[davem4616]

If you had no dietary restrictions and everything was available on the menu...what would you order?

[retiredguy123]

A dozen jumbo steamed blue crabs and a few draft beers.

Not available in The Villages.

[davem4616]

Originally Posted by retiredguy123

A dozen jumbo steamed blue crabs and a few draft beers.

Not available in The Villages.

nice...I could deal with that...albeit I might go for a pitcher of draft beer

[Stu from NYC]

Veal parm but a close second would be a good pizza
Thinking about it a bit would add a good crunchy fried chicken

[Tommyc6]

Linguica on Portuguese roll with peppers and onions.

[Number 10 GI]

My wife's Jaeger Schnitzel and pommes frites . Her Jaeger sauce is a meal all by it's self.

[Northstar]

Originally Posted by retiredguy123

A dozen jumbo steamed blue crabs and a few draft beers.

Not available in The Villages.

Alaska King Crab

[DeanFL]

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By far = THANKSGIVING.
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[Joe V.]

Originally Posted by Number 10 GI

My wife's Jaeger Schnitzel and pommes frites . Her Jaeger sauce is a meal all by it's self.

Best Jaeger Schnitzel I ever had was the bahnhof bar in Freidberg, West Germany. I am willing to take home some of your wife's leftovers- but doubt you would let left-overs of that meal happen.

[Kenswing]

A slow smoked brisket with smoked mac & cheese and corn on the cob. Strawberry shortcake for dessert

[JimJohnson]

Fried chicken.

[queasy27]

Now you've all gone and made me hungry!

I don't know how affected this is by nostalgia, but my late mother's spaghetti and her Thanksgiving dinners were legendary, especially the cornbread and sausage stuffing. She made the Italian sausage herself. I'd happily eat either of those for my last meal.

My favorite thing I cook from scratch is corned beef hash, nice and crispy.

[Westie Man]

Caesar Salad, French Onion soup, Veal Picatta with Asparagus Vinegarette and Polenata and Black Forest Cake

[Travelingal702]

All you can eat Snow Crab Legs......with a nice white wine.

[wamley]

Grilled American cheese sandwich with lots of crispy bacon on rye bread with seeds cooked in a large amount of butter until the bread is a crispy dark brown bordering on burnt.