Menus
Last updated: 05/05/98
On this page: Druken Hake | Fox and Duck | Green Wyvern | Haakapik | Miller's | Southgate | Wooden Tankard
Last updated: 05/05/98
On this page: Druken Hake | Fox and Duck | Green Wyvern | Haakapik | Miller's | Southgate | Wooden Tankard
The page consists of the various menus culled from the Inns on this site. They illustrate the range of foods available to the traveller. Links to the source Inn are given.
You don't actually get to choose from a menu; you get whatever Colleen, the cook, made today. During the Thing there are 1-3 items available, all other times roll 1d10
| Colleen's Drunken Hake | 1d |
| Liam's Drunk Again The leftover Hake fried up and splashed with a bit more cyser | 1d |
| Mussels and Dry Bread | 1d |
| Lamb Stew and Oat Bread | 1d |
| Fish'n Brewis Salt cod cooked up in fatback with hardtack (a Jarin favorite!) | 1d |
| Braised Brisket and Rye Bread | 1d |
| Hunter's Goose Goose roasted, then layered with white beans, mushrooms and herbs | 1d |
| Ploughman's Special Assorted cheeses, pickles, and breads | 1d |
| Cidered Ham and Baked Beans | 1d |
| Grilled Salmon | 1d |
| Serving | Cost |
| Wild nettle soup | 1f |
| Cream of buck-eyed bean soup | 2f |
| Ewe's cheese and bread roll | 3f |
| Ragend of Goat and Onion stew | 1d |
| Mutton and pearl barley stew | 1d 2f |
| Lamb liver ragout | 1d 3f |
| Mixed offal grill | 2d 2f |
| Grilled trout with watercress | 3d |
| Roast mutton with pot herbs | 4d 2f |
| Roast port with apple, cider and onion sauce | 6d |
| Roast venison with rabbit sauce | 8d |
| Pork and Prune Pie | 1d |
| Roast Capon basted in 7-Herb Butter with Spinach Sauce | 2d |
| Lake Benath White Fish and Cracked Wheat Pie | 3d |
| Smoked Cod Baked in Custard | 4d |
| Duck Eggs Poached in Venison Broth with White Bread | 5d |
| Twin Hares in Mulberry Jelly | 6d |
| Saddle of Veal with White Truffles and Honeyed Pears | 7d |
| Roast Goose stuffed with Roast Pheasant Stuffed with Roast Quail | 8d |
| Smoked Ham of Hefiosa Boar in Vinegar-Mustard Sauce | 9d |
| Roast Peacock with Wild Berry Dressing and Spicy Almond Pepper Sauce | 10d |
You don't actually get to choose from a menu; you get whatever Jarri, the cook, made today. During the Thing there are 1-3 items available, all other times roll 1d10
| Fish 'n Brewis salt cod, fatback, and hardtack, a local favorite | 2f | ||||||||||||
| Flipper Stew made from the tenderest parts of the seal flipper | 2f | ||||||||||||
| Lutfiske and cabbage | 2f | ||||||||||||
| Goat Cheese and Black Bread with cabbage | 2f | ||||||||||||
| Gravlax and Rye Bread pickled salmon with herbs and honey) 2f
| Grilled Salmon and cabbage | 2f
| Poached Salmon and cabbage | 2f
| Smoked Salmon and cabbage | 2f
| Steamed Salmon and cabbage | 2f
| Baked Salmon and cabbage | 2f
| above entrees without cabbage | 2f extra. | |
| Broth/soup, with loaf of bread | 0.5 d per bowl |
| Stew, with loaf of bread | 0.75 d per bowl |
| Oatmeal | 0.25 d per bowl |
| Bread (rye) | 0.25 d per loaf |
| Bread (wheat) | 0.5 d per loaf |
| Buns (sweet) | 0.5 d per dozen |
| Oatcakes | 0.25 d per dozen |
| Hot meal with meat / spring, summer | Unavailable |
| Hot meal with meat / harvest festival | 1 d |
| Hot meal with meat / autumn, winter | 3 d |
| Serving | Cost |
| Breakfast oat porridge, cold meats and bread | 1d per meal |
| Game Soup and bread | 3/4d per bowl |
| Cheese and bread platter | 1 1/4d per platter |
| Light meal lamb stew with beans and barley | 1 3/4d per platter |
| Full course meal rabbit soup & bread, followed by roast pork, turnip cabbage and beans, then apple tart. | 4 1/4d per platter |
| Arnak roe on toasted bread | 3d per plate |
| Es Catch Platter a mix of various fish (including arnak and trout), crab, cockles; served with bread | 2 1/2d per platter |
The following menu is a typical weekly menu. The menu is changed on the 10th of each ten-day, most items being made up in bulk, and reheated during the week when required. All items on the menu are available throughout the ten-day.
| Beef/Mutton Stew | 3f |
| Bean soup/Vegetable soup | 2f |
| Chunk of Cheese (Cow/Goat) | 3f |
| Fresh loaf of bread, and butter | 2f |
| Beef and biscuits | 1d |
| Garden Vegetables | 1d |
| Pork and Apples | 2d |
| Catch of the Day (fish) | 3d |
| Catch of the Day (meat) | 4d |
| Roast Hare with polenta | 6d |
| Pan Fried Pork and biscuits | 1d |
Jonathan M.Davidson 
and
John Sgammato , 05/05/98