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Valentine's Day

February 14, 2020

RESERVE YOUR TABLE

CHEF FEATURES

FENNEL CRUSTED YELLOWTAIL
passion fruit, yuzu kosho, toasted coconut  15

TRUFFLED OYSTER BISQUE
buttermilk biscuits, celery root, dill  13

HERB CRUSTED HALIBUT
potato and chanterelle mushroom ragout, collard greens  26

28oz KOJI AGED RIBEYE for two
sauce Au Poivre, roasted fingerling sweet potatoes, garlicky rapini  62

CHOCOLATE FONDUE for two
cardamom beignets, rose & vanilla bean marshmallows, strawberry  16

+ SERVING ALL OF YOUR LYON HALL DINNER MENU FAVORITES

Reserve Your Table