Now where to run.. to tired to hide

So the menu is done and for the last week I've been implementing it..trying to figure out short cuts and line schematics..but all in all i am proud of my kitchen and the overall product. even though i am pretty sure the owner is slipping farther into a well of "crazy"... he keeps comparing our small ass kitchen to these hotels and wanting to start selling fruit pies that he picks up from SAM'S CLUB ...or doing dinners starting at $12.95 ..he wants to create a situation where a tobacco chewing redneck with his incestuous wife/sister/cousin combo can be splitting a $12.95 meal while the elderly couple at the table right beside them is eating foie drinking dom....in the restaurant business its very important to maintain your integrity and your ability to be unique.you don't want to seem desperate and you don't want to run so much shit that your fucked IE. dinner for 2 ,brunch buffet, Italian night every Wednesday, wine tasting ,dinner with don on top of the 5 menus.. come on gimme a break "hey whats today???...isn't it two dollar taco Tuesday at the crane brook??" ....Thursday from 5:00 -5:30 all you can eat Dim Sum ...Last Night was dead at the crane brook we had a really kick ass brunch then it died we were all done at 7:15 then i decided to get shitty drunk so me,Sarah,Kim and mike went to mikes local watering hole it was fun..Except when i called Mike stupid lol he kept saying all slurred 'DON'T SAY THAT MAN..JUST DONT..DONT.....DO IT'...Im sorry i did not mean to call you stupid lol.there was this cat there that was a cook at Lindsey's i thought it was cool to see some one else who does what we do , end up in the same spot as me....on a side note when i drink my dreams are always crazy its like a culinary battle royale.... I'm thinking tobacco smoked lambs lung, figgy pudding, chlorophyll jus , raw carrot , and quince. or a Cesar salad soup or better yet a chicken noodle soup defined with agar agar in three stages .one stage to clarify a rich stock with gelification , then take some of the original stock gel it then cube to match your cut veg. then stage 3 when you got to give it to the customer hand them a squirt bottle of cooked chicken pureed with agar so they can make instant noodles Alla Wylie Dufresne by squeezing the mix into the hot see through liquid.....ah the power of bud light