Mr. Lyons - Sample Salon Menu


COLD

OYSTERS ON HALF SHELL 18
½ Dz. Oysters / AppleMignonette / Lemon

SHRIMP COCKTAIL 23
U-10 / Dill / Old Bay / Cocktail Sauce

STEAK TARTARE “ATILLA” 19
Black Truffle Mustard / Pickled Mushrooms / Potato Gaufrettes / Smoked Quail Egg


HOT

FRENCH ONION SOUP 12
Rich Veal Broth / Caramelized Onion / Brioche Crouton / Sottocenere & Gruyere Cheese

20-MINUTE ROASTED BONE MARROW 22
Oxtail-Date Jam / Petit Herb Salad / Tellicherry Gastrique


GREENS

SHAVED SQUASH SALAD 14
Heirloom Cucumbers / Grilled & Marinated Halloumi CheeseMint / Squash Blossoms / Pistachio Oil

CAESAR “CARDINI 1924” 13
Romaine / Parmigiano-Reggiano White Anchovy / Croutons / Oregano

BABY ICEBERG WEDGE SALAD 15
Nueske’s Bacon / Point Reyes Blue,Sieved Egg / Pickled Red Onion / Cherry Tomato


STEAK

PRIME FILET MIGNON 5 oz. 36
Certified Angus Beef 10 oz.48

GRASS FED FILET MIGNON 5oz.46
Santa Carota Farms, CA

PRIME NEW YORK STRIP 12 oz. 52
Brandt Beef, Imperial Valley, CA

AMERICAN WAGYU EYE OF RIB 8 oz. 50
Mishima Reserve, Imperial Valley, CA

PRIME BONE-IN RIBEYE 24oz. 80
Certified Angus Beef

M & M 500
All Steaks come with your choice of Béarnaise, Bordelaise or       
Mr. Lyons Local Date Steak Sauce


FEATURED
SLOW ROASTED PRIME RIB 10 oz. 34
Horseradish Cream / Beef Au Jus 12 oz. 40
16 oz.48

MR. LYONS BEEF WELLINGTON 46
Petit Filet of Beef / Spinach
Black Truffle Mushroom Duxelles & Bordelaise

VEGETARIAN WELLINGTON 28
Golden Beets / Butternut Squash / Kale
Dragon Carrots / Goat Cheese / Beet Beurre Roug

SIDES

SMASHED & FRIED YUKON GOLDS 12
Piquillo Pepper Aioli

CRISPY BRUSSELS SPROUTS 13
Spiced Balsamic Glaze / Parsley

HEIRLOOMS WEET POTATOES 12
Brown Sugar Malt Gastrique /Spiced Pecans / Mascarpone

COACHELLA VALLEY CORN 10
Jalapeño Bacon / Corn Nut Gremolata

SAUTÉED SPINACH 11
Calabrian Chili / Preserved Lemon / Garlic

GRAFITTI CAULIFLOWER 13
Brown Butter Apricot Compote / Vadouvan

BEER BATTERED ONION RINGS 13
Malt Vinegar Aioli

BAKED POTATO 9
Sour Cream / Chives / Softened Butter

MACARONI AND CHEESE 12
Tillamook Sharp Cheddar / Brioche


DECADENT ACCESSORIES

PAN SEARED SCALLOPS 20
GRILLED JUMBO PRAWNS 12
POINT REYES BLUE CHEESE FONDUE 8
ROASTED BONE MARROW 11
BACON ONION JAM 4


FISH & SEAFOOD

SCOTTISH SALMON 36
Vegetable Succotash / Pickled Green Tomato Relish / Jalapeño Bacon Vinaigrette

PAN SEARED SCALLOPS 38
U-10 Hokkaido Scallops / Charred Eggplant Puree Fermented Grains / Wagyu Bresaola / Piperade

PASTURE & FIELDANSON MILLS CAROLINA GOLD FRIED RICE 25
Ginger / Scallion / Edamame / Pickled Ramps / GoneStraw Farms Fried Egg / Furikake


CHEESE SELECTIONS
Traditional Accompaniments, 3 for 18 or 6 for 32

Sottocenere Al Tartufo -Cow, Italy
Cypress Grove “Lamb Chopper”-Sheep, CA.
Laura Chanel-Goat, CA.
Manchego -Sheep, Spain
Beemster Mustard Seed -Cow, Holland
Point Reyes “Original Blue” –Cow, CA

***All menu items and prices are subject to change without notice.
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