The Aneia

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The Aneia is an eatery in Nielira Harbor, around Ta'Nalfein, that sells food.

The proprietor is Mathienne Fenvalur.

[The Aneia]	Room: 14150202
Sun-washed stone forms the curvature of the open-air eatery, the greenery-draped recess affixed with an ebony-slatted counter. The natural formation of the rock creates an asymmetric roof over a quintet of tables, the archway partitioned by a curtain of Nalfein ivy, the ivory-edged leaves allowing glimpses of the crashing waves below. A scattering of terracotta pots frame wrought iron benches set against the limestone walls, the backdrop engulfed in latticed jewel-toned roses.
Obvious exits: out

Menu

  Menu
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  1. a crispy trio of salmon croquettes         11. a quartet of wine-steamed mussels
  2. some warm rosemary-spiced olives           12. a bowl of citrus and raw scallops
  3. some prosciutto and figs                   13. a bowl of peppery seafood stew
  4. several slices of fried eggplant           14. a bowl of creamy lobster risotto
  5. a trio of grilled artichokes               15. a slice of pastry-baked cheesecake
  6. a duo of caviar-topped fritters            16. a bowl of merlot-poached pears
  7. a fire-roasted squid and onion flatbread   17. a glass of cool pale green tea
  8. some stalks of asparagus                   18. a glass of fruit-laden grenache
  9. a slice of grill-crisped toast             19. a retsina and honeyed mint cocktail
  10. a slice of honey-drizzled toast           20. a gin and chartreuse cocktail

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To view inventory details, click here.

#	Item	Type	Info	Details	Price
1	a crispy trio of salmon croquettes sprinkled with fresh herbs			Flaked pieces of garlic butter-sauteed salmon are mixed with a variety of toasted bread crumbs and green onions, then lightly fried to a crisp. Diced green and red peppers flavor the salmon croquette, complementing the rich salmon and onions seasoned with freshly cracked white pepper.	2,000
2	some warm rosemary-spiced olives mixed with roasted garlic			A variety of black and green olives have been warmed in olive oil, the fragrant liquid infused with sprigs of fresh rosemary, lemon zest, and crushed red peppers. Thick slices of oil-fried garlic intermingle with the mildly sweet black olives, counterbalanced by the saltiness of its thyme-sprinkled green counterparts.	1,000
3	some proscuitto-wrapped figs roasted with gorgonzola			The soft, honeyed figs have been roasted upon an oak-fed fire, the sweet berry-like flavors counterbalanced by the slightly crisp prosciutto. A sliver of earthy gorgonzola complements the honey-drizzled figs, adding a depth of flavor to the herb-aged prosciutto.	1,000
4	several slices of honey-drizzled fried eggplant			The mild, sweet eggplant has been lightly battered with a mix of rice flour and cracked pepper, the flavors balanced by the addition of smoky saevika sprinkled across the surface. A drizzle of wildflower honey heightens the sweetness of the fried eggplant slices, finishing with a dusting of fresh lemon zest across the palate.	1,000
5	a trio of grilled artichokes tossed in garlic-infused oil			Earthy, herbaceous artichokes have been tossed in a blend of roasted garlic and olive oil, then grilled to caramelize the halved surface. The slightly nutty artichokes have been grilled to create crisp edges with each bite, the earthiness of the flavors balanced by shreds of fresh basil and a squeeze of lemon juice.	1,000
6	a duo of caviar-topped fritters dolloped in mascarpone			An herb-infused blend of roasted cauliflower and spices have been delicately fried in oil, the fritters seasoned with cracked black pepper and saevika. The faintly sweet mascarpone melts across the crisped fritter, the subtle acidity complementing the fresh ocean water flavors of the caviar.	2,000
7	a fire-roasted flatbread of squid and red onion			The thin flatbread has been scattered with caramelized red onions and tangy tomato sauce, the flavors complementing the chewy, roasted squid. An emulsion of mashed garlic, olive oil, and saevika is lightly drizzled over the squid, the addition of citrus zest cutting through the richness of the sauce.	1,500
8	some stalks of parmesan-dusted asparagus wrapped in pastry			A buttery spiral of flaky dough encircles the roasted asparagus, the flavors melded together with the addition of tangy parmesan. Grassy and faintly bitter, the stalks of asparagus are generously seasoned with freshly grated cheese, balancing the flavors with a finish of garlic butter.	1,000
9	a slice of grill-crisped toast topped with nectarines			A rich syrup of balsamic vinegar coats the crisp surface of the toast, adding a layer of flavor to the sweet, grilled nectarines and tangy basil-mixed goat cheese. The nectarine halves are caramelized over the grill, the juicy stone fruits highlighted by the creamy goat cheese spread across the buttery crisp toast.	1,000
10	a slice of honey-drizzled toast covered in roasted grapes			Caramelized grapes are roasted and lightly smashed before topping the crispy slice of toast, the fruits layered over honeyed thyme goat cheese and a light sprinkling of saevika. The tangy and earthy goat cheese has been mixed with fresh thyme and lavender honey, the complexity of flavors complementing the roasted grapes.	1,000
11	a quartet of wine-steamed mussels			Tossed in a medley of rich retsina, delicate shallots, and fresh celery, the mussels are steamed and garnished with a sprinkle of cut chives. A mixture of crushed resaeun nuts, bird chiles, and cilantro are served atop the steamed mussels, adding layers of flavor to the salty mollusks, ending with the faint taste of mushrooms across the palate.	2,000
12	a glass bowl of citrus-marinated raw scallops			The opaque scallops have been marinated in a medley of lime juice and finely sliced cucumbers, the briny shellfish then garnished in a puree of fresh herbs. Slivers of sweet red onion cut through the buttery scallops, the flavors finishing with a subtle heat from diced peppers.	3,000
13	a glass bowl of peppery seafood stew drizzled in pesto			The peppery bowl of fresh clam broth and retsina has been flavored with crushed red pepper, shallots, and garlic, the richness balanced by the baby peas, fingerling potatoes, and shrimp. Pieces of sea bass, scallops, and littleneck clams add an oceanic saltiness to the stew, the seafood highlighted by a drizzle of basil and retsina pesto.	2,000
14	a glass bowl of creamy lobster risotto infused with saffron			The creamy short-grain rice has been infused with vivid saffron and fresh clam juice, the savory flavors balanced by the diced onions, carrots, and celery. Buttery lobster claws are tucked into the creamy risotto, the meaty pieces seasoned with parmesan and cracked black pepper.	3,000
15	a slice of pastry-baked cheesecake dusted in pistachios			Layers of sugar-dusted pastry crust encase the buttery, almond-infused cheesecake, the sweetness balanced by the bits of roasted pistachios sprinkled across the surface. Curls of white chocolate and bits of roasted pistachio balance the richness of the cheesecake, the subtle flavor of vanilla and almonds lingering across the palate.	2,000
16	a glazed bowl of merlot-poached pears over vanilla mascarpone			The halves of sweet pears are poached alongside earthy merlot, fresh lemons, and cinnamon, the vanilla-infused reduction then poured over the softened fruits to soak in the flavors. The creamy mascarpone complements the wine-poached pears, balancing the fruit with a rich vanilla-steeped sweetness.	2,000
17	a naefira-etched glass of cool pale green tea			The ice-chilled green tea is subtly flavored with pomegranates and rose petals, the fragrant concoction mixed with a splash of milk. The light-bodied tea has a faint floral aroma, followed by a subtle, grass-like flavor sweetened with a dollop of honey.	3,000
18	a rounded glass of fruit-laden grenache			The vibrant flavors of cherry and mixed berries pervade through the grenache, the wine complemented by the steeped grapes, peaches, and pears mixed into the effervescent drink. Slices of oranges, nectarines, and cut grapes highlight the berry-flavored grenache, the flavors melding together with the addition of wildflower honey and citrus zest.	3,000
19	a ginger-mixed retsina and honeyed mint cocktail			The pine-heavy white wine has been mixed with a honey-sweetened syrup of mint and fresh lime, leaving the faintest hint of eucalyptus across the palate. The addition of effervescent ginger beer adds a layer of complexity to the cocktail, the bitter and sweet notes held in balance then highlighted by the muddled mint.	3,000
20	a dry gin and chartreuse cocktail			The tart flavor of juniper berries dominates the dry gin, balanced by the slightly sweet, herbaceous flavors of chartreuse liqueur. Several dashes of lemon bitters highlight the pine notes of the cocktail, the sourness tempered by the honey and saffron flavors of chartreuse.	3,000