(a new menu)

As you know, I'm in Nebraska. On the way up, while I was still in cellphone range, I talked to my mother for about an hour about my essay and the holiday menu for it. I might want to create this menu some time, but if I were head chef and I could create a prix fixed menu for the holidays I think this is what I would serve. Thanks Mum for the inspiration.

Soup

Leek Soup
Tender leeks in a clarified vegetable broth
Fish
Trout Roulade in a caper butter sauce
Enjoy this wonderful flaky trout as it wrapped around a silky salmon mousse
Appetizer
Buffalo Carpaccio
Colorado Buffalo with mixed greens, herb bread stick and balsamic reduction
Sorbet
Thai Basil-Lemon Sorbet
A savory sorbet
Entree
Pan Roasted Bone in Pork Tenderloin with Spiced Apple Cider Reduction
Eight ounces of natural Colorado pork seared then roasted covered in the reduction sauce
Vegetables
Roasted Butternut Squash and Braised Cabbage
Roasted butternut squash flesh and seeds tossed in olive oil and Bass Ale braised cabbage
Cheese
Goat Cheese Endive Purse
Seasoned endive leaves wrapped around a rich goat cheese
Sorbet
Cranberry-Lime Sorbet

A Dessert Sorbet
Dessert
Poached Pear and Almond Custard Tart

Almond custard tart topped with pears poached in orange juice and seasonal herbs