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HORS D'OEUVRES TURTLE SOUP AU SHERRY, CREOLE SEAFOOD GUMBO, SOUP Du JOUR,
OYSTERS Du JOUR (add $6.00) SALADES COURT OF TWO SISTERS DINNER SALAD
CAESAR SALAD: A classic prepared tableside (ADD $4.00) ENTREES CHICKEN OSCAR
CORN FRIED DES ALLEMANDS CATFISH
SHRIMP AND GRITS SEARED DUCK BREAST A l’ORANGE
CHAR-BROILED TENDERLOIN OF BEEF DESSERTS ASSORTED DESSERT TRAY CRÈME BRÛLÈE TRY ANY OF OUR FLAMING DESSERTS (ADD $4.00)
COFFEE AND TEA INCLUDED
A La Carte Dinner Menu HORS D’OEUVRES Escargot Au Champignons: Mushroom stuffed Escargots Duck and Nappa Cabbage Egg Rolls Two Sisters Three: A French Quarter Sampling Oysters Du Jour Seafood En Brochette: Shrimp and Oyster Brochette 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. Fried Green Tomatoes with jumbo lump crabmeat ravigote. SALADES Caesar Salad: A classic prepared tableside. Baby Spinach Salad accompanied with goat cheese, bacon Court of Two Sisters Dinner Salad: Seasonal greens and red onions in a Creole French dressing, garnished with tasso, pecans and chopped boiled eggs. POTAGES Turtle Soup au Sherry Creole Seafood Gumbo Soup du Jour ENTREES Trout Meunière or Amondine: Pan fried filet of trout served Corn fried Des Allemands Catfish with jumbo lump crabmeat Pan Fried Puppy Drum atop Louisiana crawfish hash. Crabmeat, Shrimp and Crawfish Penne Pasta with fresh tomatoes Crabmeat Au Gratin: Jumbo Lump crabmeat in mornay sauce. Topped with Parmesan cheese. Baked en Casserole. Accompanied with steamed asparagus and hollandaise. Chicken Oscar: Boneless chicken breast served atop new potato mash and steamed asparagus. Topped with lump crabmeat and tasso hollandaise. Seared Duck Breast a l’Orange with confit dirty rice, Veal Oscar: Baby white veal cutlets served atop new potato mash and served with sautéed jumbo lump crabmeat, tasso hollandaise and steamed asparagus. 8 oz. Centercut filet grilled to your preference. Served with new potato mash and grilled asparagus. Finished with maitre d’ butter and béarnaise sauce. Grilled Pork Tenderloin Medallions aside a petit pois and crispy bacon risotto. Finished with marchande de vin sauce Eggplant Napoleon (Vegetarian): Chefs Catch of the Day DESSERTS Bananas Foster Cherries Jubilee Crème Brûlèe Assorted Dessert Tray RESERVATIONS RECOMMENDED
For your dining reservations, please click
the "Reservations"
button Court of Two Sisters Visit the sites
below for more info on New Orleans |
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