Level 2 Steakhouse - Branson, MO

Tomato Basil Bisque
Velvety Tomato Soup with Puff Pastry Crust | 11.00

Steakhouse Soup
Steak Tips, Smoked Potatoes, Cheddar Cheese, Green Onions & Sour Cream | 11.00

French Onion Soup
Five Onion, Topped with Focaccia Bread, Swiss. Provolone Cheese | 11.00

Calamari
Lightly Battered Tender Baby Calamari Served with Key Lime Miso Mayo | 14.00

Maryland Style Crab Cakes
Fresh Arugula Salad, with Sweet and Spicy Remoulade | 24.00

Maine Lobster Ravioli
In Velvety Lobster Béchamel Sauce | 18.00

Shrimp Cocktail
Poached White Shrimp, House Cocktail Sauce & Red Cabbage Slaw | 18.00

Fried Deviled Eggs
Panko Fried Egg, Zesty Caper Parsley Yolk & Sweet Chili Aioli | 13.00

Pan Seared Ahi Tuna*
Seared Rare and Served on a Himalayan Pink Salt Block, Lemon Grass Soy Reduction, Pickled Ginger, Wasabi, Sweet Chili Mayo & Charred Pineapple Salsa | 22.00

Whiskey Beef Sauté
Hereford Tenderloin Beef Tips, Roasted Tomatoes Garlic, Jameson Irish Whiskey Sauce | 18.00

L2 Bang Bang Duo
Sautéed Shrimp and Jicama Apple Slaw. Served two ways or one: Sweet & Spicy, Creamy Sweet Chili | 18.00

Iceberg Wedge
Pear Tomatoes, Bacon, Black Olives Sunflower Seeds, English Cucumbers, Edgewood Creamery Mountain Blue Cheese & Creamy Blue Cheese Dressing | 13.00

Caesar Salad
Crisp Romaine Hearts, Parmesan Cheese, Garlic Croutons, Fried Anchovies & Caesar Dressing | 13.00

L2 Salad
Local Spring Greens, Fresh Strawberries and Pineapple, Missouri Goat Cheese, Toasted Coconut, Candied Walnuts & Vanilla Vinaigrette | 13.00

Fresh Burrata Cheese Salad
Salad mix with Rainbow Tomatoes, Fresh Herbs and Olive Oil | 13.00

Entrées

Beef Tenderloin Tips Au Poivre
Sautéed Tenderloin Tips, Caramelized Onions, Crispy Spinach Leaves, and Grilled Artichoke Hearts Finished With Peppercorn Sauce | 31.00

Show Me Wagyu Cattle Company Burger*
Bacon Onion Marmalade & Sharp Cheddar Cheese | 22.00

Southern Fried Airline Chicken Breasts
With Mango Pico De Gallo | 36.00

Linguini & Clams
With Garlic, Chili, White Wine and Parsley, Topped with Fried Calamari | 31.00

Seafood Arrabbiata
Linguini, Shrimp, Bay Scallops, and Jumbo Lump Crab Tossed With Our House-Made Arrabbiata Sauce | 35.00

Grilled Ahi Tuna Steak
With Roasted Fennel, Summer Squash & Scallion Soubise | 45.00

Pan Roasted Atlantic Salmon*
With Charred Poblano Risotto | 36.00

Infrared Grilled

Petite Filet Mignon*
6 Ounce Center Cut Tenderloin | 48.00

Filet Mignon*
9 Ounce Center Cut Tenderloin | 60.00

Ribeye*
14 Ounce Center Cut Boneless Ribeye Steak | 62.00

Kansas City Strip*
12 Ounce Blackened or Grilled | 52.00

Prime Rib
Available Friday and Saturday Nights
12 Ounce I 45.00 - 16 Ounce l 65.00

Wagyu*
Show Me Wagyu Cattle Company Ask your server about today’s Wagyu selection | Market

Enhancements
Enhance Your Steak with our House Blackening Rub | 2.00
“Oscar” Lump Crab Meat, Asparagus, Sauce Béarnaise | 14.00

Sauce
(choice of:)
Whiskey Sauce
Béarnaise
Blue Cheese Cream
Peppercorn Sauce

Toppings
Bacon & Blue Cheese | 4.00
Grilled Sweet Onions | 3.00
Sautéed Mushrooms | 3.00
Roasted Garlic Chive Butter | 3.00

Steakhouse Sides
Pick Three Side Dishes | 22. 00

Egg Noodles and Cheese Sauce | 10.00

Onion Rings | 10.00

Loaded Baked Potato | 10.00

Herb and Bacon Roasted Brussel Sprouts | 11.00

Crème Brulée Cream Corn | 10.00

Roasted Garlic Whipped Potatoes | 10.00

Parmesan and Truffle Salt Steakhouse Fries | 11.00

Honey Herb Glazed Baby Carrots | 11.00

Grilled Asparagus | 11.00

Creamed Spinach | 11.00

Sautéed Button & Wild Mushrooms | 10.00

Executive Chef, Joseph Blackburn
Chef de Cuisine, Drake Tillman

*Eating Raw or Undercooked Meat, Poultry, Shellfish or Eggs

Menus are seasonal and subject to change