The Wroxeter Hotel’s Roman Banquet has borrowed freely from the famous Cena Trimalchionis (Trimalchio’s Dinner) with the addition of other authentic Roman dishes.
However, some adjustments have been made for modern taste and the unavailability of the more “exotic” ingredients. Guests are invited to eat with a knife and spoon and of course their fingers, however forks are available on request.
Ham hocks on the bone, slowly cooked sous vide with figs and honey. Served with figs and dripping with chunks of real wild honeycomb and bee pollen
Game terrine, wild boar sausages, pigeon breast fillets arranged with dates and apricots and redcurrant and raspberry glazes
Selection of seafood with crab claws, king prawns, langoustine, squid, shellfish, octopus and caviar
Homemade tear and share focaccia bread with extra virgin olive oil, fresh herbs, olives, sun blushed tomatoes, parmesan shavings, fresh rocket and 12 year aged minicardi balsamic vinegar
Cured meats with quail eggs and black truffle mince
Platter of seasonal vine fruits, such as bunches of green and black grapes on the vine, pomegranates, peaches, plums, nectarines and clementines, black cherries, redcurrants
Rose petal and raspberry cream panna cotta with pink peppercorn crumble, handmade white chocolate and pistachio nut truffles, surrounded by roses and edible flowers, with theatrical full table spectacle rosewater dry ice