Slave Information: MENU

Menu at Bosk Head Inn and Tavern

 

SA PAGA (chilled)
(Brewed from Sa Tarna wheat, amber in color, similar to Whiskey)
stored: hanging in storage room
kept in:  Keg or dark glass bottle
vessel: footed bowl
pour/serve:uncork bottle and pour at Master’s feet

SA PAGA (warm)
(Brewed from Sa Tarna wheat, amber in color, similar to Whiskey)
stored: dark glass bottle on shelf in servery
kept in: keg or dark glass bottle
vessel: footed bowl
pour/serve:uncork bottle and pour at Master’s feet

SUL PAGA (chilled)
(Brewed from suls ( potatos), clear in color, similar to Moonshine/Vodka)
stored: in keg in storage room
kept in: clear glass bottle
vessel: footed bowl
pour/serve:uncork bottle and pour at Master’s feet

SUL PAGA (warm)
( Brewed from suls ( potatoes),clear in color, similar to Moonshine/Vodka)
stored: clear glass bottle on shelf in kitchen
kept in: clear glass bottle
vessel: footed bowl
pour/serve:uncork bottle and pour at Master’s feet

WINE (all varietals)

stored:  glass bottle on shelf in kitchen
kept in: clear glass bottle
vessel: wine glass
pour/serve:uncork bottle and pour at Master’s feet

MEAD
( Brewed from honey,amber in color,  wine-like in texture and slightly syrup-like, slightly effervescent)
stored: keg in basement
kept in: keg in basement
vessel: horn or tankard
pour/serve: cold or room temperature. Tap from cask into horn or tankard.

ALE
( Brewed from grain, amber to dark amber in color, effervescent)
stored: keg in basement
kept in: keg in basement
vessel: tankard
pour/serve: cold or room temperature. Tap from cask into tankard.

BREAD

CHEESE

SALTED NUTS and DRIED FRUIT (2 C.T. per bowl, served automatically for each Guest — One (1) free for guests who pay the cover for special events.)

Short Order Items (Always Available)

  • Eggs (may be vulo, or gant)
  • Bread and Cheese (House selection, bread baked fresh daily. Cheese selection seasonal)
  • Fruit tray (in season)
  • Vegetable tray (seasonal selections) with dried bean paste (hummus)
  • Olive, date, and cheese tray
  • Grilled or simmered meat patties or balls – Four patties or meat balls, served with dipping sauce. (May be tarsk, verr, bosk, tumit, vulo, or other meat as available)
  • Fried Suls – Customer’s choice of crisp-fried or pan-fried with sweet fried onions
  • Steamed, sauteed or stewed ketch

First Meal (Available from Fourth Ahn to Ninth Ahn)

  • Merchant’s First Meal-Fried Day-old bread soaked in egg and milk, served with mixed ends-and-pieces sliced fruit, two tarsk strips and blackwine (Second-slave (black),only; small-cup only (no mugs or bowls); no refills; no substitutions).
  • Sailor’s First Meal – Six vulo eggs, six smoked tarsk strips, half a loaf of buttered sa-tarna bread, pan-fried suls, bowl of sa-tarna mush, and large sweetened tospit drink. (No substitutions)
  • Administrator’s First Meal – Twelve vulo eggs, full rasher of smoked tarsk strips, six fresh tarsk sausage patties, pan fried suls, six soft-cakes with fruit -and- honey; blackwine (First Slave, Second Slave, or to taste) (No substitutions)
  • Free Woman’s First Meal – Two soft cakes with fresh, sliced berries OR two honey-nut cakes with bowl of sliced fruit; Honey tea (free refills on TEA ONLY)

 

First Meal A La Carte (any item may be added to above menu for additional charge)
  • Smoked tarsk strips, per strip
  • Smoked tarsk strips, per rasher
  • Smoked, seasoned tarsk sausage patty or link
  • Sa-Tarna Mush (May be served with fruit and nuts, or as fried slices with honey and nuts)
  • Soft-cakes – Delectable, small, flat quickbread cakes, served with fruit and/or honey and/or soft creamed bosk or verr cheese (one accompaniment free, additional cost for additional accompaniments)
  • Bowl of today’s fresh fruit
  • Day-old bread, toasted
  • Selection of today’s sweets and pastries (selection changes daily)
  • Bosk Head Tavern Hearth-made meat or vulo broth

Second Meal (Available Ninth Ahn to Eleventh Ahn)

  • Second Stew – A hearty stew made from the previous day’s roasted meat, carrots, peas, sul, ketch, celery, and beans in a thick gravy. Served with a full loaf of fresh brown bread, a piece of fruit, and a bowl of paga and/or tea. (No refills, no substitutions)
  • Fish Stew – A lighter version of the Second Stew, made with cuts of fish and seafood, peas, celery, and a light tospit-and-herb gravy. Served over rice with bowl of paga and/or tea. (No refills, no substitutions)
  • Poultry Stew– A lighter version of the Second Stew, made with cuts of roasted poultry, peas, carrots, cubed suls, celery, and a light milk-based gravy (May be lightly seasoned or curried). Served over rice with bowl of paga and/or tea. (No refills, no substitutions)

Third Meal (Available Fourteenth Ahn to Eighteenth Ahn.
*All Third-Meal service includes 1 bowl of Paga or other beverage of choice)

  • Roasted Meat – Daily selection of freshly roasted meat (selection determined by market availability). May be bosk, tarsk, or tabuk, depending on availability. Served with selection of roasted root vegetables; sauteed or steamed ketch; green beans; peas; or platter of fruit and nuts.
  • Roasted or fried poultry – Daily selection of roasted vulo, gant, fisher, wader, gull, or parrot, depending on market availability. Both fried and roasted options will be available. Served with roasted root vegetables; sauteed or steamed ketch; peas; carrots; or platter of fruit and nuts.
  • Meat, Fish, or Poultry Pie – Flaky crust filled with customer’s choice of meat, fish, or poultry with sul, peas, and onions, with a savory brown or white gravy.
  • Verr Curry – Tender chunks of verr simmered all day in a clay pot, in a spicy yellow sauce (heat may be adjusted to customer preference), with chopped dried fruit, nuts, and chunks of chopped stone-fruit. Served with rice and topped with crumbled fresh verr cheese
  • Spiced meat skewers – Chunks of seasoned, marinated meat and root vegetables, grilled over open flame and served atop mashed garlic suls or rice, with a sweet-spicy dark dipping sauce.
  • Hot-sauce-glazed split vulo with verr cheese cream – Three split vulo, marinated in hot peppers and wine, then grilled atop a grate and glazed with a hot-pepper-and-tospit glaze. Served with a dipping sauce of seasoned smoked verr cheese cream and crisp-fried suls.
  • Fried or Grilled Fish – Fried or grilled grunt or eel. Tospit and garlic or dill cream available upon request. May be served with choice of crisp-fried sul or rice.

 

Third Meal Appetizers and A La Carte (any item may be added to above menu for additional charge)
  • White grunt eggs – small ceramic dish of white grunt eggs. Served with thin sliced sa-tarna bread or sliced hard larma; chopped egg; chopped onion; and slices of tospit.
  • Steamed or ale-soaked raw sorp – Twelve raw sorp soaked in ale OR twelve steamed sorp. Served with tospit wedges.
  • Steamed or ale-soaked raw oysters – Twelve raw oysters soaked in ale OR twelve steamed oysters. Served with tospit wedges.
  • Baked, stuffed oysters or sorp – Twelve oysters or sorp, stuffed with chopped mushrooms, seasoned breadcrumbs, and sausage, and coated with an herbed egg cream.
  • Garlic-butter baked snails – Six meaty snails in their shell, baked in herb and garlic butter.
  • Cosian Wingfish Liver (limited availability) – Six Cosian Wingfish livers, gently simmered in seasoned fish stock, and served with a delicate white wine cream for dipping.

 

Third Meal Desserts

A dessert sampler tray will be provided by the slave who is serving you at the close of your meal. Dessert options are prepared fresh each day, and will vary according to what is available in the market. [/list][/list]