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Court of Two Sisters

Cuisine: American, Creole, Gumbo, Local Specialty

Price: $$

10Best Says

The ambiance at Court of Two Sisters is reminiscent of times gone by, and the menu is a delight of traditional Creole cooking. Expect favorites like chicken gumbo, jambalaya, shrimp creole, and lobster étouffée. Courtyard dining and plush interior dining are both available, and festivity and fun are a given. The restaurant also serves a wonderful jazz brunch buffet daily, so you don't have to wait for the weekend to indulge in a sumptuous spread of goodies.

Address:

613 Royal St
New Orleans, LA 70130
504-522-7273

Hours:

Daily 9am-3pm, 5:30am-10pm

Website:

courtoftwosisters.com

Dinner Menu
- Hors D'oeuvres
  
  Escargot Au Champignons
  
  Mushroom stuffed escargots sautéed in garlic butter with herbs ($11.00)
  
  Grilled Alligator Sausage
  
  A top caramelized onions and sherry-creole mustard cream reduction ($10.00)
  
  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)
  
  Corn Fried Louisiana Oysters
  
  with crispy Andouille sausage and Meunière sauce ($12.00)
- 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 ($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)
  
  Lettuce Wedge
  
  with homemade Thousand Island dressing, sliced red onions and tomato wedges ($6.00)
- Potages
  
  Turtle Soup Au Sherry
  
  ($7.00)
  
  Creole Seafood Gumbo
  
  ($7.00)
- 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 Des
  
  Allemands 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)
  
  Fried Louisiana Oysters Over Sautéed Kale
  
  Topped with bleu cheese crumbles, chopped bacon and remoulade sauce ($28.00)
  
  Roasted Chappapeela Farms Duck
  
  Half duck with sweet jalapeno cornbread and sautéed asparagus. Finished with a bourbon and steen's cane syrup glaze ($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 8 oz. Center Cut filet
  
  with new potato mash and garlic sautéed button mushrooms. Finished with Red Wine Veal Reduction ($37.00)
  
  Blackened Pork Tenderloin Medallions
  
  A top long grain wild rice and sautéed asparagus. Finished with marchand de vin sauce ($26.00)
  
  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

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