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Served with apricot mostarda, olive oil cured mushrooms and lavash cracker.
Topped with toasted almonds and a dried cherry and bourbon vinaigrette.
Served with smoked bourbon mustard, seasonal pickled vegetables and lavash cracker.
Tossed with a chipotle vinaigrette with dried chorizo, goat cheese and corn nuts.
Topped with pickled corn relish and spicy remoulade sauce.
Topped with herb bread crumbs and pumpkin seed pesto.
With bleu cheese fondue, bacon onion jam and scallions.
Topped with smoky corn butter sauce and roasted cherry tomatoes.
Topped with chimichurri and pickled red onion on flour tortilla.
Topped with avocado and creamy toasted mustard seed slaw on flour tortilla.
Served on thick sliced brioche with muenster, white cheddar, mozzarella and a smoked honey mustard dipping sauce.
With spicy remoulade and chipotle cocktail sauce.
Topped with melted boursin cheese, caramelized onions and roasted garlic aioli.
Sun-dried tomato-goat cheese spread and lemon-caper aioli.
(Muenster, cheddar, mozzarella and parmesan), topped with Barbeque sauce and fried onion straws.
With housemade boursin cheese, mozzarella, smoked wild mushrooms, arugula and balsamic drizzle.
With tomato basil sauce, mozzarella, caramelized onion and peppers.
Topped with dried fig and bourbon jam.
Menu for Levee at the River House provided by Allmenus.com
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