Levee Bourbon Lounge Menu (Update 2025)

Larger, smoother shells, higher salinity and mineral flavors

Smaller, deeper, more jagged shells, tropical notes, brighter flavor and sweeter

Filled with gulf shrimp, bay scallops, and lump crab tossed in house-made aioli with lemon, capers and dill atop a bed of baby mixed greens

With goat cheese, crispy country ham and buttermilk dressing

Tossed in chipotle vinaigrette and topped with charred tomatoes, heirloom carrots, cucumbers and fried onion straws

Served with smoked bourbon mustard, herb-toasted brioche, shaved manchego cheese and a roasted garlic aioli

With bleu cheese, toasted pumpkin seeds, grapes and zesty greens tossed with pecan-vanilla bean vinaigrette

With octopus, gulf shrimp and PEI mussels served over fingerling potatoes and mixed greens with fresh squeezed lemon and extra virgin olive oil

With lemon, capers and dill served with baby greens and extra virgin olive oil

Garnished with cornbread croutons

Served with balsamic-glazed fingerling potatoes, southern okra ratatouille and lemon-caper aioli

Served over tasso ham cheddar grits, southern succotash and finished with a smoky corn butter sauce

Topped with a creamy toasted mustard seed slaw, remoulade sauce and house-made pickles Served with fries

Seared rare topped with tomato and ginger chutney served over crispy parmesan grit cake and bok choy

With gulf shrimp, bay scallops and lump crab tossed in house-made aioli with lemon, capers and dill Served with fries

Prepared tempura fried, grilled or blackened. Grouper cheeks, diver scallops and jumbo shrimp served with twicefried fingerling potatoes, creamy toasted mustard seed slaw and spicy remoulade sauce

Served over creamy lump crab and chive risotto, baby bok choy and seasonal vegetables finished with a spicy, smoked shrimp vinaigrette

Served with butternut squash and goat cheese gratin, seasonal vegetables and a dried cherry, bourbon-sorghum glaze

Served with fried fingerling potatoes and grilled asparagus, layered and baked with avocado puree, Muenster cheese and tomatoes, garnished with cilantro pumpkin seed pesto and chili balsamic reduction

Topped with smoked bacon, caramelized onion jam and natural reduction, served with fried mac & cheese cake and seasonal vegetables

Topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun Served with fries

Served over whipped potatoes and grilled asparagus, topped with lobster compound butter and natural reduction

With barbeque pan sauce, butter whipped potatoes and sauteed seasonal vegetables topped with fried onion straws

Tossed in green chile cream sauce with sauteed succotash, shredded parmesan and pea tendrils

Two 5 oz. tails broiled and topped with herb butter, served with butter whipped potatoes, sauteed seasonal vegetables and drawn butter

Chef's creation of two diver scallops, 5oz. lobster tail and 3oz. of blacked ahi tuna topped with tomato and ginger chutney, served over creamy lump crab with chive risotto and grilled asparagus

Chef John's creation with balsamic-glazed fingerling potatoes

Served over tasso ham and cheddar grits, southern succotash and finished with a smoky corn butter sauce

Tempura fried grouper cheeks, house-made French fries and creamy toasted mustard seed slaw served with spicy remoulade sauce

With spicy remoulade, chipotle cocktail, shredded lettuce and tomatoes

With house-made pastrami, Muenster, sauerkraut and River House dressing on rye bread

Seared rare with avocado puree, tomato, aioli and pickled red onion

With gulf shrimp, bay scallops and lump crab tossed in house-made aioli with lemon, capers and dill, shredded lettuce and tomatoes

Topped with melted house-made boursin cheese, onion straws and roasted garlic aioli served on a brioche bun

Served with creamy lump crab risotto, sauteed succotash and smoked shrimp vinaigrette