Shrimp en BrochetteBacon-wrapped shrimp served over a crispy toast point. Finished with citrus beurre blanc Options:
Finished witt citrus beurre blanc (+6.00)
Barbecue ShrimpThis dish was created in new orleans and is not barbecued at all.Options:
The shrimp are braised in a peppery butter sauce. Very unique and very tasty (+6.00)
Desserts
Assorted Dessert Tray
Chocolate Mousse
Lemon Raspberry Pie
Chocolate Espresso Torte
Pecan Pie a La Mode
Almond Cake with Lemon Cream
Creme Brulee
N.Y. Style Cheesecake with Strawberry Coulis
Courtyard Bread Pudding with Whiskey SauceOptions:
Flaming desserts (+4.00)
Bananas Foster or Strawberries a La RayOptions:
Bananas foster, Strawberries a la ray
Coffee and Tea Included
Salades
Court of Two Sisters Dinner SaladSeasonal greens and red onions in a creole French dressing, garnished with tasso, pecans and chopped boiled eggs.
Caesar SaladA classic prepared tablesideOptions:
Salad (+4.00)
Entrees
Chicken OscarBoneless skinless chicken breast served atop new potato mash and steamed asparagus. Topped with lump crabmeat and tasso hollandaise.
Corn Fried Des Allemands CatfishServed with jumbo lump crabmeat napa slaw and green onion and cayenne tartar sauce.
Shrimp and GritsLouisiana shrimp and andouille sausage poached in a creole meunière reduction. Served over southern grits.
Seared Duck Breast a L'OrangeServed with confit dirty rice, sweet potato puree and candied pecans.
Char-Broiled Tenderloin of BeefThe 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 OscarBaby white veal cutlets served atop new potato mash and served with sautéed jumbo lump crabmeat, tasso hollandaise and steamed asparagus.
Creole Seafood Gumbo
A La Carte
Hors D'Oeuvres
11.00Escargot Au ChampignonsMushroom stuffed escargots sautéed in garlic butter with herbs
10.00Grilled Alligator SausageAtop caramelized onions and sherry-creole mustard cream reduction
12.00Shrimp en BrochetteBacon-wrapped shrimp served over a crispy toast point. Finished with citrus beurre blanc
12.00Barbecue ShrimpThis 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
12.00Corn Fried Louisiana Oysters with Crispy Andouille Sausage and Meunière Sauce
Salades
6.00Court of Two Sisters Dinner SaladSeasonal greens and red onions in a creole French dressing, garnished with tasso, pecans and chopped boiled eggs
8.00Baby Spinach SaladAccompanied with goat cheese, bacon and red onions with balsamic vinaigrette
9.00Caesar SaladA classic prepared tableside
Potages
7.00Turtle Soup Au Sherry
7.00Creole Seafood Gumbo
Desserts
Entrees
29.00Trout Meunière or AmondinePan fried filet of trout served with rosemary roasted new potatoes and steamed asparagus. Finished with your choice of meunière or amandine styleOptions:
Trout meunière, Amondine, Meunière, Amandine
25.00Corn Fried Des Allemands CatfishWith jumbo lump crabmeat napa slaw and green onion, cayenne tartare sauce
28.00Trout PicassoBroiled filet of trout topped with fresh sautéed fruit and pecans
28.00Crabmeat, Shrimp and Crawfish Penne PastaWith fresh tomatoes and green onion parmesan cream
32.00Crabmeat Au GratinJumbo lump crabmeat in mornay sauce. Topped with parmesan cheese. Baked en casserole. Accompanied with steamed asparagus and tasso hollandaise
26.00Jumbo Shrimp and Tasso with Smothered Okra Over Steamed Rice
28.00Chicken OscarBoneless skinless chicken breast served atop new potato mash and steamed asparagus. Topped with lump crabmeat and tasso hollandaise
26.00Fried Oysters RockefellerCorn fried louisiana oysters served over baked herbsaint creamed spinach. Topped with chopped bacon and béarnaise sauce
30.00Seared Duck Breast a L'OrangeWith confit dirty rice, sweet potato puree and candied pecans
30.00Veal OscarBaby white veal cutlets served atop new potato mash and served with sautéed jumbo lump crabmeat, tasso hollandaise and steamed asparagus
35.008 Oz. Centercut Filet Grilled to Your Preference. Served with New Potato Mash and Grilled Asparagus. Finished with Blue Cheese Compound Butter and Béarnaise Sauce
26.00Blackened Pork Tenderloin MedallionsAtop a petit pois and crispy bacon risotto. Finished with marchand de vin sauce
25.00Eggplant 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
MarketChef's Catch of the Day
Jazz-Brunch
Soup Du Jour
Turtle Soup Au Sherry
Waiter Service or Egg Station
Eggs and Omelets Made to Order, Any StyleOptions:
Waiter service, Egg station
Our House SpecialtySeafood and shrimp creole omeletsOptions:
Waiter service, Egg station
Classic Eggs BenedictOptions:
Waiter service, Egg station
Specialty Salads
A Unique Selection of Salads, IncludingZesty 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, and 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!Options:
Praline sauce, Chocolate sauce
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