Chateaubriand Diane with Potato Themidor. Seared Beef Mid-Tenderloin, served over A sauce of Shiitake mushroom, Garlic, and shallot, sautéed, and flambéed in Bruichladdich Classic. This is doused with Cream, Dijon Mustard, Worcestershire Sauce, and finished with Parsley.

This is served with Potato, baked, bifurcated, and hollowed out, the Potato flesh is combined with Egg Yolk Mornay, Garlic, Parsley, and Cheese. The potato flesh is re-inserted, topped with Cheese, and broiled until Golden.

Alongside baked Carrot.