Kelpie Beds

Kelpie Beds is an inn in Kraken's Fall that sells food. The bar is down the steps and through the lounge. The tables are in the lounge.

The shop entrance is a large two-story inn located on North Arm Lane. 

[Kelpie Beds, Bar]

Room: 7118334

The reclaimed wood of the bar was once a heap of abused and discarded refuse, but the myriad scars and grooves have been filled with a brilliant blue-green resin, creating art from waste. In the background, the din and bustle of the lounge is muted, and a line of neatly spaced high-backed stools offer a calm respite. Behind the bar rise shelves laden with bottles and glasses, all manner of shapes and colors accounted for with remarkable variety.

Menu

Welcome to Kelpie Cups!

 Keeley exclaims, "Vanah!  Welcome back!  I have some top quality merchandise today in the backroom."
 
  Menu
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  1. a mug of golden wheat beer             9. a curved glass of barley wine
  2. a tankard of dark caramel beer         10. a bowl of tomato and clam chowder
  3. a flagon of warm ginger beer           11. a golden brown fried flounder fillet
  4. a tankard of applejack cider           12. a small pile of pickled pink ginger
  5. a chili-dusted chocolate cocktail      13. a crab-stuffed avocado-topped roll
  6. a vibrant pink dragon-berry cocktail   14. a rice and seaweed-wrapped roll
  7. a mug of frothy black stout            15. some spiced and boiled shell-on shrimp
  8. a glass of raspberry wine              16. a bowl of sorrel risotto

She lies, there is no backroom.

To view inventory details, click here.

#	Item	Type	Info	Details	Price
1	a mug of golden wheat beer			The golden depths of this beer are rife with the distinctive taste of clove and the bitterness of walnut, while an infusion of raisins sweeten the brew to something more than tolerable. On the back of your tongue, you detect the flavor of ripe banana, like bread plucked straight from the oven. Sweetened with raisins to combat the bitterness of walnut barrel-aging, the beer tastes like taking a bite of banana bread, warm and rich, with hints of clove and spice.	400
2	a tankard of dark caramel beer			With a medium body, this beer is remarkable for its aroma -- toffee and a whiff of burnt sugar -- and bears only the slightest hint of bitterness. Its dry aftertaste is redolent of sweet malt and molasses. Dark and murky, the beer has unmistakable notes of caramel and toffee, with subtle undercurrents of herbs and molasses.	400
3	a flagon of warm ginger beer			Aged in oak barrels, this beer has a faintly sour head note, which is mellowed by a smooth infusion of vanilla bean and warm cinnamon. Like an intoxicating gingersnap, the beer has a subtle bite, not unlike its namesake. Ginger rolled in currents of vanilla and cinnamon create the hearty body of this beer, mellow with a light nip at the end.	400
4	a tankard of applejack cider			The orchard-fresh scent of apples hits your nose before the cider crosses your lips, and the flavor is every bit as sour and bright as the aroma promised. On the back end of the cider is a subtle note of oak and bourbon, rich additions from time spent aged in barrels of the harder spirit. Tart with a hint of sweet, the cider is fragrant with a deluge of sour apples and hardened a whit by the time spent aging in bourbon barrels.	400
5	a chili-dusted chocolate cocktail			The glass of the cocktail is rimmed in flakes of roasted chilis, which strike the tongue moments before a chilled rush of cocoa follows. Cinnamon trails the cocoa, complementing the heat of the chilis, and tendrils of lush vanilla weave through the chocolate liqueur to balance any bitterness. Dark, rich chocolate liqueur threaded with vanilla is the base of this unique cocktail , with the heat of the roasted chili flakes rimming the glass tempered by the creamy body and enhanced by a hint of cinnamon.	500
6	a vibrant pink dragon-berry cocktail			This vibrant pink cocktail is fragrant with the foremost notes of dragonfruit and ripe, fuchsia gooseberries, and the pair strike an exquisite balance between tartness and syrupy sweetness. Hints of cherry and a squeeze of citrus lace through the concoction, adding nuance to the cocktail. A corkscrew curl of orange peel clings to the rim of the glass as you take a sip of the cocktail, which is tart with an infusion of dragonfruit followed quickly by a sweetening burst of ripe, fuchsia gooseberries.	500
7	a mug of frothy black stout			Foremost in the stout, there is a stiff infusion of black coffee and cocoa, and beneath the darkness runs currents of hazelnut and sea salt. Taken altogether, with a bright note of orange peel on the end, the flavor is complex but balanced. Darker than the depths of the sea, this stout tames its coffee and cocoa flavors with an infusion of sea salt and is lifted with hints of hazelnut and orange peel.	400
8	a glass of raspberry wine			With a jammy raspberry flavor, this wine is vibrant and tart, underscored with threads of crisp apple and white grapes to give it a crisp, dry finish. The raspberry of the wine is sweetened by apples and white grapes, leaving only a hint of tartness in its crisp flavor.	200
9	a curved glass of barley wine			Brewed with whole roasted cocoa beans, this wine is exceedingly rich, sweetened with dark chords of vanilla, and balanced with toffee and roasted malt. The spices and sweet toffee lingering in the background of the wine are an excellent counterbalance to the heaviness of roasted cocoa beans and dark chocolate.	200
10	a bowl of tomato and clam chowder			The tomato broth of the soup is tempered by an infusion of clam juice, and small bits and pieces of potato and celery mingle amid flavors of garlic and fresh thyme. Little nuggets of clam meat flavor each sip of the soup, the savory broth warm and rich with tart tomato and onion.	300
11	a golden brown fried flounder fillet			Breaded in a mixture of flour and cornmeal, the fillet is golden and crispy on the outside, and the flounder within flakes and crumbles in your mouth. "Beneath the golden brown crust, the flounder fillet is flaky and mild, accented perfectly by the light salt and peppering of the breading.	500
12	a small pile of pickled pink ginger			Thinly sliced and limp, the ginger retains a minor amount of crispness while possessing nearly all of its spicy presence. Palate-cleansing and tart, the ginger sports an underlying heat that suffuses your tongue.	200
13	a crab-stuffed avocado-topped roll			A single bite of the roll yields a medley of flavors -- the creamy exterior of avocado melds into the rice beneath, and both are a contrast to the seaweed found deeper still. Chunks of deep fried crab meat fill the center of the roll, along with thin sticks of cucumber and stalks of asparagus. The cucumber and asparagus give a bright green contrast to the flavor of the fried crab, and the seaweed wrap of the roll adds a hint of salt.	500
14	a rice and seaweed-wrapped roll			Biting into the roll, you hear a firm *crunch*, and a moment later, you taste the distinct flavor of asparagus followed by a cool infusion of cucumber. Somewhere amid the vegetables is the sweetness of boiled shrimp, followed by tiny sesame seeds that add additional notes of earthy, nutty flavor. The sticky rice of the roll has an exceptionally faint flavor of rice vinegar beneath the flavors of the shrimp and asparagus, and the seaweed is a bit chewy.	500
15	some spiced and boiled shell-on shrimp			Spices are pasted to the outer shell of the roll from steaming, a combination of paprika, black pepper, cayenne, and ginger among others, and they've lent their flavor to the pink flesh of the shrimp beneath. Plucking the legs and shell off, you take a bite of the soft meat. After tugging the legs and shell from the roll, you take a bite of the meat. It's subtly sweet and highly seasoned with paprika, dry mustard, celery salt, and ginger, with just a nip of heat from cayenne pepper.	500
16	a bowl of sorrel risotto topped in goat cheese			Thick and clumpy, the sorrel risotto holds a surprisingly sharp flavor." The risotto coats your mouth with its earthy, somewhat nutty, flavors, which are enhanced by a sharpness that creeps out in the aftertaste."	500