The Krovavaya Svad'ba Menu

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-=+=- THE KROVAVAYA SVAD’BA MENU -=+=-

[!] A Sakcharin Catering services booklet made of thick paper and stitched leather lies open to the front page in your hands. Golden trim details the menu and a flourish of text rests upon the top line: The Krovavaya Svad'ba Menu. Underneath, several sections are written in Common with bold, precise strokes of ink.

 

-=-=- Alcoholic Drinks -=-=-

De Beurre Sours

From all appearances, it would seem almost akin to an iced coffee, creamy and caramel in appearance with grated tonka beans over top.

The drink itself is whisky poured over gomme syrup, lemon juice, egg whites and liquorice bitters over ice. While the drink may seem like it would taste sour entirely, it would have a rich, nutty vanilla flavor with hints of sweet and spice alike when served.

 

The Aigre Liquor

This beverage is a deep purple in appearance, citrus vodka, lemon juice and a parfait liquor is combined in a shaker of ice before it is strained into the cocktail glass and garnished with a lemon spiral.

An alcoholic beverage with a citrus taste.

 

-=-=-Non-Alcoholic Drinks -=-=-

Raevir e Auvergne

This beverage is made with strawberry juice alongside boiled lingonberries, giving it a vibrantly colored appearance.

Diluted with water, and sweetened with sugar and honey alike, this drink would cater to the ultimate sweet tooth among us.

 

Bonheur Bliss Tea 

From all appearances, the liquid is frosty, pale and pink - and creamy as well.

The tea is made from a mixture of pressed green and black tea, brewed with melted butter, salt, and goat's milk. Nutmeg and peppercorn is stirred in, the sweet in appearance tea having a salty and tart taste alike.

 

-=-=- Appetizers -=-=-

Blini e Creme Fraiche

This Raevir-Auvergne fusion consists of thin pancakes made with buckwheat flour, warm to the touch with a nutty, toasty flavor to accompany it. Creme fraiche is dolloped over the top, the heavy cream sinking in with a dash of sea salt.

It is further topped with caviar and garnished with dill, allowing for a tangy appetizer for one to try.

 

Escargot e Raevir

This dish consists of snails boiled over a Raevir vodka, herbal butter alongside shallot, garlic and parsley. Tomato sauce with a mixture of red wine is drizzled over it, giving it a crimson appearance.

Upon the side is toasted bread puff, with a dollop of the same herbal used above upon the side for use.

 

-=-=- Main Courses -=-=-

Pissaladière e Salmon

This Raevir-Auvergne fusion dish consists of charcoal smoked salmon slow-marinated in vodka for many hours, allowing the added flavors to sink into the meal.

It is served with an Aurvergne-style onion tart topped with olives and anchovies alike, the tart aiding in soaking up the meal that is to be eaten.

 

Julienne au Vin

This classic Auvergne dish is one of chicken slowly braised in red wine, the meat melting off of the bone and stripped away to be added to a mushroom julienne base. 

Sliced mushrooms are baked in a creamy cheese sauce, adding the Raevir twist to the meal being prepared - and making the meal more akin to a soup.

 

-=-=- Dessert -=-=-

Tarte Crème Tatin

This Raevir-Auvergne fusion dessert is one with a rich custard base, with a layer of caramelized sugar - followed by a fruit caramelized via use of butter and sugar. A pie crust is added upon the top, making the upside-down caramelized custard tart.

A supremely sugary dessert, achingly sweet.

 

 

Spoiler

This menu is made for the wedding linked above!