Munchies

Deviled Dragon Eggs

Boiled apkallu eggs stuffed with creamed egg yolk and sardine paste, spiced with Ala Mhigan mustard, paprika, and parsley. Topped with a slice of sun lemon infused pickled dragon pepper.

Mummy Pretzel Sticks

A home made soft pretzel, shaped to resemble a mummy and lightly dusted with coarse salt, paired with ramekins of beer-cheese dip and stone ground, spicy mustard. It goes great with a tankard of La Noscean Dark Ale!

Raw Octopus Platter

Fresh young raw octopus chopped into a squirming mass and served drizzled with spicy sesame sauce. Careful, this tasty treat doesn't go down without a fight!

Spidercrab Croquettes

Rich, buttery crab legs blended with fluffy mashed vegetables, rolled into balls, covered in bread crumbs, fried to a crispy golden-brown, and served slathered in a remoulade sauce.

Zhalar's Choice Cheeseboard

This cheese board features a variety of cheeses from around Eorzea along with crackers, fresh and dried fruits, and pickled vegetables. Our Eorzean cheeses include Thanalan aldgoat, La Noscean sharp, Gridanian herbed cream cheese, Coerthan holey cheese, and Coerthan blue veined. Lowland grapes, dried figs and apricots, dates, seasonal nuts, pickled carrots, dill pickles, and lightly pickled kohlrabi slices complete the cheese board. Pairs well with a glass of wine.

Dinner

Aldgoat Steak

A Rainbow Room twist on traditional Highland dish consisting of a thick cut of aldgoat chuck coated in salt and pepper and pan seared with roasted garlic butter. Served with roasted thyme popoto and seasonal green vegetables.

Baked Lobster
Mac and Cheese

Golden lobster, lightly grilled, then baked into a rich casserole of macaroni and cheese, sprinkled with bread crumbs.

Battered Fish

Tenderized, deep-friend, and accompanied by a generous portion of thick cut popotoes. Most delicious when sprinkled with a dash of malt vinegar.

Fallen Warrior's Stew

An Eorzean take on a dish popular amongst the nomadic tribes of the Azim Steppe. This simple stew features dzo chuck and seasonal vegetables.

Pumpkin Bisque

Puried pumpkin with heavy cream, garlic, minced onions, and a special blend of herbs and spices. A hint of cinnamon and curry permeates the air...

Rat'a'touille

A classic vegetable stew comprised of wizard eggplant, ramhorn zucchini, and ruby tomato, sautéed in garlic and laurel infused lavender oil.
Despite the chef's holiday humor, there isn't any actual rat in this dish. Hopefully.

Deserts

Apple Cider Donuts

This is a new take on a classic fall favorite. These donuts are filled with an apple-butter cream and served with a cinnamon and sugar coating.

Apple Tart

This classic apple tart consists of a thin layer of gooey cinnamon-scented pixie apple slices atop a buttery, flaky crust. It’s sweet, buttery, and spicy!

Pumpkin Cheesecake

A holiday spin on a rich and indulgent classic cheesecake. Pumpkin and spice permeates this delectable dessert. Served plain, or with a dollop of whipped cream and drizzled with a bourbon pecan reduction.

Chocolate Cake

A chocolate cake, comprised of three layers of chocolate sponge, stacked with sticky rolanberry compote, coated in a dark chocolate ganache.

Coffee & Tea

Ishgardian Tea

Rather than adding milk to boiling water that has been infused with tea leaves, as is the fashion in lower Eorzea, Ishgardian tea is brewed by boiling yak milk and letting dried Coerthan tea leaves steep right into the hot liquid.

MulledTea

A popular drink that is steeped from Thanalan tea leaves, infused with cinnamon, clove, and ginger.

Steppe Tea

A thick, creamy beverage popular on the Azim Steppe made from steeped fermented tea leaves and a generous helping of dzo milk.

Triple Cream Coffee

Freshly roasted ground coffee beans percolated to perfection and mixed with an equal amount of thick dairy cream. Can be ordered with a shot of whiskey if preferred...

Beer & Ale

Pumpkin Ale

A golden amber ale with a light head, featuring the rich flavor of hops infused with spiced pumpkin.

La Noscean Dark Ale

A hearty beer with a thick head featuring a strong bittersweet flavor infused with a hoppy aroma and a hint of honey.

Ishgardian Black Beer

A dark chestnut lager with hints of chocolate and coriander.

Wine

Cabernet Sauvignon

This House Dzemael Cabernet Sauvignon has flavors of O'Ghomoro Berries, toasted hazelnut and cinnamon, complemented by hints of vanilla and toasted oak.

Gridanian Rosé

A blend of Grenache, Rolle, Cinsault, Syrah, and Mourvedre grapes.

Pink Moscato

A blend of Doman orange and jasmine comprise the body of this sweet pink wine, infused with the subtle flavors of pomegranate, valfruit, and cherry.

Mixed Drinks

Apple Butter
Old Fashioned

A rich blend of apple butter, apple cider, bourbon, and bitters. Served shaken over ice in a sugar rimmed glass, and topped off with a splash of club soda and a cinnamon stick.

Bloody Mary

A blend of fresh blood tomato juice, horseradish, celery salt, garlic salt, hot pepper sauce, and other secret ingredients, mixed with vodka and strained into a tall glass with a celery stick garnish.

Dark 'n' Stormy

Dark rum with a splash of ginger beer served over ice with a wedge of lime.

Haunted Graveyard

Bourbon, maple syrup, a fresh slice of La Noscean orange, orange bitters, and rosemary leaves are combined to make this unique drink. Served in a rocks glass over a single ice cube, its most notable garnish is a smoldering stem of rosemary which gives it a foggy, smoky appearance and even more smoky, savory rosemary flavor.

Pumpkin Martini

Combines vanilla, pumpkin juice, cream liqueur, and vodka. Served chilled and strained into a martini glass with a dash of cinnamon and nutmeg.

Witch's Brew

Made with melon liqueur, fresh squeezed La Noscean orange juice, and a splash of lemon-lime soda, this green concoction might have you doing strange things!

Shots

Astral Fire

This extra spicy take on a classic Thanalan Fire Whiskey tastes strongly of cinnamon with subtle after notes of a smokey flavor. It is said to be best served on fire to bring out its rich flavor... not to mention how pretty it looks with its subtle blue flame!

Seadog Rum

This classic La Noscean pirate rum is made following an age old recipe, passed down from one crew to the next. The recipe is never exactly the same, but it pours with the consistency of maple syrup and smells strongly of molasses with a hint of lamp fuel.