The Menu

Aperitifs
Raw Oysters
Caviar
Duck pate (I so hope this isn't banned) served with a Sauterne, of course
Sea scallops with Champagne Beurre Blanc
Ceviche
Raw fish
Shrimp
Soft-shell crabs
Marrow bones

Caesar salad (it just wouldn't be right otherwise, WITH the anchovies & raw egg)
Salads with foo-foo lettuces, cheeses and dried fruits

Rich soups - like roasted mushroom, butternut & crawfish ettouffee
Conch chowder (have my own recipe, includes my habanero sauce)
Tripe served with very cold vodka

Excellent wines

Duck, goose
Game hens
Rabbit
Ostrich
Buffalo
Venison
Lamb
World's best burger
Ribs or other BBQ like pulled pork
Veal
Pork Tenderloin - Cuban, mojo, jerk, etc.
Lobster
Crawfish, Aussie "bugs"
Cioppino
Gumbo
Red beans & rice
Sausages


Grilled vegetables & fruits - low carbs

Cheeses & fruits

Low sugar desserts

Port

Organic all the way.

No whining. No substitutions. No vegans. :-)

The Setting

Opulent Vegas style restaurant with a waterfall and plants served by Greek gods & goddesses and with a visible wine cellar - perhaps like Aureole.

One Day...

One day I hope to make enough money to fund my dream eatery. This is my journal on what it will be like...