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: Seasonal greens, tasso, pecans, red onions, Creole French dressing.

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 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. 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

Crème Brûlèe

Chocolate Blackout Cake

Chocolate Mousse

Salted Caramel Ice Cream

N. Y. Style Cheesecake with Strawberry Coulis

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

Gulf Oysters: Fried oysters, crumbled bleu cheese, Applewood bacon, and horseradish cream ..................................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: Seasonal greens, tasso, pecans, red onions, 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

Cornbread Crabcake with baby greens and tarragon aioli.....................12.00

 

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, roasted sweet potatoes, corn puree, Louisiana jumbo lump crabmeat.....................32.00

Crabmeat, Shrimp and Crawfish Penne Pasta with fresh tomatoes and 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

Chicken Oscar: Boneless skinless chicken breast served atop new potato mash and steamed asparagus. Topped with jumbo lump crabmeat and tasso hollandaise...............29.00

Duck Confit: Confit of duck leg, andouille butter beans, fried onions, Madeira reduction......................33.00

Veal Oscar: Baby white veal cutlets served atop new potato mash and served with sautéed jumbo lump crabmeat, tasso hollandaise and steamed asparagus..............................31.00

6 oz. Filet: Grilled center cut filet, creole cream cheese mashed potatoes, garlic roasted mushrooms, shallot merlot butter.....................37.00

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

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