New Year's Eve

RESERVE YOUR TABLE

CHEF FEATURES

VIRGINIA OYSTER CHOWDER
celery, dill, house-smoked bacon  15

ENDIVE & HAZELNUT SALAD
pomegranate, Rouge Smokey Blue  14

CHILLED MAINE LOBSTER
cauliflower panna cotta, Carolina caviar  22

HERB CRUSTED DUO OF LOCAL LAMB
piquillo pepper, green lentils, braised Swiss chard  36

+ ALL OF YOUR LYON HALL DINNER MENU FAVORITES