Honey-Mint Tea 

A tea brewed from dried peppermint and served with a generous hunk of fresh honeycomb, harvested with blessings from Nevaehlen hives. A fine morning pick-me-up.

 

Cats’ Eye

Named for its bright, yellow-amber color, this rainy-night drink is steeped from mulling spices; candied ginger, dried citrus peels, clove and just a pinch of peppercorns. Served with a generous dollop of honey (or a splash of whiskey, on request).

 

Bidaberry

A red-purple juice of wildberries picked from within the Vale itself! A great way to keep oem’iian busy and give them a refreshing treat after, this tart drink is delicious served over ice shavings and with a drizzle of honey on the rim.

 

 Lensuloem Miruel’ayal

Your classic OJ, or orange juice! Served in a tall glass mason jar and an orange slice sitting on the rim with sugar and honey, this refreshingly sweet and citrusy drink came with little beads of pulp floating about - meaning it was freshly squeezed and ready to go!

Sleeping Stag Cocoa

Cocoa beans from afar, simmered in milk with a heaping scoop of sugar and served with a dollop of hand-whipped cream and a crush of dried mint leaves. This smooth, rich chocolate drink is an evening comfort for anyone with a sweet tooth.

 

Lion’s Latte

Made with a diluted brewed-base of King’s Ivy, Southern coffee beans, steamed milk, the mugful of jo’ could put a sudden pep in anyone’s step - accompanied by latte art of a stag’s skull. Side effects of overconsumption include slight agitation, mild heart palpitations, and a mild headache at worst.

Valean Honeywine 

A simple, mid-strength mead brewed from local hives’ honey. Sweet and smooth.

 

Mulled Cider

A spiced cider, served hot with a stick of cinnamon and, if in-season, sliced fruit grown from the Taliame’lensuloem, the Ame’lie fruit trees. Perfect for rainy, fireside evenings.

The Mug

At first a disconcertingly murky brown, The Mug is a mighty pear-and-apple cider, brewed from the low-hanging fruits of a Taliame’lensuloem, with notes of warm brown sugar, rich spice, and a peaty earthiness. Served in a glass. 

 

Dry Brush Pinot Noir 

An elegant, deep red wine in a tall bottle. With a cherry and floral rose base flavor to it, the flavoring is made from the fruits found within the Nevaehlen Grove. Light-bodied, with a slightly acidic taste but smooth finish common in Pinot Noir wines. If one pays close enough attention to the flavor, they may catch notes of rhubarb within the more subtle flavors of the wine.

 

 

Sirame’ignii Ikurn’vallei

(Spicy Sirame Liquor)
With the gathered white sap of an Ame’lie tree, this firewater has been prepared with sweet chili peppers to give the beverage a sweet, yet subtly spicy flavour that warms up the cheeks and chest of any that drinks. The spice is mild, as to not overwhelm the distinctive, wild taste of the firewater and gentle sweetness that had been added to the brew. Brewed on SA 52 by Ser Roylan Sirame.
 

Sirame’ceru Ikurn’vallei

(Strong Sirame Liquor)
The second concoction had been prepared with Sakura plums and lemon skins to give a more bitter, and overall more powerful brew that almost burns on the way down. A beverage that has a kick to it with every gulp taken, it could be said to be the kind of drink that puts hairs on the chest! With its potency, it is advised not to drink heavily. Brewed on SA 52 by Ser Roylan Sirame. 

A blanket is provided for those who do. On the house.  

 

Wehnbidan ay Igne’annyern 

(Firedancer’s Whiskey)

A favorite of tavernkeep Wyn, this long-aged whiskey is so dark it appears as if liquid ebony; unless held to the light, in which case its true color is a bright, fiery amber. Complete with a smoky finish. Served on the rocks.

 

Squashka

A potent drink of pumpkins, potatoes, and whatever else is fermenting at the time. This eye-watering vodka comes in a plain glass jar, marked only with a simple warning, written on parchment, tied with red ribbon: DO NOT LEAVE NEAR OPEN FLAME.

Sirame Wild Selection

A rich, full platter of hunted fish and hare, skewered on oak and slow-cooked over the fire, with a rainbow smattering of berry sauces on the side. Served with Round Yellows (or lemon wedges, to those from afar) and fresh-cracked black pepper, to taste. This Recipe was made on SA 52 for a celebration of the seed, and since has been served for the pleasure of everyone in the Vale, including guests and visitors.

 

Sirusew

(Mushroom Stew)

This warm, hearty stew, a traditional Iron Antler recipe adapted by the Alusas, smells of rich herbs and earthy mushrooms, made with heavy creams and served with a side of crisp, fresh-from-the-oven bread slathered with slow-melting butter.

 

Alor Il’Raellan

(Salmon with Root Vegetables)

Fresh-caught salmon, crusted with herbs, seared to a perfect gold over pink, flaky flesh. Served with a side of roasted carrots. This entire dish is glazed with a gleaming sauce of white wine, honey, and red pepper.

 

Martayneisew

(Evergreen Stew)

An extraordinarily pungent pea soup. The sharp smell of evergreen and mint menaces the eater like a knife to the nose. The chopped celery and onion is so stained green from the assortment of herbs and vegetables, it barely breaks up the soup's deep green color.

 

Ayal’raellesew

(Marigold Soup) 

A chicken broth cooked with long snakey noodles, soft bites of wild fowl and the juice of half a lemon, ritualistically squeezed over it after the bowl is filled. A coating of light herbs drift across the surface, like leaves at dawn. Served with savoury, garlickly golden-brown little cakes, drizzled with honey.

 

Tellenar’onn Aloronn

(Salty/Dried Sea Jerky)

A little purple pouch dyed from grapeskin and cabbages that contained a multitude of different fishing scraps turned jerky! Hung out to dry with the help of salt and brown sugar, salmon, shark, whale and most notably squid made up the mix of the perfect snack and or ration on the go.

Many-Legged Lollipop 

A centipede encased in a hard, clear sugar, dyed to look like amber. Tasty?

 

Roylan’s Apple Pie

A fresh, still-steaming apple pie, a dusting of sugar giving the perfectly flaky crust a tempting shine. With a bowl set to the side of the steaming pie, one would see cold vapour rising up from iced vanilla cream, prepared with olive oil and nutmilk so all might enjoy.

 

Vilut’onn Fenn

(Iced Cow’s Milk)

A wooden bowl-full of sweet ice cream! Hand mixed with roasted brown sugar, Southern vanilla, Ashwood sap, and cow’s milk, the bowl came with three big scoops of plain vanilla bean ice cream, garnished with a small vanilla blossom. Be wary of brain freeze!

Pink Hornet

A cocktail of vodka and Bidaberry juice, mixed, glass rimmed with honey and sugar. The first few sips might be tart, though softened by that literal sweet edge; then a drinker would find the sharp, peaty sting of the vodka, to give them a perfect buzz. Served with a cut of raw sugarcane.

 

Mosswater

A thin, deep green cocktail, served in a bottle - its lip packed with dried mint, to look like the lichen for which it is so named. The drink itself is a shaken mix of muddled mint, a peaty moonshine - very likely homemade - and just a splash of absinthe, for a kick of that sharp, medicinal anise flavor.

 

Midsummer’s Eve Tea 

A sweet rose petal tea infusion with a simple, yet comforting flavor that meets those who drink it with a calmness found on a quiet night in the summertime. Served hot in a small cup, frequently with cookies or other treats, or just by itself for those who are content with the already sweet flavor of this drink. While the base is made from rose petals, it’s tea leaves are also mixed in with vanilla bean, as well as wildflower honey from the hives of Nevaehlen.

 

Wyndy’s Classic Cheesy Flatbread

A simple bread, punched down into a palm-sized disc, drizzled with a thick tomato sauce and heaped with crumbled soft cheese, its crust brushed with a garlicky oil and the entire creation cooked until golden-brown. Adapted from Lily’s Bistro, Prov.

 

Smoked Crackadonk Feast

Smoked crackadonk meat, carefully cooked and preserved into a rich, juicy treat. Still resting upon the bone, the sheer size of this thick, heavy lizard-meat makes for two meals’ worth a serving. Served with a sweet barbecue sauce and a small dish of salt and pepper, the meat is ready to season to taste.

Sea Serpents’ Feast

The meat of a sea serpent, presented on a scale of the creature repurposed as a plate. Carefully cooked until sizzling, the meat is cut into a ‘clam’ design, with prawns laid over the claim to add an extra bite. A small dish of salt, shaker of vinegar and a sweet red sauce come alongside the scale-platter, ready to season to taste.