I have a menu to work with and pair but i am unsure as to why i should put certain sides with a certain entree and what garnish to use. any help is appreciated.
Duck Braised with Red Cabbage and Apple Cider
Braised Bottom Round of Beef with Jardiniere Sauce
Braised Pork Roast with Paprika, Capers, and Caraway
White Veal Stew with Asparagus
Chicken Paprikash
Carbonnade a la Flammande
sides
Moselle Braised Potatoes
Braised Cabbage Rolls
Braised Red Cabbage
Polish Noodles and Cabbage
Green Beans in Creamy Paprika Sauce
Egg Spatzle
Duck Braised with Red Cabbage and Apple Cider
Braised Bottom Round of Beef with Jardiniere Sauce
Braised Pork Roast with Paprika, Capers, and Caraway
White Veal Stew with Asparagus
Chicken Paprikash
Carbonnade a la Flammande
sides
Moselle Braised Potatoes
Braised Cabbage Rolls
Braised Red Cabbage
Polish Noodles and Cabbage
Green Beans in Creamy Paprika Sauce
Egg Spatzle
