Court of Two Sisters Menu
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.
DAILY JAZZ BRUNCH BUFFET
Soup Du Jour
Turtle Soup au Sherry
Waiter Service or Egg Station
Eggs and Omelets made to order, any style
Our House Specialty – Seafood Orleans and Shrimp Creole Omelets
Classic Eggs Benedict
Unlimited Fresh Boiled Shrimp and Crawfish (when available)
Accompanied by Remoulade and Cocktail Sauces
A unique selection of salads including: Zesty Cajun Pasta,
Creamy Crawfish Pasta, Chicken Salad, Chicken Curry Salad
and an assortment of domestic and imported cheeses
Some of our Hot Entrée Offerings
Fresh Shrimp in Spicy Etouffee, Duck à l’ orange, Crawfish Louise,
Creole Jambalaya and a local favorite – Veal Grillades and Gravy with Corn Grits
Breakfast items available – Bacon and Sausage
From Our Bakery
Homemade Buttermilk Biscuits
Desserts & Fresh Fruits
A vast variety of fresh cakes, pies and sweets baked daily on premises including
Mardi Gras King Cake, Southern Pecan Pie, Bananas Foster,
Bread Pudding with Whiskey Sauce, Home Churned French Vanilla Ice Cream
with your choice of Praline Sauce or Chocolate Sauce;
plus an assortment of local and exotic fruit and fruit salads
Coffee, tea, and juices are included in price
The above list is only a sampling of the many different items served on the buffet.
Some items are changed due to season availability.
Hours of Operation: Seven days a week 9am-3pm
Dinner Menu - $42.00 per person
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)
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)
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 and Andouille sausage 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.
Baby white veal cutlets served atop new potato mash and served with sautéed jumbo lump crabmeat, tasso hollandaise and steamed asparagus.
CHOCOLATE MOUSSE, LEMON RASPBERRY PIE, CHOCOLATE ESPRESSO TORTE,
PECAN PIE a la MODE, ALMOND CAKE with LEMON CREAM, CRÈME BRÛLÈE
N.Y. STYLE CHEESECAKE with STRAWBERRY COULIS,
COURTYARD BREAD PUDDING WITH WHISKEY SAUCE
TRY ANY OF OUR FLAMING DESSERTS (add $4.00)
BANANAS FOSTER OR STRAWBERRIES A LA RAY
COFFEE AND TEA INCLUDED
A LA CARTE DINNER MENU
Escargot Au Champignons: Mushroom stuffed Escargots sautéed in garlic butter with herbs
Grilled Alligator Sausage atop caramelized onions and sherry-creole mustard cream reduction
Jumbo Lump Crabmeat Cocktail
Louisiana Crawfish Maison
Two Sisters Three: A French Quarter Sampling – Crawfish Maison, Shrimp Remoulade, Jumbo Lump Crabmeat Cocktail
Shrimp En Brochette: Bacon wrapped shrimp served over a crispy toast point. Finished with citrus Beurre Blanc.
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 topped with jumbo lump crabmeat ravigote
Court of Two Sisters Dinner Salad:
Seasonal greens and red onions in a Creole French dressing, garnished with tasso, pecans and chopped boiled eggs
Baby Spinach Salad accompanied with goat cheese, bacon and red onions with balsamic vinaigrette.
Caesar Salad: A classic prepared tableside
Turtle Soup au Sherry
Creole Seafood Gumbo
COFFEE & TEA
Cappuccino or Café au lait
Coffee or Tea
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 Amondine style
Corn fried Des Allemands Catfish with jumbo lump crabmeat nappa slaw and green onion, cayenne tartare sauce.
Broiled Puppy Drum St. Peter topped with fresh shallots, sliced mushrooms, diced peppers and lump crabmeat in a white wine reduction
Crabmeat, Shrimp and Crawfish Penne Pasta with fresh tomatoes and green onion Parmesan cream
Crabmeat Au Gratin: Jumbo Lump crabmeat in mornay sauce. Topped with Parmesan cheese. Baked en Casserole. Accompanied with steamed asparagus and tasso hollandaise.
Shrimp sautéed with julienne squash and zucchini. Atop fried sweet potato chips. Finished with a warm Remoulade
Chicken Oscar: Boneless skinless chicken breast served atop new potato mash and steamed asparagus. Topped with lump crabmeat and tasso hollandaise.
Fried Oysters Rockefeller: Corn fried Louisiana Oysters served over baked Herbsaint creamed spinach. Topped with chopped bacon and béarnaise sauce.
Seared Duck Breast a l’Orange with confit dirty rice, sweet potato puree and candied pecans.
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 Blue Cheese compound 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): Eggplant rounds battered in homemade Italian bread crumbs. Fried until golden brown. Layered with provolone and sautéed spinach. Finished with a spicy Creole sauce
Chefs Catch of the Day – Market Price