The Grange Refectory
Five complete Tudor-inspired dinners prepared weekly using 100% estate-raised meats, grange butter, and pottage harvests—strictly limited to 50 total meals per week.
✠ Farm Food & Kitchen Disclosure ✠
All Refectory dinners are direct-to-community farm food prepared family-style on our private family farm in Washington County, Oregon. Meals are crafted in our farm kitchen using our own uninspected grange-raised livestock, dairy, and biointensive produce. These provisions are not inspected or licensed by state or health authorities and are intended for private guild share consumption.
The 5 Refectory Complete Feasts
Fully cooked, ready-to-heat meals packaged in oven-safe earthenware or bake boxes. Simply heat in your oven and serve.
1. Baronial Heritage Chicken Pasty Feast
Complete Dinner for TwoFlaky lard and butter pastry filled with slow-braised pasture-raised chicken, roasted Musselburgh leeks, sweet parsnips, and garden thyme.
- Entrée: Twin Large Heritage Chicken & Herb Pasties
- Side: Roasted Pottage Root Medley with Honey-Mustard Glaze
- Bread: Fresh Sliced Maslin Sourdough with Grange Butter
2. Cider-Braised Pork & Damson Plum Dinner
Complete Dinner for TwoPasture-raised pork loin slow-roasted in hard orchard cider, infused with autumn Damson plum reduction, sage, and crushed caraway.
- Entrée: Cider & Plum Braised Heritage Pork Loin Slices
- Side: Creamed Spelt Berries with Cultured Grange Butter
- Salad: Bitter Winter Greens with Raw Honey-Vinegar Dressing
3. Tudor Roast Beef & Ale Trenchers Dinner
Complete Dinner for TwoTender grass-fed beef chuck slow-braised in dark ale, clove, nutmeg, and caramelized onions, served over thick toasted spelt trencher slabs.
- Entrée: Spiced Ale Beef & Gravy over Spelt Trenchers
- Side: Buttered Pottage Celeriac & Sweet Carrot Puree
- Dessert: Mini Costard Apple & Oat Crisps
4. Spiced Honey Roast Fowl & Pottage Supper
Complete Dinner for TwoHalf heritage chicken glazed in raw Carniolan autumn honey, rosemary, and cracked pepper, roasted over wood-fire till golden.
- Entrée: Wood-Roasted Honey-Rosemary Chicken
- Side: Traditional Mashed Parsnips & Garlic Pottage
- Bread: 2 Warm Farm Breakfast Biscuits with Grange Butter
5. Yeoman's Autumn Pottage & Cheese Pie
Vegetarian Complete Dinner for TwoA rich Tudor pot-herb pie baked with roasted Delicata squash, leeks, wild sorrel, and aged grange curd in a hand-raised rye crust.
- Entrée: Baked Roasted Pottage & Aged Curd Pie
- Side: Braised Red Cabbage with Orchard Apples & Caraway
- Dessert: Cardamom & Honey Jumbles (4-Pack)
Order Refectory Ready Dinners
Maximum limit of 2 portions per dish per household due to strict 10-portion batch allocations.