Botanical Garden

Botanical Garden is an eatery in Ta'Illistim that sells food.

The proprietor is Lady Niamh.

[Arboretum, Botanical Garden]

Room: 14022011, RNUM: 33394

A colossal dome of faenor-framed glass encompasses the botanical garden, the hexagonal panels streaming moonlight across the quartet of approaches scattered across the cobblestones. Tall groves of trees provide respite across the expansive lawn, shading groupings of chairs placed by the fountain, the crystalline water misting the nearby stall nestled between the fenced gardens. A vine-arched corner of the square conceals a trio of potted topiaries, the plants encircled by pale benches. You also see an arched duo of stained glass doors leading to the walkway.

Menu

Lady Niamh offers her Seasonal Menu - Inspiration by Lady Uniana Anduin to browse.
Niamh exclaims, "Greetings stranger, have a look around!"

  Seasonal Menu - Inspiration by Lady Uniana Anduin
  ----------------------------------------------------------------------
  1. a bowl of asparagus soup          12. a bowl of brandy-spiked pudding
  2. a spinach and soft boiled egg     13. a rosette of candied beet
  3. an heirloom tomato salad          14. a bouquet of spun sugar flowers
  4. a bowl of flora-sprinkled salad   15. a skewer of locust blossom fritters
  5. a skewer of parsnips and radish   16. a violet-topped slice of sponge cake
  6. some herbal goat cheese           17. a glass of honeydew slush
  7. a wrap of plank-smoked trout      18. a glass of cardamom tea
  8. a trio of braised beef rolls      19. a glass of honey sage bourbon
  9. a toasted smoked ham sandwich     20. a flute of elderflower champagne
  10. a bowl of herbaceous veal stew   21. a glass of jasmine-infused wine
  11. a garlic and pork tenderloin

Backroom Menu

  Backroom Seasonal Menu - Inspiration by Lady Uniana Anduin
  ----------------------------------------------------------------------
  22. a glass of tea-infused gin             28. a cut-crystal bergamot bottle
  23. a glass of dry champagne               29. a vellum-labeled bottle
  24. a glass of violet-infused brandy       30. a violet glass bottle
  25. a flute of absinthe and champagne      31. a labeled vert glass bottle
  26. a flute of honeyed rum and champagne   32. a labeled honey glass bottle
  27. a glass of port-infused cognac         33. a citrine-tinted bottle

To view inventory details, click here.

#	Item	Type	Info	Details	Price
1	a wooden bowl of cream-swirled asparagus and garlic nettle soup			A wooden bowl of cream-swirled asparagus and garlic nettle soup is normal food. 1) Fire-roasted sprigs of asparagus, fragrant garlic, and sliced onions are blended together in the rich, butter-infused bone broth, the addition of fresh stinging nettles adding a spinach-like flavor to the soup. 2) A swirl of sour cream adds a tangy note to the blended soup while freshly cracked pepper and bits of chive balance the rich flavors of caramelized garlic and asparagus. This liquid's color is bright green.	1,000
2	a spinach-nestled soft boiled egg layered over crisp toast			A spinach-nestled soft boiled egg layered over crisp toast is normal food. 1) The baked round of multi-seeded toast provides a bed for the garlic-sauteed spinach, the wilted leaves yielding to the savory, pepper-dusted egg. 2) Thin shavings of salty cheese and ribbons of basil melt into the rich, slightly sweet yellow yolk, complementing the medley of flavors as they reveal themselves in turn.	1,000
3	an heirloom tomato salad sprinkled in crumbled goat cheese			An heirloom tomato salad sprinkled in crumbled goat cheese is normal food. 1) A splash of champagne vinegar permeates the colorful sweet tomatoes, the contrast in flavors complemented by the mildly tart crumbles of herb-mixed goat cheese. 2) Pieces of shallots and finely minced garlic add an earthy nuance to the fresh salad, the bits of dill and mint adding a depth of flavor with each taste.	2,000
4	a glass bowl of vivid florals and greens salad			A glass bowl of vivid florals and greens salad is normal food. 1) Vert arugula, spinach, and red-veined sorrel are lightly splashed with a lemon vinaigrette, the crisp greens mixed with paper-thin slices of purple radish and halves of plump blueberries. 2) Thin wedges of plum sweeten the earthy salad while colorful pansies, marigold blooms, and nasturtium blossoms add a naturally peppery bite.	2,000
5	a bamboo skewer of roasted parsnips and radish			A bamboo skewer of roasted parsnips and radish is normal food. 1) Bite-sized pieces of earthy parsnips and peppery radish have been slowly roasted over a charcoal fire, the char intermingling in a glaze of wildflower honey. 2) A seasoned sauce of yogurt infused with preserved lemons and paprika covers each bite of the root vegetables, the richness cut by ribbons of fresh mint sprinkled over the fire-roasted wedges.	1,000
6	some herb-infused goat cheese spread upon a slice of grilled bread			Some herb-infused goat cheese spread upon a slice of grilled bread is normal food. 1) The grilled slice of sourdough bread has been covered with rosemary-infused goat cheese, the creamy spread adding a rich component to the balsamic-sauteed mushrooms. 2) A faint hint of floral chardonnay intermingles with the earthy saffron mixed into the mushroom confit, heightening the buttery notes of the herbal goat cheese and lightly charred sourdough.	1,000
7	a toasted acorn flour wrap filled with plank-smoked trout			A toasted acorn flour wrap filled with plank-smoked trout is normal food. 1) The hearty wrap of toasted acorn flour adds a sweetness to the plank-smoked trout, the crisp edges adding dimension to the myriad of pickled peppers folded into the mix. 2) Leafy kale has been sauteed in a light honey mustard sauce then combined with warmed lentils, the flavors cutting through the richness of the amethyst sea salt-flecked trout.	2,000
8	a trio of braised beef rolls skewered upon a sprig of rosemary			A trio of braised beef rolls skewered upon a sprig of rosemary is normal food. 1) Braised in a thick broth of merlot and fresh tomatoes, the thin slices of beef have been carefully filled with sweet and sour red currants, roasted potatoes, and toasted pine nuts. 2) The breaded rolls have been lightly fried in olive oil, the richness of texture balanced by the charred rosemary skewer.	2,000
9	a toasted sandwich of quince-spread smoked ham			A toasted sandwich of quince-spread smoked ham is normal food. 1) The pressed pieces of butter-slathered bread have been toasted to a firm crisp, the layers giving way to the dry-cured ham melting alongside a slice of soft-ripened, goat's milk cheese. 2) Apple-like quince preserves add a touch of sweetness to the salty smoked ham sandwich while thin slices of red onion provide a sharp spicy bite between the slices of soft, milky cheese.	2,000
10	a wooden bowl of herbaceous veal stew served with toast points			A wooden bowl of herbaceous veal stew served with toast points is normal food. 1) The fork-tender bits of veal have been simmered in a dry Nalfein white wine, the clove-enhanced meat steeped in fresh herbs of thyme, parsley, and bay leaf. An infusion of pearl onions, carrots, and bright leeks is added to the mixture, giving the stew a subtle sweetness. 2) A fragrant white sauce is the heart of the herb-infused stew, consisting of rich butter and egg yolks, the flavors permeating the diced potatoes and nutmeg-dusted button mushrooms garnishing the dish. Crustless triangles of garlic-rubbed toast add a slight crunch, the bread soaking up the herbaceous sauce. This liquid's color is creamy ivory.	2,000
11	a garlic-seasoned pork tenderloin framed in brussel sprouts			A garlic-seasoned pork tenderloin framed in brussel sprouts is normal food. 1) Roasted pieces of pork have been marinated in a mixture of fragrant black garlic, dark soy sauce, and balsamic vinegar, the salt-heavy flavors balanced by a drizzle of chili-infused honey. 2) A creamy, butter-mixed puree of cauliflower adds additional texture to each roasted pork bite while crispy oil-brushed leaves of kale highlight the nuances within the marinade.	2,000
12	a porcelain bowl of brandy-spiked rice pudding			A porcelain bowl of brandy-spiked rice pudding is normal food. 1) The subtle flavorings of pear brandy are infused throughout the baked rice pudding, the warm dessert mixed with bites of stewed cherries and swirls of dark brown sugar. 2) The custard-like mixture of vanilla-flavored cream and soft rice is permeated by diced pieces of warm pear, each brandy-infused bite sprinkled with a dusting of cinnamon.	1,000
13	a rosette of candied beet over a dark chocolate disc			A rosette of candied beet over a dark chocolate disc is normal food. 1) Semi-thin petals of roasted beets are arranged in a spiraled rosette then covered in an orange-zested glaze of toasted butter and brown sugar. 2) A leaf-impressed disc of dark chocolate highlights the sweet notes of the candied rosette, a sprinkling of Loenthran sea salt bringing together the earthy-flavored dessert.	1,000
14	a tiny bouquet of spun sugar flowers			A tiny bouquet of spun sugar flowers is normal food. 1) A tiny crystallized bow of caramelized sugar binds a spun sugar bouquet of roses, lavender, and elderflower, each blossom flavored by a sugar-infused syrup. 2) Floral notes of elderflower, roses, and lavender are distinct in their composition, each spun sugar flower finishing with a lingering sweetness.	1,000
15	a willow skewer of honey-drizzled black locust blossom fritters			A willow skewer of honey-drizzled black locust blossom fritters is normal food. 1) Lightly dipped in crepe batter, the crisp locust blossoms reveal a hint of sweetpea-like flavor, the floral sweetness enhanced by a drizzle of fresh Ardenai honey. 2) A faint sprinkle of flaked amethyst salt complements the oil-fried blossoms, the fragile petals dipped in a wash of sugared orange blossom water.	1,000
16	a candied violet-topped slice of sponge cake drizzled in syrup			A candied violet-topped slice of sponge cake drizzled in syrup is normal food. 1) The porous layers of vanilla-flavored cake have been soaked in sweet violet flower syrup, the floral notes intermingled with a berry-like finish. 2) The jewel-like violet syrup permeates each bite of the light-textured cake, the flavors melding together with shavings of white chocolate sprinkled alongside the candied violets.	1,000
17	a mint-garnished glass of honeydew slush			A mint-garnished glass of honeydew slush is normal food. 1) Ripened honeydew melons have been blended with fresh coconut water to create the cool confection, the drink stirred with a splash of lime juice to highlight the fruit flavors. 2) A drizzle of condensed milk sweetens the icy beverage, the addition of muddled mint leaves balancing each flavor in turn. This liquid's color is milky green.	1,500
18	a blush-colored glass of cardamom and rose milk tea			A blush-colored glass of cardamom and rose milk tea is normal food. 1) The infusion of creamy milk and cardamom-steeped black tea has been mixed with a syrup of sugary rosewater, the ice-cooled drink sprinkled with fine grains of coconut sugar. 2) A ribbon of tart cherry reduction swirls through the rose-flavored tea, highlighting the toasted cardamom and Loenthran honey stirred into the drink. This liquid's color is reddish brown.	1,500
19	a faceted glass of honey sage bourbon			A faceted glass of honey sage bourbon is alcohol. Eventually, it will make you drunk. 1) The smooth bourbon retains the flavors of the charred oak it was aged in, the caramel and vanilla notes parting to reveal the honey sage syrup stirred into the mix. 2) A sweetened syrup of sage-muddled honey cuts through the rich bourbon, the aromatics adding an additional layer of depth as the sip reveals a faint hint of orange. This liquid's color is straw-colored.	1,500
20	a gilt-traced flute of elderflower champagne			A gilt-traced flute of elderflower champagne is alcohol. Eventually, it will make you drunk. 1) Elderflower liqueur adds a sweetly floral flavor to the dry champagne, the light notes intermingling with nuances of fresh pear and citrus. 2) The effervescent champagne reveals notes of honeysuckle and toasted almonds, each sip finishing with the floral addition of elderflower liqueur and a twist of zested lemon. This liquid's color is silvery golden.	1,500
21	a crystalline glass of jasmine-infused white wine			A crystalline glass of jasmine-infused white wine is alcohol. Eventually, it will make you drunk. 1) The honey-like white wine is complemented by aromatic notes of ripe peaches and apricots, the stone fruits unfurling to reveal a kiss of lemon zest. 2) An infusion of jasmine heightens the sweetness of the individual fruits, the honeyed florals lingering across the palate. This liquid's color is gilt-hued.	1,500
22	a cut-crystal glass of bergamot tea-infused gin			A cut-crystal glass of bergamot tea-infused gin is alcohol. Eventually, it will make you drunk. 1) Bitters of cherry and honey meld with the herbaceous lemon thyme permeating the rich, oak-aged gin, leaving the lingering taste of clove-spiced vermouth across the palate. 2) The mineral aromas of salty sea air intermingle with the bergamot tea liqueur, the citrus-like zest unfolding into chamomile, orange blossoms, and lavender. This liquid's color is caramel-colored.	1,000
23	a fluted glass of dry champagne infused with black currant liqueur			A fluted glass of dry champagne infused with black currant liqueur is alcohol. Eventually, it will make you drunk. 1) The rich flavor of ripened black currants weaves through the effervescent champagne, maintaining a balance of sweet and tart infused with wood-like tannins. 2) Hints of toasted almonds and wildflower honey pervade throughout the dry champagne, intermingling with the black currant liqueur to finish with the flavor of caramelized sugar across the palate. This liquid's color is purplish-red.	1,000
24	an elderflower-garnished glass of violet-infused brandy			An elderflower-garnished glass of violet-infused brandy is alcohol. Eventually, it will make you drunk. 1) An infusion of violets and vanilla permeates the cask-aged brandy, the woody florals intensified by the addition of sweet lavender syrup and elderflower liqueur. 2) Honeyed combinations of florals traverse the palate, highlighted by the subtle taste of mint tea, and finishing with a hint of cocoa. This liquid's color is bluish violet.	1,000
25	a floral-wrapped flute of absinthe and champagne			A floral-wrapped flute of absinthe and champagne is alcohol. Eventually, it will make you drunk. 1) The faint notes of toasted almonds and honeyed apples meld with the effervescent champagne, finishing with the well-rounded flavors of anise and mint subtly infused by the addition of absinthe. 2) The flavors of angelica, coriander, and fennel intermingle within the dry champagne, the acidity tempered by a syrup of caramelized sugar. This liquid's color is citron green.	1,000
26	a bee-engraved flute of honeyed rum and champagne			A bee-engraved flute of honeyed rum and champagne is alcohol. Eventually, it will make you drunk. 1) Dry champagne, redolent with the flavors of honeysuckle and peaches, is highlighted by the addition of honeyed rum. 2) Vanilla-infused rum pervades throughout the light-bodied champagne, highlighting its effervescence in notes of wildflower honey and black tea. This liquid's color is honey-colored.	1,000
27	a rounded glass of tawny port-infused cognac			A rounded glass of tawny port-infused cognac is alcohol. Eventually, it will make you drunk. 1) Herbaceous chartreuse liqueur melds into the woody cognac, infusing the drink with notes of fresh pine and tobacco amidst the cinnamon spice. 2) Cask-aged tawny port introduces the flavors of dried fruits into the cognac, intermingling with a rich infusion of vanilla extract and walnut liqueur. This liquid's color is fiery gold.	1,000
28	a cut-crystal bottle of bergamot-colored glass			A cut-crystal bottle of bergamot-colored glass is alcohol. Eventually, it will make you drunk. 1) Bitters of cherry and honey meld with the herbaceous lemon thyme permeating the rich, oak-aged gin, leaving the lingering taste of clove-spiced vermouth across the palate. 2) The mineral aromas of salty sea air intermingle with the bergamot tea liqueur, the citrus-like zest unfolding into chamomile, orange blossoms, and lavender. This liquid's color is caramel-colored.	15,000
29	a vellum-labeled bottle of black currant-colored glass			A vellum-labeled bottle of black currant-colored glass is alcohol. Eventually, it will make you drunk. 1) The rich flavor of ripened black currants weaves through the effervescent bottle, maintaining a balance of sweet and tart infused with wood-like tannins. 2) Hints of toasted almonds and wildflower honey pervade throughout the dry bottle, intermingling with the black currant liqueur to finish with the flavor of caramelized sugar across the palate. This liquid's color is purplish-red.	15,000
30	an elderflower-inked bottle of violet-colored glass			An elderflower-inked bottle of violet-colored glass is alcohol. Eventually, it will make you drunk. 1) An infusion of violets and vanilla permeates the cask-aged brandy, the woody florals intensified by the addition of sweet lavender syrup and elderflower liqueur. 2) Honeyed combinations of florals traverse the palate, highlighted by the subtle taste of mint tea, and finishing with a hint of cocoa. This liquid's color is bluish violet.	15,000
31	a vellum-labeled bottle of pale vert glass			A vellum-labeled bottle of pale vert glass is alcohol. Eventually, it will make you drunk. 1) The faint notes of toasted almonds and honeyed apples meld with the effervescent champagne, finishing with the well-rounded flavors of anise and mint subtly infused by the addition of absinthe. 2) The flavors of angelica, coriander, and fennel intermingle within the dry champagne, the acidity tempered by a syrup of caramelized sugar. This liquid's color is citron green.	15,000
32	a vellum-labeled bottle of honeyed glass			A vellum-labeled bottle of honeyed glass is alcohol. Eventually, it will make you drunk. 1) Dry champagne, redolent with the flavors of honeysuckle and peaches, is highlighted by the addition of honeyed rum. 2) Vanilla-infused rum pervades throughout the light-bodied champagne, highlighting its effervescence in notes of wildflower honey and black tea. This liquid's color is honey-colored.	15,000
33	a citrine-tinted glass bottle sheathed in worn leather			A citrine-tinted glass bottle sheathed in worn leather is alcohol. Eventually, it will make you drunk. 1) Herbaceous chartreuse liqueur melds into the woody cognac, infusing the drink with notes of fresh pine and tobacco amidst the cinnamon spice. 2) Cask-aged tawny port introduces the flavors of dried fruits into the cognac, intermingling with a rich infusion of vanilla extract and walnut liqueur. This liquid's color is fiery gold.	15,000