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TABLE D’HOTE HORS D'OEUVRES COURT OF TWO SISTERS DINNER SALAD CAESAR SALAD: A classic prepared tableside (ADD $4.00)
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HORS D’OEUVRES |
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Escargot Au Champignons: Mushroom stuffed Escargots sautéed in garlic butter with herbs..11.00 Crawfish Wild Mushroom Spring Rolls with sesame, soy chili dipping sauce...................8.00 Shrimp Cocktail or Remoulade...........................9.00 Oysters Du Jour................................................10.00 Bacon Wrapped Oysters en Brochette 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 Fried Green Tomatoes with jumbo lump crabmeat ravigote........................12.00 Caesar Salad: A classic prepared tableside........7.00 Baby Spinach Salad accompanied with goat cheese, bacon and red onions with balsamic vinaigrette...........................................8.00 Court of Two Sisters Dinner Salad: Seasonal greens and red onions in a Creole French dressing, garnished with tasso, pecans and chopped boiled eggs..............5.00 Turtle Soup au Sherry.........................................6.00 Creole Seafood Gumbo......................................6.00 Soup du Jour.......................................................6.00 Bananas Foster...................................................7.00 Cherries Jubilee..................................................7.00 Assorted Dessert Tray.........................................7.00 |
Pan roasted Speckled Trout Clemenceau with brabant potatoes, mushrooms, peas, shrimp, and bacon served with citrus beurre blanc...........................................28.00
Corn fried Des Allemands Catfish with jumbo lump crabmeat nappa slaw and green onion, cayenne tartare sauce........................................................................25.00 Panko Encrusted Drum over new potato mash and vegetable du jour. Topped with sautéed crabmeat, bay shrimp and a creamy four-cheese sauce .................27.00 Crabmeat, Shrimp and Crawfish Penne Pasta with fresh tomatoes and green onion Parmesan cream......................................................28.00 Chicken Oscar: Boneless chicken breast sautéed with jumbo lump crabmeat, tasso hollandaise and fresh asparagus spears.....................................................25.00 Pan Roasted Chicken Breast with local wild mushrooms, Andouille sausage and natural pan gravy....................................................28.00 Seared Duck Breast a l’Orange with confit dirty rice, sweet potato puree and candied pecans..................28.00 Cornbread Andouille Stuffed Abita Springs Quail with caramelized shallot demi-glace and wilted baby spinach................................................27.00 Veal Oscar: Baby white veal cutlets sautéed with jumbo lump crabmeat, tasso hollandaise and fresh asparagus spears.......................................................................28.00 Centercut Filet: Served with blue cheese crumbles..................................................................32.00 Grilled Double Cut Pork Chop with Abita Amber smothered greens, new potato mash and tasso Creole mustard demi-glace............................26.00 Chefs Catch of the Day – Market Price |