Food Menu
Starters
Cheese Platter
A plate of brie cheese with crackers.
2 sp
Deep-Fried Onion Rings
Onion rings fried in lard. Served with a creamy sauce.
4 sp, 9 cp
Jerky Strips
A basket of several strips of rabbit jerky.
1 sp, 7 cp
Packed Green Peppers
A platter of green peppers packed with a concoction of meat and garlic.
4 sp, 4 cp
Soups & Salads
Pork Chowder
A rich chowder with bits of pork, cubed potatoes, and onions.
3 sp, 6 cp
Scallop Stew
A tasty stew with scallops, rice, and turnips.
3 sp, 4 cp
Romaine Salad
Leaves of romaine tossed with green peppers, olives, celery, and onions. Topped with sliced orange.
3 sp, 5 cp
Red Lettuce Salad
Leaves of red lettuce tossed with carrots.
3 sp, 5 cp
Entrees
The Rotisserie-cooked Turkey Challenge
A full pound of turkey with a ginger marinade slathered on top of another pound of quinoa and a helping of red beans and stewed onions.
1 gp, 3 sp
Rotisserie-cooked Beef
Rotisserie-cooked beef in a cream sauce served with pasta with a side of peas.
6 sp, 9 cp
Braised Pork
Braised strips of pork in a thick gravy served with noodles with a serving of green beans.
6 sp, 9 cp
Roasted Beef
Roasted slices of beef with a ginger marinade alongside rice with a side of spinach.
6 sp, 8 cp
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may require a Constitution saving throw.