herein is our menu- our dinner with Roxanne, an Orcish antiquarian in
in our latest trip to the underdark. As we were in frontgate, the
restaurant was able to get most of the surface ingredients for the feast.
A few substitutions were necessary. In order to make everyon at home, they
tried to have a few dishes from each of the surface cultures represented by
our party.

Our cast of characters-
Roxanne- our Orcish Hostess
Marten - resresentative of the trade delegation (and long suffering roommate)
Devonshire- elven sorceress exraordinaire
Miasma- Sorceress, mistress of fireballs, and occasional voice of reason
Thule Proudfoot - our Druid, who has been on leave this last year or so
Prince Solon- the elven prince we found on campaign... Well, Dev picked him up...
Greywind - our thief and accountant (Just let the thief carry the money and do the accounts- it saves time)
Demara- our sweet cleric (worry when she looks mischevious)
Portia Decimus- A paladin of Hades, assigned to us to "help" (wonder who she pissed off to get THAT assignment)
Alex- The amazon... need we say more? (only an amazon would wear armor to a dinner party)

there are more revelry pictures here

Menu
 

Appetizers
 

olive pate and crostini (Syrosian)
Mixed olives (Sicilian)
smoked almonds (Roman)
caramel coconut mushrooms (underdark- local specialty)
Larvae in spicy sauce (shrimp cocktail)
Fresh mozzarella, tomatoes and basil in olive oil (Roman)
Mixed fresh fruit- cherries, grapes, apricots, plums, nectarines,
lemons and limes, arranged as a centerpiece, imported from the gardens of
Babylon
 
 

Elven Course
wine- vinho verde, a light green elven wine
 

Roasted bluefish with lemon and butter
scallion shrimp pancakes
spring rolls with shrimp, sprouts, herbs and fresh peapods
Green salad a la the fairie isles
 
 

Palate cleanser
celery and olives
 
 

Chicken course
wine- merlot  (Even Thule took to the habit of drinking wine, instead of whtever it is they drink in Raven's jest)
 

Underdark chickens stuffed with olives and rosemary (Roman-actual roman recipe)
Bulgur wheat (cooked in the style of Westward marches army cooks)
Mixed onions browned in butter (Babylonian)
Cucumbers in garum (Roman)
 

Palate cleanser
slices of chilled green melon
 
 

Venison course
Wine- Beer
 

Venison soup with apples, onions and carrots (Raven's jest)
Sauteed mushrooms (portobella, white and maitake) in bordeaux and
butter (local specialty)
Dwarven brown bread
White and green asparagus tips, blanched and chilled
(a mix of underdark and surface asparagus, arranged in honor of our
clerics past and present- in a sunburst and a sheaf of wheat.)
 
 

Dessert Course
wine- chilled mead (Greywind looks a bit dubious about the merits of a sweet wine, and
listed for us which toxins could easily be hidden in it)
 

Lemon sherbet (Roman)
Pizzelles
Spiced cookies with spices from around the aenfictiony- including the
newest export of the Yucatan (belgian choclate cookies, choclate dipt
Nurnberg gingerbread)
Hazelnut chocolates
sesame puffs
fresh cherries
Candied Mandibles (peanut brittle)
Draconic dessert charcoal (chocolate covered espresso beans)
dessert mushrooms

Espresso