esotericas 1570 Share Posted June 18, 2023 TAVERN AND INN FOUNDED 482 E.S. “And I have given unto you the wine of sacrament, and the wine of merriment, and I have promised you the world and the Skies.” –Canticle of Temperance, 3:6 --==+==-- [ TEAS & JUICES ] [ 2 MINA ] The Bard n' Bottle keeps a rotating store of house teablends; including traditional black, herbal, and spiced varieties, with the samovars ever-changing. Ask at the bar for your preference, and with or without honey. [ 2 MINA ] A fruit drink preserved from ripe-picked orchard-fruits; apples, oranges, rhubarb and peaches making for a tart, rounded flavor, sweet and sharp on the tongue and tasting as if fresh. Cuts of fruit are left in the bottom of each serving, to be eaten with a spoon if desired. [ 3 MINA ] “Hot honey” or “sun-drink;” honey, stirred with hot water until like tea, well-spiced and sometimes with a small jar of fruit preserves for mix-in. A recommended choice for those seeking to fend off the creeping cold of the North, as its sweetened warmth courses through core and heart alike. [ 3 MINA ] Coffee, a relatively new import to the Dual Kingdoms, is nonetheless a common request among the industrious folk of Valdev. The Bard n’ Bottle prepares it somewhat like the more familiar tea: finely grounding the beans along with a handful of spices and bringing them to a thick foam, just shy of a boil. It is then served black unless the patron requests otherwise. [ HOUSE BREWS ] [ 3 MINA ] A mead which pours a deep, deceptive wine red. Brewed with juice from wildberries, namely strawberry and raspberry, this honeywine is both tart though of course sweet, with a light, even flavor. Served at the Bard n' Bottle chilled, by the bottle, with a bordeaux glass. [ 2 MINA ] A dark ale, its scent lightly peaty, like damp earth; but its flavor a rich, deep malt, sweet like caramel, warm and toasted on the palette. This particular ale is made with an elaborate extraction process to intensify the sugars of its base grains. Pours a clear umber, with a full, cream collar of foam. Served at the Bard n' Bottle by the flagon. [ 2 MINA ] A light ale with a similarly light taste; with a dry, clear taste, remarkably crisp. It has a slight grainy flavor at its finish, with a slightly citrusy final note; not quite lemon, not quite orange. Refreshing, and accordingly best had ice-cold. Pours a clear yellow-gold, with a low, white collar of foam. Served at the Bard n' Bottle by the flagon. [ 3 MINA ] A black-glass bottle, mottled with bronze gilt, harboring the most traditional of Haeseni drinks: Carrion Black. This potent, historical booze goes down smooth on the tongue with a burn in the throat, and a course of warmth fit to fend off the fiercest Northern winter. [ 3 MINA ] A deeply herbal liquor; its base of wormwood, distilled until potent, then distilled again in copper, bottled in an emerald glass. This particular brew has notes of minty, floral hyssop upon the nose; then, a deeper bite of the licoricey anise and grassy fennel. Best served as a drip; or poured, then with water dripped over a sugarcube, which if done correctly will both sweeten the liquor and turn it a pleasant, opalescent mint green. [ 3 MINA ] A deep amber bottle, swirled with cast, cresting waves in the glass. Aged in an oak cask, this rum pours as a deep gold, richly spiced with imported cinnamon and allspice, a citrusy twist of fresh, sweet orange, and a deep finishing note of true vanilla. Best served to the patron’s preference; be it neat, on the rocks, or with a splash of water. A rum as aged and flavored as this rarely needs a mixer, though the Bard & Bottle often serves it with a candied curl of orange peel. [ 3 MINA ] A clear glass bottle, its contents a cheerful amber wheat-whiskey. With a more delicate spice-blend and deeper notes of rich vanilla and fresh citrus, this classic Ayrikiv brew is as flavorful as it is potent. It goes down smooth, though, with only a slow-lingering burn down the throat and a lingering kiss of sweetness on the back of the tongue. Best served to the patron’s preference; be it neat, on the rocks, or with a splash of water. Sometimes served at the Bard n' Bottle in a smash; with lemon, mint leaves, and simple syrup. --==+==-- --==+==-- [ APPETIZERS ] [ 3 MINA ] A house-made croissant, fluffy and golden brown, served with a brie spread and sour cherry-cinnamon preserves. A nicely composed balance of light; rich; creamy and tart, perhaps as a morning starter or a midday pick-me-up. [ 3 MINA ] A house-made croissant, fluffy and golden-brown, served with a crumbly goats’ cheese blended with fresh chervil, dill, and parsley for a fresh, savory spread. Well-suited for an afternoon bite or later day snacking. [ 3 MINA ] Shred cabbage; carrot; sweet apple; and red onion with a creamy dressing and fresh dill makes for a distinct salad native to many home gardens of Hanseti-Ruska. Crisp and light; sometimes topped with a sliced, hardboiled egg. [ SOUPS & STEWS ] [ 6 MINA ] A traditional, hearty stew of roast onions; leeks; potatoes; carrots; and, of course, distinctive red beets. This particular recipe is a deep red, swirled with lighter orange, seasoned to a savory depth and topped with a scoop of sour cream and fresh-cut dill. Served with a roll on the side. [ 3 MINA ] An ever-bubbling stew, its heart of game meat and vegetable scraps, kept perpetually boiling and restored throughout each day in the Bard n' Bottle Kitchens. The result is a filling concoction; unpredictable in flavor, but reliable in nourishment. Served with a roll on the side. [ MAIN DISHES ] [ 6 MINA ] Hand-pies, stuffed with potatoes, onions, cabbage and shred beef-roast; shining with a butter glaze, and generously seasoned for a spice to warm the body. An ideal walkabout meal while perusing the shops and sights of Valdev. [ 6 MINA ] River trout caught fresh from the icy waters surrounding Valdev; rubbed with salt and garlic, fried in hot oil until the skin is crispy; sprinkled with garden-fresh parsley and, at last, topped with a slice of lemon. Served with potato pancakes, also fried until golden brown, and grilled leeks in a cream sauce. [ 6 MINA ] Chicken, spiced and slow-roasted with baby onions and whole garlic cloves; then finished by searing in a pan with housebrew cider and sauteed apples, with a full pad of butter added to make for a rich, creamy sauce. Served with oven-roasted rosemary potatoes and grilled leeks. [ SWEETS ] [ 3 MINA ] A particular trick of pastry; a hollow sponge-cake, filled with a tart wildberry jam and served with a dollop of sweet cream. [ 3 MINA ] Seven layers of thin puff pastry make this little personal cake, sandwiching a sweet filling of honey and sour cream in this little cake; encrusted with a caramel crumble, rich and smooth on the tongue. [ 3 MINA ] Imported chocolate melted in milk, served with a hearty dollop of whipped cream, topped with marshmallows - little puffs of sugar derived from the mallow root-sap - and sprinkled with a dash of cinnamon. 12 Link to post Share on other sites More sharing options...
critter 2498 Share Posted June 18, 2023 Fabian d'Arkent-Kortrevich schemes to pit the sausage-merchants of Valdev against one another in a bidding war just as soon as he recovers from testing the absinthe recipes into which he has put his heart, soul, and last bit of good health. 2 Link to post Share on other sites More sharing options...
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