{"id":225,"date":"2011-09-12T00:00:00","date_gmt":"2011-09-12T00:00:00","guid":{"rendered":"https:\/\/www.courtoftwosisters.com\/news\/special-3-course-menu-available"},"modified":"2011-09-12T00:00:00","modified_gmt":"2011-09-12T00:00:00","slug":"special-3-course-menu-available","status":"publish","type":"post","link":"https:\/\/www.courtoftwosisters.com\/news\/special-3-course-menu-available.html","title":{"rendered":"Special 3-Course Menu Available Sept 12-18"},"content":{"rendered":"

\n\t <\/p>\n

\n\tLouisiana Restaurant Association<\/strong><\/div>\n
\n\tWe Live To Eat Restaurant Week <\/strong><\/div>\n
\n\tDinner Menu <\/strong><\/div>\n
\n\t <\/div>\n
\n\tSALADE<\/u><\/div>\n
\n\t<\/p>\n
\n\t\tCOURT OF TWO SISTERS DINNER SALAD<\/div>\n
\n\t\tSeasonal greens and red onions in a Creole French dressing, <\/div>\n
\n\t\tgarnished with tasso, pecans and chopped boiled eggs<\/div>\n
\n\t\t <\/div>\n
\n\t\tGRILED ALLIGATOR SAUSAGE<\/div>\n
\n\t\tAtop a sherry & Creole mustard cream reduction & caramelized onions<\/div>\n<\/div>\n
\n\t <\/div>\n
\n\t <\/div>\n
\n\tENTRÉE<\/u><\/div>\n
\n\t<\/p>\n
\n\t\t<\/p>\n
\n\t\t\tFRIED OYSTERS ROCKEFELLER<\/div>\n
\n\t\t\tCorn fried Louisiana Oysters served over baked Herbsaint creamed spinach.<\/div>\n
\n\t\t\tTopped with chopped bacon and bearnaise sauce.<\/div>\n
\n\t\t\t <\/div>\n
\n\t\t\tFRESH GULF FISH<\/div>\n
\n\t\t\tBroiled gulf fish over asparagus.  Topped with a lump crabmeat and pineapple salsa.<\/div>\n
\n\t\t\t <\/div>\n
\n\t\t\tLOUISIANA SEAFOOD ETOUFFEE<\/div>\n
\n\t\t\tJumbo shrimp, crawfish tails and lump crabmeat cooked in <\/div>\n
\n\t\t\tEtouffee sauce served with steamed rice.<\/div>\n
\n\t\t\t <\/div>\n<\/p><\/div>\n<\/div>\n
\n\t <\/div>\n
\n\tDESSERT<\/u><\/div>\n
\n\t<\/p>\n
\n\t\tLEMON RASPBERRY PIE<\/div>\n

<\/p>\n

\n\t\t <\/div>\n
\n\t\tCHOCOLATE ESPRESSO TORTE<\/div>\n<\/div>\n
\n\t <\/div>\n
\n\t$35.00 per person<\/em><\/div>\n
\n\t(not including tax and gratuity)<\/em><\/div>\n
\n\t <\/div>\n
\n\thttp:\/\/www.welivetoeatnola.com\/restaurant-week\/<\/em><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"

  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 […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-225","post","type-post","status-publish","format-standard","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/posts\/225"}],"collection":[{"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/comments?post=225"}],"version-history":[{"count":0,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/posts\/225\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/media?parent=225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/categories?post=225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.courtoftwosisters.com\/wp-json\/wp\/v2\/tags?post=225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}