Dinner Menu

3 Sesame seed crusted scallops with pickled seaweed, cucumbers, & chilis

Grilled toast with fig jam, roasted yellow tomatoes, fresh mozzarella, and prosciutto topped with crushed hazelnuts.

3 Deviled Egg halvess

Served with pita bread

5 Jumbo shrimp with house-made cocktail sauce

Half dozen oysters served with cocktail sauce

3 oysters baked to perfection with mustard and horseradish topped with buttered crumb.

steamed with garlic, shallots, white wine, butter, and lemon juice served with crostinis.

Two of Chef Tom's famous Maryland crab cakes with Jumbo lump meat served with chipotle aioli

Cup

Bowl

Cup

Bowl

Crock

Cucumbers, tomatoes, red onions, olives, and crumbled feta cheese over mixed greens with your choice of dressing

Spring Mix with fresh berries, cucumbers, tomatoes, red onions, and feta cheese topped with a dollop of vanilla yogurt and granola

Artichoke hearts, roasted red peppers, chickpeas, tomatoes, and red onions on a bed of mesclun greens tossed in herb vinaigrette, then drizzled with maple syrup

Romaine lettuce, shredded parmesan cheese, croutons, and house-made Caesar dressing. ~Add Anchovies for an additional $1.00

Fresh greens with cucumbers, red onion, and tomatoes.

Perfectly seared scallops over sweet pea risotto with roasted red pepper sauce and crème fraiche

Crusted with pistachios and topped with champagne cream sauce served with house potato and vegetable of the day

House-made orange chutney served with house potato and vegetable of the day

Hand trimmed filet mignon with a red wine demi-glace and topped with sauteed mushrooms, and served with house potato and vegetable of the day

Marinated & grilled bone-in chop with house-made peach bourbon BBQ sauce served with house potato and vegetable of the day

Sauteed jumbo lump crab with green onions, leeks, shallots, white wine, and garlic atop home-made ramen noodles then finished with a lemon crab butter

Sauteed lobster stuffed ravioli and shrimp with peppers and onions in a rich lobster sauce

House-made ravioli stuffed with crab & ricotta served with seared scallops over sautéed red peppers, sundried tomatoes, spinach, minced garlic, and lemon butter sauce

Breaded Chicken with seasoned Japanese breadcrumbs, sautéed and served over linguini with a tomato basil cream sauce

Creamy cheese sauce with lobster chunks and crispy bacon mixed with cavatappi pasta topped with a buttery cracker crumb and a cold water hard-shell lobster tail

House-made wild mushroom ravioli with mushrooms, spinach, tomatoes, sundried tomatoes, and mushroom sauce **Add Chicken 7, Salmon 10, Shrimp 10 **Add~Chicken 7, Salmon 10, Shrimp 10

An Original Levee House Cafe Recipe-Chunks of dark meat chicken, peas, and green onions sautéed in butter, seasoned with thyme and finished with cream **Add tomato and mushrooms to make it a Chicken Angelo $2 upcharge

topped with a cherry gastrique served with parsnip puree en croute and roasted root vegetables.

Blackened jumbo shrimp, sautéed with mushrooms, onions, and peppers served over smoke gouda grits

Choice of blackened chicken or mahi mahi with coconut rice, seasoned black beans with tomato and onions topped with mango relish