17th Century Menus
The courses are composed for a classic medieval feast
Our very popular historical menu is in demand by guests who would like to experience the 1600s revelries as depicted in literature. As well as the various courses and drinks, table decorations, the surroundings and the waiters’ attire give a feeling of an authentic medieval banquet.
Dandelion Leaf Soup with Chervil and Chives
Vasa´s Archipelago Platter (Mustard Marinated Herring, Sherry Marinated Herring, Cured Salmon, Smoked Salmon and Swedish Blue Cheese roll, Mixed Crayfish Tails in Mayonnaise). Crisp Bread
Dill Poached Arctic Char and Tartlet of Västerbottens Cheese with Pickled Fennel
Swedish Goats Cheese and Honey Terrine with Air Dried Ham and Walnuts. Fig and Bay Leaf Chutney
Poached Pike Perch with Anchovy and Crispy Bread Crumbs. White Wine and Mussel Sauce
Thyme and Red Wine Braised Entrecôte of Lamb with Creamed Leek and Tomato. Red Wine sauce
Filet of Red Deer Blackened with Leek, Spicy Red Cabbage, Roasted Pumpkin and a Port Wine Sauce
Assorted Swedish Organic Cheese with Fig and Bay Leaf Marmalade, Celery and Radishes, Walnut and Apricot Bread
Chocolate Mud Cake with Raspberry Compote and Lightly Whipped Cream
Dried Fruit Marinated in Dark Rum with Cinnamon and Cardamom Parfait. Ship Biscuit
Lingon Berry and Cinnamon Cooked Pear with Almond Cream
Please note that there is a rental fee for dinner events in the Main Hall. For further information contact the Vasa Museum; +46 (0) 8 519 548 70 firstname.lastname@example.org
We only serve one menu per party. Please advise if you have any special request like vegetarians or allergics etc.