The Radiant Hearth

A hot round loaf torn at the table and served with smoked salt butter and roasted garlic.

Pan-fried cakes of sharp local cheese, barley flour and herbs, served with onion relish.

Thick-cut smoked sausage, mustard, pickled cabbage, onions and dark bread.

Sweet peppers blackened over the hearth and dressed with herbs, vinegar and crumbled white cheese.

Thick lentils simmered with onion, garlic, smoked spice and fresh herbs.

Forest mushrooms, potatoes, shallots and cream, served bubbling in a small clay pot.

Dark beef broth with barley, carrots, leeks and a generous crack of black pepper.

Tender beef cooked slowly in dark ale with carrots, onions and herbs, served over crushed potatoes.

Whole trout grilled over hardwood coals with lemon, dill and browned butter.

Roasted chicken filled with onion, parsley and bread, with apple gravy and root vegetables.

Sausage, potatoes, mushrooms, cabbage and fried egg, served sizzling in an iron pan.

Roasted pumpkin filled with barley, mushrooms, herbs, nuts and melted cheese.

Warm honey custard with a dark caramel crust and toasted walnuts.

A whole spiced apple wrapped in pastry, baked until crisp and served with cream.

Dense malt cake with dried fruit, brown sugar and a warm spiced glaze.

The house brew: deep amber, lightly bitter, with toasted malt and caramel notes.

A familiar city favorite with balanced malt and gentle herbal hops.

Tart farmhouse cider served cool from the cellar.

Light pear cider with a soft floral honey finish.

Crisp Solanorian white wine. Glass or bottle.

Full-bodied red with dark fruit and earthy spice. Glass or bottle.

Strong fruit brandy warmed with cinnamon, orange peel and cloves.

A brilliant golden herbal spirit served in a small glass. Sweet at first, fiery at the finish.

Hot pressed apple juice with cinnamon, orange and star spice.

Fresh mint, meadow herbs and a spoon of honey.

Chilled barley water brightened with lemon, herbs and a touch of honey.