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)

Desserts

Chocolate Mousse

Lemon Raspberry Pie

Chocolate Espresso Torte

Pecan Pie a La Mode

Almond Cake With Lemon Cream

Crème Brûlèe

N.Y. Style Cheesecake With Strawberry Coulis

Courtyard Bread Pudding With Whiskey Sauce

Try Any of Our Flaming Desserts (Add $4.00)

Bananas Foster or Strawberries a La Ray

Coffee and Tea Included

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.

Roasted Half Duck A l'Orange - Served with long grain rice and asparagus tips

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.



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

Shrimp Remoulade.........................................................12.00

Jumbo Lump Crabmeat Cocktail.........................13.00

Louisiana Crawfish Maison...............................................13.00

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

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

Seafood Stuffed Filet of Trout with sautéed asparagus. Finished with Creole mustard and sherry cream reduction...................30.00

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

Crabmeat Au Gratin: Jumbo Lump crabmeat in mornay sauce. Topped with Parmesan cheese. Baked en Casserole. Accompanied with steamed asparagus and tasso hollandaise...................................32.00

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 Oysters Rockefeller: Corn fried Louisiana Oysters served over baked Herbsaint creamed spinach. Topped with chopped bacon and béarnaise sauce...........26.00

Roasted Half Duck A l'Orange with long grain rice and asparagus tips....................32.00

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 fried onion rings. Finished with Blue Cheese demi glace...............35.00

Blackened Pork Tenderloin Medallions atop a petit pois and crispy bacon risotto. 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

All items are subject to change without prior notice.