Bistro Rosier~

[KnightmareShiro]

Bistro Rosier

A small chateau just south of Myllenoris. Seaside winery, outdoor casual dining and tavern within. Hosting cuisines and vintages foreign to Esshar. Bistro Rosier offers the culinary creations of Gran Volan, hailing from decades of Volantine and Volanese traditions. Imports and dishes inspired by the many cultures of Sheng and foreign takes on traditional Essharan ales. 

Tavern Interior

-Menu-

~Croque Rosier~

Roast Lamb and Bacon sliced thin, dressed with a sundried tomato garlic mint sauce atop shredded cabbage. Fried Quail's egg sunny side up between two fresh baked onion brioche buns paired with a side of au ju made from rendered mutton, apricots and morels. -100c-

~Mylle Maki~

Three pieces of Izhura styled sushi. Choice of Mackerel, Salmon, Sea Bream or Sea Bass rolled in rice and sun dried seaweed. Garnished with sesame seeds and fresh sliced scallion paired with parchment thin pickled ginger. -100c-

~Renei Ramen~

Pork bone broth, Sheng style pulled noodles, Tea boiled egg, Single slice of soy sauce braised rolled pork belly and cheek, garnished with grilled imported black and white mushrooms and sliced scallions. -100c-

~Shenganese Stirfry~

Bacon Fried Rice, crispy and fluffy mixed with minced garlic leek and ginger. Stir fried carrots and green mustard leaves paired with pickled white radish on the side. A thick cut of soy sauce braised rolled pork belly on top. -80c-

~Volanese Tomato Bisque~

Reconstituted shellfish consomme mixed with sun dried and fire roasted heirloom tomatoes and sauteed shallots, simmered for twelve hours then mixed with light cream. Garnished with fresh chopped leek and sprinkled feta. -80c-

-Drinks-

~Almond Alessa~

Warm Cream of Almonds served with a single leaf of Alessa in a cup of fired clay. -25c-

~Baker's Brew~

Buttered Barley simmered in milk with a pinch of brown sugar and cinnamon. -25c-

~Sinka Tea~

A simple heart warming and soothing blend of Sinka blossoms, Alessa and lightly roasted Sakura tea leaves imported from Izhura paired with a wedge of lemon and lump of crystalized honey. -100c-

~Tavern Tea Time Tonic~

Imported Jasmine Blossom Tea from Sheng simmered till bubbling then mixed with plain iced tonic. Sweetened with Sugarcap syrup and garnished with a candied pair of fireflies. -80c-

~Volantine Table Wine~

Sparkling Garnet Grape juice served chilled with a water crystal. -15c-

~Water Garden Limoncello~

Diluted Lemon Liquor with water crystal ice. Served by the pint with a candied lemon peel. -10c-

-Desserts-

~Blueberry Buttons~

A triplet of Blueberry and Poppylus seed muffins topped with a honeyed lemon glaze. -30c-

~Caldera Au Chocolat~

Chocolate cake batter blended until velvet smooth. Baked to shape of a volcano and filled with Rosier family secret recipe of spiced chocolate lava. Lightly dusted with powdered confection and Volantine Red Ash. -100c-

~Fiero's Flambé~

Chef Fiero's family recipe. A spiced Pumpkin and Egg Custard tart topped with caramel and chef's choice of spirit. Set ablaze to a glazed finish and quickly extinguished leaving a slightly smoky sweet layer atop. -90c-

~Izhura Ice~

Bowl of rice pudding topped with a mound of shaved ice. Red bean and Taro root jam drizzled atop. -20c-

~Luck of Life~

Homemade lemon cream sandwiched between two layers of fluffy vanilla and lemon cake baked golden brown. Garnished with candied lemon peel and a leaf of fresh spearmint. Atilus Rosier's adaptation of Xyth's recipe. -25c-

-Reserve-

~Amber Apple Ale~

Ambrosian Apple Cider with Essharan Ale. Aged one year in amber glass. Bottle 8oz. -60c-

~Ashen Oak Ale~

A bold mix of Essharan Wheat and Volanese Golden Grass. Aged two years in charred oak barrels. Bottle 8oz. -60c-

~Rhoynish Red~

Grapes grown in the arid soils of Southern Esshar produce a dry but sweet wine. Aged four years. Bottle 6oz. -60c-

~Rosier Rosé~

Garnet Red and Volantina White Wines blended and aged in union for an additional year. Rich flavors of red wine meld with the light sweet crisp notes of Volantina Pearl grapes. The best of both wines in each sip. Bottle 8oz. -60c-

~Shenganese Sake~

Sweetened Fermented Rice Wine imported from Sheng. Aged three years in Pearl Porcelain. Bottle 8oz. -60c-

~Shengako Soju~

Refined and distilled Rice Wine imported from Northern Sheng. Dubbed "Fire Water" by the native drinkers. Bottle 6oz. -60c-

~Volanese Vintage Fire~

Traditional Vintage from Gran Volan. Blend of Garnet grapes, Beryl Blacks, Volantina Pearls and Golden Rosiers grown in volcanic soils. House Rosier's finest offerings and preferred taste. Aged ten years in heirloom amphora. Bottle 5oz. -169c-

~Volantina White Wine~

A light and flavorful wine pressed from Volantina Pearls. Notes of citrus come naturally from the highly acidic grapes sweetened by their time in white pine barrels. Pairs perfectly with any Fish or Wild Game. Bottle 8oz. -60c-