Escargot Au Champignons: Mushroom stuffed Escargots sautéed in garlic butter with herbs.....................................................................11.00

Duck and Nappa Cabbage Egg Rolls with a sweet and spicy Creole mustard sauce.....................................8.00

TwoSisters Three: A French Quarter Sampling – Crawfish Maison, Shrimp Remoulade, Jumbo Lump Crabmeat Cocktail................................................15.00

Oysters Du Jour....................................................11.00

Seafood En Brochette: Shrimp and Oyster Brochette 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

Fried Green Tomatoes with jumbo lump crabmeat ravigote.................................................................12.00

SALADES

Caesar Salad: A classic prepared tableside............8.00

Baby Spinach Salad accompanied with goat cheese, bacon and red onions with balsamic vinaigrette.....8.00

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

POTAGES

Turtle Soup au Sherry..............................................7.00

Creole Seafood Gumbo...........................................7.00

Soup du Jour...........................................................7.00

DESSERTS

Bananas Foster.......................................................8.00
Cherries Jubilee......................................................8.00
Crème Brûlèe..........................................................8.00
Assorted Dessert Tray.............................................8.00

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..............................28.00

Corn fried Des Allemands Catfish with jumbo lump crabmeat nappa slaw and green onion, cayenne tartare sauce.....................................................25.00

Pan Fried Puppy Drum atop Louisiana crawfish hash. Finished with a sherry & Creole mustard cream reduction...........................................................27.00

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

Crabmeat Au Gratin: Jumbo Lump crabmeat in mornay sauce. Topped with Parmesan cheese. Baked en Casserole. Accompanied with steamed asparagus and hollandaise.................................................30.00

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

Seared Duck Breast a l’Orange with confit dirty rice, sweet potato puree and candied pecans...........28.00

Veal Oscar: Baby white veal cutlets served atop new potato mash and served with sautéed jumbo lump crabmeat, tasso hollandaise and steamed asparagus........................................................28.00

8 oz. Centercut filet grilled to your preference. Served with new potato mash and grilled asparagus. Finished with maitre d’ butter and béarnaise sauce.......35.00

Grilled Pork Tenderloin Medallions aside a petit pois and crispy bacon risotto. 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 fresh water mozzarella and sautéed spinach. Finished with a spicy Creole sauce.....................................................25.00

Chefs Catch of the Day – Market Price