Dinner Menu

Menu also available in:

Creole A La Carte Dinner: 5:30p.m. - 10:00p.m. Nightly

Table D'Hote Dinner Menu

HORS D'OEUVRES

Turtle Soup Au Sherry

Creole Seafood Gumbo

Blackened Alligator: Tender white alligator meat with White Remoulade. (add $6.00)

Barbecue Shrimp: This dish was created in New Orleans and is not barbecued at all. The shrimp are braised in a peppery butter sauce. Very unique and very tasty. (add $6.00)

Salades

Court of Two Sisters Dinner Salad: Heart of Romaine, tasso, red onions, grape tomatoes, Creole French dressing.

Caesar Salad: A classic prepared tableside (add $4.00)

Entrees

Chicken Oscar: Grilled airline breast of chicken, new potato mash, steamed asparagus, jumbo lump crabmeat and tasso hollandaise.

Louisiana Catfish: Corn fried Louisiana Catfish, creole mustard nappa slaw, jumbo lump crabmeat, cayenne tartar sauce.

Shrimp and Grits: Louisiana shrimp and Andouille sausage poached in a Creole Meunière reduction. Served over southern grits.

Trout Meunière or Amondine: Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus, Meunière or Amandine style.

Char-Broiled Tenderloin of Beef: The whole tenderloin is lightly charred and cooked to perfection and sliced. Served with marchand de vin and béarnaise sauces and accompanied with new potato mash and haricots verts.

Veal Oscar: Pan fried baby white veal cutlets, new potato mash, steamed asparagus, jumbo lump crabmeat, tasso hollandaise.

Desserts

Crème Brûlèe

Chocolate Brownie

Chocolate Mousse

Pumpkin Spice Cake

Strawberry Cheesecake Roll

Warm Pecan Pie a la Mode

Courtyard Bread Pudding With Whiskey Sauce

Bananas Foster with Homemade Vanilla Ice Cream (add $4.00)

Coffee and Tea Included



A la Carte Dinner Menu

HORS D'OEUVRES

Escargot Au Champignons: Mushroom stuffed Escargots sautéed in garlic butter with herbs.......................................................11.00

Two Sisters Three: A French Quarter Sampling – Crawfish Maison, Shrimp Remoulade, Jumbo Lump Crabmeat Cocktail.............15.00

Jalapeno Stuffed Bacon Wrapped Duck: Duck breast with sliced jalapeno wrapped with bacon. Served with Wild Berry Gastrique.............14.00

Lump Crab Cake: Panko fried creole mustard crab cake with White Remoulade ..................................13.00

Blackened Alligator: Tender white alligator meat with White Remoulade.....................12.00

Barbecue Shrimp: This dish was created in New Orleans and is not barbecued at all. The shrimp are braised in a peppery butter sauce. Very unique and very tasty ................12.00

 

POTAGES & SALADES

Turtle Soup au Sherry..............................................7.00

Creole Seafood Gumbo...........................................7.00

Court of Two Sisters Dinner Salad: Heart of Romaine, tasso, red onions, grape tomatoes, Creole French dressing....................7.00

Arugula Salad: Baby radish, roasted shallots, toasted almonds, crumbled goat cheese, tossed in Champagne Vinaigrette...................8.00

Caesar Salad: A classic prepared tableside......................9.00

 

DESSERTS

Please see our Dessert Menu.

ENTREES

Trout Meunière or Amondine: Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with your choice of Meunière or Amandine style..............................29.00

Louisiana Catfish: Corn fried Louisiana Catfish, creole mustard nappa slaw, jumbo lump crabmeat, cayenne tartar sauce....................26.00

Crawfish Napoleon: Louisiana crawfish tails in creole cream reduction, andouille grit cake, fried green tomato......................28.00

Gulf Fish: Grilled gulf fish, Louisiana Crawfish tails, fingerling hash, grape tomatoes, roasted corn, green onions, garlic browned butter.....................32.00

Louisiana Crawfish and Shrimp Pasta: Gemelli Pasta, Louisiana Crawfish tails, blackened shrimp, diced tomatoes, green onion Parmesan cream..................29.00

Louisiana Crabmeat Au Gratin: Jumbo Lump Louisiana crabmeat in Mornay Sauce. Topped with Parmesan cheese and baked en casserole. Accompanied with steamed asparagus and tasso hollandaise.............35.00

Shrimp and Grits: Louisiana shrimp and Andouille sausage poached in a Creole Meunière reduction. Served over southern grits............27.00

Gulf Oysters: Fried Gulf oysters, horseradish cream new potatoes, shaved brussels sprouts, smoked applewood bacon, browned butter.............31.00

Chicken Oscar: Grilled airline breast of chicken, new potato mash, steamed asparagus, jumbo lump crabmeat and tasso hollandaise..............29.00

Stuffed Quail: Boudin stuffed quail, sauteed broccolini, merlot butter......................33.00

Veal Oscar: Pan fried baby white veal cutlets, new potato mash, steamed asparagus, jumbo lump crabmeat, tasso hollandaise..........................31.00

Grilled 6 oz. Filet: Centercut Filet, creole cream cheese mashed potatoes, garlic roasted mushrooms, applewood bacon veal reduction.....................37.00

Double Cut Pork Chop: Grilled Pork Chop, braised rapini, cheddar-fontina baked mac and cheese, sauce Robert...................30.00

Vegetarian Lasagna: Zuccinni, eggplant, and squash, creole tomato sauce, Parmesan and Fontina cheeses.............25.00