Dinner Menu
Creole A La Carte Dinner: 5:30p.m. - 10:00p.m. Nightly
Table D'Hote Dinner Menu
HORS D'OEUVRESTurtle 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) DessertsChocolate 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 |
SaladesCourt 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) EntreesChicken 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.
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A la Carte Dinner Menu
HORS D'OEUVRESEscargot 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 SALADESCourt 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 POTAGESTurtle Soup au Sherry..............................................7.00 Creole Seafood Gumbo...........................................7.00 DESSERTSPlease 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.
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