Fine Dining Funnybone Mugs

We'll pass on the entrees...

"Your food didn't melt, young man... this is the soup course."

"The menu just says fried fish, but may I give you a more compelling, surprisingly lyrical description?"

"You'll love this. It's swarthy yet munificent, didactic and gregarious with hints of dogma."

"Monsieur, si vous plaît. I'm sure I ordered the fusilli and not the Fusilier."

"I have no idea what, hic, went wrong. I did everything, hic, Mario Batali said."

'This is one of our most recent vintages!'

'Why, of course I remember our first date -- I had filet mignon, potatoes au gratin, sauteed....'

"Waiter! Two of your finest menus!"

Restaurant Francais: All you can pronounce £30.

"Tonight, perhaps Mrs. Lewis would prefer this quiet little table for two from which to send back her entrée?"

'Er . . . and a fork for me...'

Cut out and keep your own Christmas Caterer.

'Eight years old, huh? If it's so good, why didn't somebody drink it eight years ago?'

"Compliments to the chef! Pass it on."

'I think I know what the problem is!'

'Waiter...my entrée fell over.'

'Wait until you taste the artisanal water. It's not to be believed.'

Dog Dressed to Eat

"Is the MSG local?"

"Everything taste so divinely artisanal."

"Which wine would you pair with the complimentary bread and butter?"

'No, I'm not the sommelier; in fact, I don't even work here - I've just always wanted to try this wine.'

'I'm sure M'lady will appreciate the mashed potatoes. Our chef uses only grass-fed single-udder butter.'

Gaston's Gourmet Truckstop

Hamish Harris. The boy bon vivant.

"Grass...Grass and more damn grass... What I wouldn't give for a lightly poached Dover sole with a garlic infused tarragon sauce."

'Dang! I never now if the sommelier is messing with me.'

'Your stab at ordering the wine in French went well.'

'Is this still America?'

"You have a big check because you had a big wine."

'It's the essence of springtime. You're really enjoying it.'

'Pigs feet, sir?' 'Are they pickled?'

'So it's the Mumm's Cordon Rouge, '98 Pouilly-Fuisse, '86 Chateau Margaux, and the '92 Barsac - would you like any food?'

"How sweet, your hand is trembling."