Good eats at Mount Doom: Cafe and Bristo.

[Dimcollowen]

Gimli's Salted Pork: a tasty helping of pork cooked to perfection, and salted. *All salted porks come from Isengaurd*

Ent water: Its just that folks...Ent water, it comes from the mysterious river in Fangorn

[The Only Real Estel]

Meat: This is the only description that we're going to give you, so eat at your own risk. We can only say that we're glad to report that it is, indeed, back on the menu.

Singed Hobbit Toes: A great dish for the adventurous. The toes are burnt generously & served with dipping sauce. To the naysayers we assert that it's really no different than Chicken Fingers.

[Valesse]

Elf Fingers An appetizer with a just a smige Uruk "zing". This order includes ten ageless four-to-five inch long corndogs. Though strangely gourmet seeming in appearance, the actual "finger" is from that ancient can of beany-weenies we've long forgotten in the depths of our spacious pantry (otherwise known as Utummo).

This appetizer comes in two sizes, the other simply called Hobbit Finger, which, as it sounds, only one of a significantly smaller sized corndog -already half eatten- but copius amounts of dipping sauce is provided for you by a hog-tied Saucepan Man.

[Alcarillo]

Don't forget Tirion-upon-Tuna! A lovely seafood dish consisting of the freshest tuna anywhere in Belegaer.

Also on the seafood menu are our famous fisshes, precious. Just raw fishes killed from strangulation.

[Valesse]

Want to impress your friends? Order the Tossed Telperion, and watch in awe as twelve waiters carry out your spectacular (and very heavy) dish. Delightfully devised by Yavanna herself, this entree is not for beginners! For those who long for the Tossed Telperion but can not, for any reason, partake it it's dietary destruction, we suggest the Tirion-on-Tuna.

[Bêthberry]

Today's prix fixe menu at the Mount Doom Café and Bristo is brought to us by the sous-chef, Horsa Hengist. Horsa, when interviewed for the 'zine CuisineDoom, feared to put his foot in his mouth, but finally when pressed claimed that in creating his specialities of the house he was inspired by the ancient worship of Hödîn, in whose honour peoples of the north prepared dishes of horseflesh before his worship was supressed by the Numenorean Rangers. Horsa claims that the practice had fallen into disfavour in the west but was secretly maintained by peoples of the east. When pressured, however, Horsa admitted that he was first inspired by reports that starving orcs, having been repelled at the battle of the Pelennor, took to cooking the fallen horses of the Rohirrim in their breastplates over open fires.

Horsa particularly recommends the Hasufel Hamburgers or Roast Rochallor, which brings out the delicately sweet flavour of equine flesh. For appetisers you can indulge in Nahar Nibblies and then followup these first courses with Asfalof Aspic, although one reporter suggested this dish was too thick and sticky to meet with his favour.

The CusineDoom editor recommends washing the dinner down with a generous swallow of Mearasmilk, a slightly fermented beverage known farther east as kûmýs, available in shot or pony glasses.

Horsa suggests that tomorrow's a la carte menu will feature Coomb Cavalry Kabobs with Sammath sauce--lightly flavoured with corriander, carrot and paprika--and Fondu Roheryngnonne.

[Valesse]

Hungry? Rich? Cannibalistic? Try our new Faramir Filet! Nothing could beat this gourmet serving of manflesh complete with your choice of Diced Denethor and Miced Mithrandir, potatoes or carrotsies.