The Melting Pot

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The Melting Pot is an eatery in Kraken's Fall that sells food. It is located in a round shack with a peaked thatch roof on Middle Arm Ave on the east side of town.

The proprietor is Schaivonne.

[The Melting Pot]	Room: 7118384, RNUM: 29136
Diffuse light fills the dining room of this eatery, with the amber glow of the overhead lanterns struggling to pierce the humid smog that lurks in the air. At least the haze is fragrant, warm with savory scents that in part originate with the copper pot fitfully bubbling amid the disarray of scattered tables. Only the occasional shout from the kitchen disturbs the laid back ambience, leaving the scuffing of chairs and the murmur of customers and staff as neutral white noise in the background.
Obvious exits: out

Menu

  Menu
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  1. a square of layered cheese pasta        12. some basil and tomato-sauced flatbread
  2. a bowl of meaty tomato-sauced pasta     13. a skewer of multihued rice dumplings
  3. a bowl of white-sauced pasta            14. some vinegared collard greens
  4. a bowl of peanut-sauced noodles         15. a side dish of rice and butter beans
  5. some pork and scallion fried rice       16. a bowl of split pea and ham soup
  6. a shrimp-topped clump of sticky rice    17. some sticky barbecued pork ribs
  7. a tuna-topped clump of sticky rice      18. some chunky red potato salad
  8. a salmon-topped clump of sticky rice    19. a tankard of cocoa-vanilla stout
  9. some vegetable flatbread                20. a tall glass of sweet iced tea
  10. some ham and pineapple flatbread       21. a shot of maple vodka
  11. some cheesy garlic-crusted flatbread   22. a glass of burgundy beet wine

To view inventory details, click here.

#	Item	Type	Info	Details	Price
1	a square of layered cheese pasta			Every bite of the pasta contains tender noodles and meaty tomato sauce offset by the distinct flavor of ricotta cheese. Strands of mozzarella dangle from the bite of pasta, requiring a bit of contortion to get the pasta into your mouth without making a mess.	200
2	a bowl of meaty tomato-sauced pasta			Slender, rounded lengths of pasta coil beneath a meat-filled tomato sauce, with the flavors of oregano and basil chief among the rest. Crumbled bits of beef and sausage offer an overtly savory flavor to the sauce, a richness beneath the bright notes of basil and tomato.	200
3	a bowl of white-sauced pasta			Loose coils of flat pasta offer little resistence, and its bland, lightly salted flavor is the perfect canvas. Rich with heavy cream, the sauce covering the pasta is unmistakably infused with garlic and an abundance of parmesan cheese, while fresh chopped parsley brings a hint of color to the dish. The sauce coating every strand of the pasta is flavorful with notes of garlic and parmesan cheese, rich and dense with a heavy cream base.	200
4	a bowl of peanut-sauced noodles			Slippery strands of rice noodles are coated in a sweet and salty peanut sauce, and chopped flecks of cilantro and green onion are caught up in the tangle as you take a bite. Crushed pieces of peanut crunch as you take a bite of the noodles, with fresh bean sprouts adding an earthy note to the dish. The more you eat, the more you notice a subtle heat growing on your tongue.	200
5	some pork and scallion fried rice			Pan-fried and seasoned with a salty, soy-based sauce, the rice is tossed with tender bits of pork and scattering of green scallions. Among the mix are green peas and craggy strands of fried egg. The green peas scattered throughout the rice are a little firm, but exceedingly fresh, adding a cleansing note to the salty, pork-seasoned dish.	200
6	a shrimp-topped clump of sticky rice			Formed into a compact and rounded rectangle, the sticky rice is overlaid by a whole, butterflied shrimp. The sweetness of the meat is subtle and unseasoned. The firm texture of the shrimp adds a subtly sweetness to the sticky rice.	500
7	a tuna-topped clump of sticky rice			Formed into a compact and rounded rectangle, the sticky rice is overlaid by a pink slice of tuna. The fish has a firm texture and a mild flavor, and hidden between the tuna and the rice is a pinch of green horseradish paste. The firm texture of the tuna stands up well against the rice, and the wasabi paste between adds a pungent hint of heat.	500
8	a salmon-topped clump of sticky rice			Formed into a compact and rounded rectangle, the sticky rice is overlaid by a fine slice of salmon. The fish is buttery in texture, and the flavor is bright and fresh. The buttery texture of the salmon melts in your mouth as you bite through and into the rice.	500
9	some vegetable-topped flatbread			Thin diagonal slices score the golden brown crust of the flatbread, while the remainder of the surface is layered in an assortment of vegetables. Mushrooms, green peppers, white onions, and black and green olives, along with chunks of artichoke heart and sun-dried tomatoes provide both a variety of flavors and textures with each bite. The edges of some of the onions and peppers are crisped brown from baking, bringing out a depth of flavor complemented by the tang of fresh tomato sauce beneath the vegetables.	200
10	some ham and pineapple flatbread			The crust of the flatbread is glossy with a buttery glaze, and the rest is covered with wedges of fresh pineapple and tiny rounds of ham over a tomato sauce. The salt of the ham and the sweet of the pineapple, made more rich by baking, are complementary over the tang of the tomato sauce.	200
11	some cheesy garlic-crusted flatbread			The raised edge of the flatbread is dusted with tiny flecks of garlic, and beneath the gooey layer of cheese topping the bread is an herbed tomato sauce. Mozzarella, cheddar, parmesan, and nuggets of goat cheese cover the flatbread in a gooey layer over a bed of fresh tomato sauce.	200
12	some basil and tomato-sauced flatbread			The crusty edge of the flatbread has a subtle buttery flavor, and the sauce is vibrant with fresh herbs and tomato puree. Fresh basil leaves are scattered liberally across the surface amid soft clumps of mozzarella. The simple flavors of the flatbread meld seamlessly atop the crust, giving the impression of fresh-picked herbs and vine-ripened tomatoes.	200
13	a skewer of multihued rice dumplings			The texture of the dumplings is curiously dense while being almost gelatinous, but that is an afterthought to the flavors of the rice treats. The vanilla is rich and smooth, while the cherry is tart with flecks of fruit, and the green tea dumpling is tamer, its distinctive flavor accented with a hint of honey. Vanilla, cherry, and green tea flavors are represented in the multihued rice dumplings, each distinctive, lightly sweet, and filling.	100
14	some vinegared collard greens			Cut into long strips, the collard greens have been stewed in the broth of freshly braised pork, and bits of meat and translucent onions cling to the leaves with each bite. There's just a hint of peppered vinegar on the leaves, brightening the earthy, mellow flavor of the greens. Dark green and cooked to firm perfection, the collard greens are seasoned with fresh pork, onion, and a dribble of peppered vinegar. The spicy and the earthy flavors meld seamlessly.	200
15	a side dish of rice and butter beans			The plain white rice is covered with a heaping helping of grey-blue butter beans, with their meat-salted liquor saturating the rice. The beans are soft, but not mushy, and their flavor melds well with the rice. Salted pork lends extra flavor to the rice and butter beans, with all the elements blending to create a hearty side dish.	200
16	a bowl of split pea and ham soup			Tender halves of green peas lurk in the rich body of the soup, along with chips of carrots and potatoes, and it is flavored with salted and smoked ham. A chunk of ham lends its saltiness to the peas that form the base and body of the soup, which is accented with hints of garlic and pepper.	300
17	some sticky barbecued pork ribs			The vinegar of the sauce hits your nose first, but its sting is quickly covered by tangy sweetness as you bite into the ribs. The meat is so tender, it falls off the bone, and a smoky char with a hint brown sugar mingles with the pork. With a tomato base and a blend of brown sugar, vinegar, garlic, onion, and pepper, the barbecue glaze on the ribs sticks to your fingers and lips as you take a bite of the tender meat.	500
18	some chunky red potato salad			Chilled, bite-sized chunks of skin-on red potatoes are drenched in a sort of creamy dressing, touched with a hint of tart mustard and bacon drippings, and tossed with diced eggs, chopped scallions, and crispy bacon bits. You may need a nap after this. The potatoes of the salad are done, but not falling apart, adding a firm texture to the dish, while the flavors of bacon, onion, and mustard mingle in the dressing.	200
19	a tankard of cocoa-vanilla stout			The hearty notes of this stout are dark and subtly nutty, though the latter is nearly lost beneath the vanilla-infused chord of cocoa that wends throughout. With a frothy head, the stout has undercurrents of cocoa swirled with dark vanilla and a nutty aftertaste.	400
20	a tall glass of sweet iced tea			Sweetened just enough tame the bitterness, the tea is flavored with a squeeze of lemon. Small squares of ice clank together as you take a sip of tea, the brew of the black variety, sweetened modestly, and accented with a squeeze of lemon.	200
21	a shot of maple vodka			The pungent scent of the vodka is nearly lost beneath the sugary sweet scent of maple syrup, with the throat-biting sting of the alcohol also lessened by its presence. The unmistakeable aroma of maple syrup fills your nose a second before the vodka hits your tongue, easing the bite of the alcohol as you swallow.	500
22	a glass of burgundy beet wine			The wine is dark and deep, a burgundy lent by the beets and made richer by infusions of black currant. Earthy and sweet, the latter is a quality borrowed from an infusion of raisins, which lifts the wine for a pleasant finish. The earthy flavor of the beets is tempered by notes of black currant and raisin, with a hint of orange zest brightening the wine.	200