--- In FairfieldLife@yahoogroups.com, Share Long <sharelong60@...> wrote: > > (snip) > I've removed myself from this menu. Please keep me off of it. >
Oops. Too late for that. Doc's menu already went to print. You'll just have to pretend it never happened. That oughta do it. > > > ________________________________ > From: "doctordumbass@..." <doctordumbass@...> > To: FairfieldLife@yahoogroups.com > Sent: Monday, April 29, 2013 5:24 PM > Subject: [FairfieldLife] Menu for Today, Monday, April 29th - FFL Main Dining > Room > > > >  > FFL Main Dining Room > Menu for Today, April 29th, 2013 > > *Appetizers* > > -Dick Mays dry toast, always served room temperature. > -MJ's freshly beaten horse meat, prepared to order. > -Merde du Mer â" A daring appetizer, offered on our public menu for the > first time. This exciting creation starts with "night soil" from the deep; a > mixture of fish, mammal, and, yes, human waste, collected diligently by Sous > Chef Barry, and his mom, from the crystal clear waters off Port Arthur, > Texas. After UV sterilization, the drying process, and a secret mixture of > spices, this novel creation is flash cooked in a pizza oven, until crispy. > Said Sous Chef Barry, "I like to offer people shit, and see if they'll eat > it...". > > *Soups* > > -Chef Xeno's renowned Archer-Alexander Clam Chowder (please read ingredients > on back of menu). > -Extra Cheezy Faux Gazpacho, made with fresh Velveeta, home-made popcorn, > Ritz crackers (for that mock apple pie flavor), half a bottle of ketchup, and > a dash or three of habanero sauce, then haphazardly stirred over a period of > several days â" More than a meal in itself. New recipe! From the Kitchens of > Doctor Dumbass(R). > > *Entrees* > > Skewered Curtis, shish-ka-bobbed beautifully by Chef Ravi, grilled nearly > until done, finished in a tart lemon sauce, and topped with an American flag. > One of these is enough for any diner. > > The Wolf Baiter. Don't take this one on, unless you've got plenty of > appetite. This 22 ounce favorite begins with deconstructed Filet Mignon and > hearty sauces, though never confused in identity or flavor. Delightful > finish. Pairs neatly with a dry or semi-sweet wine. > > ER Diet Plate, a light assortment of sautéed vegetables, served with a > thoughtful Chamomile tea. Best enjoyed with Led Zep on the I-Phone. > > Crop Circlet, by Chef Nablus. When the diner first confronts this dish, he, > or she, sees nothing unusual. After a short time however, a lettuce leaf is > turned under, there is a nearly undetectable slash through the cherry tomato, > the spinach with a pat of butter suddenly takes on the appearance of a green > mandala! Be amazed when Nabby plays with your food! > > Buck's Basic Feed. Experience a meal from the pioneer days, as Chef Buck > whips up one of his favorites, Possum Pie, with Fresh Wild Turkey Giblets, > smothered in Raw Oats, and save room for the Huckleberry Pie! > > Kick Ass Kasserole. Chef R. Dog starts things off with a bang, combining 15 > different varieties of pepper, an entire bottle of grey goose vodka, reduced > over medium heat to a single tablespoon of intense taste, then ladled over a > perfectly prepared swordfish steak, sword included. Best enjoyed with > balloons and a cocktail or two. > > *Desserts* > > Judiliscious Baked Alaska. The size of this treat for the sweet tooth is > deceiving. Served in a delicate porcelain cup, some diners simply refuse to > finish it â" Richness, complexity and above all, endless layers of pastry. > > *Beverages* > > -Robin's Milk (yep, we were confused too, until we tried it!). Imported. > -Steve-O (bottles only). A favorite for children of all ages! Delicious any > time of day. > > *Music performed in the lounge area by Barry2 and srijau.* >
