Tender calamari tentacles and rings freshly flash fried in a light batter with some capers. Piled high in a bowl with slices of grilled lemon and dish of basil herb medley aioli.

A plate four large raptor wings fried then tossed in a tangy, honey barbecue sauce. That's two whole raptors worth of wings!

[OOC] Roll above 500 with a /random to succeed conquering the Medium version adding +100 for every extra level of spice you choose. Good luck!

Freshly fried and pipin' hot fries topped pieces of fried bacon, sour cream, parsley, and an aggressive amount of cheese and melted cheese sauce.

A bowl full of juicy marinated chunks of dodo dusted in savory spices before coated in batter then fried to golden perfection. A classic favorite of some children somewhere. Comes with your choice of sauce:

A basket of four Katsu palm sized bread knots filled with cheese and baked with a heavy loving brush of garlic parmesan butter. Served warm with a sprinkling of freshly chopped parsley. Mini interior cheese-pulls included.

Five skewers of tuna chunks, mushrooms, tomato, zucchini, pineapple, bell pepper, and onion that have been kissed by the grill and embraced in flames with a sprinkling of lemon pepper for that extra zest in that slightly charred perfection.

Freshly fried and pipin' hot fries topped with minced Far eastern BBQ dzo, kimchi, hingan mayo, green onions, and a house red sauce.

A bowl full of battered chunks of marinated dodo deep fried to a golden crisp with holy basil before tossed in five spice powder and a pepper medley powder. An aromatic, juicy, savory snack beloved somewhere in the Far East.

[OOC] Roll above 500 with a /random to succeed conquering the Medium version adding +100 for every extra level of spice you choose. Good luck!

Katsu's pride and joy dish! Her signature spicy curry over udon noodles topped with a fried pork cutlet. Like the chef, this udon dish is good for those that may want an extra kick to their meal!

Fried dodo with bokchoy and mushrooms make a perfect pairing for the sweet and savory house made sukiyaki sauce. Finished with a fried egg, this dish will leave a lasting impression!

Fresh udon noodles wok fried with bokchoy and home grown mushrooms as well as dzo meat from Reunion. A delicious, hearty meal, complete with a fried egg.

Slow cooked crab meat combines with mushrooms and bokchoy in a savory broth flavored with parmesan cheese.

Freshly cooked flat noodles tossed in a garlic-herb cheese sauce before being topped with juicy slices of grilled salt and peppered dodo. A tried and true recipe to satisfy creamy cravings. Served with two of our garlic knots.

Fresh thin noodles cooked in an herby tomato sauce, topped with juicy dodo meatballs. A classic, served with two of our garlic knots.

A full plate sized circular flat bread topped with savory herb tomato sauce, and oozy gooey cheese. The edges have been brushed with garlic olive oil dusted with parmesan. Baked to perfection, an aggressive amount of cheese and matching pull. You can add one of any protein for an additional 100g, or all of them for 300g!

You can also add any amount of the below toppings for free;

Thinly cut marbled dzo sirloin, marinated overnight in shoyu, mirin, garlic, and pureed apple. Quickly charred over high head in wok and served over a bowl of rice with pickled carrots, sauteed spinach, simmered bean sprouts, and a fried egg. Finished with some sesame oil and toasted sesame seeds.

Mochi made from the powder of Kudzu root instead of rice. It has a firm clear jelly like texture unlike mochi made from rice. It is served chilled with Kuromitsu ladled over it, then finished with a dusting of Kinako.

A square of fluffy, moist coffee cake infused with freshly brewed coffee and topped with a mixture of roasted walnuts, maple sugar, smooth butter, cinnamon, and roasted coffee grounds.

Jarred aldgoat milk with homemade Azim Steppe strawberry syrup and bits of fresh rolanberries. Creamy and sweet, with a slight tart taste.

A medley of both sweet and tart grapes of La Noscea that have been freshly pressed and jarred that morning.

A traditional plum wine, sweet in flavor and served chilled with chunks of frozen Yanxian Plums.