Upcoming Events

Please stop by and visit our food booth at the 29th Annual French Quarter Festival on April 12-15, 2012.  We will be serving Turtle Soup and Crawfish Louise in Jackson Square.  Hope to see you there!

Valentine's Day!

We still have reservations available on Valentine's Day for brunch and dinner.  Please call today for reservations!

2011 NEW YEARS EVE DINNER MENU

Your choice of one of each course:

HORS D’OEUVRES

TURTLE SOUP AU SHERRY

GRILLED ALLIGATOR SAUSAGE

With caramelized onions and sherry Creole mustard cream reduction

BBQ SHRIMP

Peppery braised jumbo shrimp served over a toast point

FRIED EGGPLANT ROUND

Topped with jumbo lump crabmeat in a roasted tomato aioli

SALADE

BABY GREENS, TASSO, PECANS, AND RED ONIONS

Drizzled with house-made Creole French dressing

ENTREES

GRILLED 8oz CENTER CUT FILET

With creamed new potatoes and a bacon and mushroom veal reduction

ROASTED DUCK BREAST

With Cajun dirty rice and candied sweet potatoes 

Finished with l’Orange sauce

PAN SEARED GULF FISH

With roasted corn and tasso hash 

Topped with lump crabmeat and warm Remoulade sauce

BRAISED LAMB SHANKS

With creamed new potatoes and petit peas

JUMBO SHRIMP

Poached in a Creole Meunière sauce

Accompanied with Andouille grits

REDFISH, SHRIMP, AND CRAWFISH BOUILLABAISSE

Served over fried eggplant

DESSERTS

CHOCOLATE MOUSSE

TIRAMISU

CRÈME BRÛLÈE

BANANAS FOSTER

COFFEE OR TEA INCLUDED

$75.00 per person (not including tax and tip)

18% gratuity added to parties of 6 or more

Christmas New Orleans Style 2011 

Reveillon Menu (available Dec. 1-24)

  

HORS D'OEUVRES

 TURTLE SOUP AU SHERRY

SALADE

FRIED GREEN TOMATOES

Topped with Shrimp Remoulade and Crabmeat Ravigote

YOUR CHOICE OF ENTRÉE

BLACKENED PORK TENDERLOIN

with pecan rice pilaf with roasted alligator sausage Beurre Blanc

SEARED DUCK BREAST A l’ORANGE

Served with confit dirty rice, sweet potato puree and candied pecans

TROUT AMONDINE

Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with almonds.

DESSERT

EGG NOG CREME BRULEE 

Served with a sugar cookie

COFFEE AND TEA INCLUDED

$42.00 per person (not including tax and tip)

 Executive Chef Chad Penedo

During the mid-1800s, New Orleans' Creole families celebrated the "Reveillon" (French for "awakening") twice during the holidays. The first Reveillon came after Midnight Mass on Christmas Eve, when families returned from St. Louis Cathedral to break a daylong fast 

with an elaborate meal. 

Jazz Brunch with Santa!

Place your reservation today!

Saturday, December 3 and Saturday, December 10, 2011

Seatings at 10 am and 12:30 pm

Adults $40, Children (5-12 yrs.) $20, (0-4 yrs) $10
(not including tax and tip)

INCLUDES JAZZ BRUNCH BUFFET, VISIT WITH SANTA & GIFT FOR EACH CHILD

Professional photography packages available for an additional cost -
Michelle Bosco Photography

Please call 504-522-7261 for a reservation!  HO HO HO!

Special 3-Course Dinner Available - Sept. 12-18

Louisiana Restaurant Association

We Live To Eat Restaurant Week 

Dinner Menu 

SALADE

COURT OF TWO SISTERS DINNER SALAD

Seasonal greens and red onions in a Creole French dressing, 

garnished with tasso, pecans and chopped boiled eggs

GRILED ALLIGATOR SAUSAGE

Atop a sherry & Creole mustard cream reduction & caramelized onions

ENTRÉE

FRIED OYSTERS ROCKEFELLER

Corn fried Louisiana Oysters served over baked Herbsaint creamed spinach.

Topped with chopped bacon and bearnaise sauce.

FRESH GULF FISH

Broiled gulf fish over asparagus.  Topped with a lump crabmeat and pineapple salsa.

LOUISIANA SEAFOOD ETOUFFEE

Jumbo shrimp, crawfish tails and lump crabmeat cooked in 

Etouffee sauce served with steamed rice.

DESSERT

LEMON RASPBERRY PIE

CHOCOLATE ESPRESSO TORTE

$35.00 per person

(not including tax and gratuity)

http://www.welivetoeatnola.com/restaurant-week/

Special 3-Course Dinner Available - Now through Sept. 11th!

COOLinary Dinner Menu 

SALADE

SPINACH SALAD

With fresh strawberries, candied pecans & Steen’s Cane Syrup and balsamic vinaigrette

FRIED GREEN TOMATOES

Sliced green tomatoes breaded in Italian Bread Crumbs topped with 

boiled Shrimp in Remoulade Sauce

GRILED ALLIGATOR SAUSAGE

Atop a sherry & Creole mustard cream reduction & caramelized onions

ENTRÉE

SPECKLED TROUT

Pan fried Speckled Trout served atop a shrimp and roasted garlic risotto

Finished with Citrus Beurre Blanc

SEAFOOD ETOUFFEE

With lump crabmeat, fresh shrimp & Louisiana crawfish tails

Served over steamed rice

BLACKENED PORK LOIN

Served atop sautéed spinach with cranraisins & toasted almonds. 

Finished with Meunière Sauce

DESSERT

LEMON RASPBERRY PIE

COURT OF TWO SISTERS BREAD PUDDING

Served with Whiskey Sauce

$35.00 per person

(not including tax and gratuity)

http://www.nomcvb.com/restaurants/index.cfm

Entree Spotlight:

Corn Fried Des Allemands Catfish served with jumbo lump crabmeat nappa slaw and green onion and cayenne tartare sauce. (from dinner menu)

Enjoy this short video of our Executive Chef Chad Penedo!