Dear Patron, The Management commends you for your choice. Unfortunately, ingredients have been purchased for the coming week, and the menu is set. However, we often feature new chefs for our upcoming FFL Sunday Brunch ($39.95 per person, with unlimited boxed wine privileges), and will keep your suggestion under strong consideration. Obsequiously, The Management, FFL Main Dining Room
--- In FairfieldLife@yahoogroups.com, "authfriend" <authfriend@...> wrote: > > This is fabulous, DrD. Belated appreciation as well to > Xeno for his magnificent clam chowder. > > May I add a last-minute entry, perhaps to go with the Dick > Mays dry toast? > > Oeufs a la Sparaig: Eggs left over from breakfast, piled > high. A delightfully proportioned combination of over-easy, > sunny-side-up, scrambled, omelet, poached, and hardboiled. > But the surprise is hidden inside: a mound of cherries--pick > one to accompany each bite of egg. > > --- In FairfieldLife@yahoogroups.com, doctordumbass@ <no_reply@> wrote: > > > > 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 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 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 Richness, complexity and above all, endless layers of pastry. > > > > Share, Share Alike, and be ready for a sugar coma! This scrumptious sugary > > dream begins with, you guessed it, SUGAR! In a glass two gallon bowl, Chef > > Share starts with a full bottle of Hershey's chocolate flavored syrup, > > after that, 12 oz. m and m's, four ea. Mars, Milky Way, Three Musketeers, > > and Reeses peanut butter cups. Top with one pound dark chocolate chips, and > > 16 oz. pure granulated sugar. Ask your service person about our "eat with > > your hands" option for this one! > > > > *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.* > > >
