Warmed Bread & Butter - your pick of dinner rolls, sourdough, or whole wheat slices. Simple & easy.

Eternal "Stew" - a soup maintained with new ingredients daily. Whatever we got, we'll make it work. *

Pot-au-Feu Stew - made with milk, carrots, popotoes, & whatever meat we have on hand. Coerthas' most well-known supper. *

Boxed Lunch (cold) - sandwich of sliced meat, cheese, & leafy greens with popoto wedges. Can be toasted on request. Sometimes we just want something familiar. *

Charcuterie (cold) - a plate of available cheese & dried sausage cut up into pieces. Who said common folk can't have fancy lookin' snacks too? *

🍬Kartoshka - Made from leftover bread, these mini-cakes are a Brume favourite. Chocolate flavoured and sweetened with beet sugar. Just like Ma makes!

Grilled Cheese - made with bread of your choice (see above) & available cheeses. A beloved classic. *

🌿Ichorous Tear Salad - mixed greens with a reduced balsamic dressing. Sweet & tangy.

Dagger Soup - a light broth with leafy greens & dagger codfish. Easy on the stomach.

Beer-battered Fish - made with dagger codfish, on-tap beer, & flour batter, then fried. Great with a pint.

Chips - Popotos cut either in chip, wedge, steak, or shoelace shape, then fried. When only taters will do.

Slivered Steak - on hand meats/mushrooms grilled with butter, onions, and spices, then sliced. Hearty & rich. *

🍬Presque Parfait - Cut up seasonal fruit with light honey & cream. A not-too-sweet sense of relief. *

🍬Shaved Ice - Double-crushed ice topped with syrup mixed with seasonal fruit juice. When the bitter cold outdoors just isn't enough chill. *

Beer (on-tap) - your choice of blonde, pale, wheat, or stout. "Whatever's cheapest" is a perfectly fine order.

Red Wine - decanted high-artifact import rejects, you won't find any cork pieces here, we promise.

Mulled Wine (made in house) - red wine, honey, dried fruit, & spices thrown in a pot, nothin' more warming!

Duaka Daquiri - an ice slushie of light rum & simple syrup, flavoured with seasonal fruits. Topped with edible glitter. The Eternal Life of the Party.

Rum Sour - your classic dark rum & citrus combo, served on the rocks. Our bookkeeper's favourite.

Mint Mojito - made with a light rum, citrus, dried mint, & fizzy water. Great for a light-weight!

Dragon's Resort - the infamous "long island iced tea" combination of vodka, gin, tequila, white rum, triple sec, & citrus juice. Can you hold your liqour? Really be sure.

Your Choice - we serve plain spirits or a combo of your choice, assuming we have the supplies. Just ask!

Beer (on-tap) - Fill a tankard at a 45° angle until ¾ᵗʰ filled, then quickly tilt back to upright so the foam top will set correctly. Should be more aromatic if done correctly. → c▮

Red Wine - Red wine should only be slightly cooled unless specifically asked for iced (bottle placed in ice bucket). Our bottles are kept on the lowest level to stay cool. We've already decanted (filtered impurities through cheese cloth) and recorked the few bottles set at the bottom in preparation for open night. Serve in a small cup. → c□

Mulled Wine (made in house) - Kegged after being brewed with spices on a low heat, you can just pour this from the keg into a tall mug. Ask the customer if they would like it heated up (on the stove) or not. (Do -NOT- let it rolling boil or the alcohol will cook out...) → c▯ or c□

Duaka Daquiri - To make an ice slushie for the drink, scoop ice from the ice box into the ice crusher, crank the wheel, and out comes crushed ice. Crush again for a finer slush. In a metal cocktail shaker, add 2 oz light rum, ¼ - ¾ oz simple syrup. Crush seasonal fruit in a cheese cloth in another cup with a wooden dowel, remove the solids, and pour the juice into the shaker before shaking it all together. Add crushed ice to small cup, pour mixture over ice. Sprinkle a generous layer of edible glitter from the cupboard over the top. Announce, "for the life of the party" when delivering. → c□

Rum Sour - A simple drink, find yourself a big chunk or two of ice from the ice box and place that in your small cup. In a mixing cup add 2 oz dark rum and 1 oz of lemon or lime juice, then stir with a tall spoon. Pour gently over ice. → c□

Mint Mojito - Normally fresh mint is crushed. Since we don't have that, in a tall mug, add mint to a small sachet pouch and drown it in 2 oz of light rum and use the dowel to crush the leaves up. The particles shouldn't escape, and the rum should become infused after a few minutes to sit. Add ½ oz simple syrup, 1 oz lemon or lime juice, then fill the cup with fizzy water until 80% full. Stir gently with tall metal spoon, holding the sachet. Carefully remove mint sachet. → c▯

Dragon's Resort - Add to a cocktail shaker ½ oz vodka, ½ oz gin, ½ oz tequila, ½ oz white rum, ½ oz triple sec (orange), ½ oz simple syrup, 1 spoonful (Tblsp) of molasses, and 1 oz of lemon or lime juice. Shake heavily until molasses is fully incorporated. Add ice to a tall mug and pour over. Add fizzy water until 80% full. Stir gently with a tall metal spoon. → c▯

A Friendly Knock Out - Offer the customer the list of seasonal fruit for them to select. Once they've picked fruit, we will smash this in a cheese cloth at the bottom of the tall mug with a dowel, then remove the solids. Like the mojito, add mint to a small sachet pouch. Crush the mint inside the sachet to let it infuse into the juice for a few minutes. Add ½ oz simple syrup, ½ oz lemon or lime juice, then fill the cup with fizzy water until 80% full. Stir gently with tall metal spoon, holding the sachet. Carefully remove mint sachet. → c▯

Bobbin' for Apples - At a ratio of ¾ᵗʰ apple cider to ¼ᵗʰ fizzy water, pour the two into a tall mug and mix with a tall metal spoon. Serve without ice (unless asked).

Bottom o' the Stream - After asking for fruit choice, add it to a cheese cloth and crush it in a tall mug with a wooden dowel first. Once solids are removed, set this aside. In a cocktail mixer, add 3 spoonfuls (Tblsp) of molasses, 2 spoonfuls of (Tblsp) cream, and 6 oz of fizzy water. Shake gently (with short breaks to open the container to release pressure) until fully incorporated and foaming heavily. In the tall cup with juice, add 8 oz of fizzy water and stir. Using a big spoon, gently pour foamy cocktail shaker mixture over it to layer the foamy mocktail on top. Doesn't have to be perfect—that's kind of the point. → c▯

Third Bell - Served in small or large mug (ask). 1-2 sachets worth of black tea (depending on size) scooped from the paper bag in the cabinet. Offer a wooden saucer of cream, a spoon, and the honey pot if desired. → c▯ or c□

Cuppa' - Served in small or large mug (ask). Use a sachet as a filter for the top of the coffee machine and fill it with 1-2 tablespoon's worth of ground coffee (depending on size). Fill the chosen cup 2/3 of the way with plain water and pour into the reservoir. Allow this to process into a small or large mug underneath. Offer a wooden saucer of cream, a spoon, and the honey pot if desired. →c▯ or c□

Our & Your Choice - Depends on what the client says. If they don't have a specific request (which if I don't already know, I'll simply look up), I ask what flavour profile(s) they want and go from there. We have lots to work with; sour, sweet, peppery, spicy, fruity, smokey, rich, light... Check the Drink Materials section for specific flavour profiles if you like, and feel free to ask for advice! The Internet is also full to bursting with ideas.

Warmed Bread & Butter - your pick of dinner rolls, sourdough, or whole wheat slices. Simple & easy.

Eternal "Stew" - a soup maintained with new ingredients daily. Whatever we got, we'll make it work. *

Pot-au-Feu Stew - made with milk, carrots, popotoes, & whatever meat we have on hand. Coerthas' most well-known supper. *

Boxed Lunch (cold) - sandwich of sliced meat, cheese, & leafy greens with popoto wedges. Can be toasted on request. Sometimes we just want something familiar. *

Charcuterie (cold) - a plate of available cheese & dried sausage cut up into pieces. Who said common folk can't have fancy lookin' snacks too? *

Grilled Cheese - made with bread of your choice (see above) & available cheeses. A beloved classic. *

🌿Ichorous Tear Salad - mixed greens with a reduced balsamic dressing. Sweet & tangy.

Dagger Soup - a light broth with leafy greens & dagger codfish. Easy on the stomach.

Chips - Popotos cut either in chip, wedge, steak, or shoelace shape, then fried. When only taters will do.

Slivered Steak - on hand meats/mushrooms grilled with butter, onions, and spices, then sliced. Hearty & rich. *

Beer (on-tap) - your choice of blonde, pale, wheat, or stout. "Whatever's cheapest" is a perfectly fine order.

Mulled Wine (made in house) - red wine, honey, dried fruit, & spices thrown in a pot, nothin' more warming!

Warmed Bread & Butter - your pick of dinner rolls, sourdough, or whole wheat slices. Simple & easy.

Eternal "Stew" - a soup maintained with new ingredients daily. Whatever we got, we'll make it work. *

Boxed Lunch (cold) - sandwich of sliced meat, cheese, & leafy greens with popoto wedges. Can be toasted on request. Sometimes we just want something familiar. *

Charcuterie (cold) - a plate of available cheese & dried sausage cut up into pieces. Who said common folk can't have fancy lookin' snacks too? *

🍬Kartoshka - Made from leftover bread, these mini-cakes are a Brume favourite. Chocolate flavoured and sweetened with beet sugar. Just like Ma makes!

Grilled Cheese - made with bread of your choice (see above) & available cheeses. A beloved classic. *

Beer-battered Fish - made with dagger codfish, on-tap beer, & flour batter, then fried. Great with a pint.

Chips - Popotos cut either in chip, wedge, steak, or shoelace shape, then fried. When only taters will do.

🍬Presque Parfait - Cut up seasonal fruit with light honey & cream. A not-too-sweet sense of relief. *

Beer (on-tap) - your choice of blonde, pale, wheat, or stout. "Whatever's cheapest" is a perfectly fine order.

Red Wine - decanted high-artifact import rejects, you won't find any cork pieces here, we promise.

Mulled Wine (made in house) - red wine, honey, dried fruit, & spices thrown in a pot, nothin' more warming!

Rum Sour - your classic dark rum & citrus combo, served on the rocks. Our bookkeeper's favourite.

Mint Mojito - made with a light rum, citrus, dried mint, & fizzy water. Great for a light-weight!

Dragon's Resort - the infamous "long island iced tea" combination of vodka, gin, tequila, white rum, triple sec, & citrus juice. Can you hold your liqour? Really be sure.

Your Choice - we serve plain spirits or a combo of your choice, assuming we have the supplies. Just ask!