What's Cooking at Live on the Levee's Sauce Cafe

Live on the Levee is more than just five weekends of free downtown concerts. You'll want to eat too. But don't resign yourself to eating common fair food. Live on the Levee also offers a unique outdoor dining experience called The Sauce Cafe. Each Saturday night during the festival, a different local restaurant will serve a three-course meal designed to not only please patrons, but also to complement the musical act that night. For example, when the hit country band Lonestar plays on July 12, the Hwy. 61 Roadhouse and Kitchen will be there dishing out southern food favorites.

The menu for each week is below. Just be sure to make reservations early, as tables are booked well in advance. Cost is $30 a person.

July 5 - Skybox Sports Bar and Grill paired with the neo-soul songs of Anthony Hamilton
1st Course: Watermelon salad with field greens, cucumber & red onion tossed in a vinaigrette
2nd Course: Nelly's BBQ ribs and a grilled Australian lobster tail served with grilled asparagus
3rd Course: Grilled peach served with vanilla bean ice cream

July 12 - Hwy. 61 Roadhouse and Kitchen paired with the country sounds of Lonestar
1st Course: Hot sweet crab claw dip served on pita chips
2nd Course: BBQ sampler of pulled pork, St. Louis Style Ribs and lightly glazed chicken. Served with cole slaw and cream corn souffle
3rd Course: Serendipity's vanilla ice cream served with a homemade pecan praline, topped with cinnamon caramel sauce

July 19 - Portabella Restaurant paired with the world music beat of WAR
1st Course: Local heirloom tomato salad with basil vinaigrette
2nd Course: Beef tenderloin spedini with porcini mushroom risotto
3rd Course: Strawberry shortcake with vanilla bean cream & fresh strawberries

July 26 - Mike Shannon’s Steaks and Seafood paired with pop musicians OneRepublic
1st Course: Shannon's house salad with red wine vingarette dressing
2nd Course: A 6 oz tenderloin, crab meat and asparagus tips, smothered in a citrus chili hollandaise sauce and served with roasted fingerling potatoes
3rd Course: Ginger creme brulee

August 2 - LoRusso’s Cucina Italian cuisine paired with the bluegrass tunes of Rusted Root
1st Course: Baby spinach topped with a caprese salad, served with a chilled roasted red pepper soup and asiago focaccia
2nd Course: - Grilled chicken topped with a white wine artichoke sauce, oven roasted tomato and balsamic onions. Served with cheese-filled beggar purses and green beans
3rd Course: Creme brulee served with fresh berries