17
edits
Difference between revisions of "Tavern in the Port"
Jump to navigation
Jump to search
spacing issue
m (format) |
(spacing issue) |
||
| Line 8: | Line 8: | ||
;A platter of fish and chips - 130gp : A large piece of whitefish sits at one side of a wooden platter, piping hot and surrounded by the mouth-watering aroma of fried seafood. A light, crunchy batter coats the fish, and large wedges of golden fried potatoes sit piled next to the meal, smelling faintly of the oils they were cooked in. At the end of the plate, a sliced piece of lemon is placed for extra flavour if desired. | ;A platter of fish and chips - 130gp : A large piece of whitefish sits at one side of a wooden platter, piping hot and surrounded by the mouth-watering aroma of fried seafood. A light, crunchy batter coats the fish, and large wedges of golden fried potatoes sit piled next to the meal, smelling faintly of the oils they were cooked in. At the end of the plate, a sliced piece of lemon is placed for extra flavour if desired. | ||
;A sauteed salmon fillet - 350gp : This dish is clearly prepared with the utmost precision. A bed of rice, carefully sculpted into the shape of a hippocampus, the symbol of Captain Maelstrom, holds the fillet itself, and the detail of the rice hippocampus is impressive down to the individual grooves on the caudal fin at the tip of the tail. Nestled gently in the centre is a square wedge of salmon, cooked | ;A sauteed salmon fillet - 350gp : This dish is clearly prepared with the utmost precision. A bed of rice, carefully sculpted into the shape of a hippocampus, the symbol of Captain Maelstrom, holds the fillet itself, and the detail of the rice hippocampus is impressive down to the individual grooves on the caudal fin at the tip of the tail. Nestled gently in the centre is a square wedge of salmon, cooked delicately so as to sear the skin of the fish and yet keep the flesh a moist, pink colour. Drizzled generously across the dish, a jus made from the juices that the salmon was sauteed in combined with white wine and orange juice, gives the meal a light citrus scent that tantalises the taste buds. | ||
delicately so as to sear the skin of the fish and yet keep the flesh a moist, pink colour. Drizzled generously across the dish, a jus made from the juices that the salmon was sauteed in combined with white wine and orange juice, gives the meal a light citrus scent that tantalises the taste buds. | |||
;A hearty bowl of seafood stew - 160gp : A thick wooden bowl is filled to overflowing with prodigious morsels of seafood. Suckers the size of a child's hand float in a briny green gravy among thick pieces of turtle meat and shark fillet. The stew is topped off with leaves of kelp, draped over and around the well-cooked lumps of sea beast. | ;A hearty bowl of seafood stew - 160gp : A thick wooden bowl is filled to overflowing with prodigious morsels of seafood. Suckers the size of a child's hand float in a briny green gravy among thick pieces of turtle meat and shark fillet. The stew is topped off with leaves of kelp, draped over and around the well-cooked lumps of sea beast. | ||