Charcuterie Weyr

Charcuterie Weyr is an eatery in Ta'Illistim that sells food. It is located northeast of the pawnshop on Weyr Var and sells a variety of processed meats. There is a bar located down the steps from the entry.

Charcuterie Weyr

[Charcuterie Weyr]	Room: 13104678
A duo of rhimar-framed glass cases faces one another across the mosaic-tiled shop, the well-polished surfaces reflecting the wire-latticed racks set above the displays, the waxed ropes suspending a variety of cured meats. Anatomical sketches of various fauna are framed along the pristine ivory walls leading over to the recessed marble-topped bar, the walnut-hewn steps branded in curled feathers and painted in pavonated ink. Set above the steps is an oiled resaeun clock carved into the shape of a charcuterie board.
Obvious exits: north, out

  Daily Specials
  ----------------------------------------------------------------------
  1. a rasher of bourbon-cured bacon   5. a dollop of smoked salmon pate
  2. a pan-seared chicken ballotine    6. a pile of herb-crusted proscuitto
  3. a pile of paper-thin lardo        7. a trio of seared venison sausages
  4. a pile of seasoned mortadella     8. a pile of juniper-infused speck

Backroom menu

  Backroom Daily Specials
  ----------------------------------------------------------------------
  9. a sage-flavored crisp brain fritter   12. a pastry-topped kidney pie
  10. a skewer of beef heart               13. a crisply grilled pig trotter
  11. a spread of chicken liver pate


1) The thick, marbled pork belly has been cured in caramelized bourbon and dark brown sugar, the charred flavors of the bourbon's oak barrel permeating the salty bacon.
2) Notes of charred maple wood intermingle with the garlic-rubbed pork, balancing the swirls of maple syrup and bourbon covering the slices.
1) The crisp layer of butter-seared chicken reveals a creamy medley of chopped chestnuts and sauteed leeks, the filling mixed with toasted breadcrumbs.
2) A creamy sauce of vermouth is mixed with the flavorful drippings from the seared chicken, coating the slice of ballotine in an herbal melange of rosemary and sage.
1) The paper-thin lardo melts across the palate, the fat infused with the flavors of cracked pepper and thyme.
2) Subtle notes of walnuts and rosemary permeate the thin slices of cured fat, the richness tempered by the smoked sea salt.
1) Rich and fat-laden, the cured pork sausage has been seasoned with myrtle berries and ground black pepper, the spices adding a subtle heat across the palate.
2) Roasted and chopped pistachios are interspersed between the sections of rendered pork fat, cutting through the richness before finishing with the flavors of smoked sea salt.
1) Well-diced pieces of salty smoked salmon blend into the softened cheese and whipped buttermilk, the tangy notes highlighting the freshly minced dill and lemon zest folded into the pate.
2) The crisp round of crusty bread adds an additional texture to the minced salmon, the flavors of the rye bread cutting through the richness of the dill-seasoned fish.
1) The thin slices of cured ham are subtly salty, the flavors of garlic and black pepper balancing the streaks of rich fat marbled across the surface.
2) The salt-rubbed crust is infused with rosemary, juniper, and a pinch of brown sugar, the sweetness blending into marbled ham.
1) The marbled venison sausages is tender and well-cured, the meat infused with piquant green peppercorns, roasted garlic cloves, and fresh rosemary.
2) The seared fat trapped beneath the casing explodes across the palate, carrying with it the gamey flavoring of venison mixed into the herbal infusion.
1) The well-marbled pork has been seasoned in a combination of juniper berries, salt, and black pepper, the flavors melding into the aromatic, smoky meat.
2) The thinly sliced pork has been cold-smoked and well-aged, the ribbons of intense flavor unfurling across the palate as the bay leaves and garlic linger.
1) Coated in a seasoned batter of cayenne, smoked paprika, and flour, the mashed brains are fried to a light crisp, the rich butter imparting a golden brown color to the small fritter.
2) Grated rakkanil adds a subtle saltiness to the creamy offal, the savory flavors finished by the fried sage leaves garnishing the dish.
1) Robust and firm, the slowly cooked beef heart imparts a pleasant gamey flavor, intermingling with the richness of the freshly churned butter coating the crisp surface.
2) A healthy sprinkling of flaky sea salt and ground black pepper balances the liver-like flavor of the beef heart, the simple seasonings finishing with an herbal spread of parsley, garlic, and olive oil.
1) The fresh chicken livers have been sauteed alongside onions and minced garlic, the puree mixed with coriander, allspice, and rich, heavy cream.
2) The well-browned toast adds an additional crunch to the buttery chicken liver pate, the creaminess cut through by the vinegary onion jam topping the triangular bread.
1) Well-browned pieces of kidney and steak are seasoned with dried thyme, salt, and a mixture of vinegars, the flavors enhanced by the thinly sliced onion permeating the thick sauce.
2) The buttery pastry shell parts to reveal the soft, diced potatoes added alongside the browned steak and kidney, the infusion of wine and herbs seasoning each bite.
1) Braised in rice wine and oyster sauce, the tender pig trotter is thoroughly grilled to crisp the fatty skin, leaving the sweet and smoky flavors to linger across the palate.
2) The grilled trotter is rubbed in a mixture of garlic, honey, and chili flakes, the spices cutting through the flavorful pork.

Charcuterie Weyr, Imports

Directions: north from entry

[Charcuterie Weyr, Imports]	Room: 13104680
Twine-bound meats and sausages are suspended along the ivory-tiled back wall of the room, the fragrant cuts framing the walnut-crafted shelves occupied with a variety of jars and clay vessels. A curved pane of glass ensconces the long resaeun counter, the display flanked by ivy-draped baskets filled with crusty loaves of bread wrapped in peacock-sketched parchment. The mosaic inset along the shop floor depicts the city-states of the Elven Nations in swirls of colorful glass.
Obvious exits: south

Inventory

Welcome to Charcuterie Weyr - Imports!

Apprentice Cyrien Trisnan offers his Menu to browse.
Cyrien Trisnan gives you a nod of recognition as you enter.

  Menu
  ----------------------------------------------------------------------
  1. a board of oat-stirred venkael     7. some bergamot lemon-cooked salmon
  2. a board of fig and walnut butter   8. several burgundy snails
  3. a round of rosemary bread          9. a bowl of maedat gouda risotto
  4. a knot of rainbow-dyed sourdough   10. a bowl of retsina fish stew
  5. an herb and mushroom farael        11. an embossed selanbel honey caramel
  6. a dish of pan-fried abalone

Backroom Inventory

Backroom Menu

 ----------------------------------------------------------------------

12. a bundle of pastry-wrapped asparagus

{Townshop table start|main}}

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 1 | style="vertical-align: top; white-space: nowrap;" | a wooden board of oat-stirred venkael and dried fruits | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | A wooden board of oat-stirred venkael and dried fruits is normal food.

1) Drizzles of wildflower honey and dollops of blackberry preserves sweeten the creamy venkael, the rolled oats and brown sugar adding additional texture to the slightly tangy bite.
2) Bites of diced berries and apples are mixed across the thickened yogurt, the sweetness balanced by a fine sprinkling of flaky salt heightening the distinct flavors.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 500 |-

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 2 | style="vertical-align: top; white-space: nowrap;" | a resaeun board of fig and walnut-infused butter | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | A resaeun board of fig and walnut-infused butter is normal food.

1) Dipping a slice of crisp bread into the butter reveals the layers of saevika-salted maedat butter interspersed by roasted walnuts and caramel-like dates, the rich flavors tempered by a drizzle of chili-infused honey.
2) The subtly tart, earthy flavor of the fig jam slices through the creamy butter, the blended flavors finishing across the palate with a sprinkling of balsamic glaze.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 500 |-

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 3 | style="vertical-align: top; white-space: nowrap;" | a round of rosemary and athysgelden bread | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | A round of rosemary and athysgelden bread is normal food.

1) The smoky athysgelden complements the sweetness of the selanbel honey basked into the bread, the flavors melding into a finish of rich garlic butter.
2) Fragrant rosemary and sage are added to the buttery bread, each bite revealing the subtle flavor of belien mead.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 500 |-

1) The oven-warm, crusty bread yields to a chewy, tangy interior, the swirls of color subtly flavored by a medley of botanicals.
2) A vinegar-like tang pervades throughout the swirls of colorful sourdough, the flavors heightened by a dusting of athysgelden.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 100 |-

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 5 | style="vertical-align: top; white-space: nowrap;" | an herb and mushroom-stuffed farael | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | An herb and mushroom-stuffed farael is normal food.

1) The palm-sized pocket of acorn bread is crisp along the edges, the herb-flavored vessel stuffed with wild mushrooms sauteed in peppery amil and freshly churned butter.
2) A drizzle of sage-infused oil permeates the subtly salty farael, the richness tempered by the earthy hen-of-the-woods and oyster mushrooms flavored by thyme and rosemary.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 500 |-

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 6 | style="vertical-align: top; white-space: nowrap;" | a vaelfyren-inset dish of pan-fried abalone in browned butter | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | A vaelfyren-inset dish of pan-fried abalone in browned butter is normal food.

1) A dusting of athysgelden-mixed flour adds a crisp layer to the pan-fried abalone, the sliced, briny mollusk garnished with a fine mince of chives and a splash of citrus.
2) The browned butter sauce heightens the richness of the abalone, the flavors complemented by the hints of black garlic and shallots finishing the dish.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 500 |-

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 7 | style="vertical-align: top; white-space: nowrap;" | some bergamot lemon-cooked salmon served over crusty bread | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | Some bergamot lemon-cooked salmon served over crusty bread is normal food.

1) A rich dressing of bergamot lemon juice and olive oil has been tossed alongside the diced salmon, the flavors melting into the slice of crusty sesame-seeded bread.
2) A dollop of dill-mixed cream adds a faintly tangy flavor to the rich, citrus-cooked salmon, the maedat milk complementing the pink peppercorns and vanilla honey subtly blending across the palate.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 500 |-

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 8 | style="vertical-align: top; white-space: nowrap;" | several garlic-brushed burgundy snails over oiled artichokes | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | Several garlic-brushed burgundy snails over oiled artichokes are normal food.

1) A mixture of garlic-brushed snails and shallot-sauteed mushrooms are tossed in toasted breadcrumbs, the mollusks splashed in a citrus-heavy riesling.
2) Finely minced shallots and scallions complement the flavorful mixture, adding nuance to the mild and earthy snails and the sprinkle of parsley.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 500 |-

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 9 | style="vertical-align: top; white-space: nowrap;" | a glass bowl of arugula risotto infused with smoked maedat gouda | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | A glass bowl of arugula risotto infused with smoked maedat gouda is normal food.

1) The savory, buttery rice has been gently cooked in a stock of rich vegetable broth and shallots, the flavors melding together with a splash of dry white wine.
2) Thin ribbons of verdant arugula weave through the risotto, the bite finishing with the smokiness of the maedat gouda and saevika.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 200 |-

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 10 | style="vertical-align: top; white-space: nowrap;" | a resaeun-carved bowl of retsina fish stew | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | A resaeun-carved bowl of retsina fish stew is normal food.

1) The fish stock is a flavorful medley of onions, fennel, and celery, the herbs and vegetables finishing with the distinct pine-like flavor of retsina.
2) Flavorful cuts of sea bass intermingle with the cuts of breaded eggplant and seared squid, the stew thickened with roasted garlic and tomatoes.

This liquid's color is golden.
| style="white-space:nowrap; vertical-align: top; text-align: right;" | 500 |-

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 11 | style="vertical-align: top; white-space: nowrap;" | a beleria-embossed selanbel honey caramel | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | A beleria-embossed selanbel honey caramel is normal food.

1) The creamy caramel has been mixed with swirls of selanbel honey, the infusion of black tea balancing the sweetness across the palate.
2) Pale amethyst-colored athysgelden is carefully sprinkled across the honey caramel, the smoky sea salt highlighting the buttery, brown sugar-mixed confection.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 500 |-

|- | style="white-space:nowrap; vertical-align: top; text-align: right;" | 12 | style="vertical-align: top; white-space: nowrap;" | a saevika-dusted bundle of pastry-wrapped asparagus | style="vertical-align: top; white-space: nowrap; text-align: left" | | style="vertical-align: top; text-align: left;" | | style="width: 40%; vertical-align: top; text-align: left;" | A saevika-dusted bundle of pastry-wrapped asparagus is normal food.

1) The saevika-dusted layers of buttery puff pastry yield into a blend of earthy rakkanil and subtly sweet prosciutto, leaving faint notes of mushrooms and cracked black pepper.
2) The roasted spears of asparagus are complemented by the melted rakkanil and prosciutto while a sprinkle of smoky saevika melds into the rich pastry layers.

| style="white-space:nowrap; vertical-align: top; text-align: right;" | 500 |-

|- |}

Charcuterie Weyr, Lounge

Directions: up the steps from entry

[Charcuterie Weyr, Lounge]

Room: 13104679

A rhimar-inset white marble slab is affixed atop the stand-up bar, the knotwork motif echoed across the walnut planks framing the wall of parchment-labeled bottles neatly placed within the racks. Set along the unoccupied walls are sheets of calligraphy-covered vellum, each piece highlighting a different city-state and stamped with a variety of wax-blobbed seals. A trio of dark walnut steps leads back towards the front room of the shop, dimly lit by wicker-caged lanterns of pavonated glass.

Inventory

Welcome to Charcuterie Weyr Lounge!

Fainial offers his Bar Menu to browse.
Fainial exclaims, "Greetings stranger, have a look around!"

  Bar Menu
  ----------------------------------------------------------------------
  1. a glass of chilled violet aeltsina   5. a glass of grapefruit naetsina
  2. a glass of vert caerandas            6. a glass of cloudy mint sylath
  3. a glass of floral arbutus liqueur    7. a glass of violet and rose vipir
  4. a glass of gilded belien mead

Backroom Inventory

Backroom Bar Menu

 ----------------------------------------------------------------------
 8. a bottle of chilled violet aeltsina   12. a bottle of grapefruit naetsina
 9. a bottle of vert caerandas            13. a bottle of cloudy mint sylath
 10. a bottle of floral arbutus liqueur   14. a bottle of violet and rose vipir

11. a bottle of gilded belien mead


1) The delicate, sweet wine fans across the palate as the flavors of black currant and vanilla blend into the essence of daenys petals, each sip finishing with a faint hint of sea holly.
2) The chilled aeltsina is sweetened by sun-ripened berries and vipaet grapes harvested at first frost, the sugary flavors tempered by the chestnut-like notes of the sea holly.
1) The bittersweet caerandas is infused with a medley of herbaceous flavors, the bold and peppery liqueur finishing across the palate with notes of anise and mint.
2) The vibrant, chartreuse-colored liqueur unfurls across the palate in overlapping layers of flavor, the sweetness of mint and licorice melding into the woodsier notes of clove, cinnamon, and citrus.
1) The luscious, dark arbutus berries intermingle with the herbaceous sel'elun vines, the sweetness heightened by the addition of vanilla bean and crystallized honey.
2) An infusion of lemon verbena and lavender threads through the potent liqueur, the floral notes finishing with the umami flavor of mushrooms grounding the flavors across the palate.
1) The honey-blended belien mead unfurls across the palate in notes of woody beleria and touches of bergamot and lemon zest.
2) Subtle hints of lemongrass and ginger round out the sweetened flavors of the mead, the herbaceousness balanced by the addition of vanilla-infused butter.
1) Fresh grapefruit and lemon juices permeate the naefira-infused wine, the sweetened sip finishing with the faint flavor of cardamom.
2) The subtle notes of hibiscus and earthy white pepper blend into the citrus-laden wine, the naefira-crafted drink lightly chilled to heighten the individual flavors.
1) The cloudy mint liquor is a well-mixed blend of sweet, raw fennel and slightly bitter wormwood, the concoction finishing across the palate with the flavors of mint and camphor.
2) Earthy sylthiel and dried lavender infuse throughout the sylath, the herbal notes grounding the black licorice and athysgelden melding with every sip.
1) The lush, full-bodied vipir is a blend of crushed daenys and rose petals steeped alongside vipaet grapes, the floral flavors tempering the sweetness of the fruit.
2) The subtle, woodsy flavor of celaeun permeates through the vipir, melding into the aged Ardenai vanilla brandy woven through the vipir.
1) The delicate, sweet wine fans across the palate as the flavors of black currant and vanilla blend into the essence of daenys petals, each sip finishing with a faint hint of sea holly.
2) The chilled aeltsina is sweetened by sun-ripened berries and vipaet grapes harvested at first frost, the sugary flavors tempered by the chestnut-like notes of the sea holly.
1) The bittersweet caerandas is infused with a medley of herbaceous flavors, the bold and peppery liqueur finishing across the palate with notes of anise and mint.
2) The vibrant, chartreuse-colored liqueur unfurls across the palate in overlapping layers of flavor, the sweetness of mint and licorice melding into the woodsier notes of clove, cinnamon, and citrus.
1) The luscious, dark arbutus berries intermingle with the herbaceous sel'elun vines, the sweetness heightened by the addition of vanilla bean and crystallized honey.
2) An infusion of lemon verbena and lavender threads through the potent liqueur, the floral notes finishing with the umami flavor of mushrooms grounding the flavors across the palate.
1) The honey-blended belien mead unfurls across the palate in notes of woody beleria and touches of bergamot and lemon zest.
2) Subtle hints of lemongrass and ginger round out the sweetened flavors of the mead, the herbaceousness balanced by the addition of vanilla-infused butter.
1) Fresh grapefruit and lemon juices permeate the naefira-infused wine, the sweetened sip finishing with the faint flavor of cardamom.
2) The subtle notes of hibiscus and earthy white pepper blend into the citrus-laden wine, the naefira-crafted drink lightly chilled to heighten the individual flavors.
1) The cloudy mint liquor is a well-mixed blend of sweet, raw fennel and slightly bitter wormwood, the concoction finishing across the palate with the flavors of mint and camphor.
2) Earthy sylthiel and dried lavender infuse throughout the sylath, the herbal notes grounding the black licorice and athysgelden melding with every sip.
1) The lush, full-bodied vipir is a blend of crushed daenys and rose petals steeped alongside vipaet grapes, the floral flavors tempering the sweetness of the fruit.
2) The subtle, woodsy flavor of celaeun permeates through the vipir, melding into the aged Ardenai vanilla brandy woven through the vipir.

Historic Information

Previous Inventory

#	Item	Details	Price
1	a smoked rasher of bourbon-cured bacon	A smoked rasher of bourbon-cured bacon is normal food. 1) The thick, marbled pork belly has been cured in caramelized bourbon and dark brown sugar, the charred flavors of the bourbon's oak barrel permeating the salty bacon. 2) Notes of charred maple wood intermingle with the garlic-rubbed pork, balancing the swirls of maple syrup and bourbon covering the slices.	500
2	a pan-seared chicken ballotine stuffed with chestnuts	A pan-seared chicken ballotine stuffed with chestnuts is normal food. 1) The crisp layer of butter-seared chicken reveals a creamy medley of chopped chestnuts and sauteed leeks, the filling mixed with toasted breadcrumbs. 2) A creamy sauce of vermouth is mixed with the flavorful drippings from the seared chicken, coating the slice of ballotine in an herbal melange of rosemary and sage.	500
3	a folded pile of paper-thin lardo	A folded pile of paper-thin lardo is normal food. 1) The paper-thin lardo melts across the palate, the fat infused with the flavors of cracked pepper and thyme. 2) Subtle notes of walnuts and rosemary permeate the thin slices of cured fat, the richness tempered by the smoked sea salt.	500
4	a folded pile of pistachio-flecked mortadella	A folded pile of pistachio-flecked mortadella is normal food. 1) Rich and fat-laden, the cured pork sausage has been seasoned with myrtle berries and ground black pepper, the spices adding a subtle heat across the palate. 2) Roasted and chopped pistachios are interspersed between the sections of rendered pork fat, cutting through the richness before finishing with the flavors of smoked sea salt.	500
5	a dill-mixed dollop of smoked salmon pate	A dill-mixed dollop of smoked salmon pate is normal food. 1) Well-diced pieces of salty smoked salmon blend into the softened cheese and whipped buttermilk, the tangy notes highlighting the freshly minced dill and lemon zest folded into the pate. 2) The crisp round of crusty bread adds an additional texture to the minced salmon, the flavors of the rye bread cutting through the richness of the dill-seasoned fish.	500
6	a folded pile of herb-crusted proscuitto	A folded pile of herb-crusted proscuitto is normal food. 1) The thin slices of cured ham are subtly salty, the flavors of garlic and black pepper balancing the streaks of rich fat marbled across the surface. 2) The salt-rubbed crust is infused with rosemary, juniper, and a pinch of brown sugar, the sweetness blending into marbled ham.	500
7	a trio of seared venison sausages flecked in green peppercorn	A trio of seared venison sausages flecked in green peppercorn are normal food. 1) The marbled venison sausages is tender and well-cured, the meat infused with piquant green peppercorns, roasted garlic cloves, and fresh rosemary. 2) The seared fat trapped beneath the casing explodes across the palate, carrying with it the gamey flavoring of venison mixed into the herbal infusion.	500
8	a folded pile of juniper-infused speck	A folded pile of juniper-infused speck is normal food. 1) The well-marbled pork has been seasoned in a combination of juniper berries, salt, and black pepper, the flavors melding into the aromatic, smoky meat. 2) The thinly sliced pork has been cold-smoked and well-aged, the ribbons of intense flavor unfurling across the palate as the bay leaves and garlic linger.	500
9	a sage-flavored rakkanil and brain fritter	A sage-flavored rakkanil and brain fritter is normal food. 1) Coated in a seasoned batter of cayenne, smoked paprika, and flour, the mashed brains are fried to a light crisp, the rich butter imparting a golden brown color to the small fritter. 2) Grated rakkanil adds a subtle saltiness to the creamy offal, the savory flavors finished by the fried sage leaves garnishing the dish.	500
10	a skewer of butter-seared beef heart	A skewer of butter-seared beef heart is normal food. 1) Robust and firm, the slowly cooked beef heart imparts a pleasant gamey flavor, intermingling with the richness of the freshly churned butter coating the crisp surface. 2) A healthy sprinkling of flaky sea salt and ground black pepper balances the liver-like flavor of the beef heart, the simple seasonings finishing with an herbal spread of parsley, garlic, and olive oil.	500
11	some onion-topped chicken liver pate served on toast	Some onion-topped chicken liver pate served on toast is normal food. 1) The fresh chicken livers have been sauteed alongside onions and minced garlic, the puree mixed with coriander, allspice, and rich, heavy cream. 2) The well-browned toast adds an additional crunch to the buttery chicken liver pate, the creaminess cut through by the vinegary onion jam topping the triangular bread.	500
12	a pastry-topped steak and kidney pie	A pastry-topped steak and kidney pie is normal food. 1) Well-browned pieces of kidney and steak are seasoned with dried thyme, salt, and a mixture of vinegars, the flavors enhanced by the thinly sliced onion permeating the thick sauce. 2) The buttery pastry shell parts to reveal the soft, diced potatoes added alongside the browned steak and kidney, the infusion of wine and herbs seasoning each bite.	500
13	a crisply grilled pig trotter garnished with fresh herbs	A crisply grilled pig trotter garnished with fresh herbs is normal food. 1) Braised in rice wine and oyster sauce, the tender pig trotter is thoroughly grilled to crisp the fatty skin, leaving the sweet and smoky flavors to linger across the palate. 2) The grilled trotter is rubbed in a mixture of garlic, honey, and chili flakes, the spices cutting through the flavorful pork.	500

#	Item	Details	Price
1	a branch-painted glass of chilled violet aeltsina	A branch-painted glass of chilled violet aeltsina is alcohol. Eventually, it will make you drunk. 1) The delicate, sweet wine fans across the palate as the flavors of black currant and vanilla blend into the essence of daenys petals, each sip finishing with a faint hint of sea holly. 2) The chilled aeltsina is sweetened by sun-ripened berries and vipaet grapes harvested at first frost, the sugary flavors tempered by the chestnut-like notes of the sea holly. This liquid's color is pale violet.	500
2	a faetha green-colored glass of vert caerandas	A faetha green-colored glass of vert caerandas is alcohol. Eventually, it will make you drunk. 1) The bittersweet caerandas is infused with a medley of herbaceous flavors, the bold and peppery liqueur finishing across the palate with notes of anise and mint. 2) The vibrant, chartreuse-colored liqueur unfurls across the palate in overlapping layers of flavor, the sweetness of mint and licorice melding into the woodsier notes of clove, cinnamon, and citrus. This liquid's color is vert.	500
3	a burgundy-stained glass of floral arbutus liqueur	A burgundy-stained glass of floral arbutus liqueur is alcohol. Eventually, it will make you drunk. 1) The luscious, dark arbutus berries intermingle with the herbaceous sel'elun vines, the sweetness heightened by the addition of vanilla bean and crystallized honey. 2) An infusion of lemon verbena and lavender threads through the potent liqueur, the floral notes finishing with the umami flavor of mushrooms grounding the flavors across the palate. This liquid's color is deep garnet.	500
4	a bee-etched glass of gilded belien mead	A bee-etched glass of gilded belien mead is alcohol. Eventually, it will make you drunk. 1) The honey-blended belien mead unfurls across the palate in notes of woody beleria and touches of bergamot and lemon zest. 2) Subtle hints of lemongrass and ginger round out the sweetened flavors of the mead, the herbaceousness balanced by the addition of vanilla-infused butter. This liquid's color is honey-colored.	500
5	a seaglass-inset glass of grapefruit-laden naetsina	A seaglass-inset glass of grapefruit-laden naetsina is alcohol. Eventually, it will make you drunk. 1) Fresh grapefruit and lemon juices permeate the naefira-infused wine, the sweetened sip finishing with the faint flavor of cardamom. 2) The subtle notes of hibiscus and earthy white pepper blend into the citrus-laden wine, the naefira-crafted drink lightly chilled to heighten the individual flavors. This liquid's color is blush pink.	500
6	a wax-sealed vaelfyren glass of cloudy mint sylath	A wax-sealed vaelfyren glass of cloudy mint sylath is alcohol. Eventually, it will make you drunk. 1) The cloudy mint liquor is a well-mixed blend of sweet, raw fennel and slightly bitter wormwood, the concoction finishing across the palate with the flavors of mint and camphor. 2) Earthy sylthiel and dried lavender infuse throughout the sylath, the herbal notes grounding the black licorice and athysgelden melding with every sip. This liquid's color is cloudy green.	500
7	a hemp-latticed glass of violet and rose vipir	A hemp-latticed glass of violet and rose vipir is alcohol. Eventually, it will make you drunk. 1) The lush, full-bodied vipir is a blend of crushed daenys and rose petals steeped alongside vipaet grapes, the floral flavors tempering the sweetness of the fruit. 2) The subtle, woodsy flavor of celaeun permeates through the vipir, melding into the aged Ardenai vanilla brandy woven through the vipir. This liquid's color is roseate.	500
8	a branch-painted bottle of chilled violet aeltsina	A branch-painted bottle of chilled violet aeltsina is alcohol. Eventually, it will make you drunk. 1) The delicate, sweet wine fans across the palate as the flavors of black currant and vanilla blend into the essence of daenys petals, each sip finishing with a faint hint of sea holly. 2) The chilled aeltsina is sweetened by sun-ripened berries and vipaet grapes harvested at first frost, the sugary flavors tempered by the chestnut-like notes of the sea holly. This liquid's color is pale violet.	1,000
9	a faetha-colored bottle of vert caerandas	A faetha-colored bottle of vert caerandas is alcohol. Eventually, it will make you drunk. 1) The bittersweet caerandas is infused with a medley of herbaceous flavors, the bold and peppery liqueur finishing across the palate with notes of anise and mint. 2) The vibrant, chartreuse-colored liqueur unfurls across the palate in overlapping layers of flavor, the sweetness of mint and licorice melding into the woodsier notes of clove, cinnamon, and citrus. This liquid's color is vert.	1,000
10	a burgundy-stained bottle of floral arbutus liqueur	A burgundy-stained bottle of floral arbutus liqueur is alcohol. Eventually, it will make you drunk. 1) The luscious, dark arbutus berries intermingle with the herbaceous sel'elun vines, the sweetness heightened by the addition of vanilla bean and crystallized honey. 2) An infusion of lemon verbena and lavender threads through the potent liqueur, the floral notes finishing with the umami flavor of mushrooms grounding the flavors across the palate. This liquid's color is deep garnet.	1,000
11	a bee-etched bottle of gilded belien mead	A bee-etched bottle of gilded belien mead is alcohol. Eventually, it will make you drunk. 1) The honey-blended belien mead unfurls across the palate in notes of woody beleria and touches of bergamot and lemon zest. 2) Subtle hints of lemongrass and ginger round out the sweetened flavors of the mead, the herbaceousness balanced by the addition of vanilla-infused butter. This liquid's color is honey-colored.	1,000
12	a seaglass-inset bottle of grapefruit-laden naetsina	A seaglass-inset bottle of grapefruit-laden naetsina is alcohol. Eventually, it will make you drunk. 1) Fresh grapefruit and lemon juices permeate the naefira-infused wine, the sweetened sip finishing with the faint flavor of cardamom. 2) The subtle notes of hibiscus and earthy white pepper blend into the citrus-laden wine, the naefira-crafted drink lightly chilled to heighten the individual flavors. This liquid's color is blush pink.	1,000
13	a wax-sealed vaelfyren bottle of cloudy mint sylath	A wax-sealed vaelfyren bottle of cloudy mint sylath is alcohol. Eventually, it will make you drunk. 1) The cloudy mint liquor is a well-mixed blend of sweet, raw fennel and slightly bitter wormwood, the concoction finishing across the palate with the flavors of mint and camphor. 2) Earthy sylthiel and dried lavender infuse throughout the sylath, the herbal notes grounding the black licorice and athysgelden melding with every sip. This liquid's color is cloudy green.	1,000
14	a hemp-latticed bottle of violet and rose vipir	A hemp-latticed bottle of violet and rose vipir is alcohol. Eventually, it will make you drunk. 1) The lush, full-bodied vipir is a blend of crushed daenys and rose petals steeped alongside vipaet grapes, the floral flavors tempering the sweetness of the fruit. 2) The subtle, woodsy flavor of celaeun permeates through the vipir, melding into the aged Ardenai vanilla brandy woven through the vipir. This liquid's color is roseate.	1,000

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