New menu

Publius pub Dinner

Minced meat dipped in wine and green peppercorns

5,50

500g minced meat 1 french roll, soaked in white wine 1/2 tsp freshly ground pepper 50ml Liquamen (can be replaced by 1/2 tsp salt + a little white wine) some stone-pine kernels and green peppercorns a little Caroenum 

Fresh chicken with bunches of dill, leek, Saturei and fresh coriander

$5,50

1 fresh chicken (approx. 1-1.5kg) 100ml oil 200ml Liquamen, or 200ml wine + 2 tsp salt 1 branch of leek fresh dill, Saturei, coriander, pepper to taste a little bit of Defritum

Publius Pub Appetizers

pork belly and peppercorns

$5,50

1 pound belly pork, minced 2 tablespoons pine kernels 20 black peppercorns 1 teaspoon chopped fresh or dried rue 2 teaspoons dried savory 1 heaped teaspoon ground cumin 1 teaspoon ground black pepper 30 bayberries (if available) 2 teaspoons chopped fresh parsley 3 tablespoons fish sauce sausage skins

fruit and honey

$5,50

1/2 honey melon \ both peeled, diced 1/2 watermelon / and stoned 500ml Passum a little bit of honey (or Passum) 1 tblsp minced parsley 1/2 tsp freshly ground pepper a little bit of Liquamen, or a dash of salt Polei minze, Silphium, vinegar, if wanted

Publius Pub Desserts

Nuts and honey

$5,50

250g coarsely ground nuts 100g coarsely ground stone-pine kernels 3-4 tblsp honey 1 tsp minced rue 50ml Passum 50ml milk 2 eggs honey to drip on afterwards a small amount of ground pepper

A date with nuts.

$5,50

200g fresh or dried dates 50g coarsely ground nuts or stone-pine kernels a little bit salt honey, or red wine with honey (to stew)