The Gilded Antler

Style: Upscale, favoured by merchants and minor nobles.

Atmosphere: Polished oak beams, brass chandeliers, hunting trophies on the walls. Soft lute music in the evenings.

Specialty: Roasted pheasant with spiced fig sauce; mulled wines imported from the south.

Reputation: Pricey but dependable. Known as a place to overhear gossip about trade and noble dealings.

Menu:

Hearty Meals

• Venison Stew with Blackbread – Slow-cooked stag in red wine, root vegetables, and herbs. Served with thick, dark bread.
• Roast Boar with Apple Glaze – Tender slices of wild boar, brushed with honeyed apple sauce, accompanied by buttered greens.
• Stuffed River Trout – Fresh-caught trout, filled with herbs and garlic, served with barley cakes.
• Merchant’s Platter – Cured meats, sharp cheese, pickled onions, and figs. A favourite for business dealings.

Lighter Fare

• Spiced Lentil Soup – With smoked paprika, served with a wedge of cornbread.
• Garden Salad with Goat’s Cheese – Tossed with nuts and pomegranate seeds.
• Travellers' Pie – A pastry shell filled with minced venison, mushrooms, and onions.

Drinks

• Antler Red – A rich, spiced red wine.
• White Frost Ale – Pale, crisp, brewed locally with mountain spring water.
• Golden Brandy – Smooth, oak-aged brandy.
• Dockside Mead – Sweet, floral, and a favourite among sailors.

Sweets & Finishing Touches

• Honey Cakes – Drizzled with warm spiced syrup.
• Almond Tarts – Flaky pastry filled with sweet almond paste.
• Mulled Wine Pears – Served warm, soaked in spiced wine and dusted with cinnamon.