SUNDAY JAZZ BRUNCH

Served 11am to 2pm
Featuring Joe Simon's Jazz Trio

~BRUNCH COCKTAILS~

Muriel's Bloody Mary or Mimosa 5.00
Brandy Milk Punch, Sazerac, Ramos Gin Fizz or Lucid Absinthe Suisesse 7.00

~APPETIZERS AND SALADS~

Soup of the Day 6.95
New Orleans Seafood Gumbo 7.95
Fontana's West End Turtle Soup 7.95

Muriel's House Salad
crisp romaine lettuce with shaved red onion and goat cheese, tossed with a
basil sun-dried tomato Vinaigrette 6.50

Salad Midi
Champagne marinated tomatoes, basil chiffonade, avocado, and
fresh Feta cheese 8.50

Spinach Salad
fresh picked spinach tossed in a warm apple smoked bacon vinaigrette, with spiced pecans,
shaved swet onions and fresh feta cheese 7.50

Sauteed Crabcake
Pan Sauteed Louisiana blue crabcake, with mixed baby greens and a roasted tomato-tarragon tartar sauce 11.00

Shrimp & Goat Cheese Crepes
Goat Cheese filled crepes topped with Fresh Louisiana Shrimp in a buttery sauce of
Chardonnay, onions, tomato, bell peppers 9.00

Escargots Orleans
Tender Escargots with Fennel, Leeks, oyster Mushrooms and apple smoked bacon simmered in a
roasted garlic butter; served with grilled house baked bread 9.95

Gulf Shrimp Remoulade
Boiled Gulf Shrimp tossed in our house made remoulade sauce, served over
Creole tomato and baby greens 9.00

~BRUNCH ENTRÉES~

Muriels Eggs Benedict
House baked Buttermilk biscuit, thinly sliced Chisesi Ham and poached eggs topped with chive Hollandaise;
served with a vegetable filled roasted tomato 19.00

Eggs Sardou
Artichoke cake topped with poached eggs and served with an Herbsaint sardou sauce
finished with Hollandaise 18.00

Shrimp Creole Omlette
three Egg Italian omlette with Louisiana shrimp, Andouille Sausage, Green Peppers and onions;
finished with a Creole sauce, Biscuit and Brabant potatoes 15.50

Creme Brulee French Toast
Batter dipped Bruleed French toast served with fresh fruit and Hero Blackberry preserves 15.00

Grillades and Grits
Tender veal simmered in a rich sauce served over traditional grits 16.00

Pickled Pork Hash
Pickled pork, Mirliton, and new potato hash topped with over easy eggs and smoked bacon 17.00

Pecan Crusted Puppy Drum
Served with oven Roasted Pecan and Louisiana Blue Crab relish; laced with a
lemon-butter sauce 18.00

Wood Grilled Pork Chop
Served with pecan glazed sweet potatoes, caramelized onion sauce 16.00

Wood Grilled Petit Filet and Shrimp
with mashed potatoes, Haricots verts and Bearnaise sauce 19.75

Wood Grilled Seasonal Vegetables
Served with roasted Fingerling potatoes and a reduced Balsamic drizzle 15.00

Please ask about our
Classic New Orleans Brunch Special
3 Course special; Entree price Includes Appetizer, Entree and Dessert

Executive Chef Gus Martin
8/18/2008

Menu Selections and Prices subject to Change