Les Entrees
- Chilled Corn Soup $11.00
  
  peekytoe crab, creme fraiche and lime.
- Onion Soup $12.00
  
  gratinee.
- Escalope De Foie Gras $21.00+
  
  meyer lemon and french toast.
- Escargots Cassolette $16.00
  
  hazelnut, champagne & garlic butter.
- Steak Tartare $15.00+
  
  dark balsamic gaufrette potatoes.
- Mushroom Ravioli $13.00
  
  ivory sauce.
- Mixed Green Salad $10.00
  
  shaved vegetables, white balsamic tarragon dressing.
- Signature Crab Cake $14.00+
  
  french green beans, whole grain mustard sauce.
- Salade Lyonnaise $13.00
  
  frisee lettuce, lardons, crisp potatoes, poached egg.

Plats Principaux
- Steak Frites $24.00
  
  belvedere steak, kennebeck potato roasted garlic mustard sauce.
- Prime Roasted Strip Loin "Au Poivre" $34.00
  
  pommes de terre, baby spinach black pepper jus.
- Organic Chicken Breast $22.00
  
  truffle pomme puree garlic sherry jus.
- Day Boat Scallops $23.00
  
  lemon ginger jam, asparagus threads, black garlic ash, carrot yuzu emulsion.
- Pan Seared Scottish Salmon $24.00
  
  kohlrabi, sea bean, napa cabbage, riesling-vanilla jus.
- Wild Trout Filet $24.00
  
  cucumber, shiitake and heirloom tomatoes, poulet broth.
- Burger Lyonnais $14.00
  
  red onion marmalade, whole grain mustard, brioche bread & pommes frites.

5 Course Degustation
- 5 Course Degustation $55.00
- Escargots Cassolette
  
  hazelnut, champagne & garlic butter.
- Day Boat Scallops
  
  lemon ginger jam, asparagus threads, black garlic ash, carrot yuzu emulsion.
- Mushroom Cappuccino
  
  wild mushroom veloute, steamed milk and white pepper.
- Seared Loin Of Cobia
  
  kohlrabi, sea bean, napa cabbage, riesling-vanilla jus.
- Breast Of Squab With Confit Leg
  
  cherry, black olive pistachio crumble, royal trumpets.

Main
- Four Courses $80.00
  
  les entrees, poissons, viandes, a la carte dessert.
- Seven Courses $125.00
  
  les entrees, poissons, intermezzo, viandes, chariot de fromage, sorbet, dessert cart.
- Grande Degustation $185.00
  
  wine flight $95.00. of our multiple offerings, the "grande degustation" menu brings forth the true peak of our chefs' creativity. a spectacular selection of demi tasting courses created upon your order, and exclusively for your palate. this is undoubtedly the ultimate adventure at le bec-fin.

Les Entrees
- Chilled Corn Soup
  
  peekytoe crab, creme fraiche and lime.
- Chilled Hudson Valley Foie Gras
  
  tasting of stone fruit, roasted barley crumble ($8 supplement).
- Roasted Sweetbreads And Warm Shrimp
  
  sweet potato, burnt orange vinaigrette, madeira jus.
- Petite Heirloom Tomatoes
  
  yellow watermelon, housemade curds, thai basil, grains of paradise.
- Warm Cuttlefish And Asparagus Salad
  
  white peach, saba, horseradish consomme.
- Escargots En Cassolette Baked
  
  with champagne garlic butter & crushed hazelnut.
- Gallette De Crabe
  
  surrounded by whole grain "dijon" mustard & haricot-verts.
- Lobster And Chanterelle Ravioli
  
  smoked ricotta, sauce royal.

Les Poissons
- Seared Loin Of Cobia
  
  kohlrabi, sea bean, napa cabbage, riesling-vanilla jus.
- Day Boat Scallop
  
  lemon ginger jam, asparagus threads, black garlic ash, carrot yuzu emulsion.
- American Red Snapper
  
  lobster mushrooms cooked in chorizo, hijiki, kale, blueberry-miso reduction.
- Swordfish Confit
  
  ragout de coquillages, radish, herb reduction.

Les Viandes
- Truffle Stuffed Chicken
  
  swiss chard flavored with wheatgrass, summer truffles, natural jus.
- Kombu Cured Wagyu Beef
  
  tasting of potatoes, labne au poivre , sauce bordelaise ($3 supplement).
- Breast Of Squab
  
  with confit leg, cherry, black olive pistachio crumble, royal trumpets.
- Lamb Loin Roasted
  
  with truffle, oatmeal crusted leg, zucchini mint puree, shaved vegetables.

Menu for Le Bar Lyonnais provided by Allmenus.com

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