Appetizers

Fried Gysahl Pickles

Kibbeh

A Dalmascan ball of onion and minced lamb coated in sunset wheat and topped with cinnamon and allspice.

Cauliflower florets coated in Pakshee Signature Curry and lemon juice before being roasted over an open flame. Served with your choice of sauce.

Curried Cauliflower

Don't let the smell fool you, these pickles brined with gysahl greens to add a bolder flavor! Served with a spicy smooth dipping sauce.

Moraby Megalocrab Dip

Shaaloani Cupquiche

A tiny, New World variant of the Ishgardian savory pastry, the Footfalls Cupquiche uses Silver Bazaar Salsa, a blend of cheeses, eggs, peppers, and Aldgoat.

An odd vegetarian dish from far abroad, consisting of pita bread stuffed with greens, particularly cactus pods, to bring a crisp watery freshness to even the driest heat.

Outlander's Mushloaf

This creamy La Noscean dip contains megalocrab meat, cream cheese, mayonnaise, and a host of Limsan spices. Topped with crumbled cheese and served with bread.

Tomatoes Fancies

Bhuna Dodo Wings

Large, delicious dodo wings coated in red chilies, cumin and coriander and served with a sweet chili sauce.

Eight small, delicious spheres of banana bread baked golden brown and dusted in sesame seeds.

Uni Appam

This comforting and refreshing Ishgardian treat features Ruby Tomatoes stuffed with ground aldgoat, ground karakul, or minced vegetables served over rice.

Enchanted Mushroom Tartlets

Classic Hingan Gyoza

Hingan dumplings steamed or pan-fried to tender perfection and served with soy sauce.

A Footfalls-style starter consisting of cactuar pods roasted over oblong dough and topped with cheese, tomato and cilantro.

Roasted Nopale Guarache

Shroud mushroom caps are stuffed with Gridanian herbs and wrapped in puff pastry for this muffin-sized meatless masterpiece.

Breakfasts

The Fruit Vigil

Egg Pyrizhky

A breakfast version of Bozjan pyrizhky, stuffed with egg, parsley, onion. Baked to a warm, fluffy texture and served with toast.

A hearty Miqo'te breakfast from Meracydia. Poached eggs in tomato sauce topped with bacon bits, chives, leeks, and herbs, served with Pakshee naan.

Shakshouka

We call this Ishgardian meal a breakfast, but it works as a dessert as well! We tower waffles, layered with syrup and powdered sugar, topped with rolanberries and whipped cream, and served warm.

Mains

Royal Roast

Indigo Deep Ceviche

A New World delight using fresh raw shrimp cured in lemon-lime juices and served with cilantro and onion. Served with a lime and sides of sweet popoto and avocado.

A Meracydian blend of lentils, fried pasta, rice, onion, chickpeas, and coated in a spicy ruby tomato-and-cumin sauce for a delicious, hot, meat-free iconic dish of the South.

Benben Koshari

A crown-shaped roast of lamb! At the heart of the ring of ribs is a mix of rice, parsley and mushroom baked alongside the roast to a fall-off-the-bone medium-rare.

Buckler Stew

Bazoi

A Doman dumpling dish of springy, steamed dough stuffed with meat, mixed vegetables, or bean paste. Mix and match your set of three!

A traditional Garlean seafood dish. Cubed Eblan Trout is fricasseed in wine before being boiled in a leek, coriander and oregano sauce.

Minutal Marinum

This rich beef, noodle, tofu, onion, and parsley stew is cooked in a shallow pan made from an Ala Mhigan military buckler, but the recipe has gotten global acclaim.

Lapis Canyons

Tandoori Sandworm

Thanalan-Thavnair fusion! Ground spiced sandworm marinated in curry, masala and other spices, mixed with diced peppers and served on a bed of fresh naan.

Ground boar and pepper blood sausage prepared in traditional Ishgardian style. Served on a bed of mashed popotos and with a side of seasonal greens or baked apples.

Boudin Noir

The Lapis Canyons are three New World style tacos made with cilantro, tomatoes, onions, spinach, aldgoat, pepper, sour cream and a Pakshee cheese blend.

Egg Biryani

Colcannon

A Golmore classic with mashed popotoes, kale, and butter flavored with spring onion. A hearty, warm, rich, vegetarian meal from the Vieran homeland.

A Bozjan dish fit for lunch or dinner, consisting of pastry stuffed with elbast meat, onion and cheese. Served with a side of popoto fries.

Pyrizhky

A yoghurt sauce cooked with full spices, Basmati rice, a dash of mint, ghee-fried onions, tomatoes, and boiled eggs, cooked to a delicious and delicate golden.

Songbird Specialties

Crôque Madame

Pirate's Miqo'bobs

A delightful blend of fresh fish and ruby tomatoes, the Pirate's Miqo'bobs are served with corn 'gold' as a side and five gold chocolate coins! One lucky order a night has a 1000 gil coin instead of one of the chocolates! The genius generous invention of General Manager Rheya Laruzedah.

Using a special algae for color, this delightfully strange looking ramen is the favorite of Zana Akhabila. Comes with your choice of dumplings and Pakshee Mochi in mango, plain and blueberry flavors.

Lominsan Blue Ramen

The Madame Herself's childhood favorite, a simple Brumer sandwich of bacon and cheese crowned with a fried egg, fit for Thief Queen Andromeda Laruzedah.

Mol Mutton Curry

Silabh Smörgåstårta

A Skatay recipe that reimagines cakes as ham, roast beef, cheese, and other sandwich toppings piled on layered bread which is a favorite of Ritz Morningway. Comes in individual and group portions.

Actually ethically sourced, this favorite of Cerise Maylithos features Shroud antelope, mushrooms, peppers, zucchini, popotos and a dusting of Tinolqa Mistletoe as garnish.

Poacher's Miqo'bobs

A Steppe curry made with fresh mutton and the secretly guarded spices of Doyi Mol's grandmother.

Blue Kitty Salmon

Royyala Teriyaki

A Hannish-Hingan fusion much like Izzy Sapphira herself, the Royyala Teriyaki is shrimp stir-fry with a slight Thavnairian kick. Served over rice or noodles.

As told in the nightmares of Eorzea's vegans, this challenge features four(!) half-pound Brisket patties layered with thick-cut bacon and a variety of cheeses, and topped with everything not nailed down including an onion ring. It'll leave you as full as Gilly Forcina herself.

Verdant Cheeseburger Challenge

When Khona Amorette left the Pakshee, her Songbird Specialty was saved by it's biggest fan, Eliza Blanchimont. Fresh-caught Bluebell Salmon served with a blueberry balsamic sauce makes a perfect treat for a discerning kitten.

Desserts

Lavender Moon™ Ice Cream

Caelumfruit Pie

Made from the fruit of the Caelumtree of Dravania. A tart treat wrapped in a golden, flaky crust. Served with Lavender Moon's premium vanilla ice cream.

Light and spongy savoiardi dipped in coffee and layered with whipped mascarpone and topped with chocolate. Served with a side of rolanberries.

Tiramisu

The legendary Lavender Moon Creamery's signature flavor, a honey-lavender ice cream! Other available flavors include golden vanilla, saffron, chocolate, mango, matcha, and more!

Drinks

Lassi

Qishr

A near-eastern ginger coffee, spiced and dusted with cinnamon. Can be served with cream.

The classical Thavnairian spiced tea, made by boiling black tea in milk with aromatic herbs and spices.

Chai

Bandee Pakshee's legendary lassi. A smooth and cold yogurt drink available in a wide variety of flavors including: Rolanberry, Mango, Rose, Kiwi, Papaya and Honey, Pineapple, Blood Orange, Lavender, Saffron, and Mint. Try our new Carrot Spice Lassi, based on carrot cake!

Aan Panna

Blanchimont Root Beer

An effervescent mix of sassafras, sarsaparilla, licorice, molasses and other flavors developed by Pakshee partner Atelier Iris. For those who want a cold, stout drink that won't intoxicate and will taste divine.

A Thanalan take on a New World classic! Sagolii sabotender juice chilled and enriched with mint and honey.

Aqua del Sol

A mango and mint drink served in a semi-frozen slush-like state to beat the desert heat!