Dinner Menu

Open Nightly; 5:30 – 9:30 p.m.

Menu subject to change

CREOLE A LA CARTE MENU

HORS D’OEUVRES

PANKO CRUSTED BOUDIN BALLS – 15
with House-made Pickles and Honey Infused Creole Mustard

JALAPENO BACON WRAPPED DUCK BREAST – 16
with Wild Berry Gastrique DF

CRAB CAKES – 15
Jumbo Lump Crabmeat with White Remoulade

FRIED GREEN TOMATO – 13
Panko Crust with White Remoulade; top with Shrimp Remoulade (+7)

POTAGES & SALADES

TURTLE SOUP AU SHERRY – 10

CHICKEN AND ANDOUILLE GUMBO – 10

COURT OF TWO SISTERS DINNER SALAD – 10
Heart of Romaine, Tasso, Red Onions, Grape Tomatoes with Creole French dressing DF, GF

WEDGE SALAD – 10
Iceberg Lettuce, Applewood Bacon, Red Onions, Tomatoes, Bleu Cheese Crumbles with Bleu Cheese Dressing GF

TABLESIDE CAESAR SALAD – 16
A Classic Prepared Tableside

ENTREES

CRAB CAKE – 33
Panko Crusted Jumbo Lump Crab, Corn Puree, White Remoulade

LOUISIANA SHRIMP AND GRITS – 31
Roasted Domestic Shrimp with Crispy Andouille Sausage, Creole Meuniere Reduction, Southern Grits GF

LOUISIANA CRAWFISH AND SHRIMP PASTA – 32
Gemelli Pasta with Louisiana Crawfish Tails, Blackened Shrimp, Diced Tomatoes, Green Onions, Parmesan Cheese

BLACKENED GULF FISH – 33
with Creole Shrimp Fried Rice and Pineapple Beurre Blanc GF

FRIED LOUISIANA CATFISH – 31
with Shrimp and Crab Slaw, Cayenne and Green Onion Tartar Sauce

AIRLINE BREAST OF CHICKEN – 31
with Whipped New Potatoes, Roasted Shallots, Sliced Mushrooms, Diced Andouille Sausage, Chicken au Jus GF

GRILLED 6OZ FILET – 48
with New Potato Mash, Pepperjack Creamed Spinach, Bearnaise Sauce; Top with Jumbo Lump Crabmeat (+8) GF

DUCK CONFIT – 34
Petit Pea Dirty Rice, Plum Sauce DF, GF

WILD RICE AND ASPARAGUS – 22 DF, GF, V

DESSERTS

CREME BRULEE – 10
Rich vanilla flavored custard with a crisp carmelized sugar layer

NEW YORK STYLE CHEESECAKE – 10

WARM PECAN PIE A LA MODE – 10

COURTYARD BREAD PUDDING WITH WHISKEY SAUCE – 10

BANANAS FOSTER – 12
Flambeed tableside with brandy and banana liqueur; served over vanilla ice cream; two order minimum GF

SEASONAL CHEF’S MENU

FIRST COURSE

TURTLE SOUP AU SHERRY

HEIRLOOM TOMATO AND CUCUMBER SALAD

MARINATED RED ONIONS, RED WINE VINAIGRETTE

SEAFOOD STUFFED MUSHROOMS

SHRIMP AND CRAB STUFFING, WHITE WINE GARLIC BUTTER SAUCE

SECOND COURSE

CHICKEN BONNE FEMME

AIRLINE CHICKEN BREAST, VELOUTE SAUCE, POTATOES, TOMATOES

BLACKENED CATFISH

WHITE RICE, CRAWFISH ETOUFFE

GRILLED PORK SIRLOIN

SWEET POTATO MASH, SAUTEED SPINACH, PRALINE SAUCE

THIRD COURSE

TABLESIDE BANANAS FOSTER (+7) WITH HOME-MADE ICE CREAM

BREAD PUDDING WITH WHISKEY SAUCE

$48

COFFEES & TEAS

MILD COFFEE & CHICORY – 4
Regular or Decaf

IRISH COFFEE – 10
Irish Whiskey, Simple Syrup, New Orleans Dark Roasted Pure Coffee, Fresh Whipped Cream

CAFE ROYALE – 9.5
Bailey’s Irish Cream, Frangelico, Creme de Cacao, New Orleans Dark Roast Coffee, Fresh Whipped Cream

ROYAL STREET TODDY – 9.5
Kentucky Whiskey, Honey, Cinnamon, Nutmeg, Lemon, Hot Water

EARL GREY – 3.5
Flavored Black Tea