The Maelstrom's Vice

Cedarwood's very finest. This reddish-brown ale sings with a slight sweetness to its rustic, homely taste, with a nutty hint hidden beneath its rich, foaming crown. While mildly flavoured, it packs a punch over time, so consume reasonably.
We are not held responsible if you're caught drinking on duty. Again.

Aleport Cask Classic

Fostered upon the questionably-dangerous pastures right outside Aleport and swept from its racks directly, only to be delivered right to your table–this classic ale is served directly from the cask without any embellishing of its taste. Just raw, brutal and natural ale here.

The Weitzbhir

As its name suggests, this barleywine has made the perilous journey across the Northern Blank to sate your need for a knockout drink and send you home on all fours. Hefty flavours with hints of fruity and caramel aromas, a daunting measure of alcohol and a potent, complex taste makes this drink a deadly option for sloshing contests.

The Scarlet

Showcasing an attractive ruby-red colour with some brick-red glints, this medium-bodied wine is suffused with red and black fruit aromas; blueberries, plums and forest fruit can be sensed on the nose, together with notes of liquorice and chocolate. The wine continues to engage a lovely balance on the pallet, with hints of roasted coffee beans, ripe fruit, and silky tannins.

The Shardaway

Hailing from the Rhotano's southern isles and on occasion Wineport, this sharp, clear wine offers a broader body taste with pronounced citrus flavours. A glass of this crystal-reminiscent wine playfully complements any lighter dish, or goes perfectly well just by itself.

Wineport-o

Second only to the Bacchus 1547 wine in popularity back in Wineport, a glass of this exclusive drink is sure to impress your mates and charm any company, with its delectable hints of sweetness and its deep layers of clear, brisk taste. This luxurious wine is available in its classic and dry variant, as well as a red and white option.

The Blushing Barrel

This pale pink wine shines with a bright, elegant sheen, inviting you to take in a waft of it's complex aromas. Essence of stone fruit, mandarin peel, strawberries and notes of dried hazelnuts serve as a preamble to the silky-mouth-feel that is further punctuated with good acidity. The balanced taste remains dancing on the pallet for a spell, leaving you longing for more.

The Northern Blanc

An incredibly rare, limited-edition wine directly from two different coasts of the Firstland's surrounding islands. It comes in two flat taste profiles–either with subtle hints of mineral or vegetable flavours. A tinge of sourness hints at the taste of green apples and gooseberry, respectively.

Deadman's Spit

Extracted from grain, and infused with a hefty barrel or ten of alcohol, this drink is not for the meek of spirit. Lemon and honey add to the flavour of this silent killer, finished off with a hint of mint to round it off. The BARR! staff recommends no more than two-three glasses due to its high alcoholic content. Shaken, not stirred.

The Seafoam Spread

Rumoured to have been invented by none other than the dread-pirate Mistbeard himself to raise the morale of his own army, this drink packs a tropical punch with a heavy portion of white rum, velvety-smooth coconut cream and sweet pineapple juice. We won't skimp out on the rum, trust us.

The Briskbreeze

Refreshing mint meets tropical flavors in our popular showgirl who's full of zest. White rum, blue curacao, club soda, simple syrup, orange juice, and a splash of creme de menthe accented with a touch of mint will leave you refreshed and ready to party 'til long after sundown.

The Booty

It's what you're here for. Liquid gold sloshing between brittle, skull-shaped cubes of ice with a pungent flavour and a lingering, smoky aftertaste. Imported from all over the realm, alongside our own, barrel-aged whiskey do we offer Limsan, Ala Mhigan, Hingan and Ishgardian import brands.

• Back

The Hyllfyr Cannon

Layers of grenadine, creme de menthe, banana liqueur, white rum, stacked on top of eachother in an effort to have you seeing stars. Not all is lost, though–you'll get a complementary straw to sip the flames through with. Each serving comes with three shots. Request with your waiter to have it set on fire.

The Lyngisil Tea

Named after a sunken island to the north during the Despot's prohibition period, the Long-Island tea brings a merry crew of vodka, rum, gin, a splash of citrus and tequila right to your table to ruffle you up. After a few of these you'll be sleeping sound on the seabed as well.
The lemon's on us.

The Sirensong

Evoking remembrance of the emerald isles, a swig of this green legend will transport you to an evergreen land cast on the sea. Rum, vodka, blue curaçao, pineapple juice and a touch of lemon juice combine in unison to produce this newly discovered BARR! treasure. For those looking for an enhanced experience, we recommend adding in a cointreau floater.

• House Specials

The Skoensoemr Bounty

Inspired after an unspoken source, with a rich array of imported forest berries, specially procured Gridanian honey and a mix of earthy spices, this brew marries the seasons of Spring and Summer perfectly together. This pyment mead is served directly from an aged barrel in a rustic keg on demand.

• Back

The Sunnliht Drop

Home-brewed right in the underbelly of the Silversail Bay, this rich, spiced metheglin mead is sure to tickle the fancy of any Northerner and any who look up to Aerslaent's ways. Near-entirely clear, with a generous portion of honey, it is the perfect drink for any celebration with friends and family. Beware its kick.

Firstland's Blood

A gorgeous bilbemel mead rich with fermented off-dry blackcurrants, dark cherries and raw honey, resulting in its enticing, deep red hue. Perfect for serving alongside a platter of meat and snacks. No Firstlanders or dragons were harmed in the making of this brew. We promise.
Favourite of a certain redheaded Captain.

• Lion's kitchen

The Sunny Upside

A pillowy, soft, dense, buttered biscuit, crowned with a wrap of beautiful, glistening smoked salmon, layered with a sizable, locally grown dodo egg. From the top of it all streams luxurious, liquid gold–the mother of all sauces according to the Bismarck–the Vyllaise sauce, native to the region of Vylbrand. Generous sprinkles of herbs ahoy.

The Roundhouse

Crispy, bronze fries, spicy or mild ketchup on request, a fresh, earthy salad, two sunny buns decked with sesame seeds, a few chops of paprika, a few rings of tomatoes, an absolutely burly patty unit and a still-sizzling crown of sunny-side up egg on top of it all. The sliders come in a pack of two or four burgers, so order responsibly.

The Major General's Favourite

Flaky, glistening, moist haddock fish wrapped in a crunchy beer batter crust with a side of double-cooked crisp chips to seal the deal. Selected from handpicked Noscean popotoes, and a rich, fragrant beer to boot, this dish is served with either a homemade tartar sauce, or rich, mushy peas.

The Old Sport

An assortment of various meats on a platter, rare-to-well-done steaks, sizzling bacon, deep-fried onion rings, roasted prosciutto, as well as a garnish of smaller, fresh vegetables such as cherry tomatoes, green salads, diced paprika and slaw, topped off with some cream crispy chips and a zesty tartar sauce. Perfect for a night out with your mates.

The Push-Pull Platter

Crammed together on one glorious side, we have Noscean fish, Gridanian meat and fowl all snuggled up in their full, greasy glory and on the other side awaits a pack of crunchy crab lagoons–a dastardly mixture of crab, cream cheese and a crispy, deep-fried wrap–a portion of fried pickles and grilled prawns for a lighter side of things. Happy huntin' over the platter's contents.

The Bulging Net

Just kissed with a butter-basted crust, this grilled, honey-glazed salmon is dressed to impress. A smooth sauce of reduced white wine, soft cream, butter and a hint of vanilla enrich the dish browned fish from underneath, while a spread of finely chopped garlic and green onions is peppered atop of it. Finalized with a few squirts of lemon, the dish comes to you packing fresh, light flavours. Garnished with grilled cherry tomatoes, cucumber and boiled small popotoes.

The Aerstjaeg Bounty

Dry aged ribeye wild-bison steak served with a side of freshly honey-roasted carrots and a warm goat cheese salad. This dish serves to honour the First Hunt of the Aerslaenters in the Spring. Perfectly complimented by any red wine within our selection.

The Hearthbroth

A smoky black bean stew, boiled together with carrots, celery, finely chopped onions, a dash of paprika, chopped garlic, corn, avocado and cilantro leaves. If you're looking to cut back on the ol' meats, this heart broth will do the trick just right. Don't fancy yourself much of a carnivore? We'll overlook it.
This time.

The Rack

Glistening, garlic braised short ribs with roasted and seasoned fall veggies and a dash of red wine make for the perfect hands-on eating experience. Celery, onions, carrots, thyme, optionally parsley, some chives and a generous portion of lemon zest balance out the succulent meat with a flavourful bounty of vegetables.

The Brimming Basket

Now who on Hydaelyn put a soup up here? Especially one so lovingly infused with the essences of fresh pumpkin, cream, sage and garlic? The thick blend is cut through beautifully with streaks of almond milk, a dash of red peppers, a dollop of aldgoat cream and just a touch of cinnamon for spice and aroma purposes. Served in a pumpkin for maximum pumpkin.

The Bloodbrine

Marinated and pan seared venison cuts in a reduced blackberry sauce. This elegant dish is certain to impress your company and fill your stomach both. Rich cuts of venison provide for an earthy texture, while the blackberry reduction leaves a lingering starch to cut through it all. Paired excellently with red wine.

The Stacked Nest

An array of spicy or classic dodo wings on a nest of chopped cilantro leaves and some diced green onions to top it all off. A picante salsa accompanies the spicy alternative, along with a rich ranch dressing, and a crisp and crunchy dodo skin coating the buttery wings. Served in small and large portions of 18 and 36 pieces, respectively.

The Lion's Pride

The head chef's signature mastery dish–butter poached lobster, with a touch of diced garlic, coated in white wine during its cook, sprinkled with lemon juice, a dash of black pepper and some finely chopped onions as a garnish. The tail may be the crowning piece, but rest assured that you're getting the whole lobster–and nothing but the lobster.

The Beach Bombshell

The less sophisticated, heartier cousin of the Shoreline salad. This goliath comes to your table absolutely packin'–lettuce, black beans, avocado, cherry tomatoes, corn and a rich spread of cilantro lime dressing, with a hefty prawn portion besides. The ultimate snack for a party of four, or just one really enthusiastic gourmand. We don't judge.

The Summerford Scramble

Bacon, bacon, bacon. Chucked inbetween gratuitously one will find quite an array of broccoli, chopped green onions, a spread of black pepper, red seedless Wineport grapes, Coerthan sliced cheddar, and some crunchy pecan halves. While abundant enough to feed the belly of a grown man, it is also a perfect side dish to have with your main course.

The Limsan Shoreline

A sophisticated, rich prawn salad packed with flavour from the liberal use of paprika, sprinkles of thyme and oregano, with a fine touch of chili flakes to round it out. Drizzled generously with lime juice and a bountiful harvest of black beans and topped off with locally-caught prawns.

The Cracked Shell

Twelve hard-boiled eggs, a dash of salt and pepper, some garlic, clove and ginger root grated down proper, powdered with organic curry, hot sauce for a pang of heat. Toss in some minced red chili peppers with chopped scallions as a garnish, some cherry tomatoes mixed with Coerthan yogurt and that's all yolks.

The Buttersun

If you crave a breakfast proper, this dish is certain not to leave you craving for more... For now, at least. Buttery banana pancakes with a rich caramel sauce, a crown of sweet cream and an appearance so thick it'll put your noggin to shame. Each plate comes with a serving of three absolutely dripping morsels.

The Devil's Delight

Though more of a snack, this sweet will tackle your tastebuds head-on. Between two crunchy stroopwafles lies a bed of velvety-smooth mascarpone cheese, in which four sliced strawberries make their nest. This devilish delight is covered with a soft layer of molten chocolate, giving weight to a normally airy dessert.

A Slice of Hyml

A smooth, decadent, absolutely rich homemade pumpkin pie, following a secret recipe, carried from foreign shores. Delicately crafted cinnamon cookies decorate the outer lining, while a rich, special brand of caramel crowns the top, with dollops of maple syrup infused into the bake.

The U'Ghomoro Melt

Freshly baked banana bread, a rich coating of a coffee crust and a hidden core of beautiful sticky toffee pudding, topped with cream cheese icing crown, overflowing with a soft caramel drizzle and a scatter of toffee flakes to take you right back to the molten craters of the volcano, just with fewer kobolds.

The Redolent Ruby

A personal favourite of the head chef, this cheesecake-a-la-Mithrin uses only the finest of imported cheeses in its bake. A sufficiently thin, heavenly crust holds it all together, with the delectable, creamy cheese being topped by a blanket of delicious rolanberries, dipped in solid rolanberry gelatin to boot. Leave the weight worries at the door.