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

Shrimp En Brochette: Bacon-wrapped Shrimp served over a crispy toast point. Finished with citrus Beurre Blanc. (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: Seasonal greens and red onions in a Creole French dressing, garnished with tasso, pecans and chopped boiled eggs.

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

Entrees

Chicken Oscar - Boneless skinless chicken breast served atop new potato mash and steamed asparagus. Topped with lump crabmeat and tasso hollandaise.

Corn Fried Des Allemands Catfish - Served with jumbo lump crabmeat Napa slaw and green onion & 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. Finished with your choice of 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 - Baby white veal cutlets served atop new potato mash and served with sautéed jumbo lump crabmeat, tasso hollandaise and steamed asparagus.

Desserts

Chocolate Mousse

Doberge Cake

Pecan Pie a la Mode

Opera Cake

Crème Brûlèe

Courtyard Bread Pudding With Whiskey Sauce

Bananas Foster: Ripe bananas flamed tableside with brandy and served over French Vanilla ice cream (add $4.00)

Strawberries a La Ray: Fresh strawberries laced with sugar and strawberry liqueur, flamed tableside with brandy and

served over French 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

Grilled Alligator Sausage atop caramelized onions and sherry-creole mustard cream reduction................10.00

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

Shrimp En Brochette: Bacon-wrapped Shrimp served over a crispy toast point. Finished with citrus beurre blanc ..................................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

Corn fried Louisiana Oysters with crispy Andouille sausage and Meunière sauce....................12.00

SALADES

Court of Two Sisters Dinner Salad: Seasonal greens and red onions in a Creole French dressing, garnished with tasso, pecans and chopped boiled eggs..........6.00

Baby Spinach Salad accompanied with goat cheese, bacon and red onions with balsamic vinaigrette.....8.00

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

Lettuce Wedge with homemade Thousand Island dressing, sliced red onions and tomato wedges......................6.00

POTAGES

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

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

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

Corn fried Des Allemands Catfish with jumbo lump crabmeat Napa slaw and green onion, cayenne tartare sauce....................25.00

Grilled Gulf Fish with roasted corn maque choux. Topped with Louisiana jumbo lump crabmeat. Finished with citrus buerre blanc...................32.00

Crabmeat, Shrimp and Crawfish Penne Pasta with fresh tomatoes and green onion Parmesan cream..................28.00

Louisiana Crabmeat Au Gratin: Jumbo Lump Louisiana crabmeat in Mornay Sauce. Topped with Parmesan cheese. Baked en Casserole. Accompanied with steamed asparagus and tasso hollandaise.............34.00

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

Chicken Oscar: Boneless skinless chicken breast served atop new potato mash and steamed asparagus. Topped with lump crabmeat and tasso hollandaise...............28.00

Fried Louisiana Oysters over sautéed kale. Topped with bleu cheese crumbles, chopped bacon and Remoulade Sauce...........28.00

Roasted Chappapeela Farms Duck: half duck with sweet jalapeno cornbread and sautéed asparagus. Finished with a Bourbon and Steen's Cane Syrup Glaze......................34.00

Veal Oscar: Baby white veal cutlets served atop new potato mash and served with sautéed jumbo lump crabmeat, tasso hollandaise and steamed asparagus..............................30.00

Grilled 8 oz. Center Cut filet with new potato mash and garlic sautéed button mushrooms. Finished with Red Wine Veal Reduction...............37.00

Blackened Pork Tenderloin Medallions atop long grain wild rice and sautéed asparagus. Finished with marchand de vin sauce..............26.00

Eggplant Napoleon (Vegetarian): Eggplant rounds battered in homemade Italian bread crumbs. Fried until golden brown. Layered with provolone and sautéed spinach. Finished with a spicy Creole sauce..........................25.00

Chef's Catch of the Day – Market Price