Thread: The Broken Cask -- A Heavy RP Tavern

(Patrons: we recommend you bookmark this thread for easy reference!)




*~The Broken Cask~*
--Landroval's Oldest RP Tavern--
--Brought to You By The Wayfarers' Guild--

Picture this: a wattle-and-daub hall in the shadow of a rocky bluff, by the side of an old cobbled road. The tavern's four stories stack on each other like children's building blocks, each one overhanging the one below. The left side leans a bit, a mark of the hall's great age, but it seems sturdy enough for its current use. Thick-paned windows glow with the reflection of the braziers and stone fireplaces within.

Food-laden tables and bright tents dot the broad lawn, all in the shade of maple and oak. A well-kept herb garden fills the air with scents of mint and sage, thyme and caraway. Inside, the main room is lit by the cheerful glow of four stone hearths, and the steam and aromas from the evening meal rise up into the grand old rafters. The spit in the kitchen stove groans under the weight of full and bubbling pots.

Upstairs, guest rooms of varying size stand ready for any wandering merchant or soldier. Bookcases lean in the corners of every room: the previous owner left a scholar's library in attic crates, and now the collection fills every spare shelf.

Customers trickle in from Bree and beyond. Weary travelers, soldiers, Hobbits of Staddle and Men who hunt the nearby woods; all who seek peace and rest are welcome here, where the old mingles with the new, and the talk is never dull.

--Out-of-Character Information--

Location: 5 Long Street, Durrow, Bree-land homesteads
Open Hours: Alternate Wednesdays, 9 PM to 12 AM EST (see below for exact dates)

The Broken Cask is a Player-run heavy RP tavern. Players can bring their characters for an evening of good food, drink, and company in a pleasant, rustic setting that is specifically designed to foster and encourage RP.

Our goal is to help add a bit of flavor to RP in Middle-earth. We do our best to maintain a lore-appropriate, period atmosphere reminiscent of what life really would have been like for the simpler country folk of Bree. We also strive to be a resource for the Landroval RP community, providing a chance for characters to meet and mingle in a structured setting that they may not find elsewhere.

Above all, we want our guests to enjoy themselves. The Broken Cask is a fun, established, creative way to step into Tolkien's world for a few hours and enjoy all that it has to offer. We encourage you to drop by any time you like. You never know who you might meet!

--Code of Conduct--

Because The Broken Cask is a public RP area, we ask that you follow a few simple rules during your visit:

1. Be courteous and kind to all your fellow RPers, be they staff or fellow guests. If your character is rude, antisocial, or disruptive by nature, we encourage you to give others a heads up OOC via /tell so they know what to expect.
2. The Broken Cask is a heavy RP tavern. This means you must be in character at all times! If you have something OOC to say, please keep it to tells, or mark it as OOC by using parentheses.
3. If a staff member (anyone wearing the Broken Cask kinship tag) asks you to do something, you must comply or risk having your visiting privileges revoked.
4. Please do not spam in /say or /emote. The Cask can get very crowded, and it's hard enough for RPers to follow their own conversations as is!
   
5. The Broken Cask does not allow weapons inside the main hall. If your character arrives armed, please make sure he or she leaves all weapons in the foyer.

--Booking Events--

With sufficient prior notice, third parties can book The Broken Cask as a venue for events of all varieties. Booking includes:

1. Use of the Cask and grounds for the duration of the event
2. Lodging for any and all characters interested in staying through the night
3. A multi-course meal catered by Rosemead, designed by you or Chef's Choice.

To book the Cask for an event, please send an in-game mail to Rosemead with the following information:

1. The date and time you wish to reserve
2. The kinship (or other organization) hosting the event
3. The reason for the event
4. A rough estimate of how many you expect to attend
5. A detailed description of the desired meal (if you want us to decide, say Chef's Choice here)

--Things to Do at The Broken Cask--

1. Bring an instrument and play a tune for the staff and your fellow patrons.
2. Relax by the roaring hearth with a mug full of the golden house ale, or fix yourself a plate-full of dinner.
3. Walk the grounds and gardens with a friend.
4. Find someone new and strike up a conversation with them.
5. Offer a staff-member assistance with their current task.
6. Browse the tavern's impressive collection of old maps, books, and scrolls in the study.
7. Explore the main hall: feed the bird, admire the fine carpentry and smithwork, and say hello to Alewolf and Piebear, the tavern's mascots.
8. Meet the staff: ask Course and Rosie how they're liking parenthood, get baking tips and secrets from Kaithin, or have Ian teach you a new set of dance steps.
   
9. Board your mount in the stables, take a rejuvenating bath, and then retire to one of the Cask's beautiful guest rooms.
10. Relax, talk with friends, meet new people, and enjoy!

--Current Schedule--

Upcoming open hours listed below. For more information, check out event calendar.

• May 8th
• May 22nd
• June 5th
• June 19th

*~Character Bios~*
--Here to Serve!--

Name: Rosemead Rainwater
Alias: Rosie
Occupation: Inkeeper/Cook

The eldest daughter of a prominent Bree-land family, Rosie hired on as the Cask's cook when the previous one left to start his own inn. To Rosie, cooking is an art, and she works tirelessly to perfect her craft. Most often, she can be found in the inn's kitchen, smudged with flour and preparing a dozen dishes at once. Persistent, hard-working, and more than a little stubborn, she has devoted all of her time to the upkeep of The Broken Cask. When Desmira, the inn's former owner, passed the tavern on to her, Rosie agreed to take up inkeeper responsibilities in her absence. She is recently married to Course Rainwater, the inn's Groundskeeper, and has a young daughter by the name of Glory.


Name: Course Rainwater
Alias: None
Occupation: Groundskeeper

The only child born to North-Breeland farmer and horse-trainer William Rainwater and his wife Etheline (who were known as Will and Lina). He lost both parents and his wife, childhood sweetheart Loretta (whom he called Retty) during an orc raid near Trestlebridge. But rather than killing the strange spark in his light green eyes, his experiences seemed to kindle a deeper kind of fire. Though few may know it, many have benefited from this quiet and unassuming little man, whom many people never notice at all. His manner is quiet and friendly, and his loyalty to friends and family is unshakable. He works now as a groundskeeper for the inn run by his bride, Rosie, but he also retains a position in the employ of the wealthy Heartwood estate as an agent in various business dealings.


Name: Iander Fairfield
Alias: Ian
Occupation: Bartend

This lively young man is very nearly famous (at least in Bree-land) for his love of purple, dancing, and laughter. That isn't all there is to him, but perhaps they're the most obvious markers of his seemingly indomitable and whimsical nature. He's also a student of perhaps surprising scholarship who is capable of quite intelligent discussion when he wants to do so, but his tasks at the Broken Cask tend to more often bring out his background in entertainment. He typically tends the hall's great cask of house ale by pulling pints as well as keeping up with the polishing of tankards, general tidying up, and making conversation with a wide variety of patrons.


Name: Kaithin Brewer
Alias: Kait
Occupation: Assistant Cook, Dessert Chef

She may seem as meek as a mouse at first glance, and a tiny, squeaky voice accompanies her shy manner, but Kait's fierce temper springs to life whenever friends, patrons, or the Cask suffer insult or injury. The Trestlebridge-born girl mostly keeps to the kitchen, where she creates mouthwatering desserts and assists Rosie with the savory dishes. She isn't much of a drinker or a talker, but she is fascinated by the inn's occasional Elven guests.


Name: Broddi Cook
Alias: None
Occupation: Carpenter and handyman. Occasional fishmonger.

Broddi ran away from home rather than join the Dale Marines. After the end of a disastrous first romance, he got a job as a journeyman carpenter with the Cask, where he splits his time between his Master Carpenter's shop and his work. He has a great shock of curly red hair and a galaxy of freckles interspersed with an unfortunate crop of pimples, his blue eyes stark against the pale skin and carroty mane. He is a peace-loving boy at heart, pimply, squeaky, and not yet blessed with the social polish that comes from age. He tries hard, though, and has managed to support himself and save for the relief of Dale-land refugees with his work as a carpenter, though his true passion is boat-building and fishing.

Name: Mylon Locksley
Alias: Myles
Occupation: Doorman

The favored son of one of the most celebrated families in all of Bree – at least, that’s how Myles likes to think of himself. Born the eldest son in the Locksley family, Mylon (a birth name he’s not particularly fond of) serves as the Broken Cask’s doorman. He carries his ‘round ‘bout six foot, stocky frame with a boyish swagger, usually paired with a grin that stretches from cheek to cheek. The look seems a bit too young for the man in his twenty-something years, but somehow his youthful repertoire of tricks carries a lasting charm. Quite the looker, some might say – though more will refer to the inexhaustible list of misses he’s become acquainted with since returning home from a decade of adventure. A few might mention the farm he’s recently taken on to renovate – smartest move the man has made, as a matter of fact – and a mere handful might mention (with raised hand and hushed tones) that a particularly miss has caught the man’s attention. Denying little, revealing less – this son of Bree clearly enjoys to be right in the center of things.

*~Drinks List~*
--You Won't Find These at The Pony--

House Golden Ale

Light and sweet, this honey-colored ale is a regular favorite, so much so that a giant cask of it is always kept brimming in the main hall. Guests are welcome to help themselves to a tankard (or two, or three...)


Dragon-heart

Considered the king of wines in the Westfold. A smooth, rich, and powerful red wine with notes of hay and woodsmoke.


Saermelui

Named by one of The Cask's most frequent elven patrons, this dry, bittersweet red wine is true to its name. Light and powerful at once.


Scholar's Red

Rich and oakey with a hint of cranberry, this complex wine is a favorite amongst patrons seeking a drink with sophisticated flavor.


Swan-feather

A pale white wine with a sweet, fruity flavor. An imitation of the wine with the same name, made in Dol Amroth's legendary vineyards.


Rose Wine

A sweet, simple blush wine, often served with candied rose petals.


Boronbereth's Autumn Leaf

A light white wine popular because of its clean, simple flavor. One of Ian's favorites.


Axe-maid Stout

A strong, dark and bitter dwarven stout. Named for Synnova Aethewyn of Dale, the only patron with a gut strong enough to handle the stuff.


Bolger's Lager

A warm, cheerful malted beer lovingly brewed by Alfiric "Papa" Bolger of Bywater. More discerning palates might notice a distinct nutty, cheesy flavor underneath the malt.


Bubble and Buzz

A thick, complexly-flavored honeymead brewed exclusively for The Cask.


Beggar's Alley Brew

Produced by a local brewer championed by the lower classes in Bree for providing steady, fair labor. Released in several varieties each season, BAB's is the working man's drink of choice.

Applejack

A strong hard cider made with mulling spices. A favorite winter brew said to have a smell much like that of a snowy evening.


Ashmead's Pride

A mysterious hard cider of unknown origin, masterfully crafted to be the perfect blend of rich and delicate. Tart, with a smokey aftertaste that lingers like soft fire on the tongue.


Heartwood Cider

Named for Faeldur Heartwood because of his deep love of this drink. Sophisticated for a cider, but still bold. Has a pleasantly sparkling consistency.

Nice to see this is opening back up.

⚜Bill of Fare⚜
21 September 2011

⚜ Spicy Cheese Soup ⚜
A rich, slow-cooked soup seasoned with Rivendell spices, and served with cauliflower croutons.

⚜ Fresh-Baked Flatbread ⚜
Leavened white flour flatbread baked golden-brown, infused with thyme and caraway.

⚜ Savoury Tarts ⚜
Tender shredded chicken with potato, peas, minced carrot and caramelized onion. Baked in a flaky, buttery crust.

⚜ Sweet Potato Mash ⚜
Mashed sweet potato baked with cinnamon and served hot with whipped butter.

⚜ Melt-in-the Mouth Mint Cakes ⚜
Soft, smooth white cakes filled with a thick, minty-flavored creme. Served with late-summer berries and drizzled with light syrup.

I'd like to book a meeting of Ales and Tales at the Broken Cask. Is it possible to book the Broken Cask for a Monday night engagement (9:30pm-midnight EST)? Right now, we have 10/10, 10/17, and 10/24 open.

--Harperella

⚜Bill of Fare⚜
Private, Catered Event

⚜ Sliced Vegetables ⚜
A variety of sliced summer vegetables served with a light herbed dressing.

⚜ Boiled Garlic Bread Rounds ⚜
Served warm and soft with savoury chive cream cheese spread.

⚜ Cheese & Egg Tarts ⚜
Aged sharp cheddar and light, fluffy scrambled eggs. Baked in a flaky, buttery crust.

⚜ Cucumber Sandwiches ⚜
Sliced cucumber on toasted wheat bread, spread with whipped egg whites and yellow mustard.

⚜ Venison Sausage Rolls ⚜
Spicy, deep-fried venison sausage links stuffed in crispy crescent butter-rolls.

⚜ Candied Garlic Chicken Wings ⚜
Fresh, crisp chicken wings slow-roasted in a honey-garlic sauce.

⚜ Berries and Cream ⚜
Fresh, seasonal berries drizzled in sugar syrup and served with whipped yellow-creme.

⚜ Melt-in-the Mouth Mint Cakes ⚜
Soft, smooth white cakes filled with a thick, minty-flavored creme. Served with late-summer berries and drizzled with light syrup.

⚜Bill of Fare⚜
October 5, 2011 -- Breakfast for Dinner!

⚜ Scrambled Eggs ⚜
Light, fluffy, farm-fresh eggs scrambled with pepper, salt, and caramelized onion.

⚜ Potato Hash ⚜
Golden shire taters and ruby sweet potatoes diced and roasted with oil and rosemary.

⚜ Venison Sausage ⚜
Fried in oil with herbs and spices.

⚜ Berry Pancakes ⚜
Thick and fluffy buttermilk pancakes made with seasonal berries, served with whipped creme and maple syrup.

⚜ Cheese and Raspberry Rolls ⚜
Sweet cream cheese and raspberry preserves rolled in tender, flaky pastry dough.

⚜ Fruit Platter ⚜
Sliced seasonal fruits, drizzled with rosewater and garnished with mint leaves.

⚜Bill of Fare⚜
October 19, 2011

⚜ Spinach Salad ⚜
Tender baby spinach leaves drizzled in a spicy cinnamon vinaigrette. Served with soft cheese, walnuts, and dried raspberries

⚜ Mashed Taters ⚜
Light and fluffy, served warm with cheddar cheese and rosemary

⚜ Stuffed Mushrooms ⚜
Plump forest mushrooms stuffed with barley, spices, and soft cheese

⚜ Chicken Pies ⚜
Minced chicken with vegetables and garlic mash, served inside a tender, flaky crust

⚜ Autumn Spice Cake ⚜
Moist, heavy cinnamon cake topped with thick maple frosting

⚜Bill of Fare⚜
Haunted Story Night - October 30, 2011

⚜ Hot and Spicy Roasted Peanuts ⚜
Tender Served with a salty horseradish sauce

⚜ Pumpkin Soup ⚜
Thick and creamy, served with parsley and shredded cheese

⚜ Barley with Vegetables ⚜
Tender barley served with boiled seasonal vegetables, salted and seasoned with rosemary

⚜ Maple Roasted Goose ⚜
Plump, tender goose breast smothered in a thick maple sauce, served with cranberries and crushed almonds

⚜ Apple-cinnamon Fritters ⚜
Soft sliced apples and honey fried with oats, served inside a tender, flaky crust with whipped creme

⚜ Pumpkin Pie ⚜
Rosie's special light and fluffy pumpkin pie, spiced with clove, cinnamon, and paprika.

⚜Bill of Fare⚜

November 2, 2011

⚜ Baked Rosemary Carrot Fries ⚜
Bite-sized slightly sweetened carrot sticks baked with fresh rosemary

⚜ Creamed Turnip ⚜
Creamy turnip mash spiced with clove, bay leaf, and nutmeg

⚜ Sauteed Kale ⚜
A simple preparation of kale lightly sauteed in oil and seasoned with vinegar, garlic, and salt

⚜ Pork Roast with Sweet Cherry Chutney ⚜
Roasted pork loin with a sweet chutney of cherries, cider vinegar, and red wine

⚜ Apple Upside Down Cake ⚜
Moist upside down cake prepared with glazed apples, vanilla, and cinammon

⚜Bill of Fare⚜
November 16, 2011

⚜ Candied Carrots ⚜
Boiled until tender, cut into coins and served with a sweet maple glaze

⚜ Cauliflower Cheese Soup ⚜
A thick, creamy cheese soup with chives and roasted cauliflower croutons

⚜ Barley with Vegetables ⚜
Tender barley served with boiled seasonal vegetables, salted and seasoned with rosemary

⚜ Chicken Pasties ⚜
Tender white chicken meat, potatoes, and peas seasoned with saffron and stuffed into light pastry shells

⚜ Moist Ginger Cake ⚜
Rich, spongy ginger cake with mouthwatering spices, frosted with a light maple icing and decorated with marzipan leaves

⚜Bill of Fare⚜
November 30, 2011

⚜ Potato and Pea Hash ⚜
Slow-roasted with caramelized onions, garlic, and pungent southern spices

⚜ Barley with Vegetables ⚜
Tender barley served with boiled seasonal vegetables, salted and seasoned with rosemary

⚜ Venison Patties ⚜
Fried with aromatic herbs, and served with a creamy cheddar mushroom sauce

⚜ Pumpkin Roll ⚜
Spicy, soft pumpkin roll stuffed with cinnamon cream cheese frosting

We've returned from winter recess! Come celebrate the return of spring with us.

⚜Bill of Fare⚜
February 29, 2012

⚜ Root Vegetable Hash ⚜
Diced sweet potato, carrot, beet, and tater cooked tender with garlic

⚜ Honeyed Barley with Raspberries ⚜
Creamy winter barley roasted with aromatic Westfold spices, sauteed with plump dried raspberries in clover honey.

⚜ Pulled Chicken ⚜
Fine and flaky white meat cooked to perfection with sliced green peppers and golden onions in a hickory-garlic sauce

⚜ Apple Dumplings ⚜
Crisp, tangy autumn apples spiced and baked until tender in a hearty pastry wrapping. Served with whipped yellow creme and a spicy raspberry caramel drizzle

Just wondering if the Broken Cask will be open this evening?

I very much like the idea/theme of this RP event. IMHO, Landroval needs more of this, more of medium-heavy, lore-friendly and immersive (note i say friendly, that doesnt mean we have to be lore-experts but just respect some things, lore-wise) recurring events. It lacks that, sure it has a dozen of light and social events but those are exacly that, social not RP
Just my thoughts of course

So well done for your time and effort you put on this event

⚜Bill of Fare⚜
March 14, 2012

⚜ Cold Root Vegetable Salad ⚜
Dry-roasted and vinegared potatoes, sweet potatoes, carrots, and beets with dill and capers. Sprinkled with grated cheese

⚜ Skirlie with Vegetables ⚜
Fried oatmeal with onions and chives, served with diced carrot and shredded cabbage

⚜ Coney Pot Pie ⚜
Wild marinated coney meat, buttery mashed potato and wine-braised brown lentils in a thick, buttery crust

⚜ Crispy Honey Custard ⚜
A light, sweet, honey-flavoured custard served on a graham cracker crust. Drizzled with caramel sauce and accented with early spring flowers

⚜Bill of Fare⚜
March 28, 2012

⚜ Snap Pea Salad ⚜
Fresh sugar snap peas with ribbon-thin caramelized onions. Served with mint, slivered almonds, and grated sharp cheese

⚜ Boiled Eggs on Toast ⚜
Hard-boiled, sliced eggs served on toasted sourdough with a sweet-and-sour brown sauce and shredded cheddar

⚜ Roasted Pheasant ⚜
Tender pheasant breast spiced with onion, garlic, and paprika, smoked over alder and apple wood and served on a bed of barley and carrots

⚜ Salted Caramel Apple Pie ⚜
Sliced tangy apples smothered in salted caramel sauce, spiced with nutmeg and cinnamon and served in a latticed, golden crust

⚜Bill of Fare⚜
April 11, 2012

⚜ Spring Salad ⚜
Tender baby spinach and overwintered kale with thinly-sliced radishes and roasted pumpkin seeds. Drizzled with barley vinegar and tossed with salt and black pepper

⚜ Cold Zucchini Soup ⚜
Thick, velvety-smooth chilled soup blended with fresh cream. Garnished with mint and sherry vinegar

⚜ Spring Chicken ⚜
Tender young chicken roasted with thyme and rosemary in a garlic-butter sauce. Served with dilled roast potatoes

⚜ Fruit Tart ⚜
Sweet and tangy custard tart served in a crumbled ginger cookie crust. Topped with sliced early-seasons fruits and glazed with a light honey syrup

⚜Bill of Fare⚜
April 25, 2012

⚜ Asparagus & White Bean Salad ⚜
Served tender over fresh arugula leaves, sprinkled with shredded cheese and drizzled with a blueberry vinegar dressing

⚜ Soft-baked Pretzels ⚜
Warm, salty pretzels fresh from the oven, served with a spicy onion cheese sauce and pickled vegetables for dipping

⚜ Roast Pheasant ⚜
Young, wild-caught pheasant boned and roasted with aromatic spices, served with boiled carrots and spring leeks

⚜ Buttermilk Pudding Cakes ⚜
Rich, buttery cakes filled with caramel pudding. Served with whipped yellow-creme and sweetened strawberry compote

⚜Bill of Fare⚜
May 9, 2012

⚜ Grilled Vegetables ⚜
Lightly grilled spring vegetables drizzled with a salty vinegar reduction and sprinkled with shredded cheese

⚜ Cauliflower Casserole ⚜
Crispy cauliflower florets and aged cheddar baked in a breaded royal tater mash. Seasoned with garlic, butter, and pepper

⚜ Baked Salmon with Black Beans ⚜
Tender pink salmon baked until flaky with caramelized onion and aromatic black beans. Served with a creamy dill sauce and garnished with mint and violets

⚜ Strawberry Shortcake ⚜
The first blushing strawberries of the season, quartered and served on tender golden biscuits with chilled heavy cream. Garnished with mint and blueberries

⚜Bill of Fare⚜
May 23, 2012

⚜ Melon and Arugala Salad ⚜
Tender arugula tossed in oil, vinegar, and light spices with cubes of fresh cantaloupe. Topped with thin slices of sharp cheese.

⚜ Truffle and Asparagus Crostini ⚜
Toasted fresh-baked sourdough topped with tender-roasted asparagus cuts, and drenched in a creamy truffle cheese sauce.

⚜ Chicken Salad Sandwiches ⚜
Succulent white chicken tossed with eggs, spices, mustard, and cider vinegar. Served on thin pumpernickel bread.

⚜ Strawberry Cheesecake cupcakes ⚜
White cake filled with rich butterscotch cheesecake, topped with a strawberry honey-creme frosting.

⚜Bill of Fare⚜
June 20, 2012

⚜ Spinach Salad ⚜
Baby spinach served with thinly sliced pickled beets, grated carrot, and crumbled soft cheese, tossed in a pungent vinaigrette

⚜ Roasted Seasonal Vegetables over Barley ⚜
Fresh early summer vegetables roasted with garlic, butter, and pepper until tender, served over barley boiled in spicy chicken stock

⚜ Chicken Pot Pie ⚜
White chicken, gold Shire taters, spring peas, onion, and lentils baked in a soft, flaky golden crust

⚜ Cheese Tarts ⚜
Soft, sweet cheese tarts in a cookie crust, served with fresh mint, blueberries, and chilled cream

⚜Bill of Fare⚜
Private Catered Event, June 23

⚜ Beverages ⚜
A selection of fruit juices, cider, and fresh milk, as well as premium stout and mead, available upon request. There will also be a rare aged vintage from Limael's Vineyard, for toasting.

⚜ Appetizer Plates ⚜
Steamed and buttered early summer vegetables, sliced and served with creamy dip. Assorted butter crackers with sharp aged cheddar. Smoked chicken sausages wrapped in flaky pastry dough.

⚜ Roast Boar and Grilled Venison ⚜
Succulent boar and venison meat flavoured with savoury Shire spices. Served with well-buttered sweet corn on the cob and mashed royal taters with creamy goose gravy.

⚜ Salted Caramel Apple Pies ⚜
Tender apple filling spiced with cinnamon and nutmeg and laced with veins of salty caramel. Baked in a flaky, latticed crust with an egg glaze. Served with fresh-whipped yellow creme and blueberries.

⚜Bill of Fare⚜
July 18, 2012

⚜ Grilled Vegetables ⚜
Lightly grilled spring vegetables drizzled with a salty vinegar reduction and sprinkled with shredded cheese

⚜ Cauliflower Casserole ⚜
Crispy cauliflower florets and aged cheddar baked in a breaded royal tater mash. Seasoned with garlic, butter, and pepper

⚜ Baked Salmon with Black Beans ⚜
Tender pink salmon baked until flaky with caramelized onion and aromatic black beans. Served with a creamy dill sauce and garnished with mint and violets

⚜ Strawberry Shortcake ⚜
The first blushing strawberries of the season, quartered and served on tender golden biscuits with chilled heavy cream. Garnished with mint and blueberries

⚜Bill of Fare⚜
July 18, 2012

⚜ Wild Mushroom Soup ⚜
Aromatic button mushrooms sliced thin and served in a pungent stock with leeks and onions

⚜ Barley Bread ⚜
Freshly-baked, sliced thick and toasted with butter and cheese

⚜ Roast Venison ⚜
Tender cuts of venison roasted over hickory with a spiced honey glaze, served with steamed parsnips and turnips

⚜ Apple Dumplings ⚜
Tart honeyscrisp apples backed until tender inside envelopes of The Broken Cask's signature butter crust. Served with melted caramel, raspberry sauce, and fresh whipped cream

⚜Bill of Fare⚜
August 15, 2012

⚜ Asparagus & White Bean Salad ⚜
Served tender over fresh arugula leaves, sprinkled with shredded cheese and drizzled with a blueberry vinegar dressing

⚜ Soft-baked Pretzels ⚜
Warm, salty pretzels fresh from the oven, served with a spicy onion cheese sauce and pickled vegetables for dipping

⚜ Roast Pheasant ⚜
Young, wild-caught pheasant boned and roasted with aromatic spices, served with boiled carrots and spring leeks

⚜ Buttermilk Pudding Cakes ⚜
Rich, buttery cakes filled with caramel pudding. Served with whipped yellow-creme and sweetened strawberry compote

⚜Bill of Fare⚜
August 29, 2012

⚜ Cheesy Cauliflower Soup ⚜
A rich, slow-cooked soup seasoned with Rivendell spices, and served with cauliflower croutons.

⚜ Fresh Herbal Flatbread ⚜
Leavened white flour flatbread baked golden-brown, infused with thyme and caraway.

⚜ Savoury Chicken Tarts ⚜
Tender shredded chicken with potato, peas, minced carrot and caramelized onion. Baked in a flaky, buttery crust.

⚜ Sweet Potato Mash ⚜
Mashed sweet potato baked with cinnamon and served hot with whipped butter.

⚜ Late-summer Mint Cakes ⚜
Soft, smooth white cakes filled with a thick, minty-flavored creme. Served with late-summer berries and drizzled with light syrup.

⚜Bill of Fare⚜
September 12, 2012

⚜ Kale, White Bean, and Potato Stew ⚜
With diced carrots, rosemary, and sage

⚜ Steak and Mushroom Turnovers ⚜
With shallots, goat cheese, and thyme marinated in a blueberry port sauce

⚜ Mashed Turnips with Crispy Leeks ⚜
Buttered, with seasoned salt and chopped parsley

⚜ Rhubarb Apple Slaw ⚜
Served warm with a sour cranberry glaze

⚜ Sweet Porridge Pie ⚜
Served with whipped cream and a light honey glaze

⚜Bill of Fare⚜
September 12, 2012

⚜ Artichoke Tarts ⚜
Cheese and artichoke hearts in a savoury herb marinade, sandwiched in light, flaky dough

⚜ Baked chicken Hash ⚜
Shredded chicken and potatoes served with diced carrots and beets in a thick onion gravy. Served with fried eggs.

⚜ Red Cabbage and Apple Salad ⚜
Served with toasted pecans and a red wine and mustard vinaigrette

⚜ Blackberry Apple Pie ⚜
Served with whipped cream in a thick, buttery crust

⚜Bill of Fare⚜
October 10, 2012

⚜ Chicken and White Bean Stew ⚜
With garlic, onion, and gold potatoes

⚜ Acorn Squash with Apple ⚜
Mashed acorn squash and sour fall apple shredded with honey and melted butter

⚜ Roasted Asparagus and Carrots ⚜
Dry-roasted with pepper and sage butter, sprinkled with shredded cheddar

⚜ Blackberry Medlar Pie ⚜
Topped with a cinnamon crumble and served with whipped cream and mint

*~Haunted Story Night Drink List~*
--Prepared especially for us by our very own brewmaster, Hrafen!--

Hunter's Moon - A black mead with a subtle smokiness, sweetened by flavorful black currants.

Hazel Tree Foliage - A light, crisp sparkling white wine, infused with sweet pear nectar. Garnished with dried cranberries and a sprig of rosemary.

Mulled Autumn Mist - A honey-sweetened white wine, mulled in house with fragrant cinnamon, star anise, and cloves, as well as fresh fall fruit, including apples, pears, and berries. Can be served warm.

Sunset Harvest - A sweet red wine made from summer cherries. Juicy with hints of spice and cranberries.

Fall's Folly - A pale ale brewed with pumpkin and spices, including cinnamon, nutmeg, and clove.

Storyteller's Cider - Fresh, soft apple cider made in house with fall spices. Served warm with a stick of cinnamon for stirring. Impress the brewer with a tale, and it just might turn into a hard cider. Very mysterious.

⚜Bill of Fare⚜
October 30, 2012

⚜ Hot and spicy Roasted Peanuts ⚜
Roasted in salt and a scorching gar

⚜ Pumpkin Soup ⚜
A thick, creamy soup spiced with clove and cinnamon, and sprinkled with spicy pepper-jack cheese

⚜Sweet Potato Salad ⚜
Tender chunks of golden and ruby sweet potato tossed with garlic butter and wilted kale, sprinkled with grated cheese

⚜ Maple Roasted Goose ⚜
A magnificent goose slow-roasted in a savoury maple jelly

⚜ Apple-cinnamon Fritters ⚜
Sweet-and-sour apple fritters, chewy inside and crispy outside. Served with whipped cream and brandied cranberries

⚜ Pumpkin Cookies ⚜
Soft cinnamon-flecked pumpkin cookies filled with cream cheese and drizzled with black icing

⚜Bill of Fare⚜
October 10, 201December 5, 2012

⚜ Beet and Carrot Salad ⚜
Shredded beet and carrot marinated in a light cider vinaigrette, tossed with tender watercress and toasted walnuts

⚜ Stuffed Mushrooms ⚜
Tender giant mushrooms stuffed with cottage cheese, acorn mash, and

⚜ Winter Chicken Pie ⚜
Spicy shredded chicken with potatoes, peas, butternut squash, carrots, and oyster mushrooms, served in a flaky golden crust.

⚜ Apple Dumplings ⚜
Tart, flavourful apples broiled in pouches of cinnamon dough, served with whipped cream and thick maple syrup

⚜Bill of Fare⚜
December 19, 2012

⚜ Roasted Walnuts ⚜
Buttered and glazed with caramel

⚜ Butternut Squash Soup ⚜
Blended until smooth with heavy creme and sauteed apple mash

⚜ Cheddar-crusted Chicken Breast ⚜
Tender white meat rolled in a sharp cheddar crumble, served with marmalade and sliced sour apples

⚜ Poached Pears ⚜
Sublime slow-ripened yellow pears in an envelope of chewy pastry dough, served with walnuts, blue cheese, and mint

⚜Bill of Fare⚜
January 2nd, 2013

⚜ Root Vegetable Hash ⚜
Diced sweet potato, carrot, beet, and tater cooked tender with garlic

⚜ Honeyed Barley with Raspberries ⚜
Creamy winter barley roasted with aromatic Westfold spices, sauteed with plump dried raspberries in clover honey.

⚜ Pulled Chicken ⚜
Fine and flaky white meat cooked to perfection with sliced green peppers and golden onions in a hickory-garlic sauce

⚜ Apple Dumplings ⚜
Crisp, tangy autumn apples spiced and baked until tender in a hearty pastry wrapping. Served with whipped yellow creme and a spicy raspberry caramel drizzle

⚜Bill of Fare⚜
January 16th, 2013

⚜ Yellow Winter Pea Soup ⚜
With bacon, carrots, and turnips

⚜ Roast Goose ⚜
With savoury jelly, served with fried artichoke hearts and boiled beetroot

⚜ Fried Potatoes ⚜
With butter and clarified drippings

⚜ Almond Cheesecake ⚜
With rose syrup and brandied cherries, served in a crumbly ginger crust

⚜Bill of Fare⚜
January 30, 2013

⚜ Barley with Glazed Grapes ⚜
Tender-roast in sweet tomato sauce, served on buttered, crusty saffron toast

⚜ Lamb Stew ⚜
A smokey, rich stew served with sorrel and sweet potato

⚜ Roasted Pheasant ⚜
Tender cuts smothered with currants and a red wine sauce

⚜ Gooseberry Foole ⚜
Served with rosewater syrup

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⚜Bill of Fare⚜
February 13, 2013

⚜ Kale, White Bean, and Tomato Soup ⚜
With diced carrots, rosemary, and sage

⚜ Steak and Mushroom Turnovers ⚜
With shallots and goat cheese in a blueberry port sauce

⚜ Mashed Turnips with Crispy Leeks ⚜
Buttered and seasoned with salt and chopped parsley

⚜ Sweet Porridge Pie ⚜
With Whipped Cream and a honey drizzle

⚜Bill of Fare⚜
February 27, 2013

⚜ Sweet Potato Bisque ⚜
Seasoned with garlic and cinnamon, erved with grated cheddar

⚜ Glazed Carrots and Beets ⚜
Tender roasted, served in a light honey glaze with tarragon and grated cheddar

⚜ Roast Chicken ⚜
Tender butterfly-cut white meat roasted in a honey-nut sauce, served with cashews and raisins on a bed of herbed barley

⚜ Glory Sweet-cakes ⚜
Fluffy white cakes stuffed with a custard filling. Drizzled with a honey-cream frosting and served with berry compote and mint