Round 2 of yesterday's Xmas rehearsal tasting menu of what did not make it to the table as we always plan way to much more than what our stomach can handle.
Sous-vide venison with sauté veggies drizzled with port sauce in cauliflower purée.
Sous-vide lamb chop with pickled veggies in cauliflower purée.
Chicken thighs in green olive and tomato sauce with jasmine rice.
