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, 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