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: Alligator Tail Meat, White Remoulade Sauce (add 6.00)

Barbecue Shrimp: Peeled Shrimp Braised in a Peppery Butter Sauce (add 6.00)

Salades

Court of Two Sisters Dinner Salad: Heart of Romaine, Tasso, Red Onions, Grape Tomatoes, Creole French dressing

Caesar Salad: Tableside Classic Preparation (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, Roasted New Potatoes and Steamed Asparagus, Meunière or Amandine Style

Char-Broiled Tenderloin of Beef: Sliced Tenderloin, New Potato Mash, Haricots Verts, Bearnaise Sauce

Veal Oscar: 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

Pecan Pie a la Mode

Courtyard Bread Pudding 

Bananas Foster: Tableside Banana Flambe, Brandy and Banana Liquor, French Vanilla Ice Cream (add 4.00)



A la Carte Dinner Menu

HORS D'OEUVRES

Escargot Au Champignons: Escargots and Mushrooms Sautéed in Garlic Butter with Herbs.......................................................11

Two Sisters Three: Crawfish Maison, Shrimp Remoulade, Jumbo Lump Crabmeat Cocktail.............15

Jalapeno Stuffed Bacon Wrapped Duck: Duck breast with Sliced Jalapeno wrapped with Bacon. Served with Wild Berry Gastrique.............14

Lump Crab Cake: Panko Fried Creole Mustard Crab cake with White Remoulade ..................................13

Blackened Alligator: Tender white alligator meat with White Remoulade.....................12

Barbecue Shrimp: Peeled Shrimp Braised in a Peppery Butter Sauce, Leidenheimer Toast Point ................12

 

POTAGES & SALADES

Turtle Soup au Sherry..............................................7

Creole Seafood Gumbo...........................................7

Court of Two Sisters Dinner Salad: Heart of Romaine, Tasso, Red Onions, Grape Tomatoes, Creole French dressing....................7

Arugula Salad: Baby Arugula, Baby Radish, Roasted Shallots, Toasted Almonds, Crumbled Goat Cheese, Tossed in Champagne Vinaigrette...................8

Caesar Salad: A classic prepared tableside......................9

 

DESSERTS

Please see our Dessert Menu.

ENTREES

Trout Meunière or Amondine: Pan Fried Filet of Trout, Roasted New Potatoes and Steamed Asparagus, Meunière or Amandine Style..............................29

Louisiana Catfish: Corn Fried Louisiana Catfish, Creole Mustard Nappa Slaw, Jumbo Lump Crabmeat, Cayenne Tartar Sauce....................26

Shrimp and Grits: Louisiana shrimp and Andouille Sausage poached in a Creole Meunière Reduction. Served over Southern Grits....................27

Chicken Oscar: Grilled Airline Breast of Chicken, New Potato Mash, Steamed Asparagus, Jumbo Lump Crabmeat and Tasso Hollandaise.................29

Veal Oscar: Pan Fried Baby White Veal Cutlets, New Potato Mash, Steamed Asparagus, Jumbo Lump Crabmeat, Tasso Hollandaise.................31

Crawfish Napoleon: Louisiana Crawfish Tails in Creole Cream Reduction, Andouille Grit Cake, Fried Green Tomato......................28

Louisiana Crawfish and Shrimp Pasta: Gemelli Pasta, Louisiana Crawfish Tails, Blackened Shrimp, Diced Tomatoes, Green Onion Parmesan Cream..................29

Louisiana Crabmeat Au Gratin: Jumbo Lump Crabmeat in Mornay Sauce. Baked en Casserole. Served with Steamed Asparagus and Tasso Hollandaise.............35

Gulf Oysters: Fried Gulf Oysters, Horseradish Cream New Potatoes, Shaved Brussels Sprouts, Smoked Applewood Bacon, Browned Butter.............31

Gulf Fish: Grilled Gulf Fish, Louisiana Crawfish Tails, Fingerling Hash, Grape Tomatoes, Roasted Corn, Green Onions, Garlic Browned Butter.....................32

Grilled 6 oz. Filet: Centercut Filet, Creole Cream Cheese Mashed Potatoes, Garlic Roasted Mushrooms, Applewood Bacon Veal Reduction.....................37

Double Cut Pork Chop: Grilled Pork Chop, Braised Rapini, Cheddar-Fontina Baked Mac and Cheese, Sauce Robert...................30

Vegetarian Lasagna: Zuccinni, Eggplant, and Squash, Creole Tomato Sauce, Parmesan and Fontina Cheeses.............25