50 Tavern Menu Items

Spiced Dragonfire Ale, brewed with a hint of cinnamon and a whisper of smoke

Elderberry Mead, sweet with a touch of tart for a refreshing sip

Roasted Quail in Honey Glaze, served with rosemary-infused potatoes

Mistwood Mushroom Stew, a hearty bowl of earthy delight from the forest floor

Savory Gryphon Sausage, garnished with pickled red onions and mustard

Crispy Herb-Crusted Lakefish, topped with lemon-dill aioli

Fire-Roasted Peppers stuffed with saffron rice and wild pork

Sun-Dried Tomato and Basil Flatbread, drizzled with olive oil and balsamic reduction

Charred Lamb Chops, marinated in garlic, mint, and olive tapenade

Cider-Braised Boar Shank, accompanied by caramelized apples and juniper sauce

Piquant Pepper Jelly with Farmer's Cheese and crusty bread

Barrel-Aged Whiskey Caramel Tart, with a dusting of sea salt

Amber Glow Ale, with subtle notes of caramel and citrus

Blackberry Glazed Chicken Wings, with tangy blue cheese dip

Heady Wildflower Mead, as fragrant and sweet as a summer meadow

Caramelized Onion and Goat Cheese Tart, with a touch of thyme

Smoked Venison Jerky, seasoned with pepper and cloves

Oak-Smoked Trout Fillets, served with a tangy herb yogurt

Garlic Butter Snails in a flaky pastry shell

Buttered Crab Claws, with a side of fennel and dill slaw

Hot Spiced Cider, infused with clove, cinnamon, and orange peel

Baker’s Delight Platter, an assortment of freshly baked breads and pastries

Vanilla Bean Pudding with dark chocolate shavings

Cinnamon-Sugar Apple Fritters, with a warm caramel drizzle

Hazelnut Ale, rich and nutty with a smooth finish

Grilled Asparagus with lemon zest and shaved parmesan

Deep-Fried Pickles, served with a tangy remoulade

Plum-Glazed Duck Breast with a side of barley risotto

Baked Brie topped with cranberry compote and walnuts

Lemon Thyme Roast Chicken, with crisp skin and juicy meat

Silver Moon Stout, a robust dark beer with undertones of coffee

Pumpkin Spice Custard, with crumbled candied pecans

Golden Beetroot Salad, tossed with arugula and goat cheese

Crispy Fried Squid, with a zesty garlic aioli

Seared Linenfish with sautéed spring vegetables

Espresso Crème Brûlée, notably creamy with a crackling sugar crust

Ginger-Lime Chicken Skewers, with a spicy chili dipping sauce

Pine Smoked Ham, thinly sliced and served with mustard sauce

Charred Vegetable and Quinoa Salad, with toasted almond slivers

Brandy-Soaked Fruitcake, dense with raisins and spices

Toasted Almond Biscuits with a side of honeysuckle jelly

Currant and Nut Red Porridge, warm and comforting for cool nights

Honey-Glazed Carrots with a sprinkle of toasted sesame seeds

Winter Spiced Pear Tart, aromatic with cinnamon and clove

Mocha Chocolate Stout, rich and creamy with hints of coffee and cocoa

Sizzling Cajun Prawns, with lime and coriander butter

Deep Forest Tea Sampler, featuring lavender, mint, and elderflower varieties

Bourbon Pecan Pie, with a dollop of whipped cream