Ramkins? And “creamed” brie???
ETA: “Stawberry Short Cake”. 
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I had to look it up. Doesn’t seem complimentary for cacio y pepe ravioli.
“typically a rich, savory accompaniment for steak, featuring Montreal steak spice, sour cream, and mayonnaise, or a pan-reduction sauce using cream and steak drippings”
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Barf-o-rama.
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Eeesh. The pan-reduction sauce could work on a steak, but I want neither on pasta. Especially not sour cream and mayo.
Actually I cannot stand mayo in any form, but that’s for another thread 
Also: “anyone of our delicious protein options” Anyone? Any one? Ugh. The grammar nerd in me is raging right now LOL
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Yeah, I was gonna touch on that, too, but I couldn’t figure out how to make that cringe funny.
I tried to think of a Soylent Green reference, but it’s too early for me to make it work.
Anyone, anyone… maybe that’s better done as a Ferris Bueller reference. IDK, it’s too early on a Sunday for me.
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There will be another menu for us to riff on, trust 
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Butter-dipped soft serve…
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@linguafood I’m curious…have you ever eaten there? If not, would you, if only in the name of research?
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I have not, and I would not. I don’t have the disposable income to experiment with food that sounds absolutely awful to me.
Plus I’ve heard the owner has rather terrible hygiene practices.
Hard no.
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I’d try that and I’d also try this:
*hygiene as in food safety.
This is probably the most harmless / disappointing Blonde Bistro menu to date.
The avoDado toast with its mysterious “fresh avocado spread, googie fried egg (…),” only gave me pause, but the mashed potato deviled egg creme gave me the heebie-jeebies. Yoikes.
The sherbert doesn’t even register at this point, and they’re still confused about anyone vs. any one.
Meh.
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They should add copywriter/editor to their list of staffing needs.
Ain’t Easter always in the Spring?
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AFAIK, I think the owner does everything there: cooking, promo, etc.
not Down Under! it’s in the fall!
What is “googie fried egg”?
