New menu dish

Hello,

This is another finalised dish for my new a la carte menu. It is a dish that has been working well for the pick up and also for the mis en place. There is a cube of braised brisket to add richness to the dish. The potatoes are made by mixing potato puree and choux paste together and combining sour cream and freshly chopped tarragon.

Tenderloin of Casterbridge beef and brisket,

baby turnips, chestnuts, pickled radishes and sour cream and tarragon potato beignets