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Message: <blockquote data-quote="Scotley" data-source="post: 3934219" data-attributes="member: 11520">"Business before we've even ordered? Well, if that is the way you want it..." She takes the list and perches a tiny pair of gold rimmed spectacles on her nose. "Hmmm, very interesting cargo." Before she gets all the way down the list the waiter arrives to take your orders. "We have a very nice phesant this evening with a fig reduction. The grouper is also quite fresh and grilled on cedar planks and I have a marvelously buttery chardonny to go with it. We are doing a rack of lamb with a pomegranet molasses and mint sauce. The Ariva coast rose is a match made in heaven with this one, but we only have a few bottles left. If you'd perfer a red meat I have some beef tenderloins I was going to age another day or two before deciding what to do with them. I could butterfly one of the best of them and grill it and whip you up a nice bernaise. I know madame is fond of the 62' claret I have in the cellar." Michael looks up and seeing the man's toque realizes with a start that the head chef himself has come out to take your party's order.</blockquote>