Menu planning, or playing with food

from an actual e-mail I wrote earlier today:

Are the striped lobster ravioli terribly expensive? They sound delicious.
Also, the chicken parm served at the [meeting earlier in the month] dinner was excellent; I wouldn't mind repeating that at this lunch. My concern with the chicken is the portion size. Chef has been giving us rather large sized breasts, and they are a bit intimidating.
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(Okay, there is no way that I can think of to write that so it doesn't sound perverted.)
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Would he be able to do a smaller portion?