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
BARBECUE SHRIMP - 15
Peeled Domestic Shrimp Braised in a Peppery Butter Sauce with Leidenheimer Toast Point
CRAB CAKES - 15
Jumbo Lump Crabmeat with White Remoulade Sauce
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
SHRIMP REMOULADE - 14
Boiled Domestic Shrimp with Romaine leaf and Remoulade Sauce DF, GF
WEDGE SALAD - 10
Iceberg Lettuce, Applewood Bacon, Red Onions, Tomatoes, Bleu Cheese Crumbles with Bleu Cheese Dressing GF
CAESAR SALAD - 16
A Classic Prepared Tableside
ENTREES
CRAB CAKE - 33
Panko Crusted Jumbo Lump Crab, Corn Maque Choux, 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
VEAL OSCAR - 33
Pan-Fried Baby White Veal Cutlets with New Potato Mash, Steamed Asparagus, Jumbo Lump Crabmeat, Tasso Hollandaise GF
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 BREAST - 34
Long Grain Wild Rice, Sugar Snap Peas, Plum Sauce DF, GF
PORK SIRLOIN - 32
with Sweet Potato Puree, Candied Pecans, Sauteed Spinach, Steen's Cane Syrup GF, CN
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
Dairy Free - DF, Gluten Free - GF,
Vegan - V, Contains Nuts - CN
CHEF'S MENU
Select one item from each course
FIRST COURSE
GRILLED ALLIGATOR SAUSAGE
Caramelized Onions, Sweet Creole Mustard - GF
FRIED GREEN TOMA TO
White Remoulade
SEAFOOD STUFFED MUSHROOMS
White Wine Beurre Blanc
SECOND COURSE
CHICKEN ROCHAMBEAU
Grilled Ham, New Potato Mash, Marchand de Vin and Bearnaise Sauces - GF
BLACKENED REDFISH MEUNIERE
Sauteed Haricots Verts, Browned Butter - GF
SAUTEED VEAL
Asparagus, New Potato Mash, Lemon Caper Butter - GF
THIRD COURSE
COURTYARD BREAD PUDDING
Whiskey Sauce
STRAWBERRY SHORTCAKE
Cubed White Cake, White Chocolate Whipped Cream, Fresh Strawberries
BANANAS FOSTER ( +7)
Flambeed tableside with Brandy and Banana Liqueur Served over Vanilla Ice Cream - GF
Three courses - 48
COFFEES & TEAS
MILD COFFEE & CHICORY - 4
Regular or Decaf
ESPRESSO, CAPPUCCINO, OR CAFEAU LAIT- 5
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
ROY AL STREET TODDY - 9.5
Kentucky Whiskey, Honey, Cinnamon, Nutmeg, Lemon, Hot Water
EARL GREY - 3.5
Flavored Black Tea