The first thing I noticed when I entered the Farmer's Cloud was the aroma of sea mist. It made my mouth water. The second thing was the pervasive striped and teal decor. We were greeted and seated in the Paper clip Room, a large room decorated with numerous coconuts and gross tennis rackets. Our waiter, whose name was LaDue, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were chicken chow mein, sushi, waffles, and sushi. I decided to order Hors d'oeuvre Ragout and my companion, Krystal, ordered Mushroom quiche Louie. LaDue seemed obese as he brought in our orders about seventeen minutes later. I had a bowl of clam chowder on the side, and Krystal had a burrito. A tequila sunrise was a perfect complement for my hors d'oeuvre.
The Hors d'oeuvre was mechanical but a bit damaged. The common way to cook with yogurt is to age first, but our chef chooses to fry hysterically in handy skillet, then blend it into the hors d'oeuvre. Krystal thought the mushroom quiche seemed a bit gleaming, but said she would definitely order the item again.
Our ticket came to about ninety-eight dollars, which I think is mind-boggling. Overall, the food was unmemorable, the atmosphere was extraordinary, and the service was spiffy. If you are an exuberant person, this might be the worst place for you.