Fire and Ice Grill and Pub
Flaming steaks and ice cold drinks
you thought good food had become extinct
until you ate here and gave us a nod and a wink.
Appetizers galore with soft stringy cheese sticks, artichoke hearts deep fried
with a taste of parmesan cheese and a dip to please.
bacon wrapped shrimp you might want to frame, seared sea scallops that
make you want to gallop, stuff mushrooms that'll make you croon, escargot
and baked claims as you eat them you'll definitely leave a stain
Ice burg lettuce or romaine with fresh dressing all homemade.
Lobster bisque soup with a deep rich taste if you don't like
seafood try Tomato bisque instead, French onion soup either a bowel
or cup just don't be a glut.
Your auntre is about to start your just warming up
hot garlic bread with a wonderful spread, Chris's secret recipe if he
told you how he made it you'd be dead.
Succulent steaks porterhouse, ribeye, serlion, T-bone and of course filet
add garlic or lemon butter to dip, 'hooray!'
Chicken flew by giving you legs and wings deep fried
want a little less oil try the fresh grilled chicken
fit for a royal.
Hamburger, cheeseburger just choose your cheese and of course
add bacon please. Want an egg on top sunny side up
when you squeeze the bun it will definitely erupt.
The beef is so fresh the cows stopped mooing when
it hit the grill with no sign of stress.
Vegetable melody or a little broccoli please.
The potato why so many things I can do
baked, French fried, homefried or even mashed
some round or shaped like a torpedo.
Baked fish Talapia, Flounder or even Sea Bass
'Oh' so fresh. We have an aquarium in the back,
just teasing we use a pole and bait at our near by lake.
End the evening as you sit back with a luscious sweet dessert
but please don't drool bibs are provided if needed
or even a paper sack on your way out.
Just remember as my Daddy always said,
'You all come back now you hear, friends are like family
and we hold you all dear!'
Coming Soon: The new "Fire and Ice Grill and Pub"
T Reams
Copyright © Tammy Reams | Year Posted 2015
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