I'd still throw in the olives for the first course because you need something picquant to off set the sweetness of the rest of the course. And olives go well with cheese. And I would lose the apple fritters to the last course.

Just my two pence worth. :)

Aside from my ramblings-- it does indeed sound delicious.

She is now thinking of switching the figs from the 2nd course with the apple fritters. She's not going to touch the golden sops and apple sauce as the sweet for the third course because it's sort of a tribute to me - I LOVE the combination of pork roast and apple sauce.

What are golden sops?

I hate to tell you, but almost no-one likes fish. I remember a marvy simple feast at Marietta in which I ate almost 2 pounds (maybe more) of unbelievably sublime homemade lox that people were not even tasting. In my opinion (unfortunately spoiled by a childhood on the Chesapeake, and adulthood with many visits to coastal Mexico and Florida) is that most of the white-fleshed fish available here are spoiled by the time they get to the store - I haven't had any in SCA that was not at least slightly skanky.

I just realised what your icon was. And I've seen the book. *facepalms* The menu looks divine. I'll eat the fish. Tell me when to show up to help cook and I'll be there.