No visit to New Orleans is complete without indulging in some proper Creole fare! Treat yourself to a decadent four‐course meal at the Court of Two Sisters in the French Quarter, one of the prettiest restaurants in town. Savor traditional southern dishes such as Turtle Soup au Sherry, Shrimp and Grits, and Corn‐Fried Louisiana Catfish. Sip on a complimentary glass of house wine or champagne while you admire the picturesque courtyard.
Court of Two Sisters New Orleans
Enjoy the best southern cuisine in New Orleans' largest courtyard
Entrees include Chicken Oscar, Corn Fried Des Allemands Catfish and classic desserts including bread pudding and chocolate mousse
One complimentary glass of COTS Private Label Chardonnay, Cabernet Sauvignon,or Champagne
Book your table at the enchanting Court of the Two Sisters restaurant and prepare to indulge in an authentic, high‐class Creole dining experience. Upon arrival, you will be seated in one of the elegant dining rooms or the verdant courtyard – the largest courtyard in New Orleans – where lush foliage and cast‐iron decor transport you to another era.
A friendly and knowledgable server will introduce the Table d’hote 4‐course menu that offers a smattering of classic Creole dishes. Experience some new flavors or stick to your old favorites from Seafood Gumbo to Trout Meunière or Chicken Oscar. Top it off with a sumptuous dessert like Bread Pudding served with a Whiskey Sauce.
As you enjoy a complimentary glass of wine, champagne or cup of coffee, learn a bit about history of 613 Rue Royale and the two Creole sisters – Emma and Bertha Camors – for which the restaurant is named.
Sample menu Potages Creole Seafood Gumbo or Turtle Soup Au Sherry Salades Court of Two Sisters Dinner Salad - seasonal greens and red onions in a Creole French dressing, garnished with tasso and pecans Entrees Chicken Oscar ‐ boneless skinless chicken breast served atop new potato mash and steamed asparagus, topped with jumbo lump crabmeat and tasso hollandaise. Corn Fried Louisiana Catfish ‐ served with jumbo lump crabmeat, Nappa slaw, and green onion & cayenne tartar sauce. Shrimp and Grits - Louisiana shrimp and andouille sausage poached in a Creole Meuniere reduction, served over southern grits Trout Meuniere 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 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 haricots verts. Desserts Chocolate Mousse, Pecan Pie, Courtyard Bread Pudding with Whiskey Sauce Coffee and tea included