The Curly Cross Tavern Is Open for Business
Feast | $10 per person
Step through the door of the Curly Cross Tavern and into a late-period English public house. Leave your feast gear at home. We will serve you on ours.
This is not your usual SCA feast. There is no head table, no removes, and no waiting for the fourth course while your trencher goes cold. This is a tavern, and in a tavern, you eat when you are hungry.
Here is how it works: belly up to the bar, tell the keep what you are having, and we will call your name when your plate is ready. Grab a seat with your friends, your household, or that stranger with the good stories. Once everyone has been served, the bar reopens. Come back up for seconds and eat your fill.
While you wait for your meal, or after you have eaten your fill, linger a while. Every table will have games to play, and the tavern encourages singing, toasting, and general merriment. This is a place to eat, drink, be loud, and make merry with good company.
🍽️ The Menu
Choose two mains, two sides, and a dessert.
Mains
- Stewed Beef in Broth
Beef simmered with onions, herbs, and root vegetables, served with a thick slice of bread for sopping - Roast Chicken Leg
Roasted with salt, rosemary, thyme, and sage - Pork Pie
A savory hand pie of seasoned pork in a hot water crust coffin, spiced in the Elizabethan fashion - Pottage with Bread & Cheese (Vegetarian)
A thick, hearty soup of root vegetables, barley, and greens, served with bread and a wedge of sharp cheese
Sides
- Buttered Peas with Mint
- Roasted Root Vegetables with Herbs
- Bread & Butter
- Cabbage with Vinegar & Bacon
- Apple & Onion Salat
Desserts
- Apple Tart
Spiced with cinnamon and ginger in a pastry coffin - Funnel Cake
Batter poured through a strainer into hot fat, dusted with sugar and spices - Cheese & Dried Fruit
A wedge of good cheese with dried figs and dates
📜 A Note on Authenticity
Our menu is drawn from late-period English sources including A Proper Newe Booke of Cokerye (c. 1557), Thomas Dawson’s The Good Huswifes Jewell (1585), A Book of Cookrye by A.W. (1591), and Gervase Markham’s The English Huswife (1615).
Roast meats, savory pies in hot water crust coffins, pottage, and spiced tarts are all well documented in these texts. The use of mace, cloves, ginger, dried fruit in meat fillings, and the balance of vinegar and sweetness reflects the actual flavors of the Elizabethan table rather than a modern approximation.
We have done our homework so you can simply enjoy the food.
🪑 Tavern Notes
- No feast gear required
- Pre-register and pay your $10 feast fee ahead of time
- Choose your dishes when you arrive at the bar
- Return for seconds once all diners have been served
Bring yourself and your appetite.
We’ll see you at the tavern.