New Year's Eve
December 31, 2019 05:00 PM
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, caviar 22
HERB CRUSTED DUO OF LOCAL LAMB
piquillo pepper, green lentils, braised Swiss chard 36
CHOCOLATE ORANGE PROFITEROLES
warm chocolate sauce, citrus & vanilla bean crème chantilly, candied mandarin 12
+ ALL OF YOUR LYON HALL DINNER MENU FAVORITES
Reserve Your Table