Welcome To The Restaurant of Me

Let me give you a piece of pie

No wait, a piece of my mind.

Welcome to the restaurant of me.

Today's menu:

Amuse-bouche:

Grapefruit puree with basil

I'm sour and sweet at the same time,

With time, I'll decide which to be around you.

Basil for a garnish

And because it's tasty. I have good taste. That should be evident.

Hors d'oeuvre:

Cucumbers topped with cream cheese and dill

Crisp and sweet.

Cream cheese because it is the superior cheese.

Dill because I'm chill and silly until you're too frilly and things get chilly

Sides:

Lettuce salad with carrots, ranch dressing, and blue cheese

Lettuce because it's the best. Confidence. Knowing my power.

Carrots because I'm tough.

Ranch because yes.

Blue cheese because I've got style.

Potato salad

Creamy and potato-y.

Get to know me and you'll discover that I'm actually quite goofy.

But it's too messy to eat around a bunch of people.

It's too strange to talk around a bunch of people.

I prefer to eat potato salad with one or two people.

Entrée

Chicken Alfredo With Herbs

Our chicken is always tasty and never chewy or stringy. Just right.

Alfredo is saucy and delicious. Cheese without the gooey aspect.

Linguini noodles make things interesting.

Herbs such as oregano, thyme, and basil on top. Herbs make everything better.

Desserts:

Blueberry scone

Nothing fancy. A plain old scone. Very delicious.

My own recipe. Original, yet traditional. I am creative, and it shows in this tasty pastry.

Banana Bread

Highly recommended. Moist, buttery, banana-y, nutty. Delicious.

You can’t have banana bread without walnuts.

You also can’t have banana bread without bananas. Obviously.

And you can’t have me without everything that makes me, me.

I hope you enjoyed your meal. Please rate us on Google and come again!