"admiral sir, what do you like to have for lunch? we have a choice of
caviar over
bruschetta thins or
smoked salmon topped with
truffle for starters, followed by entrée selections of either steamed
rare blue oyster from maine or
sliced abalone draped with
dried scallop sauce from taiwan or
both, and finally capped with a toss up between
tiramisu soaked with
grand marnier and
durian ice cream with
baby coconut strips and
palm seeds."
"i'm your personal waiter and aide de camp, and anything you wish, we will oblige. and yes sir, we have
louis xiii cognac in the bar."
