"Dave Smith" > wrote in message
...
>I took my wife out for dinner last night for her birthday. We tried the
>restaurant in one of the local golf courses. It was a nice place and the
>dining room faced a small lake and also overlooked the 9th and 18th holes.
>The menu had an interesting variety of dishes and was very reasonably
>priced. We had a hard time deciding what to get for an appetizer and opted
>for the antipasto platter. We were amazed at what arrived at our table. The
>waitress brought a plank measuring about 16" by 20" that had even more on
>than was indicated on the menu, and way more than I had expected for a
>platter for two. There was a pile of calamari with a terrific roasted red
>pepper aeoli, 6 slices of smoked duck breast, a pile of proscuitto, 8
>slices of cured duck meat, a pile or roasted red peppers, a pile of roasted
>yellow peppers, about a dozen cubes of Assiago on a bed of greens 8 balls
>of Bocconcini and a pile of small olives along with some Calamata olives.
>
> By the time we finished the platter I was tempted to cancel my dinner
> order. The antipasto platter alone would have been a meal, and at $16 I
> don't think I could have prepared one at home for the price.

There is another possibility.

They wanted to get rid of a bunch of food.

I used to work near a Hyatt hotel and their coffee shop/restaurant was a
lunchtime favorite.

At that time they had scrambles eggs, lox & onions on the breakfast menu
(served all day).

Here was the "trick"

Order the lox & eggs & onions but ask for the lox on the side.

I am not sure of the knowledge of the cooks but I would get scrambled eggs &
onions with hash browns, a toasted Bagel, sliced tomatoes, some cream cheese
and about a half a pound of lox -

I kid you not there had to be $15.00 worth of lox on the plate.

It was a very goyisha neighborhood.

:-)


--
Old Scoundrel

(AKA Dimitri)