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Sweet vidalia onion, gruyere, crouton and sherry.
Parfait, red onion marmalade and toasted ciabatta.
Contains nuts. Chardonnay vinaigrette, Roquefort, walnuts and cranberry nut bread croutons.
Pickled beech mushrooms, shaved radishes and Dijon-herb vinaigrette.
French snails, red wine, parsley and garlic and grilled ciabatta.
Lyonnaise potato and broken garlic butter.
Bacon and gruyere cheese puffs.
Cow's milk, stone fruit jam, candied walnuts and toasted ciabatta.
Hand cut sirloin, classic accompaniments, horseradish and toasted ciabatta.
Bayonne ham, pickled vegetables and toasted ciabatta.
Softly cooked baveuse style, triple creme cheese and salad vinaigrette.
Prime sirloin flap, brandied peppercorn sauce, potato confit and roasted cipollini onions.
Contains nuts. Pan roasted, white sweet potato puree, brussel sprouts, chestnuts and peppered blood orange vinaigrette.
Pan roasted, smashed potatoes, carrots, herbs, lemon and garlic.
Dry aged beef, pork belly, tarragon aioli, mushroom duxelles, American cheese and farm egg. Choice of frites or small salad.
Braised rabbit, beech mushrooms, English peas, Parmesan and vidalia onion.
Steamed in the shell, sauvignon blanc, garlic, shallots, touch of cream and country toast.
Pan seared, broccolini, lemon, brown butter and capers.
Pike dumpling, crayfish tails and lobster veloute.
Garlic and herbs, aioli.
Anchovy, garlic and Calabrian chilies.
Menu for Bar Lyon provided by Allmenus.com
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