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signature cocktails

soleil sur le verre

tranquil's straight rye, cognac, dreaming dragon sweet vermouth, and blood orange bitters, like a sunrise shimmering on water

Ghost of Skatay

pure grain gin, mint-infused simple syrup, lychee liquor, served frozen with a crystallized sugar rim

silver coin

house aged jalapeño blanco tequila, cointreau, fresh pressed lime juice agave syrup

maim and mend

afflatus rolanberry vermouth, manafont bourbon, blood orange bitters, sugared black cherry

Desert Lily

garlean vodka, pixie plum wine, royal grape grenadine, splash of lime with a mint garnish

classic cocktails

Diamondback

western thanalan rye, maraschino liqueur, dash of spiced bitters, and dash of blood orange bitters

Vesper Bay Martini

three measures of anchor's gin, one of vodka, half a measure of kina lillet. straight up with an orange twist.

Airship

thanalan gin, queen rolanberry liqueur, creme de violette, heaven lemon juice, and simple syrup

passenger princess

aurum cognac, cointreau, house made demerara syrup & fresh pressed lemon juice

Shisui Sling

pier no. one dry gin, ruby cherry liqueur, cointreau, herbal liqueur, pineapple juice, lime juice, and a dash of bitters

nana's sourdough

from a starter 30 years old, kept warm by a knitted scarf on cold winter nights

Classic La Noscian Salad

The tried and true salad to all eaters of vegetation, this salad comes mixed with tomatos, croutons, and cheese with salad dressing of choice

Cucumber Collogue

A mixture of cucumber, tomato, basil herbs, slices of onion, and coated with apple cider vinaigrette

Zakuski Platter

assortment of rossiyskiy, gollandsky, and adygeisky cheeses, with caviar and pickled beets

charred pearl sprouts

plucked form the snow banks of coerthas, buttered pearl sprouts are lightly charred to impart a robust layer over the greens' delicacy.

miso dengaku

fire-roasted tofu, daikon raddish, and doman eggplant smothered with a sake infused miso sauce

Broiled Rothlyt Oysters

smothered in a rich sauce of butter, garlic, parsley and Stone cheese topped with bread crumbs and bacon and broiled until lightly golden.

shrimp cocktail

towering shrimp poached in court bouillon served on ice with house made cocktail sauce

Lobster with Beurre Noisette

Lobster fished from the waters of La Nocsea, covered with Lemon Butter Sauce and garnished with a leaf and lemon slices.

pan-seared crab cakes

lump king crab cakes served on a bed of mixed greens with a spicy thavnairian chili sauce

Rare Roast Beef

The finest quality dzo, seared lightly to add a note of smokiness to the still-bleeding meat's naturally savory flavor, and topped with a drizzle of salty au jus.

Chicken Dish

bok bok bitch

white fish dish

halibut or something

Mushroom Pasta dish

truffle mushroom linguine

Wine-Buttered Salmon

Salmon fished from the oceans surrounding La Noscia, this fish has been marinated in wine and herbs, sliced into several parts, and covered in white wine butter sauce.

duck dish

whipped hazelnut kukuru and cream swirled upon a vanilla cakelets and topped with powdered chocolate and meringue

wabbit dish

what's up doc

pork Dish

chop or loin

sachertorte

miniature tarts of silky smooth chocolate topped with sliced sugared oranges and mint

green apple tartes tatin

perfectly caramelized apples, atop a buttery, flakey puff pastry and dashed with ciedalaes cinnamon

Panna harcotta

lightly sour and sweet traditional panna cotta, served atop harcot and lemon rosé gelée

hazelnut mont ardois

whipped hazelnut kukuru and cream swirled upon a vanilla cakelets and topped with powdered chocolate and meringue

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Astera Vesperius

The name "Astera Vesperius" is well-known not only for high quality products and services, but also for their philanthropic work, seeking the best for the community.

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The Galbadia Lounge

Hosting the Equilibrium Gala in their venue, The Galbadia Lounge and Restaurant is home to one of the best dining experiences in Eorzea.

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