Difference between revisions of "Fire and Spice"

From AchaeaWiki
Jump to navigation Jump to search
(linked to paradise bird)
m (linked to buffalo)
 
Line 2: Line 2:


==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.
;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.
;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 [[humgii]] jambalaya - 100gp : Smoked humgii, shrimp and sausage simmered in a garlic, tomatoes and red pepper seasonal sauce, cooked with rice.

Latest revision as of 01:19, 5 September 2013

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.