GVSTATICIVM | Libation and Sacral Aperitif |
| | A goblet of Vinvm Mvlsum (wine spiced with honey) for the opening libation, then sacral food and Frvges (this food was the alimentary basis for the first Romans): |
| Ovo | Hard-boiled ego (1/2) which marks the beginning of the ritual (Ab ovo usque ad Mala); |
| Moretum | Erbal cheese cream (pseudo Virgilio); |
| Libvm | Cheese and flour flat bread with laurel (Catone); |
| Epityrvm | Olive pie, from Cato the Censor; |
| Frvges | Dry season fruits such as roasted walnuts, Chestnut, Olives, Carobs, peanuts, Chickpeas etc. |
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GUSTATIO | Starters |
| MELONES | Melon salad with GARVM |
| MITVLI | Shellfish with Passim vinvm et Garvm |
| OSTEAE* | Tiberiuos Oyster sauce; 3 p.z |
| PERNA EX MVSTEIS | Fig ham on must rolls |
| POLIPVS | Flaky pastry polyp with Garvm |
| SALA CATTABIA | Salad with bread pulp, Posca, cheese, cacio, egg etc. |
| SALSVM SINE SALSO | Sea pastry with chicken liver |
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FERCVLA PRIMA | First courses |
| AMVLATVM | Rice cream with chopped pork sausages |
| BETACIOS VARRONIS | Soup of Marco Terenzio Varrone |
| FABAM VITELLIANAM | Broad been cream of Vitellio |
| LAGANA | Ancient Lasagna |
| LENTICVLA EX BOLETIS | Mushroom and lentil soup |
| LENTICVLAM DE CASTANEIS | Chestnut Soup patched up as lentils |
| PISA ET PORRA | Peas and leek cream |
| TISANAM BARRICAM | Resenia soup (Etruscan) |
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FERCVLA CARNIS | Meat course |
| ANATEM EX RAPIIS | duck breast and turnips |
| BVBVLAM CVM CYDONEIS | Chopped beef with quinces |
| CONCHICLAM PVLLI | Chicken, peas, pine-seeds pastry served into a sea-shell |
| HAEDVS PARTHICVS | Kid with Partica and plum sauce |
| LEPUS CONDITVS * | Diced meat with Passvm Vinvm |
| MINVTAL DVLCE EX CITRIIS | Chopped pork with cedar |
| PERDICE* | Partridge with grape must and sage |
| STRVTHIONE* | Ostrich with dates sauce |
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FERCVLA PISCIS | Fish courses |
| ISICIA MARIS | Hot pulp squid-cakes |
| LACVSTA ELIXA* | Lobster (½) with Ascalonia cream |
| PATELLAM LVCRETIANAM | Lucrezius gilthead with spring onions cream |
| PATINA SOLEARVM | Fillet of golden sole with wine and ligvsticvm |
| PISCIS AVRATA OENOGARO | Fillet of gilthead with Oenogarum sauce |
| PISCIS CONGER | Sea-eel with onion sauce and ligvsticvm |
| PISCIS LVPVS ALEXANDRINVM | Roast bass with Alexandrine sauce |
| PISCIS MVRENA* | Moray with onion , ligvsticvm and pine seeds |
| SEPIAE | Cuttlefish with egg sauce |
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PVLMENTARIA | Side dishes |
| BETAE ELIXAE | Chards with mustard sauce |
| CAROTAE FRICTAE | Carrot rings with Oenogarvm |
| CVCVMERES | Cucumber with Garum and celery seeds |
| CVCVRBITAS | Courgette small cubes with Oenogarvm,cumin and ligvsticvm |
| LACTVCA CVM CEPIS | Wine tossed lettuce with onion sauce |
| THYRSOS | Roasted mushrooms with honey |
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MENSA SECVNDA | Sweets and Dessert |
| DVLCIA EX SIMILIS | Small crispy bars with honey and pepper |
| DVLCIS EX APIO | Celery sweets |
| ENCYTVM | Pharaoh Ramses III sweet |
| FRAGA PIPERATA | Strawberry with honey and pepper |
| IN PASSO POMORVM MINVTAL | Fruit salad with Passvm vinvm |
| NIX CITRATA | Cedar sorbet |
| OPLONTIS * | Poppaea Sabina cassata |
| PATINA DE PIRIS | Pear cake with cumin |
| SAVILLVM | Old Cato’s cake |
| SILVARVM PIPERATA POMA | Mixed berries with honey and pepper |
| TYROPATINAM | Recruit cake |
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| N.B. The asterisk marks the courses which will be charged at an extra cost |
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