The brunch buffet, which features over 80 items, and the extensive dinner menu are constantly being critiqued and refined by our chef and his staff. We take great pride in preparing our version of New Orleans cuisine for visitors from around the world as well as for The Court of Two Sisters' local clientele.

TABLE D’HOTE

Dinner Menu

HORS D'OEUVRES

TURTLE SOUP AU SHERRY, CREOLE SEAFOOD GUMBO, SOUP Du JOUR, OYSTERS Du JOUR (add $6.00)
SEAFOOD En BROCHETTE: Shrimp and Oyster Brochette
served over a crispy toast point. Finished citrus Beurre Blanc. (add $6.00)

SALADES

COURT OF TWO SISTERS DINNER SALAD
Seasonal greens and red onions in a Creole French dressing,
garnished with tasso, pecans and chopped boiled eggs.

CAESAR SALAD: A classic prepared tableside (ADD $4.00)

ENTREES

CHICKEN OSCAR
Boneless skinless chicken breast served atop new potato mash and
steamed asparagus. Topped with lump crabmeat and tasso hollandaise.

CORN FRIED DES ALLEMANDS CATFISH
Served with jumbo lump crabmeat nappa slaw and green onion,
cayenne tartare sauce.

SHRIMP AND GRITS
Louisiana shrimp poached in a Creole Meunière reduction.
Served over southern grits.

SEARED DUCK BREAST A l’ORANGE
Served with confit dirty rice, sweet potato puree and candied pecans.

CHAR-BROILED TENDERLOIN OF BEEF
The whole tenderloin is lightly charred and cooked to perfection and sliced.
Served with marchand de vin and béarnaise sauces and accompanied
with new potato mash and haricots verts.

DESSERTS

ASSORTED DESSERT TRAY

CRÈME BRÛLÈE

TRY ANY OF OUR FLAMING DESSERTS (ADD $4.00)
BANANAS FOSTER OR CHERRIES JUBILEE

COFFEE AND TEA INCLUDED

A La Carte Dinner Menu

HORS D’OEUVRES

Escargot Au Champignons: Mushroom stuffed Escargots
sautéed in garlic butter with herbs.
11.00

Duck and Nappa Cabbage Egg Rolls
with a sweet and spicy creole mustard sauce.
8.00

Two Sisters Three: A French Quarter Sampling
(Crawfish Maison, Shrimp Remoulade, Jumbo Lump Crabmeat Cocktail).
15.00

Oysters Du Jour
11.00

Seafood En Brochette: Shrimp and Oyster Brochette
served over a crispy toast point. Finished with citrus Beurre Blanc.
12.00

Barbecue Shrimp: This dish was created in New Orleans and is not barbecued at all. The shrimp are braised in a peppery butter sauce. Very unique and very tasty.
12.00

Fried Green Tomatoes with jumbo lump crabmeat ravigote.
12.00

SALADES

Caesar Salad: A classic prepared tableside.
8.00

Baby Spinach Salad accompanied with goat cheese, bacon
and red onions with balsamic vinaigrette.
8.00

Court of Two Sisters Dinner Salad: Seasonal greens and red onions in a Creole French dressing, garnished with tasso, pecans and chopped boiled eggs.
6.00

POTAGES

Turtle Soup au Sherry
7.00

Creole Seafood Gumbo
7.00

Soup du Jour
7.00

ENTREES

Trout Meunière or Amondine: Pan fried filet of trout served
with r osemary roasted new potatoes and steamed asparagus.
Finished with your choice of Meunière or Amondine style.
28.00

Corn fried Des Allemands Catfish with jumbo lump crabmeat
nappa slaw and green onion, cayenne tartare sauce.
25.00

Pan Fried Puppy Drum atop Louisiana crawfish hash.
Finished with a sherry & creole mustard cream reduction.
27.00

Crabmeat, Shrimp and Crawfish Penne Pasta with fresh tomatoes
and green onion Parmesan cream.
28.00

Crabmeat Au Gratin: Jumbo Lump crabmeat in mornay sauce. Topped with Parmesan cheese. Baked en Casserole. Accompanied with steamed asparagus and hollandaise.
30.00

Chicken Oscar: Boneless chicken breast served atop new potato mash and steamed asparagus. Topped with lump crabmeat and tasso hollandaise.
28.00

Seared Duck Breast a l’Orange with confit dirty rice,
sweet potato puree and candied pecans.
28.00

Veal Oscar: Baby white veal cutlets served atop new potato mash and served with sautéed jumbo lump crabmeat, tasso hollandaise and steamed asparagus.
28.00

8 oz. Centercut filet grilled to your preference. Served with new potato mash and grilled asparagus. Finished with maitre d’ butter and béarnaise sauce.
35.00

Grilled Pork Tenderloin Medallions aside a petit pois and crispy bacon risotto. Finished with marchande de vin sauce
26.00

Eggplant Napoleon (Vegetarian):
Eggplant rounds battered in homemade Italian bread crumbs. Fried until golden brown. Layered with fresh water mozzarella and sautéed spinach.
Finished with a spicy Creole sauce.
25.00

Chefs Catch of the Day
Market Price

DESSERTS

Bananas Foster
8.00

Cherries Jubilee
8.00

Crème Brûlèe
8.00

Assorted Dessert Tray
8.00

RESERVATIONS RECOMMENDED
PRICES SUBJECT TO CHANGE

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