Hors d'oeuvres

One sat in dining hall of ship

the seating large and vast

to feast upon regalement spread

the banquet fare amassed

The charbroiled beef, the smoked fish

the shrimp all boiled and fried

prime rib, filet and barbecue

were perfectly aligned

The vegetables both steamed and boiled

potatoes baked and fried

the lobster tail and salmon broil

dessert for post meal pride

But first proceed to be a must

hors d'oeuvres began this meal

the dip, the bread the sample munch

a canape salad peel

The antipasto finger food

with shrimp cocktail and sauce

the aperitif refreshment ply

the Greek house salad tossed

Perhaps the soup to whet the taste

a cheese filled wafer spread

cucumbers dressed with pepper cuts

or fish crepes to be fed

But alas the dinner main

awaits for one to dine

If he should fill upon these daints

no room would he incline

This one who does not patient pace

the hors d'oeuvres he consumes

n'er focus on the meal's main course

his appetite is doomed

And thus with persevering thrust

the dining one does eat

and gait himself for most import

the repast dining treat