Court of Two Sisters Menu


Jazz Brunch Menu

Soup du Jour

Turtle Soup au Sherry


Waiter Service or Egg Station

Eggs and Omelets made to order, any style

Our House Specialty – Seafood and Shrimp Creole Omelets

Classic Eggs Benedict


Specialty Salads

A unique selection of salads, including: Zesty Cajun Pasta, Sweet Potato w/Andouille Sausage, Creamy Crawfish and Spinach Pasta, Ceviche, Homemade Olive and Country Pâtés, Seafood Mousse and an assortment of domestic and imported cheeses


Carving Station

Tender Roast Beef and Slow Roasted Turkey Breast, carved to order and served with natural au jus and horseradish cream sauce


Some of Our Hot Entrée Offerings

Fresh Shrimp in Spicy Etouffee, Duck à l' orange, Crawfish Louise, Creole Jambalaya, Southern BBQ Pork Ribs, and a local favorite – Veal Grillades and Gravy, Corn Grits
Breakfast items available in morning


From Our Bakery

Mini Bagels, Local French Bread, Cornbread, & Homemade Buttermilk Biscuits


Desserts & Fresh Fruits

A vast variety of fresh cakes, pies and sweets baked daily on the premises, including Mardi Gras King Cake, Southern Pecan Pie, Bananas Foster, Bread Pudding with Whiskey Sauce, and Home-Churned French Vanilla Ice Cream with your choice of Praline Sauce or Chocolate Sauce. Finally, assortments of local and exotic fruit and fruit salads!


Beverages

Coffee, tea and juices included in price.


The above lists only a sampling of many different items served on the buffet.
Some items are changed due to seasonal availability.


Table D'Hote Dinner Menu

Hors d'Oeuvres

Turtle Soup Au Sherry

Creole Seafood Gumbo

Shrimp En Brochette
Bacon-wrapped Shrimp served over a crispy toast point. Finished with citrus Beurre Blanc. (add $6.00)

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. (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 Louisiana Catfish
Served with jumbo lump crabmeat Napa slaw and green onion & cayenne tartar sauce.

Shrimp and Grits
Louisiana shrimp and Andouille sausage poached in a Creole Meunière reduction. Served over southern grits.

Trout Meunière or Amondine
Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with your choice of Meunière or Amandine style.

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.

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


Desserts

Chocolate Mousse
Doberge Cake
Pecan Pie a la Mode
German Chocolate Cake
Crème Brûlèe
Courtyard Bread Pudding With Whiskey Sauce
Bananas Foster:
Ripe bananas flamed tableside with brandy and served over French Vanilla ice cream (add $4.00)
Strawberries a La Ray:
Fresh strawberries laced with sugar and strawberry liqueur, flamed tableside with brandy and served over French Vanilla ice cream (add $4.00)
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

Two Sisters Three
A French Quarter Sampling - Crawfish Maison, Shrimp Remoulade, Jumbo Lump Crabmeat Cocktail - 15.00

Jalapeno Stuffed Bacon Wrapped Duck
Duck breast with sliced jalapeno wrapped with bacon. Served with Wild Berry Gastrique - 14.00

Shrimp En Brochette
Bacon-wrapped Shrimp 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

Pan Fried Rabbit Loin
With baby arugula and lemon caper butter - 10.00


Potages & Salades

Turtle Soup au Sherry
7.00

Creole Seafood Gumbo
7.00

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

Baby Spinach Salad
Accompanied with goat cheese, bacon and red onions with balsamic vinaigrette - 8.00

Caesar Salad
A classic prepared tableside - 9.00


Entrees

Trout Meunière or Amondine
Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with your choice of Meunière or Amandine style - 29.00

Corn fried Louisiana Catfish
with jumbo lump crabmeat Napa slaw and green onion, cayenne tartare sauce - 25.00

Grilled Gulf Fish
with roasted corn maque choux. Topped with Louisiana jumbo lump crabmeat. Finished with citrus buerre blanc - 32.00

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

Louisiana Crabmeat Au Gratin
Jumbo Lump Louisiana crabmeat in Mornay Sauce. Topped with Parmesan cheese. Baked en Casserole. Accompanied with steamed asparagus and tasso hollandaise - 34.00

Shrimp and Grits
Louisiana shrimp and Andouille sausage poached in a Creole Meunière reduction. Served over southern grits - 27.00

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

Roasted Half Duck
over sautéed kale and long grain wild rice. Finished with a Bourbon praline sauce - 34.00

Veal Oscar
Baby white veal cutlets served atop new potato mash and served with sautéed jumbo lump crabmeat, tasso hollandaise and steamed asparagus - 30.00

Grilled 10 oz. NY Strip
with new potato mash and sautéed asparagus. Finished with a roasted garlic and bleu cheese compound butter - 37.00

Grilled Double Cut Pork Chop
with new potato mash and roasted baby carrots. Finished with a bacon and red wine veal reduction - 29.00

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

Chef's Catch of the Day – Market Price


Court of Two Sisters
613 Royal Street
New Orleans, LA 70130

http://www.courtoftwosisters.com/