OCCC North South Restaurants


			CHEF'S TABLE Chef Carved Entrées Herb Roasted Tenderloin of Beef Classic Béarnaise, Tarragon Horseradish and Cognac-Wild Mushroom demi-glace Pork Churrasco Chimichurri sauce, roasted Garlic Aioli, Tomato conserve and grilled Vegetables Featured Selections Chicken Saltimbocca, wrapped with smoked Provolone, fried Sage leaves and Parma Prosciutto served with grilled Artichokes *Chef’s Station* Rigatoni Alla Norma - Pasta Rollatini Grilled Eggplant, Tomato Cream, roasted Mushrooms, Kalamata Olives and sautéed Leeks Au Gratin Potatoes, smoked Cheddar Cheese sauce, Smithfield Ham and Chives Rustic Vegetable Ratatouille, Yellow Tomato Basil sauce Antipasti Table Oil Cured Kalamata Olives - Rosemary Wood Roasted Wild Mushrooms – Maytag Bleu Cheese Oven Dried Roma Tomatoes – Extra Virgin Olive Oil and Fresh Thyme Balsamic Glazed Cipolline Onions Grilled Sweet Peppers – Anchovy Dressing Imported and Domestic Cheeses Gourmet Salads Grape Tomato, Fresh Mozzarella and Zucchini – Basil Pesto Shrimp and Crab Louie Salad- with Asparagus, Olives and Romaine Lettuce – Louie Dressing Pickled Cucumbers and Vidalia Onions with Fresh Chervil Exotic and Fresh Seasonal Fruit Classic Caesar - Garlic Croutons and Fresh Shaved Parmesan Dips and Spreads Jalapeño Whipped Feta, Sun-Dried Tomato Mascarpone Lemon Garlic and Red Pepper-Basil Hummus accompanied by Giant Cracker Breads and Toasted Pita Chips Signature Levy Dessert Cart 32.75 Chef Carved Entrées Beef Sirloin Au Poivre Cognac-Mushroom demi, Classic Béarnaise sauce, Chive Horseradish cream Herbs de Province Roasted Turkey Roasted Garlic pan gravy, White Truffle Aioli, Cranberry Mint Chutney Chef’s Station Classic Cassoulet, White Bean stew with Duck Confit, roasted Lamb, and Smoked Sausage Potatoes Au Gratin, caramelized Onions topped with Bucheron Cheese Grilled Summer Vegetables, Truffle infused oil and fresh Herbs Antipasti Table Roasted Bell Peppers – White Anchovies Lentil Bean Salad – Brunoise Vegetables and Lemon Caper Vinaigrette Roasted Baby Beets and Fennel – Roquefort Cheese Marinated Imported Olives Grilled Asparagus and Baby Carrots – Tarragon Dressing Imported and Domestic Cheeses Gourmet Salads Haricots Verts and Artichokes – Roasted Garlic, Dijon Vinaigrette Cous Cous Salad with Oven Dried Fruits, Sunflower Seeds and Mint Dressing Classic Caesar Salad with Garlic Croutons and Shaved Parmesan Cheese Exotic and Fresh Seasonal Fruit Mixed Greens Tossed with Mustard Vinaigrette, topped with Ahi Tuna, Haricots Verts, Asparagus, Roasted Tomatoes, Olives, Hard Cooked Eggs, and Capers Dips and Spreads Roasted Garlic Parmesan, Sun-Dried Tomato Mascarpone Lemon Garlic and Red Pepper-Basil Hummus accompanied by Giant Cracker Breads and Toasted Pita Chips Signature Levy Dessert Cart 28.00 Chef Carved Entrees Chef’s Station House Smoked Breast of Turkey Tangy Barbecue Sauce, Spicy Apricot Chutney, and Homemade Apple Sauce Rigatoni Alla Norma – Pasta Rollatini Grilled Eggplant, Basil Ricotta, Tomato Cream, Roasted Mushrooms, Kalamata Olives, and Sautéed Leeks Au Gratin Potatoes Vermont Cheddar, Monterey Jack, and Smoked Mozzarella Rustic Vegetable Ratatouille Yellow Tomato Basil Sauce Antipasti Table and Tossed Salads Oil Cured Kalamata Olives – Rosemary Wood Roasted Wild Mushrooms – Maytag Bleu Cheese Oven Dried Roma Tomatoes – Extra Virgin Olive Oil and Fresh Thyme Grilled Sweet Peppers – Anchovy Dressing Classic Caesar Salad with Garlic Croutons Mixed Greens tossed in Creole Mustard Vinaigrette 15.00 Signature Levy Dessert Cart and Marble Slab Ice Cream 19.00

Levy Restaurants

CHEF'S TABLE