Levy Restaurants menù, Indianapolis

Levy Restaurants Indianapolis - Menu

Appetizers

Shrimp Cocktail

served with classic cocktail sauce, horseradish and fresh lemon

Jumbo Lump Crab Cake

with jicama slaw and lemon aioli

Sesame-seared Tuna

with seaweed salad, wasabi creme fraiche and spicy wonton crisps

Goat Cheese Crostini

served with mixed field greens and a honey curry vinaigrette

Jerk Chicken Shots

sugar cane skewer chicken and cool riata sauce.

Antipasti

bocconcini in pesto, salametti, roasted sweet bell peppers and parmesan frico.

Soups

Blistered Corn Soup

with chilled chive cream

Butternut Squash Bisque

with nutmeg cream

Tomato Basil Soup

with basil oil and parmesan croutons.

New England Clam Chowder

Yellow Tomato Gazpacho

topped with croutons and cilantro oil

Wild Mushroom Soup

with roasted garlic cream and tomato confit

Lobster Bisque

with sherry cream and chives

Salads

Iceberg Wedge

tossed with grape tomatoes, red onions, blue cheese, crisp bacon and creamy blue cheese dressing

Caesar Salad

crisp romaine, parmesan and garlic croutons and creamy parmesan dressing.

Field Greens

with grape tomatoes, red onion, cucumber and aged balsamic vinaigrette

Southern Salad

baby field greens with fresh strawberries, blackberries, spiced pecans and blue cheese with herbed white balsamic vinaigrette

Limestone Bibb Lettuce Salad

topped with aged goat cheese, poached pears, grape tomatoes and candied walnuts with a lemon chardonnay vinaigrette.

Asian Pear And Frisee Salad

with a honey ginger vinaigrette

Caprese Salad

mozzarella, vine-ripened tomatoes and fresh basil with baby frisee and a pesto vinaigrette

Arugula, Fennel And Endive Salad

with goat cheese and citrus vinaigrette

Spinach And Apple Salad

topped with toasted walnuts, gala apples, chevre cheese and red onions with cider vinaigrette.

Poultry

Pan-roasted Garlic And Rosemary Breast Of Chicken

served with yukon gold potato puree, braised swiss chard and natural jus.

Chicken Provencal

accompanied by ratatouille and chive whipped potatoes.

Lemon Garlic Chicken

with vesuvio-style wedge cut potatoes and broccoli rabe and lemon scented jus

Pan-seared Amish Chicken

served with a risotto cake, oven dried grape tomatoes, parmesan cheese and white truffle oil.

Rosemary Garlic Roasted Free-range Chicken

with artichokes, wild mushrooms, asparagus and natural jus

Grilled Indiana Farm-raised Duck Breast

harvest wild rice, grilled asparagus and shallots

Peruvian Chicken

chile lime and garlic-grilled chicken, oven-roasted yucca and sweet onion salsa.

Braised Duck Confit

with pan-roasted wild mushrooms and pearl couscous

Steak

Roast Tenderloin Of Beef

accompanied by chefs seasonal vegetables, three cheese au gratin potatoes, red onion marmalade and rosemary garlic demi-glace.

Cabernet-grilled New York Strip

served with garlic parmesan whipped potatoes, grilled asparagus and roasted shallot cabernet jus.

Filet Mignon

accompanied by a steakhouse baked potato and wild mushrooms with a red wine demi-glace.

Braised Short Ribs

with wild mushroom ragout and creamy parmesan polenta

Herb-roasted Rack Of Lamb

with grilled vegetable ratatouille, rustic mashed potatoes and natural jus

Red Wine Braised Short Ribs

with creamy blue cheese polenta and grilled in-season vegetables.

Churrascaria-style Skirt Steak

with chimichurri sauce, roasted vidalia onions and sweet potato puree.

Osso Buco

gremoulata, root vegetable braise, thyme and rosemary potato puree

Bone-in Rib Eye Steak

with maitre d butter, wild mushrooms and garlic whipped potatoes

Pork

Smoked And Grilled Pork Loin Chops

with apple cabbage braise and whole grain mustard sauce

Cider Mustard Glazed Pork Osso Buco

with sweet potato puree, sweet and sour red cabbage and mustard glaze

Berkshire Maple-roasted Pork Chop

accompanied by cannellini bean, chorizo and corn cassoulet

Seafood

Skewered Sugar Cane Shrimp

with sofrito sauce, saffron rice, calabazas, yucca, green beans and black beans

Sweet Chili Glaze Wild-caught Salmon

served with ginger-steamed baby bok choy, carrots, peppers and snow peas.

Pan-seared Mahi Mahi

served with herb-scented jasmine rice and ginger mango papaya salsa

Halibut A La Plancha

accompanied by yukon gold potatoes, pancetta, green beans, tomatoes and leeks

Shrimp A La Plancha

served with cannellini beans, tomatoes and basil.

Vegetable

Wild Mushroom And Spinach Strudel

phyllo-wrapped with wild mushrooms.

Eggplant Parmesan

grilled eggplant with tomato basil sauce, provolone and mozzarella

Falafel Plate

accompanied by tomato and red onion salad with riata sauce.

Desserts

Blueberry Cobbler

with vanilla bean ice cream.

Cheesecake

with strawberry compote.

Chocolate Paradis

a levy restaurants signature cake. served with warm caramel sauce.

Six Layer Carrot Cake

always a fan favorite with sweet cream cheese frosting, pecans and toasted coconut

Chocolate Banana Bread Pudding

with creme anglaise.

Lemon Angel Food Cake

with mixed berry compote.

Mixed Berry Crisp

with vanilla and citrus whipped cream.