Forager's Foie Gras

I never said I was eloquent, and those who know this best are my bartenders...
Describing the menu in delectable terms has always been a challenge, I tend to gain points for creativity, such as describing St. George Mushrooms as "Buttery Midgets", or Raclette having strong flavor, mild odor (that last one isn't so bad, until my bartender used the voice of a 1970's porn actor to truly portray the alliteration...)

Apparently their all time favorite has been dubbed as the following:

Gravel Pit Foie

"Upta" camp foie

Roadside foie
Pissa foie

Here is how it was written on the menu

Wood grilled Moulard Foie Gras 
with grilled cattail hearts, sumac honey, with garlic chive and parsley salad

For those who don't know, cattail hearts are from cattail plants, see below:

They grow in swamps, I do not advise that you forage for these on your own.

Sumac spice, is from sumac flowers, from the sumac tree:

Again this looks much like poison sumac, so don't just go ahead and start gnawing on the next one you see...

Garlic chives grow everywhere:

Like weeds...

A chef once told me, if it grows together, it goes together.  The dish was beautiful, and clever.

However when describing this to my bartender I said the following:

"Say you take a piss on the side of the road, when you're headin' upta camp, and you look out and you see sumacs, and cattails, and garlic chives and you think to yourself..."foie gras"? This is that dish"

Like I said, I'm not known for my eloquence.