Two of the bestselling items on my menu are Steak Frites with a brandy/cream/crushed pepper deglace and a side salad, and Wiener Schnitzel (veal escalope viennoise), also with handcut fries and a side salad. These being classics with a kind of standardised presentation round here in Northern Europe, i.e. meat slapped on plate, pile of fries right next to it, salad on a side plate, I seem to struggle presenting such dishes in an interesting way. My place is a small country restaurant, we source locally farmed produce and meats and serve quality food in an uncomplicated manner. However, I find the standard presentation extremely boring, so I'd like to pick your brains for ideas. Not very gimmicky, simply somewhat more interesting, perhaps by means of garnishing rather than "deconstruction"?