Summer ratatouille, toasted barley, caramelized fennel, pesto. LYON HALL
LOBSTER ROLL. 21.50. Buttered and toasted split-top roll, frites, market salade.
dinner EARLY SPRING 2016
hors d’oeuvres, soups, & salades WARM BAVARIAN PRETZEL
Cheese fondue, honey butter, spicy mustard 8.95 Served with house pickled vegetables and mustards housemade:
PATE DE CAMPAGNE
DUCK and PORK BELLY RILLETTES FOIE GRAS TERRINE
MINI FRANKFURTERS
Served with seasonal mostarda and candied nuts
ROASTED CHESAPEAKE OYSTERS
cow:
Shortrib frankfurters, poppy seed rolls, kraut, Dijon mustard 10.95 Newsome’s ham, Pernod, spinach, béarnaise 15.50
JUMBO SHRIMP COCKTAIL
Cocktail sauce, caper remoulade, lemon 12.50
ANDOUILLE SAUSAGE ham: SCHINKENSPECK PROSCIUTTO DI PARMA salumi: FINOCCHIONA GHOST PEPPER
2 CHARCUTERIE 13.00 4 CHARCUTERIE 23.00
ÉPOISSES
½ dozen 14.50 / dozen 27.50 $1 OYSTERS ALL DAY MONDAY!
CHICKEN LIVER PARFAIT
GARLIC and PISTACHIO SAUSAGE
SOTTOCENERE
Mignonette, cocktail sauce, fresh horseradish, lemon
SMOKED BLUEFISH RILLETTES
PASTRAMI SPICED GRAVLAX
TETE DE MOINE
OYSTERS on the HALF SHELL*
YELLOWFIN TUNA TARTARE*
EXPLORATEUR PONT-L'ÉVÊQUE
QUICKES CHEDDAR goat:
Avocado, Thai basil, mango vinaigrette, Fresno chilies, sesame crackers 13.95
SELLES-SUR-CHER
STEAK TARTARE*
Hand-cut filet mignon, capers, quail egg, Dijon, rosemary crackers 12.95
CROTTIN DE CHAVIGNOL
Comté cheese, sourdough crouton 9.75
sheep:
FRIED CHICKEN LYONNAISE SALADE
OSSAU IRATY
FRENCH ONION SOUP
Frisée, romaine, arugula, bacon, quail egg, radish, red wine vinaigrette 11.50
MARKET SALADE
Local greens, carrots, fennel, radish, herbs, lemon vinaigrette 7.95
bleu: BLEU D’AUVERGNE
ROASTED VEGETABLE SALAD
Artichoke, red pepper, zucchini, niçoise olive, fingerling potato, fresh herbs, goat cheese, roasted garlic dressing 9.75
3 CHEESES 13.50 5 CHEESES 20.75
mussel pots MUSSELS VIN BLANC Garlic, crème fraîche, shallot, parsley, spinach 15.50 THAI CURRY MUSSELS Rice vermicelli, coconut, lemongrass, chilies, spinach, basil 15.95 ROASTED MUSHROOM MUSSELS Smoked bacon, Roquefort cheese, arugula, scallions 16.50 SPICY TOMATO MUSSELS Saffron, fennel, basil, pearl pasta 15.95
entrees PORK SCHNITZEL Asparagus, morel mushrooms, herb spaetzle, marinated cucumber, whole grain mustard butter 21.25 LOCH DUART SALMON* Saffron mussel broth, caramelized fennel, olive oil potato purée, Swiss chard 21.50 LH LOBSTER ROLL Split top bun, lemon caper remoulade, pommes frites, market salade 21.50 ROASTED ½ CHICKEN “COQ au VIN” Baby carrots, mushrooms, bacon, potatoes, cipollinis, red wine 21.50 GRILLED LOUP de MER Haricot vert, pommes purée, toasted almond, apricot brown butter 24.95 KALE & CHANTERELLE MUSHROOM RISOTTO Crispy garlic, caramelized broccoli, red onion marmalade, 17.95
LINE CAUGHT HALIBUT Sweet pea ravioli, young carrots, braised leek fondue, coriander 27.50 LYON HALL SAUSAGE PLATTER Pork belly porchetta, andouille, bratwurst, lamb merguez, short rib frankfurter, lemon roasted potatoes, bacon braised kraut, herb spaetzle, lingonberry jam half 14.95 / full 25.95
STEAK FRITES*
HANGER STEAK 21.75 / FILET MIGNON 29.95
arugula salade, Béarnaise & LH Steak Sauce
LYON HALL BURGER* 13.95
House-ground Angus beef, lettuce, Raclette cheese, frites add bacon +1.50 add a fried egg +1.50
sides CREAMY HERB SPAETZLE Leeks, Gruyère 6.95 POMMES FRITES Béarnaise, garlic aioli 5.95 KRAUT “GARNI” Bacon, sausage, potatoes 7.95 POACHED GREEN and WHITE ASPARAGUS Hazelnut gribiche 7.50 Executive Chef : MATT HILL
Executive Pastry Chef / Baker : BRIDIE MCCULLA
* consuming raw or undercooked meats, fish, poultry, or eggs may increase your risk of food borne illness
