The menu includes a spare rib, a roasted half-chicken, a roasted potato (cut in half), garlic bread, tomato bisque soup and an apple turnover. Medieval Times is known for its eat-with-your-hands Royal Feast. Later this fall, Medieval Times in Dallas will debut the revamped show, which features different storylines, a new musical score and expanded feats performed by the company’s Andalusian stallions. The four-course meal includes garlic bread. By the Late Middle Ages biscuits and especially wafers, eaten for dessert, had become high-prestige foods and came in many varieties. Next comes the overhaul of the chain’s menu and its knights-on-horses show. The royal feast at Medieval Times is as integral to the experience as is the horsemanship and the live jousting. The $1.5 million project includes new arena seating, additional ticket booths, plank vinyl flooring, upgraded wood furniture and custom-made wall tapestries. The Buena Park tourist venue, the highest-volume Medieval Times in the United States and Canada, will also revamp its menu to include bigger portions and more vegetables. Over the past 10 months, the 25-year-old Medieval Times has scrapped its bright floor-to-ceiling hues in favor of a royal look befitting the pageantry of its jousting show, Manuel said. It was like a cheesy casino,†said David Manuel, marketing and sales manager at the Buena Park dinner-theater venue. After battling more than 20 years amid gaudy red-and-blue checkered colors, the gallant knights at Medieval Times are getting a makeover fit for kings.
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