Fire and Spice

The Fire and Spice is a dim, smoky establishment in the city of Ashtan. Dagon, the barkeep mixes up a selection of drinks behind the bar as well as serves the selection of the day as prepared by Chef Cornelios. For those who desire a bit of entertainment with their meal, Naodia, a firedancer, is always ready to perform for paying customers. For a cocktail or three before dinner, try Dagon's drink menu.

Menu

Blackened buffalo tenderloin steak - 150gp

Judging from the aroma, and the evidence sprinkled over its blackened surface, this fine cut of buffalo was prepared using a variety of fiery spices and marinades before being seared over the coals of a hot grill. It rests on an elegantly cut red pepper.

Ocean prawn and linguine in tasso cream - 80gp

Cooked to perfection of linguine pasta and ocean prawn tails tossed in a reduced cream sauce seasoned with spicy Hashan tasso.

Bowl of humgii jambalaya - 100gp

Smoked humgii, shrimp and sausage simmered in a garlic, tomatoes and red pepper seasonal sauce, cooked with rice.

Bowl of corn and land crab bisque - 60gp

Freshly picked corn and large chunks of cracked land crab simmer in this bisque. cooked to perfection, the medium texture has a touch of brandy through it to release the flavours for your tastebuds.

Duck and andouille spring rolls - 40gp

Duck meat, andouille sausage and Ashtan vegetables in crispy spring rolls. Accompanied by three-chilli and ginger dipping sauce.

Potato of Epicurus - 40gp

Landcrab stuffed potato-wrapped shrimp served on a roasted red bell pepper sauce.

Plate of tuna tartare - 40gp

Yellowfin tuna tossed in a chive-lime dressing and served with red remoulade slaw, cajun caviar, goat cheese, pickled ginger and wasabi aioli.

Tossed & washed ashore salad - 35gp

Today's fresh Ashtan vegetables and a mixture of crisp exotic lettuce with tangy outlandish vinaigrette.

Bowl of oyster and artichoke soup - 50gp

Ashtan rock oysters and antichokes simmered with fresh herbs and a large pinch of cayanne and sherry set this soup. One of the great soups of Achaea and is now a staple on nearly every restaurant menu in the city.

Large bowl of paradise bird and andouille gumbo - 85gp

Boneless paradise bird, cajun sausage and seasoning simmered in chicken stock. Selected as the best gumbo in the city.

Small platter of liver pate and peppered creole mustard - 35gp

Grill liver, garlic, mayonnaise, creole mustard and cayanne pepper make this pate delicious. combined together to the correct consistency. Delicious for lunchtime sandwiches or as an appetizer or in a salad.

Plate of blackened shark and seasonal vegetables - 125gp

Fresh tiger shark, seasoned and pan broiled in a hot iron skillet to create this old Ashtan tradition-served with fresh vegetables and a tomato and red pepper salsa.

Bowl of seafood okra gumbo - 85gp

Okra, onions, bell peppers, celery and a little bit of tomatoes sauteed and blended with Riparium shrimp and crabs into a thick, brown spicy soup-served over rice.

Highly spiced combination platter - 100gp

A delicious large platter containing fresh, spicy ocean shrimp, boned humgii jambalaya and grilled blackened catfish. A superb variety of flavours, setting this dish a favourite.

Land crab etoufee - 95gp

Cracked giant landcrab claws simmered in a spicy sauce of onion, bell peppers, celery, garlic, cayenne pepper and more. Served over rice.

Vegetarian Platter - 75gp

A chef's creation of fresh vegetables, penne pasta, beans, peas, plenty of seasonings and a lot of local flavour. A vegetarian delight.