Ladies and gentlemen,
My name is James Silverleaf. My partner Little and myself will be in the Goldenhorn in just over two weeks. We will be selling food for a small fee if you find yourselves interested.
Menu will be as follows, and available tell supplies last:
Friday night:
Stew for 2 silver a bowl, 3 silver if you wish a side of bread.
Saturday:
Breakfast: 3 different types of muffins 3 silver each.
Lunch: Deviled Eggs 1 silver for 2 , Stuffed mushrooms 1 silver each.
Dinner: Fried Chicken 2 pieces for 3 silver, Mashed Potatoes and Gravey 3 silver for large serving.
Sunday: We will not be operating a full kitchen, but if any of the muffins or deviled eggs are left they will be available for purchase.
Desserts may be available we find them at the right prices to bring to you.
Drinks will be available:
1 silver per glass or 5 silver a bottle, flavors will vary as what is in season or what we can barter for on the way. Tea will be available, small amounts of varying flavors, see Little for prices and flavors.
Thank you,
James Silverleaf
My name is James Silverleaf. My partner Little and myself will be in the Goldenhorn in just over two weeks. We will be selling food for a small fee if you find yourselves interested.
Menu will be as follows, and available tell supplies last:
Friday night:
Stew for 2 silver a bowl, 3 silver if you wish a side of bread.
Saturday:
Breakfast: 3 different types of muffins 3 silver each.
Lunch: Deviled Eggs 1 silver for 2 , Stuffed mushrooms 1 silver each.
Dinner: Fried Chicken 2 pieces for 3 silver, Mashed Potatoes and Gravey 3 silver for large serving.
Sunday: We will not be operating a full kitchen, but if any of the muffins or deviled eggs are left they will be available for purchase.
Desserts may be available we find them at the right prices to bring to you.
Drinks will be available:
1 silver per glass or 5 silver a bottle, flavors will vary as what is in season or what we can barter for on the way. Tea will be available, small amounts of varying flavors, see Little for prices and flavors.
Thank you,
James Silverleaf