
• Vegetarian option:
  2 small cheese pasties
  (Flour, salt, vegetable shortening, eggs, water, cider vinegar, cheese, onion, thyme, pepper)
• Apple mini-tart
  (Apples, sugar, lemon juice, cinnamon, cloves, eggs, water, commercially prepared empanada discs)
• Vegetable crudités, double portion
  (Carrots, celery, broccoli)
• 2 pizelles with fruit and cream filling
   (Eggs, sugar, butter, vanilla, orange extract, flour, baking powder, heavy whipping cream, cream cheese, sweetened condensed milk, strawberries, raspberries, blueberries)

Sauces (available in Main Hall):

• Green parsley
  (Lemon juice, kosher salt, garlic, parsley, spinach, extra-virgin olive oil)
• Mustard
  (Yellow mustard seeds, brown mustard seeds, apple cider vinegar, water, light brown sugar, honey, sea salt)
• Nutty Garlic
  (Pine nuts, almonds, garlic, chicken broth, white wine vinegar, orange extract, ginger, cinnamon, cloves, sugar, salt)
   

Sunday Breakfast

• Leftovers
• Oatmeal
• Hot beverages