I wrapped this bite of veal in Prosciutto ham and gave it a nice sear. I then made a mushroom ragout with tiny diced portobella mushrooms, shallots, garlic, and deglazed with a Chardonnay and stewed with a beautiful veal demi-glace. I used the peelings from asparagus and fried them to make a nice "bed" for the amuse. A simple brunoise of red bell pepper gives a nice visual contrast to the dish. Seafood buffet ususally kills most of our ala carte business, but I hope to share this veal dish with a few lucky guests tonight.