Dinner Menu

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 

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

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

PECAN PIE A LA MODE 8

COURT OF TWO SISTERS BREAD PUDDING - 8
with Whiskey Sauce 

CHOCOLATE MOUSSE - 8
Brandy Infused Whipped Chocolate Cream

BANANAS FOSTER - 9
Flambeed tableside with Brandy and Banana Liqueur; Served over Vanilla Ice Cream