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Cooking alone does not make a meal.
The atmosphere, the service, and the room
complete a sumptuous meal.

The Dining Room

Delicious aromas of cooking greet you at the door. You follow your nose into a warm inviting room lit by sconces holding tharlarion oil lamps emitting a soft romantic glow. Two long well-polished, temwood tables stand in the middle of the room spaced just far enough apart to allow slaves to move and serve each side from the middle. Snow larl furs are sumptuously piled along the outer sides of the tables inviting the guests sit back and enjoy the atmosphere and scintilating conversations as they ebb and flow around the tables. Each place is set with silver plates and eating prongs, goblets of gold with a silver filigree chop mark of the Mistress, a low three-footed paga bowl, and a tiny porcelain cup, temwood bowls with slices of tospit floating in cool water and small finger towels. A smiling slave waits by the entrance with out-stretched arms for those that would like to deposit cloaks and shields.

Menu

Appetizer
Eggs of the white grunt, served in small golden cups with
golden spoons.
Thin silces of sa-tarna on the side.
White wine.

Soup
Clear bosk broth with tiny squares of diced turnip, seasoned with red salt.

Salad
Katch tossed with thin slices of carrots, radishes, onions, garlic, red olives.
Dressing: diluted ta wine mixed with ramberry juice

Entre'
Vulo roasted on a spit, stuffed with mushrooms, sorp, garlic, onion, rosemary.
Skewered chunks of tarsk, peppers, onions, and larma.
Suls, baked, open with melted verr cheese
Peas
Ka-la-na

Dessert
Ramberry tarts topped with whipped bosk cream and delicate streamers of honey drizzled on the top
Sweet Turian wine

After dinner treat
Mint sticks.