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

Turtle Soup au Sherry

Grilled Alligator Sausage
Homemade Pickles, Creole Honey Mustard

Spinach Salad
Sliced Strawberries, Almonds, Goat Cheese, Cane Vinaigrette

Roasted Pork Tenderloin
Sweet Potato Puree, Charred Asparagus, Pork Velouté

Beef Tenderloin
Garlic Mashed Potatoes, Mushrooms, Red Wine Demi-Glace

Athenian Chicken and Shrimp
Black Olives, Mushrooms, Tomatoes, Goat Cheese Mashed Potatoes

Lemon-Strawberry Trifle

Bananas Foster (+4)
Tableside Flambe’, Vanilla Ice Cream

Three Courses - 40