The Court of Two Sisters Menu

Mushroom stuffed escargots sautéed in garlic butter with herbs

A top caramelized onions and sherry-creole mustard cream reduction

A french quarter sampling crawfish maison, shrimp remoulade, jumbo lump crabmeat cocktail

Duck breast with sliced jalapeno wrapped with bacon. Served with wild berry gastrique

Bacon-wrapped shrimp served over a crispy toast point. Finished with citrus beurre blanc

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

with crispy Andouille sausage and Meunière sauce

Seasonal greens and red onions in a creole french dressing, garnished with tasso, pecans and chopped boiled eggs

Accompanied with goat cheese, bacon and red onions with balsamic vinaigrette

A classic prepared tableside

with homemade Thousand Island dressing, sliced red onions and tomato wedges

Ripe bananas flamed tableside with brandy and served over french vanilla ice cream (add $4.00)

Fresh strawberries laced with sugar and strawberry liqueur, flamed tableside with brandy and served over french vanilla ice cream (add $4.00)

Pan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with your choice of meunière or amandine style

Allemands catfish with jumbo lump crabmeat napa slaw and green onion, cayenne tartare sauce

Topped with louisiana jumbo lump crabmeat. Finished with citrus buerre blanc

with fresh tomatoes and green onion Parmesan cream

Jumbo lump louisiana crabmeat in mornay sauce. Topped with parmesan cheese. Baked en casserole. Accompanied with steamed asparagus and tasso hollandaise

Louisiana shrimp and andouille sausage poached in a creole meunière reduction. Served over southern grits

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

Topped with bleu cheese crumbles, chopped bacon and remoulade sauce

Half duck with sweet jalapeno cornbread and sautéed asparagus. Finished with a bourbon and steen's cane syrup glaze

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

with new potato mash and garlic sautéed button mushrooms. Finished with Red Wine Veal Reduction

A top long grain wild rice and sautéed asparagus. Finished with marchand de vin sauce

Eggplant rounds battered in homemade italian bread crumbs. Fried until golden brown. Layered with provolone and sautéed spinach. Finished with a spicy creole sauce

Turtle soup au sherry

Eggs and omelets made to order, any style. Our house specialty seafood and shrimp creole omelets classic eggs benedict

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 assor

Tender roast beef and slow roasted turkey breast, carved to order and served with natural au jus and horseradish cream sauce

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 m

Mini bagels, local french bread, cornbread, & homemade buttermilk biscuits

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 fren