Strings New Years Menu, December 31, 2011

four courses for sixty-five per person

STARTERS

Chicken Liver Mousse Black Garlic, Tarragon Goat Cheese, Poppy Seed Verjus, Water Cracker
Asparagus Consomme Sunchoke, Pearl Onions, Foie Gras, Vouvray
Heirloom Carrot Salad Humboldt Fog, Frisee, Banyuls Vinaigrette

PASTA

Lobster Ravioli Shrimp, Chanterelles, Caviar Cream
Ricotta Cavatelli Braised Short Rib, Salsify, Almonds, Black Truffle, Pumpkin Cream

ENTREE

Pan Roasted Pork Tenderloin Toasted Oat Risotto, Root Vegetables, Poached Apple, Sauternes Reduction
Bouillabaisse Lobster, Shellfish, Cod, Tomato Broth, Anise Foam, Saffron
Grilled Filet of Beef Potato Gratin, Asparagus, Sauce Bordelaise
Pan Seared King Salmon Pickled Beets, Pearl Onions, Sauce Béarnaise

DESSERT

A Chef Selection of Desserts Choice of Three