Your Last Meal...

[CATCH17]

Starter: Calamari with Cajun seasoning (from Fleming's)

Soup: Lobster bisque (from La Griglia)

Entree: “Cote de Boeuf” 22oz. bone-in ribeye steak (from Bob's Steak & Chop House)

Side: Yukon gold French potato puree (from Brennan's)

Dessert: Chocolate souffle (from Fleming's)

Edit: To drink...'82 Leoville Poyferre

Dude knows how to eat.


I'd have to throw in some shrimp and change my desert to banana pudding.