Bara Brith: A warm and sweet bread, speckled with apricots, currants, and raisins. Served hot with honeybutter. 

Glamorgan Sausages: Tasty meatless sausages redolent of herbs, spices, and the Glamorgan cheese for which they are named. This Cymric favourite amazes the uninitiated. 

Irish Oatmeal: Rich with toasted almonds, juicy raisins, dried apricots, and real dairy cream. 

Pikelets: A pile of old-fashioned yeast-raised pancakes so good the Saxons stole our recipe. Baked on an authentic planc and dripping with sweet creamery butter. 

Scot’s Scones: A dish older than the Mabinogi Inn itself: flakey buttermilk biscuits with raisins and an exclusive mix of spices. 

African Peanut Soup: Peanuts, potatoes, and red pepper in chicken soup?? A dish from East Africa. 

Ali’s Pockets: Not all of the Moneychanger’s treasures were pecuniary. This Moroccan turkey salad, served in a pita shell, is a delight of his Frankish wives. 

Bruschetta: Garlic toast turned into a mouth-watering meal with chunks of juicy fresh tomato, buffalo mozzarella, and crisp garden herbs. Available with or without savory grilled chicken.

Cornish Pasties: Huge hand-made pastries, brimming with meat. Your choice of beef, chicken, or Priddy Oggy. 

Curried Chicken Salad: A crisp chicken salad with just the right bite. 

Dublin Coddle: Typical Dublin luncheon fare: plump fresh sausages simmered slowly with potatoes and meaty bacon. 

Fish and Chips: Batter-dipped fish with steamy French fried potatoes. Served with a side of spinach with hot bacon dressing. Or, Basic Lard Cookery: Lesson one. 

Mulligatawny Soup: A fiery chicken soup from the days of the Raj. 

Pickled Herring: A simple but exquisite appetizer of pickled herring with dill on squares of whole grain ryebread. 

Ploughman’s Lunch: A lighter repast of fresh bread, sharp cheddar, pickled onion and a hard-cooked egg.

Potato Soup: A delightful soup, thick with potatoes, spinach, milk, light sausage, and topped with freshly grated Parmesan. Good for any season. 

Pumpkin Ginger Soup: Everybody loves our falltime pumpkin soup, made with locally grown heirloom pumpkins. 

Solomon Grundy: A colourful salad of many tastes and textures. A delightful mix that’s crisp and green, meaty and filling, and sweet and tangy. An ideal brunch. 

Salad Pen y Bont: A modern Welsh salad of fresh mixed greens, cracked wheat, Brie, and cheddar. An excellent vegetarian entré. 

Pastai Pen y Bont: Not really a pasta salad, despite the name, but a baked version of the salad above for cold season serving. 

Tarten Afal â Pwdin Gwaed: An apple quiche dotted with chunks of black sausage.

Three Panini: Your choice of three different freshly grilled Panini. Choose from a traditional basil, tomato, Provolone, and meat panino or a vegetarian sandwich of marinated portobellos with roasted red pepper, sprouts and fontina, or try our modern Californian version with turkey, bacon, guacamole and a touch of sweet peach!

Turkey Tonnato: An easy-to-make variation on the traditional Italian Vitello Tonnato where we substitute poached turkey breast for the veal. The pairing of a light meat with a tuna-mayonnaise sauce is simply astonishing. 

Armenian Spaghetti: A rich and savory family favorite: spaghetti smothered in a rich and creamy homemade sauce. 

Baked Hedgehog: No, we’re not serving up Mrs. Tiggywinkle; this is a 15^th century conceit of little roasts made to look like hedgehogs. The meticulously documented recipe is one of the first dishes ever presented at the Mabinogi Inn.

Barbecued Ribs: Grilled pork for those who never understood the appeal of ribs: meaty, tangy, and spicy, instead of gloppy, greasy, candied and messy. If you never liked ribs, this will change your opinion.  

Bock, Brie, and ’Bello Pan Pizza: Rich and satisfying, this simple pan pizza of brie and portabello mushrooms simmered in a gravy of dark beer is suprisingly simple to make.

Cajun Shrimp in Beer: An intoxicating mix of plump shrimp, fiery spices, and luscious tomatoes, served on your choice of pasta, rice, French bread, or homemade rye.

Carolina Pie: The perfect summer at the beach dish: sweet ripe tomatoes, fresh corn, and succulent shrimp.

Cassoulet: The traditional peasants’ winter fare of the southwest of France. Cooked the medieval way: day-long in a vast cauldron. 

Cawl Ffa: A savory summer stew of tender lamb, broad beans, potatoes, leeks, and assorted vegetables. Served with crusty bread and a sweet. 

Chicken Cacciatore: The Italian classic: tender young chicken, smothered in a thick sauce of tomatoes, onions, and mushrooms. Served with Red Pilaf. 

Chicken Pie: Not your mother’s chicken pie, this Victorian dish is hearty enough to feed all the fair-goers in a Thomas Hardy novel.

Chili Con Carne: Finally, a chili for carnivores worthy of the Mabinogi imprimatur. What makes ours so special is that we start with a charcoal-grilled steak.  

Cumbrian Tatie Pot: A thick stew, heaping with beef, lamb and pork and topped with fried potatoes. Perfect for winter socials. 

Doro Wat: A thick, spicy Ethiopian chicken stew made with authentic berbere smuggled from the Dark Continent.  

Fusilli with Escarole: A quick and simple pasta dish with greens. 

Grilled Beetsteak: Thick, steamy slabs of beet, fresh from the grill in bold yoghurt sauce. Served with roasted rosemary potatoes.  

Holzkirchner Kartoffelplätzchen: A buttery potato plate with fresh herbs, mushrooms, and topped with thick slices of fresh mozarella. 

Hunter’s Chicken: Freshly dressed breast of chicken, smothered in spring herbs, wild mushrooms and a rich cream sauce. Served on egg noodles with a fresh Green Bean Vinaigrette

Jambalaya Andouille, shrimp, chicken, rice, tomatoes and lotsa spices. Ah’m gonna cook dis up today, Me! Dis some good eatin’ Ah garontee! 

Dinner in Tuscany: Start off with some tasty Bruschetta, then savory cutlets of Saltimbocca, served with a wonderfully garlic pasta, Spaghetti algio e olio, and a cheerful side salad of tender young greens with grapes and pistachios.

Lasagne: An amazingly sumptuous lasagne with over two dozen ingredients. It’s got bacon, it’s got beef, it’s got spinach, it’s got cheeses, and much, much more. Something to satisfy every tastebud. There’s even a vegetarian version that’s equally satisfying even to the most carnivorous!

Martha’s Baked Fish: A few ingredients you have on hand will transform the plainest of fish into something splendid.  

Meat Pie: An old-fashioned meat pie, rich and juicy, served piping hot from the oven.

Moch Lladrata: Two juicy pork chops, from Gwydyon’s freshly pilfered stock, grilled to perfection. Accompanied by a hearty portion of Kartoffelnsalat, garlicky dills, and your choice of sweet. 

A Night in Marrakesh: Long shishes of grilled Kebab Morgh, on Rice Pilaf, with Tourshi on the side, and served with pita, Hummus (a garlicky chickpea spread), Baba Ghanoosh (an eggplant salsa), with Kadaïf and Turkish Coffee for dessert.

Pig Stomach: Another Pennsylvania Dutch tradition, sausage, chestnuts and potatoes roasted in a true pork casing, this dish is an absolute must for New Year's Day, but is welcome elsewhen during the year.  

Pollo ala Brasa: Fiery-hot Peruvian grilled chicken marinated in mint, lime, garlic, and peppers. Served with roasted purple mountain potatoes. Not for the meek of palate.  

Roast Duck: Holiday dining at its best: a remarkable roast duck that’s both wonderfully crispy, tender and juicy, and not the least bit greasy. 

Roast Beef: Prime rib of beef, cooked rare. Served with Yorkshire Pudding, of course, and the traditional Horseradish Sauce condiment.

Roast Haunch of Dragon: Fresh leg of dragon, slowly roasted with onions, leeks, carrots, and other vegetables. 

Rude Aunt Anne: A culinary relic of our patron saint, this spicy scarlet stew of fresh sausages, tomatoes, and red peppers draws pilgrims from miles around. 

Sauerkraut Lasagne: Really? Yes. Rich with smoked pork, bacon, and Alpine cheeses, this southern German variant of the Italian specialty will delight your tastebuds.

Swaggies Jumbuck: An Australian Shepherd’s Pie just like the jolly swagman of the national anthem would make with his purloined sheep.

Schweinebraten: Slow roasted pork with an incredible sauce.  

Schweinshaxe: The traditional Bavarian dish of meaty pork hocks in a rich homemade sauce. Served with American-style baked potatoes.  

Shad Roe: Nothing raises the expectation that we’re at the hind end of winter than finding shad roe at the fishmarket. But rather than pan-fry the roe in bacon drippings the traditional way, we created a lighter, more vernal repast by poaching the roe in white wine with fresh herbs.

Stuffed Pumpkin: Lamb, rice, nuts and dates roasted in a sweet pumpkin shell.  

Tagine of Chicken with Almonds, Apricots and Figs: Spicy roast chicken with dried fruits and almonds. A taste of North Africa.  

Teisen Nionod: A ‘cake’ of buttery potatoes and onions — Welsh homefries.  

Vegetarian Chili: Bold and unapologetically vegetarian with its hefty chunks of crisp vegetables, this thick tomatoey chili sin carne is now a tradition on cold winter nights.  

Wild Boar: Slow roasted pork, marinated in cider and herbs. Served with Homemade Sauerkraut, fresh from the crock.  

Woodman’s Pork Roast: A huge thick cut of fresh roast pork, specially prepared with wild herbs. Served, as it must be, with Porkshire Pudding. 

Barley Bread: A hearty, crusty loaf.  

Broccoli Cheese: A pleasant mix of broccoli, sharp cheddar, wholemeal toast, and onions. An ideal vegetarian entrée. 

Caws Pobi, Caws Pobi: Take away their Rarebit, and the Welsh would starve to death in days! Hot buttered barley toast or ‘English’ Muffins, sizzling with a cheese sauce made the traditional way...with real ale. Served all day long. 

Chestnut Stuffing Stuffing like your great grandmother would make, back when the American Chestnut towered in the East, and the forest floor was abound with sweet, massive, and plentiful mast.

Cucumber Salad: A quick and surprisingly savory salad for any season.   

Flavoured Butters: Honey Butter, Orange Butter, Rum Butter, Garlic Butter. For your bread, your toast, your scones or cake, or even to dollop in your tea.  

Each: Armenian cracked wheat Taboulleh salad with juicy tomatoes and other fresh vegies. Serve as an appetizer, a side salad, or a vegetarian main course.  

French Bread: Another crusty loaf, based on a 17th century recipe.  

Insalata con uva: A cheery Italian salad with spicy greens, sweet grapes, and pistachios.   

Jansson’s Temptation: A warm, creamy potato gratin, perfect for a snowy evening’s snacking.

Lahmajoun: An Armenian specialty of soft, thin rounds of dough topped with chopped vegetables and roast lamb, sometimes debased as Armenian Pizza. 

Obatzda The beer garden classic: a creamy, spicy cheese spread for your pretzels or Semmeln.  

Potato Filling with Dark Beer Mushroom Gravy: A traditional Pennsylvania Dutch Potato Filling accompanied by a wonderfully rich gravy made of mushrooms and dark beer. 

Potted Meat: Old-style ham salad. Medieval SPAM®.

Potted Stilton: A dishname cheese spread for bread or crackers.  

A Quartet of Sauces for Grilling: A potent homemade tomato and hot pepper barbecue sauce; a rich, dark barbecue glaze for beef or chicken; a cool, creamy, tangy sauce for lamb or beef; and Chimichurri, a sharp green garlic sauce from Argentina for beef or a quick grilled garlic bread.

Reiberdatschi: Authentic Bavarian potato pancakes. 

Ryebread: A moist crusty rye, terrific with butter, Brie, mushroom Camembert, or cheesespread.  

Roast Chestnuts: Straight from the hearthside.   

Soda Bread A suprisingly rich Irish soda bread made with the best stoneground wholewheat flour. 

Sol Eyes Spicy pickled eggs. No additional deviling needed.  

Späztle: Handmade egg noodles in the authentic Bavarian style. 

Trenchers: Edible serving platters, handbaked.  

Watermelon Salad: The perfect salad for summer! Sweet and cold, tangy and salty. This will amaze you.  

Weißkrautsalat: Practically the national dish of Bavaria.  

White Bean Soup: An almond-flavoured, honey-sweetened bean soup based on a recipe from the fourteenth century. 

Blackjacks Halfway between fudge and brownies, these gooey cubes are loaded with dark, chocolately sinfulness. 

Chocolate Walnut and Bourbon Pie: This rich experiment in decadence is not your Aunt Mabel’s Pecan Pie; it’s what happens when Uncle Jack’s let loose. 

An Eton Mess: Fresh strawb’rries, vanilla custard, crisp meringues, and a touch of kirsch. 

Fisheye Custard: Crisp fisheyes in a cool creamy pudding. What more could one ask of a desert? Perfect for holidays and special occasions.  

Gooseberry Fool: Tart cranberries in sweet cream, sprinkled with crushed almond biscuits. 

Grape Pie A speciality of the northern tier, this sweet surpise is a relevation. While it used to be available only during the month that Concord grapes were in season, we now include instructions on how to freeze the filling so that you can serve it year-round. 

Mabinogi Pumpkin Pie: A Samhain tradition from time immemorial. 

Pears Belle Hélène: Baked Anjou pears in a bed of cold vanilla ice cream and drizzled with a hot fudge sauce. A taste of fin de siècle Paris.  

A Phrase of Apples: A seventeenth century apple upside-down cake, good for afters year ’round. 

Raspberry Almond Cream Tart: A creamy tart balanced by fresh and juicy berries with just a bit of tang. Spring is here!

Schmandkuchen: Cheesecake, Upper Bavarian style. 

Sirbet: Ice-cold lemon sherbet, drizzled with framboise.  

Teisen Lap: A delicious sweet cake, speckled with currants, and frosted with caster sugar. Just like mam used to make. 

Trifle: The famed favourite of our guests. Some even eat it for breakfast. Your choice of raspberry or strawberry. 

Twelfth Night Cake: A rich, buttery pound cake, topped with almonds and honey, for Twelfth Night feasting. 

Eggnog: Sweet and delicious.  

Spiced Tea: Hot or iced tea, subtly spiced.   

A Wassail: A weakly alcoholic brew good for a cold winter’s night.