Rose Rage Feast
A sumptuous feast of Elizabethan food, prepared by Megan Turbeville, Executive Chef of the Root Cellar. Please reserve your dinner order no later than five days prior to your show date. All taxes, gratuity included. Enjoy!
Pottage with Whole Herbs served with barley bread
Roasted Capon with Chassuer Sauce served with fried broad beans (fava beans)
Ale and Herb Poached Salmon, served with sperage in orange sauce (asparagus)
Tarte of Spinage, sallat of carrots (glazed baby carrots)
Tarte of Cherries topped with Snowe Cream (rosewater whipped cream)
* Tickets purchased for the feast do not include your show tickets, which must be purchased separately.
a hidden room
311 W. 7th Street
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Jul 28th 2012, Aug 4th 2012, Aug 11th 2012 at 7:00pm;Jul 29th 2012, Aug 5th 2012 at 4:00pm;Aug 3rd 2012 at 10:00pm