at Fort Henry - March 4 to March 26, 2011

MEDIEVAL TAVERN

Eat, drink and be merry in our Medieval tavern Friday and Saturday nights from March 4 to March 26 after 5:00 to 9:00 p.m.  A selection of light period fare is available as well as wine, mead, ale and spirits.  A unique dining experience which is fun for the whole family.  Servants and wenches will engage you step into the middle ages in the heritage setting of Fort Henry World Heritage Site.  Bring your own knives as only spoons are provided.  Drive into Fort Henry via the main gate and park in front of the tavern.  Casual groups are welcome.  The tavern is licenced for the sale of wine, beer and liquor.

Tavern Menu

Bread & Cheese       $8
An assortment of hard and soft cheeses with pickles and bread points

Chicken & Egg Pie     $8
Diced chicken, caramelized onions and diced hard boiled egg with cream sauce in a traditional pastry

Onion Soup with Boiled Egg     $7
Served with bread points

Salmagundy Salad    $9
A marinated salad with flaked chicken, perch, finely diced vegetables and herbs

Bean Stew (VEGAN)   $8
A thick vegetarian stew with chick peas, fava beans, diced peppers, onions with a darkened rick vegetable stock

Pork in Pepper Sauce Dumplings & Carrots     $14
Braised pork in a toasted black pepper cream sauce with potato, bacon and onion dumplings and boiled carrots

Roasted Chicken with Caraway Rice and Carrots    $14
Roasted chicken leg and thigh with caraway rice and boiled carrots

Gingerbread    $6
Cream Custard Tart   $6

Prices do not include taxes, gratuities.  A $1.50 per person Fort Henry admission will be applied to all tavern customer gills.

ROYAL BANQUETS

Be treated like a King; at least for an evening!  Groups of 20 or more (maximum of 50 per dining room) may reserved a banquet in our Royal Banquetting Room.  Servants will attend with an entertaining period dining ritual lasting two and a half hours.  You are all Lords or Ladies and you will crown your own King or Queen to preside over banquetting.

Information or Reservations: 613-530-2550 / 1-800-882-6704

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