A chill wind blows through the Vale, the sky is overcast and a crisp rain pours down upon the land. Still, it is pleasant enough as you approach the Wyvern's Nest. Inside, you are greeted by fire-warmed air, the scents of fresh bread and aromatic teas full in the nose. At a table by the fire sits the captain, her proud white cloak darkened about her shoulders with the rain fall. She looks up from the menu and waves to you.
“Faramund!" she says, and motions you over. “I've already ordered the tea!” she smiles as you approach then goes back to looking at the menu. "Only, the desert is giving me some trouble," she says, almost a little too seriously as she stares hard at the paper. She hands you the small menu as you sit down. “What sounds good to you?"
Pastries:
Custard Tartlets: Small bite sized tarts, with a crust that is as buttery as it is crispy and flaky. The egg custard is sweet and creamy, with a bit of caramelization where the fire has bubbled and burnt the sugar, ever so.
Honey Cake: A cake of many layers. Decidedly moist, with a simple yet satisfying frosting that tastes of wild flowers and creme. The body of the cake is constructed in six tiers of spongy and sweet cake, lightly spiced to bring out the more subtle complexity of the honey.
Chocolate Chunk Cookie: A large cookie that is buttery and crisp. When fresh, the chocolate is warm and gooey, and the pastry chef took great care in sprinkling large flakes of salt over top. Goes famously well with a bit of milk.
Custard Tartlets: Small bite sized tarts, with a crust that is as buttery as it is crispy and flaky. The egg custard is sweet and creamy, with a bit of caramelization where the fire has bubbled and burnt the sugar, ever so.
Honey Cake: A cake of many layers. Decidedly moist, with a simple yet satisfying frosting that tastes of wild flowers and creme. The body of the cake is constructed in six tiers of spongy and sweet cake, lightly spiced to bring out the more subtle complexity of the honey.
Chocolate Chunk Cookie: A large cookie that is buttery and crisp. When fresh, the chocolate is warm and gooey, and the pastry chef took great care in sprinkling large flakes of salt over top. Goes famously well with a bit of milk.