Chef Peter Maiers will woo New Year's Eve diners at the H Hotel's Table restaurant with a menu suited to the night, a celebration of the season, he says, opening with potato ravioli with caviar cream and continuing with traditional Beef Wellington with foie gras and red wine jus and poached turbo with cauliflower puree and fresh oyster beurre blanc before ending on a sweet note with Buche de Noel with hazelnut cream. "Hazelnut or vanilla?" he asks, still tweaking the holiday fare. Make reservations soon for the four-course feast -- $80 a person – to learn how it turns out in the end.
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