Dinner Menu

Open Nightly; 5:30 - 10:00 p.m.

Menu subject to change

CREOLE A LA CARTE MENU

HORS D'OEUVRES

FRIED BOUDIN BALLS - 15
with House-made Sweet and Spicy Pickles, Creole Mustard Buerre Blanc

JALAPENO BACON WRAPPED DUCK BREAST - 14
Duck breast with Sliced Jalapeno wrapped with Bacon. Served with Wild Berry Gastrique

BARBECUE SHRIMP - 12
Peeled Domestic Shrimp Braised in a Peppery Butter Sauce with Leidenheimer Toast Point

CRAB CAKES - 13
Jumbo Lump Crabmeat with White Remoulade Sauce

POTAGES & SALADES

TURTLE SOUP AU SHERRY - 9

CHICKEN AND ANDOUILLE GUMBO - 9

COURT OF TWO SISTERS DINNER SALAD - 8
Heart of Romaine, Tasso, Red Onions, Grape Tomatoes, Creole French dressing

SHRIMP REMOULADE SALAD - 11
Boiled Domestic Shrimp, Shredded Iceberg Lettuce, Remoulade Sauce

WEDGE SALAD - 8
Iceberg Lettuce, Applewood Bacon, Red Onions, Tomatoes, Bleu Cheese Crumbles, Bleu Cheese Dressing

CAESAR SALAD - 10
A Classic Prepared Tableside

ENTREES

CRAB CAKE - 32
Panko Crusted Jumbo Lump Crab, Corn Maque Choux, White Remoulade

SHRIMP AND GRITS - 28
Louisiana Shrimp with Andouille Sausage, Creole Meuniere Reduction, Southern Grits

LOUISIANA CRAWFISH AND SHRIMP PASTA - 30
Gemelli Pasta with Louisiana Crawfish Tails, Blackened Shrimp, Diced Tomatoes, Green Onions, Parmesan Cheese

BLACKENED GULF FISH - 31
with Creole Shrimp Fried Rice and Pineapple Beurre Blanc - 35

VEAL OSCAR - 31
Pan-Fried Baby White Veal Cutlets with New Potato Mash, Steamed Asparagus, Jumbo Lump Crabmeat, Tasso Hollandaise

AIRLINE BREAST OF CHICKEN - 29
Whipped New Potatoes, Roasted Shallots, Sliced Mushrooms, Diced Andouille Sausage, Chicken au Jus

GRILLED 6OZ FILET - 37
with Roasted Garlic Mash, Pepperjack Creamed Spinach, Bearnaise Sauce

DUCK BREAST - 30
Long Grain Wild Rice, Sugar Snap Peas, Plum Sauce

BOUDIN STUFFED PORK CHOP - 30
with Jalapeno Cornbread and Praline Sauce

DESSERTS

CREME BRULEE - 9
Rich vanilla flavored custard with a crisp carmelized sugar layer

CHOCOLATE MOUSSE - 9
Brandy infused whipped chocolate cream

NEW YORK STYLE CHEESECAKE - 9

WARM PECAN PIE A LA MODE - 9

COURTYARD BREAD PUDDING WITH WHISKEY SAUCE - 9

BANANAS FOSTER - 10
Flambeed tableside with brandy and banana liqueur; served over vanilla ice cream

CHEF'S MENU

Select one item from each course

FIRST COURSE

Turtle Soup au Sherry

Fried Green Tomatoes with white remoulade and micro greens

Baked Brie with bacon and caramelized shallot gastrique and garlic toast point

SECOND COURSE

Sliced Tenderloin with whipped potatoes, herbsaint creamed spinach and bearnaise sauce

Crawfish Mac and Cheese with jalapeno cornbread crust and roasted asparagus

THIRD COURSE

Creme Brulee

Courtyard Bread Pudding with whiskey sauce

Bananas Foster (+$4): Flambeed tableside with brandy and banana liqueur; served over vanilla ice cream