Originally Posted by
kaka
take the menu, bring them to customs and excise.
Absurd suggestion. Restaurants run out of items all the time. This is nothing to do with trade descriptions.
Now, if they bring you a Krug bottle and pour cheap prosecco from it then that would be a matter for them, but that's quite different!
(Or for that matter an Evian bottle that has been refilled from the aircraft tank...)