Entrees
Soups & Salads
Perfect for starting off a hearty meal or eaten alone as a lighter one,
our selection of soups and salads will most certainly leave you satisfied!
HOUSE SALAD
This salad might be the most plain, standard item on our entire menu. However, we give you plenty of options to make it your own! We start with a base of crisp romaine lettuce, a bit of onion, crunchy seasoned croutons, and a sprinkling of shredded white cheese. Add your choice of additional toppings or dressing to kick it up -- or be boring and take it plain!
DRESSINGS : Caesar, Ranch, Sweet Red Honey, Ginger Soy, Olive Oil.
HOUSE SALAD . . . 450G
W/ GRILLED DODO . . . +250G
W/ GRILLED SHRIMP . . . +350G
W/ GRILLED SALMON . . . +450G
SCALLOP & BACON SALAD
We take the biggest, freshest scallops that our local fishmongers have on offer, giving them a light bit of seasoning then sear them in a hot skillet 'til they're nice and tender. Once lightly golden, we layer them onto a bed of Cieldalaes spanich, cherry tomatos, and onion. But what really sets this salad off is the warm, rich bacon dressing that we spoon over it all before finishing it off with a few creamy goat cheese crumbles. A must have for our seafood lovers!
HALF ORDER . . . 650G
DINNER ORDER . . . 1050G
PEAR & WALNUT SALAD
Actually, this salad is almost too pretty to eat. Almost. For those who have a love of all things fruit, we start with fresh spring greens and tender baby spinach and add a smattering of sweetly satisfying toppings: juicy Honey pear, candied Gridanian walnut, dried cranberries, a touch of feta cheese, and finished off with a light drizzling of sweet balsamic vinaigrette.
HALF ORDER . . . 550G
DINNER ORDER . . . 950G
SUMMERFORD SHRIMP BISQUE
If you'd ask a certain Xaela with a painted face on security what our single best menu item is, he'd tell you it was our bisque. And he'd probably also fight you for it, if he had to. Luckily for all involved, we've plenty to go around! Peeled shrimp, tomato paste, fish stock, and a variety of spices make up the back bone of this soup, fortified with orzo pasta and pushed over the top by a generous pour of brandy. Served up with a few slices of crisped toast.
BY THE CUP . . . 600G
BY THE BOWL . . . 950G
HUNTER'S STEW
The contents of this hearty stew actually vary from night to night, depending on whatever big and tasty beasty the brave hunters of Gold & Glory have managed to hunt down this time. We take aldgoat, antelope, buffalo, boar, or who knows what else and pair it with a selection of vegetables, cooking it down on low heat until the tough ol' beast is as soft as a maiden's sigh and twice as tasty.
BY THE CUP . . . 550G
BY THE BOWL . . . 800G
LOADED POPOTO SOUP
This basic soup is as comforting and filling as it is simple. Thick-cut cubes of golden popotos are simmered until fork tender in a soup of heavy cream, onion, and seasoned with salt and pepper. But we don't do things half-arsed at the Bountiful Chest! We load up your soup with mild cheddar cheese, crumbles of smoky bacon, and chives to keep you coming back for more!
BY THE CUP . . . 450G
BY THE BOWL . . . 700G
Bountiful Chest Originals
And you thought all we could do was mix a good cocktail!
If you have a hunger as deep as your thirst, look no further than our selection
of original entrees, served up to you fresh by our excellent chefs.
ROAST DODO BREASTS
They don't say that you can find the best breasts at the Bountiful Chest for nothing! We take oversized dodo breasts, marinating them in our savory secret house blend. After giving them a quick sear on the grill, we finish them in the oven to lock in all that delectable flavor. We serve them up in pairs -- it's only right -- along with apple cornbread stuffing and garlic lemon green beans. Try our breasts for yourself, and we promise you won't be disappointed!
ONE PLATTER . . . 1450G
ARCHAEORNIS DRUMSTICKS
For creatures that are uglier than sin, at least an archaeornis' legs look damned beautiful by the time we're done cooking them up. We slowly braise them in a stock of vegetables, broth, and dry red wine for hours until the skin is crisp and the meat is fall-apart tender. The platter comes with one large archaeornis drumstick alongside a generous helping of buttery smashed popotoes and a rich gravy made from the leftover pan drippings, flour, and butter.
ONE PLATTER . . . 1650G
GLAZED BOAR TENDERLOIN
The Bountiful Chest is doing our part to keep the boar population in the East Shroud under control by culling a few of the hogs from time to time to serve this delectable dish to you! We cut the loins thick and rub them with a mixture of dark brown sugar, fine ground powdered onion and garlic, and just a touch of powdered dragon pepper for spice. After letting them sit just long enough to form a glaze, we grill 'em up and set 'em down in front of you with a creamy cabbage and carrot slaw and a half-cob of buttery millioncorn.
ONE PLATTER . . . 1500G
HUNTER'S CHOICE STEAK
You just can't have a proper tavern menu without a good, hearty steak. Given we know how varied our clientele's tastes can be, we offer a number of different types to you as well. Whatever the creature it comes from, you can rest assured that it'll be cooked and seasoned to perfection. Comes with a choice of side, including vegetable medley, garlic roasted red popotos, rice pilaf, or a small house salad.
ALDGOAT STEAK . . . 1300G
ANTELOPE STEAK . . . 1150G
BUFFALO STEAK . . . 1500G
LOAGHTAN STEAK . . . 2000G
ROCK LOBSTER ROLL
We thought about just serving up whole steamed lobster tails before we decided that that nonsense was best left for fancier establishments. We thought they looked kind of creepy, anyway. Instead, we dig out the rich and succulent meat from the tails of rock lobsters and toss them in a simple, creamy mixture of lemon juice, mayonnaise, and salt and pepper spooned generously into a split bun with an extra lemon wedge and thinly sliced popoto crisps.
ONE LOBSTER ROLL . . . 950G
POACHER'S PIE
The very definition of comfort food, our Poacher's Pie is warm, simple, and yet still delightfully indulgent. Ground antelope chuck is simmered in a thick, savory brown gravy with Jade peas, Coerthan carrots, and thinly chopped onions. Once the whole thing is transferred into a baking dish, we cap it off with smooth mashed popotoes and give it a light coating of seasoning to help it crust, then bake it until golden. We even toss in a fluffy, buttery dinner roll just for good measure!
BY THE SLICE . . . 850G
FETTUCCINE ALFREDO
Unless you're one of those folks looking to watch their waistline, we're certain you'll love our pasta. Fettuccine noodles cooked al dente are coated in a creamy, cheesy alfredo sauce and accompanied -- of course -- by two rounds of bread washed with garlic and butter before being toasted to crispness. If you find the pasta itself lacking something, try it with any of our offered additions!
PLAIN ALFREDO . . . 600G
SPINACH . . . +150G
DODO . . . +250G
SHRIMP . . . +350G
MEGALOCRAB . . . +450G
RAMHORN QUICHE
We're not really sure why you'd come to a tavern run by hunters and order up something without any meat on the menu, but so long as you're paying, we won't argue! We line the bottom of a pastry shell with a thin layer of Ala Mhigan mustard, then fill it with a mixture of whipped apkallu egg, mozzerella cheese, chopped onion and -- of course -- thinly sliced Ramhorn zucchini before baking it to perfection and serving it up in generous pie-like slices!
BY THE SLICE . . . 700G
BATTERED COD & CHIPS
Battered cod and chips are such a staple in taverns and pubs across Eorzea that we would be laughed right out of business if we failed to offer it. But we challenge you to find anyone who does it better! Thick cut filets of fresh-caught tiger cod imported straight from Vylbrand are dredged in seasoned flour then rolled in beer batter and carefully dropped into hot oil. Once they're golden, crispy, and flakey on the inside, we pair them with thickly cut popoto chips, a dollop of cool and creamy dill tartar sauce, and a couple extra lemon wedges.
BASKET (ONE FILET) . . . 650G
PLATTER (TWO FILETS) . . . 850G