Fine Dining
I really enjoy eating out but often find myself smiling at the way the food is described. This poem was inspired by reading menus.
Fine Dining
Why choose roast pork with apple sauce,
When you can eat wild boar
With cherry jus poured in a tube,
Green beans nouvelle not raw
A chilli dip to drown your prawns,
Warmed soup which could be hotter,
Banana Glaze with mocha crunch
Infused with Panna Cotta
Pea green drink, white foaming mousse,
Acacia truffle honey,
Month old and aged sirloin beef,
Which costs a load of money
And eggs from quails, tomato blush,
Orange sponge cassatta,
Sizzled shrimp, chorizo crush,
Twice baked with a potata?
Then once back home, you dare not let,
Your cooking standards slip,
Don’t burn the meat, just flambe it,
And serve with one long chip
Claire Baldry would love your feedback, please leave your comments below:
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