The Italian Futurist Movement

 Banquet for the Milanese Futurists

15th November 1930

The Penna d'Oca restaurant 

Oie grasse

Ice cream on the moon

Tears of the god 'Gavi'

Consumato of roses and sunshine

Mediterranean favourite zig, zug, zag

Roast lamb in lion sauce

Little salad at daybreak 

Blood of Bacchus 'from the Ricasoli estate'

Well-tempered little artichoke wheels

Spun sugar rain

Exhilarating 'cinzano' foam

Fruit gathered in Eve's garden

Coffee and liqueurs

===

The First Futurist Dinner

8th March 1931

The Holy Palate Restaurant 

Intuitive Antipasto

Sunshine Soup

Totalrice (Italian style risotto seasoned with beer, wine and fondue)

Aerofood (tactile with sounds and smells)

Ultravirile

Sculpted Meat

Edible Landscape

Italian Sea

Mediterranean Salad

Chickenfiat

Equator + North Pole

Elasticake

Network in the Sky

Fruits of Italy

Wines by Costa

Beers by Metzger

Spumanti by Cora

Perfumes by Dory

===

Examples of Definitive Futurist Dinners

Wedding Banquet

A tureen of magnificent soup (rice, chicken livers and beans in quail broth)

A tray of Milanese saffron risotto and an abundance of truffles

Sauteed mushrooms 

Fernet for everyone 

A Dinner of White Desire

 Twenty fresh white eggs injected with a delicate perfume of acacia flowers

A large turren of cold milk with cubes of mozzarella cheese and sweet white Muscat grapes 

A tray laden with piece of coconut studded with nougat enclosed in layers of butter and arranged on a bed of boiled rice and whipped cream

Undiluted abuse, grappa or gin

Serves ten

* Information derived from 'The Futurist Cookbook' written by Filippo Tommaso Marinetti *

Lunch at The George

 The Coffee Room

Excellent mutton

Large slabs of watery cabbage

Dispirited potatoes

Tasteless stewed fruit and custard

Gorgonzola and biscuits

Doubtful fluid called coffee

* Information inspired by 'Dumb Witness' written by Agatha Christie *

La Table de St Vincent

Owners: Therese and Annabelle

Chef and patron: Claude/Hugo

Waitress: Audette

~

Menu 1

Starter

Moules Marinière

(Mussels in garlic, cream and white wine sauce)

~

Soup

Soupe à l’oignon

(Onion Soup)

~

Entrees

Gratin de pommes de terre aux anchois

(Potato gratin with anchovies)

Navarin Printanier 

(lamb stew with spring vegetables)

Boeuf Bourguinon 

(Beef stew cooked in red wine)

~

Quatre Fromages

~

Custard Tart

~

Wine

 Chablis and house red

Menu 2

Normandy Ham with blackcurrant sauce

Potatoe Dauphinoise 

Beef Consomme

Menu 3

Onion Soup

Wild mushroom roulade

Guineafowl with a red wine jus

Sole served with sauce Dugléré

Griotte cherry clafoutis

Marcona almond cream

Mushroom, cheese and truffle omelette 

Wine

Chinon 

Menu 4

Huitres Mornay

(Oysters with Mornay Sauce)

Sea bass on fennel

Steak tartare 

* Post inspired by 'The Second Worst Restaurant in France' written by Alexander McCall Smith *

Queen Victoria's State Banquet

Osborne House

Saturday 6th February 1897

Her Majesty's Dinner

Potage
Tyrolienne à la Royale

Poisson
Le Saumon sauce homard
Les Merlans frits

Entrées
Les Friandises de Poisson
Cailles a la Finaneière

Rôtis
Les Pintades

Entremets
La Chicore au Suprème
Baignets d’Epinal
Mont Blanc de Marrons

1930s Italian Christmas lunch

 Menu

Russian salad

~

Freshly-caught shrimp cocktail

~

Pumpkin ravioli

~

Baked quail served with Mostardo di Cremona

~

Strufolli

~

Prepared and served by Maria

Information derived from the film '7 Women and a Murder'

Florence and Edward's Honeymoon Dinner

Date: 

July 1962

Venue: 

A Georgian hotel on Chesil Beach

Starter

Slice of melon decorated by a single glazed cherry

Main course

Roast beef served with soft boiled vegetables, potatoes and gravy

Dessert

Sherry trifle

Served with red wine from France

*Information derived from the book: On Chesil Beach*

Class Reunion Buffet hosted by Isabel Dalhousie

Vegetarian quiche

Venison stew

Lebanese chicken with raisins and couscous

Apple meringue pie

Mango sorbet

Cava

Australian Sauvignon Blanc

* Information derived from a short story written by Alexander McCall Smith *

A Windsor Wedding Reception

Venue: Frogmore House

Date: Saturday 19 May 2018

Hosts: Duke and Duchess of Sussex

~ Savoury Canapés ~

Scottish Langoustines wrapped in Smoked Salmon with Citrus Crème Fraiche

Grilled English Asparagus wrapped in Cumbrian Ham

Garden Pea Panna Cotta with Quail Eggs and Lemon Verbena

Heritage Tomato and Basil Tartare with Balsamic Pearls

Poached Free Range Chicken bound in a Lightly Spiced Yoghurt with Roasted Apricot

Croquette of Confit Windsor Lamb, Roasted Vegetables and Shallot Jam

Warm Asparagus Spears with Mozzarella and Sun-Blush Tomatoes

~ Bowl food ~

Fricassee of Free Range Chicken with Morel Mushrooms and Young Leeks

Pea and Mint Risotto with Pea Shoots, Truffle Oil and Parmesan Crisps

Ten Hour Slow Roasted Windsor Pork Belly with Apple Compote and Crackling

~ Sweet canapés ~

Champagne and Pistachio Macaroons

Orange Crème Brûlée Tartlets

Miniature Rhubarb Crumble Tartlets

St John's Eve Dinner

Welcoming newcomers into the community. 

Embracing similarities. 

Eat, drink and be merry together.

Hosts 

Father Brown, Mrs McCarthy, Penelope Windermere

Venue

St Mary's Presbytery, Kembleford

Guests

Seline Crow, Eugene Bone, Dione Moon, Reverend Peter Allsworthy

 Menu

Wild mushroom soup

Roast Lamb

Summer pudding

Served with elderflower and rosehip wine

* Information derived from Father Brown episode 5:2 *

A Canon Has To Eat As Well...

Supper with Hildegard Staunton at Le Bleu Blanc Rouge:

Homemade pate and toast

Chicken breast with new potatoes

Chocolate mousse laced with Grand Marnier


Dinner in St John's Wood hosted by Nigel and Juliette Thompson:

Mackerel pate with Melba toast

Chicken casserole with green beans and toasted almonds

Lemon tart




* Post inspired by the novel Sidney Chambers and the Perils of the Night written by James Runcie *

The Librarian and The Calcutec

A fine meal for two:

~ Vino ~
Aperitivo

~ Antipasti ~
Insalata di gamberetti alle fragole
Ostriche al vivo
Mortadella di fegato
Seppie al nero
Melanzane alla parmigiana
Wakasagi marinata

~ Primi ~
Spaghetti al pesto genovese
Tagliatelle alla casa
Maccheroni al sugo di pesce
Branzino al cartoccio

~ Contorni ~
Spinaci 
Risotto i funghi
Verdure cotte
Risotto al pomodoro

~ Dolce ~
Granita di uva
Crema fredda
Suffle al limone
Espresso


Information derived from Hard-Boiled Wonderland and the End of the World written by Haruki Murakami 

A Dutch Miniature Meal

Dinner - Winter 1686 - Amsterdam

A sumptuous  feast; a spread of winter fare, spiced to the hilt with treats from the East.

Hosts

Marin Brandt, Petronella Brandt and Johannes Brandt

Guests

Agnes Meermans and Frans Meermans

Dinner prepared and served by
Cornelia and Otto

~ Menu ~

Rhenish

Pigeon with ginger sauce

Cabbage

Carrots

Plum pie with thick cream

Sugar loaf

* Post inspired by The miniaturist by Jessie Burton *

Mountpenny House

Dinner
Fish Soup, Mountpenny-style
Scaloppine alla Perugina
Apricot tarts or chestnuts with Marsala


Breakfast
Kippers
Kedgeree


Packed lunch
Three chicken sandwiches
Three smoked salmon sandwiches


Dinner
Gravlax with mustard sauce
Raspberry sorbet


Packed lunch
Duck sandwiches
Melton Mowbray pie
Fruitcake lightly soaked in rum



* Information derived from Fatty O'Leary's Dinner Party written by Alexander McCall Smith *

For the Joy of Taste

Host/chef: 

Pierre & Sylvie Gagnaire

Venue: 

Faculty of Agronomic Sciences, University of Gembloux

Special guest: 

Jean-Claude Ellena

Tartare of langoustine and razorshell clams with pomegranate.

Cod fillet nestling in a nettle veloute sauce.

Fresh morels flavoured with liquourice.

Courgette flowers served with white asparagus tips.

Pea and baby broad bean soup.

Red-olive filled ravioli flavoured with castoreum.

Accompanied by a raspberry wine.

RMS Titanic

First Class Breakfast Menu 
11 April 1912

Baked Apples, Fresh Fruit, Stewed Prunes
 
Quaker Oats, Boiled Hominy, Puffed Rice
 
Fresh Herrings, Findon Haddock, Smoked Salmon
 
Grilled Mutton Kidneys & Bacon
Grilled Ham, Grilled Sausage
 
Lamb Collops, Vegetable Stew
 
Fried, Shirred, poached & Boiled Eggs
 
Plain & Tomato Omelettes to order
Sirloin Steak & Mutton Chops to order
 
Mashed, Saute, & Jacket Potatoes
 
Cold Meat
 
Vienna & Graham Rolls
Soda & Sultana Scones, Corn Bread
Buckwheat Cakes
 
Blackcurrant Conserve, Narbonne Honey
Oxford Marmalade
 
Watercress


Second Class Luncheon Menu
12 April 1912

Pea Soup

Spaghetti au Gratin

Corned Beef with Vegetable Dumplings

Roast Mutton with Baked Jacket Potatoes

Roast Beef, Sausage, Ox Tongue with Pickles and Salad
Tapioca Pudding
Apple Tart
Fresh Fruit

Cheese, Biscuits

Coffee


First Class Dinner Menu
14 April 1912

Canapes a l'Amiral
Oysters a la Russe


#Consomme Olga
#Cream of Barley Soup

#Poached Salmon with Mousseline Sauce

#Filet Mignons Lili
#Chicken Lyonnaise
#Vegetable Marrow Farci

Lamb with Mint Sauce
Calvados-Glazed Roast Duckling with Applesauce
Roast Sirloin of Beef Forestiere
Chateau Potatoes
Minted Green Pea Timbales
Creamed Carrots
Boiled Rice
Parmentier and Boiled New Potatoes

#Punch Romaine

#Roasted Squab on Wilted Cress

#Asparagus Salad with Champagne-Saffron Viaigrette

Pate de Foie Gras
Celery

#Waldorf Pudding
#Peaches in Chartreuse Jelly
#Chocolate Painted Eclairs with French Vanilla Cream
#French Vanilla Ice Cream

Assorted fresh fruits and cheeses

Coffee, cigars 


# For an abbreviated modern day re-creation #
 

First Class Supper Menu

Quail Eggs in Aspic with Caviar

Spring Pea Soup

Lobster Thermidor with Duchess Potatoes

Tournedos with Morels on a Bed of Braised Cabbage

Rose Water and Mint Sorbet

Quails with Cherries

Spring Asparagus Hollandaise

Fresh Fruit Salad

Orange Surprise


Second Class Dinner Menu
14 April 1912

Consomme with Tapioca

Baked Haddock with Sharp Sauce
Curried Chicken and Rice
Lamb with Mint Sauce
Roast Turkey with Savory Cranberry Sauce
Turnip Puree
Green Peas
Boiled Rice
Boiled and Roast Potatoes

Plum Pudding with Sweet Sauce
Wine Jelly
Coconut Sandwich
American Ice Cream
Assorted Nuts
Fresh Fruit
Cheese, Biscuits

Coffee


Third Class Breakfast Menu
12 April 1912

Quaker Oats and Milk

Smoked Herrings

Beefsteak and Onions

Jacket Potatoes

Fresh Bread and Butter

Marmalade, Swedish Bread


Tea and Coffee


Third Class Dinner Menu
12 April 1912

Vegetable Soup

Roasted Pork with Sage and Pearl Onions
Green Peas
Boiled Potatoes

Plum Pudding with Sweet Sauce

Cabin Biscuits
Oranges


Third Class Tea Menu
12 April 1912

Ragout of Beef with Potatoes and Pickles

Currant Buns
Fresh Bread and Butter

Apricots

Tea


Third Class Supper

Cabin Biscuits and Cheese

Gruel

Coffee





~ Information taken from the Last Dinner on the Titanic ~

Dinner at Tiffany's

Venue: 

Apartment 2, Upper East Side, Manhattan

Host/chef: 

Holly Golightly

Guests: 

Jose Yberra-Jaegar and Fred


Menu

~ Brandied Black Terrapin poured into Avocado Shells ~

 

~ Roasted Pheasant stuffed with Pomegranates and Persimmons ~

 

~ Chicken and Saffron Rice served with a Chocolate Sauce ~

 

~ Tobacco Tapioca ~

 

 

* Post inspired by Breakfast at Tiffany's written by Truman Capote *



Restaurant Hôtel de Paris

Dining with Kenneth Toomey and Don Carlo Campanati

 

 

~ Saumon Fumé de Hollande

 

~ Velouté de Homard au Paprika

 

~ Tourte de Ris-de-veau Brillat-Savarin

 

~ Selle d'Agneau de Lait Polignac

 

~ Pommes Dauphin         

~ Petit-Pois Fine-Fleur

 

~ Sorbet au Clicquot

 

~ Poularde Soufflée Impériale

 

~ Salade Aida

 

~ Crêpes Flambées au Grand Marnier

 

~ Coffret de Friandises

 

~ Corbeille de Fruits         

~ Café         

~ Liqueurs

 

 

 

 

* Menu taken from Earthly Powers by Anthony Burgess *

Entertaining the Glossops

Formal Dinner

 

Venue: Berkeley Mansions, London

Host: Bertram Wilberforce Wooster

Special Guests: Sir Roderick Glossop and Lady Delia Glossop

 

 

(Menu adapted to meet the needs of the guests' impaired digestion)

 

~ Consomme ~

 

~ A Cutlet ~

 

~ A savoury ~

 

~ Served with lemon squash, iced ~

 

 

Please remember: guests drink no alcohol and are terrified of cats.