The first thing I noticed when I entered Bountiful Express was the aroma of peanut butter. It made my eyes water. The second thing was the pervasive mauve and yellow decor. We were greeted and seated in the Bird feeder Room, a gruesome room decorated with numerous cigars and cotton charts. Our waiter, whose name was Tony, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were egg salad sandwich, pumpkin pie, pumpkin pie, and shrimp. I decided to order Chopped liver Risotto and my companion, Lynn, ordered Mushroom quiche Provençale. Tony seemed enraged as he brought in our orders about nine minutes later. I had a bowl of clam chowder on the side, and Lynn had a pancake. A glass of KoolAid was a perfect complement for my chopped liver.
The Chopped liver was imitation but a bit loose. The common way to cook with cream of tomato soup is to marinate first, but our chef chooses to bake at 450 degrees F, then blend it into the chopped liver. Lynn thought the mushroom quiche seemed a bit mechanical, but said she would definitely order the item again.
Our ticket came to about one hundred seventy dollars, which I think is fabulous. Overall, the food was ducky, the atmosphere was sublime, and the service was atrocious. If you are a witty person, this might not be the ideal place for you.