Broken Cask Staff Page

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Autumn Menus

Spicy Cheese Soup — A rich, slow-cooked soup seasoned with Rivendell spices, and served with cauliflower croutons.
Fresh-Baked Flatbread — Leavened white flour flatbread baked golden-brown, infused with thyme and caraway.
Savoury Tarts — Tender shredded chicken with potato, peas, minced carrot and caramelized onion. Baked in a flaky, buttery crust.
Sweet Potato Mash — Mashed sweet potato baked with cinnamon and served hot with whipped butter.
Melt-in-the Mouth Mint Cakes — Soft, smooth white cakes filled with a thick, minty-flavored creme. Served with late-summer berries and drizzled with light syrup.

Cauliflower, Carrot, and Onion Soup — With garlic, thyme, and basil
Chicken with Dried Morels — Baked with heavy cream, salt, and pepper
Baked Pumpkin with Barley — With pine nuts and rosemary, basil, and oregano
Cinnamon Spice Walnut Cake — With ginger and clove

Chicken Pot Pie Soup — With thyme and parsley and miniature crust toppings
Stuffed Mushroom Caps — Buttered lightly, with herb-whipped cheese
Slow-cooked Short Rib — Simmered in burgundy wine, served with various vegetables, rosemary and thyme
Whiskey Bread Pudding — Toasted chestnut and apple pudding, topped with butter sauce and infused with whiskey

Special Haunted Story Night Menu!

Finger Foods — Spicy roasted nuts, fried peas, stoneground "tombstone" crackers with cinnamon wensleydale, licorice candies, puffed oats, and other goodies. Most likely does not contain actual fingers.
Pumpkin Dumplings — Crispy-fried pumpkin dumplings stuffed with cabbage, barley, carrots, toasted nuts, and seasonal spices.
Eyeball Stew — Thick potato chowder with caramelized pearl onions, puffed wheat, and burnt sesame. Topped with melted stringy cheese.
"Bat Wings" —Blackened chicken wings fire-roasted with spicy peppers, garlic, and coarse black salt. Served on a bed of fried barley with vegetables.
Cider Cookies — Rosie's famous cakey cider cookies drizzled with cinnamon frosting
Moonie Pie — Smooth yellow honey custard poured over tart autumn apples and diced figs simmered in a cinnamon-sugar sauce. Baked and served in a flaky butter crust with whipped cream and marzipan "twigs."


Winter Menus

Stuffed Mushrooms — Aromatic mushroom stuffed with herbed cream cheese and barley. Topped with green onions and shredded cheese.
Pumpkin Soup — Spiced pumpkin blended with heavy cream and apple juice. Served in a pumpkin shell with roasted pumpkin seeds.
Harvest Galette — Rings of honeyed winter squash and caramelized onions folded into a tender butter crust with sage.
Roast Goose — A tender hickory-smoked goose glazed with a white wine raisin sauce. Stuffed with barley and currants and served with burssels sprouts and vinegar glazed onions.
Apple Crisp — Tart autumn apples smothered in cinnamon-honey sauce and baked with a toasty cranberry-cinnamon crumble. Served warm with whipped yellow creme.

Roasted Walnuts — Buttered and glazed with caramel
Butternut Squash Soup — Smooth and creamy, served with toasted pumpkin seeds and sauteed apple mash
Cheddar-crusted Chicken Breast — Smothered in marmalade sauce and smoked with cheddar and apples
Roast Rack of Venison — Lean, juicy venison roasted off the bone. Spiced with pepper, juniper berries and rosemary, and served with a cranberry currant sauce.
Poached Pears — Served in envelopes of flaky pastry crust with walnuts and blue cheese

Baby Winter Greens — Served with shredded apple, pecans, and Stilton cheese in a light apple cider vinegar dressing
Tomato, White Bean, and Sorrel Soup — With marjoram, thyme and sage
Venison and Potato Pie — Glazed with butter and stuffed with herbs, with a ginger crust
Apple-Cherry Crisp — Crispy apples and juicy sour cherries swaddled in crunchy butter crumble

Yellow Winter Pea Soup — With bacon, carrot and turnips
Roast Goose — Smothered with savoury jelly, served with fried artichokes and boiled beetroot
Fried Potatoes — With butter and clarified rosemary sage drippings
Almond Cheesecake — Rich, velvety cheesecake with rosewater and lemon zest in a ginger crust

Veal with Glazed Grapes — Tender-roast in sweet tomato sauce, served on buttered, crusty saffron toast
Lamb Stew — A smokey, rich stew served with sorrel and sweet potato
Roasted Pheasant — Tender cuts smothered with currants and a red wine sauce
Gooseberry Foole — Served with rosewater syrup

Kale, White Bean, and Potato Soup — With diced carrots, rosemary, and sage
Steak and Mushroom Turnovers — With shallots and goat cheese in a blueberry port sauce
Mashed Turnips with Crispy Leeks — Buttered, with seasoned salt and chopped parsley
Rhubarb and Apple Slaw — Served with cranberry glaze
Sweet Porridge Pie — With whipped cream and a honey drizzle

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