State and Lake Chicago Tavern in theWit Hotel, 201 N. State, joins in the countdown to the new year with a special a la carte New Year's Eve menu designed by Executive Chef Nathan Sears.
Menu items, ranging in price from $14-55, include starter options that include: French Onion soup, with onions caramelized in duck fat, beer broth, croutons, and broiled mozzarella; house-cured Wagyu bresaola “carpaccio” topped with black truffle aioli, arugula, parmesan, and pickled mustard seeds, acorn finished prosciutto and stewed red grape conserva, complete with fresh green grapes, ricotta salata, basil and crostini.
Main entree selections include: 10-ounce Filet Mignon, with Maître ‘d butter, arugula, and choice of béarnaise or bordelaise sauce; 12-ounce Cheshire pork chop with apple chestnut relish and a caramelized onion jus; seared halibut with braised root broth, marinated enoki mushrooms, bok choy and a herb salad.
Sweet options include: banana cream pie bombe coated with rum roasted bananas and candied walnuts, 12 layer cookies and cream cake as well as a dessert special for two: cream cake with dark chocolate ganache, vanilla bean cream, and chocolate dipped macarons.
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