Live Off the Levee This Weekend

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Friday, July 18

6:00 to 10:00 p.m. Festival Grounds Open

6:00 p.m. Steel Train on the Budweiser Main Stage

8:00 p.m. O.A.R. on the Budweiser Main Stage

9:15 p.m. (approx.) US Bank/Enterprise Rent-A-Car Fireworks

Fireworks for LIVE OFF the Levee will be at Soldier's Memorial, not on the Mississippi River.

AmerenUE/Schnucks K-Town Kids Zone (relocated to 14th street between Pine and Market. It was on 15th)

Free kids entertainment from 6:00 to 8:00 p.m.
Try out a new instrument at Music for Lifelong Achievement, work with slippery slime from Mad Science of St. Louis, make sunglasses from The Magic House or try out a segway from The Science Center. Test your throwing arm at the NFL Experience from the St. Louis Rams and little ones will enjoy the bounce house.

Appearing on the K-Town Kids Stage July 18^th:

• 6:15 p.m. Laughing Matters

• 7:15 p.m. Fanfare

Saturday, July 19

6:00 to 10:00 p.m. Festival Grounds Open

6:00 p.m. Marquise Knox on the Budweiser Main Stage

8:00 p.m. WAR on the Budweiser Main Stage

9:15 p.m. (approx.) US Bank/Enterprise Rent-A-Car Fireworks

AmerenUE/Schnucks K-Town Kids Zone (relocated to 14th street between Pine and Market. It was on 15th)

Free kids entertainment from 6:00 to 8:00 p.m.

Appearing on the K-Town Kids Stage July 19^th:

• 6:15 p.m. Sherry Norfolk - storyteller

• 7:15 p.m. Circus Harmony Performers

The Sauce Café
Enjoy fine dining on the Soldier's Memorial Plaza at 13^th and Chestnut. Saturday night Portabella Restaurant and Catering will host The Sauce Café, serving a three-course prix fixe meal designed especially for LIVE OFF the Levee. Dinner is $30 per person, not including tax, gratuity and beverage.

There are two seatings: 6 to 7:45 p.m. and 8 to 10 p.m. Reservations are encouraged and are accepted online at www.CelebrateStLouis.org. Walk-ins are accommodated only if space is available.

The Sauce Café Menu for Saturday, July 19^th from

Portabella Restaurant and Catering:

1^st Course:

Local heirloom tomato salad with basil vinaigrette.

2^nd Course:

Beef tenderloin spedini with porcini mushroom risotto.

3^rd Course:

Strawberry shortcake with vanilla bean cream and fresh strawberries