Dinner Menu

topped with honey and crushed hazelnuts, served with pita bread.

Creamy, melted Reuben-inspired dip served warm with pita bread.

5 Jumbo shrimp with house-made cocktail sauce

On a bed of butter lettuce with green apples, wasabi micro greens and horseradish cream, served with crackers.

Fresh half-dozen oysters served chilled with classic cocktail sauce.

3 Baked oysters topped with mustard, horseradish, butter, and a crispy breadcrumb crust.

Two of Chef Tom's famous golden-seared Maryland-style crab cakes made with jumbo lump crab, served with chipotle aioli. Pairs beautifully with a glass of Chardonnay or Pinot Grigio

Coke, Diet Coke, Coke Zero, Dr. Pepper, Sprite, Coffee, Iced Tea (Sweet or Unsweet), Hot Tea, Herbal Tea, Bottled Water, Sparkling Water

Cubed watermelon, sliced red onion, Kalamata olives, tomato, and feta cheese in mango basil vinaigrette finished with a balsamic drizzle

with mandarin oranges, toasted pine nuts, and shaved parmasean with a sherry viniagrette

Crisp romaine with parmesan, house-made Caesar dressing, and crunchy croutons.

Fresh mixed greens with cucumber, red onion, carrot, and tomato.

Perfectly seared scallops served over sweet pea risotto with roasted red pepper sauce and crème fraîche.

Pistachio-crusted Scottish salmon finished with a silky champagne cream sauce, served with house potatoes and seasonal vegetables. Guest Favorite--Pairs beautifully with Sauvugnon Blanc

Tender cod with a savory horseradish crust, served with house potatoes and seasonal vegetables.

A New Orleans-inspired trio of BBQ shrimp, broiled oysters, and crawfish étouffée, served with white rice and seasonal vegetables. Designed to be enjoyed as presented. No substitutions, please.

Jumbo shrimp sautéed in a rich, buttery New Orleans-style garlic sauce with Cajun spices served over wild rice with bacon, spinach, and black beans.

Marinated & grilled bone-in chop with tangy-sweet BBQ glaze, topped with toasted coconut, and served with grilled pineapple and house potatoes

Crispy-skinned chicken breast and drumette marinated and roasted in a whole-grain mustard sauce and finished with tarragon butter, served with house potatoes and seasonal vegetables.

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

An original Levee House Cafe recipe. Chunks of sautéed chicken with peas and green onions in a creamy thyme-butter sauce.

An original Levee House Cafe recipe. Chunks of sautéed chicken with peas, green onions, tomatoes, & mushrooms in a creamy thyme-butter sauce.

Creamy, indulgent mac 'n cheese with lobster chunks and crispy bacon, topped with buttery cracker crumb and finished with a cold-water lobster tail. Chef's Feature

with snap peas, shaved carrots in a spicy ginger umami broth.