Going to the Super Bowl? Here’s the special menu

Every NFL season, the Levi’s Stadium chefs try to take their menu to a new level of creativity. But when the Super Bowl comes to town, and fans are paying thousands of dollars to attend, the expectations soar.

So to impress the crowd on Sunday, the culinary team headed by Jon Severson, Levy regional chef, and Alvin Kabiling, executive chef for Levy at Levi’s Stadium, has created a “best of the bay” menu.

They’re showcasing signature ingredients from Marin County (oysters) to San Francisco/Half Moon Bay (crab) to the South Bay (garlic) along with locally sourced meat, cheese and produce.

According to the Levy company, which is the stadium food partner, 90 percent of the purveyors are based in California.

Pulling together a fan feast like this requires a sizeable staff. On game day, 2,000 Levy culinary, bar and serving team members will be working with 40 executive chefs behind the scenes. (Keep that in mind when you grouse about the prices.)

Here are some highlights:

Gilroy Garlic Steak Frites: A seared, sliced California hanger steak will be served au poivre atop hand-cut fries with crispy Gilroy garlic and pink peppercorns. Where: Sections 109 and 315, and in the East Field Club.

Dungeness Crab “Potachos”: Hand-cut Kennebec potato chips are layered with local crab — thankfully, the Bay Area’s beloved  Dungeness season started in time — and then covered in a Petaluma white cheddar fondue sauce. Where: Sections 104, 124 and 306, and in the East Field Club.

“Super Shucker” Hog Island Oyster Sampler: This platter will feature a half-dozen oysters sourced from Hog Island’s Marin County farm in Marshall, and served with Hogwash mignonette, lemon and hot sauce. Where: Bud Light Club.

A dozen more special menu items will be available, along with the favorites — many from local restaurants — that the 49er faithful have been served all season.