Please ask your server about our soups.
Made with organic spring mix and The Levee’s zesty lime vinaigrette & croutons.
Made with organic spring mix and The Levee’s zesty lime vinaigrette, croutons, grapes, with an assortment of vegetables.
Our version of a Philly Cheese Steak.
pan-seared golden finished with a Thai sweet chile glaze.
Chunks of fresh wild salmon, celery, bell pepper, severed with a creole remoulade sauce.
Brie cheese baked and topped with a warm house-made chutney, roasted heads of garlic, grapes, and toast for spreading.
Burrata (Boor-rot-tah) is a small ball of fresh solid mozzarella stuffed with a fresh creamy mozzarella. We sever this with an artichoke/olive Tapenade, sun-dried tomato pesto, basil olive oil and slice baguette.
Fresh mild white flaky moist filet, dusted with our house-made Cajun blackening season, topped with a creamy shrimp & scallop sauce. Served with basmati rice& fresh vegetable.
Fresh wild salmon filet stuffed with our house-made seafood dressing. Topped with a dill, caper white wine beurre blanc sauce. Severed with basmati rice & fresh vegetable.
White sweet, flaky moist filet(like sole). Lightly dusted in Panko bread crumbs, pan-sauteed, topped with a lemon-butter pan sauce & toasted almonds. Served with basmati rice and fresh vegetable.
Our hand cut 14oz Harris Ranch herb rubbed then flame-broiled to your specification, served with smashed potatoes & fresh vegetable.
Sauteed chunks of boneless chicken breast, mushrooms, green onions, bell peppers, garlic. Finished in a Mild Cajun cheddar cheese sauce tossed with penne pasta.
New Orleans style. Sauteed chicken breast, Andouille sausage, fresh tomato, onion, bell pepper. Finished with a bit of cream and Cajun spice. Topped with Parmesan Cheese.
A vegetarian dish made with Arborio Rice slowly cooked simmer with squash, mushrooms, kale, in a rich white wine, vegetable stock until creamy. Finished with Parmesan cheese, cherry tomatoes. Drizzled with our house-made basil-oil.
A wonderful Indian curry dish from Goa, a state in southwestern India, made with ginger, onions, garlic, curry, chiles and tomatoes and sauteed chunks of boneless chicken breast, simmered in this rich spicy sauce and served on a bed of Basmati rice pilaf, topped with a cooling scallion creme and a dollop of chutney. (Heat Scale of 1-10 = 9)
Boneless chicken, Andoulle sausage, and ham pan-sauteed and then simmered in a smoky sauce made with Chipotle, Jalapeno and Serrano chiles, tomatoes, cilantro and onions, simmered with Penne pasta, topped with Mexican Cotija cheese. Spicy, but can be made hotter. (Heat Scale of 1-10= 8)
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.