Good evening, ladies and gentlemen. My name is Buster, and I will be your Maître d' tonight. I have seats prepared for you in a nice, cozy corner in the Blue Room.
Let me introduce our spécialités régionales. I am sure this will be a unique experience.
First, there is Chardonneret Persephone. Served with a garnish of butter and herbs, and accompanied by a CHÂTEAU HAUT-BRION Pessac-Léognan White, 2007. It was this creation that earned us our fourth star last year!
Then, there is Lapin Grillé à Bailey. Presented on a bed of rice pilaf with parsley and a small salad. We highly recommend the 2006 Joseph Drouhin Vero Pinot Noir to bring out the full flavor of this entrée.
Finally, the Pièce de Résistance--Crapaud Buster!
This particular dish is prepared entirely raw, and the dining experience consists of chasing the meal around the Blue Room. In lieu of wine (which would inhibit the effectiveness of the chaser), we recommend a warm Guinness Stout, followed by successive Guinness Stouts until le crapaud escapes, which is the entire point of the meal. It is a more Zen-like experience, and certainly not for a novice diner!
Bon appétit !