DINNER MENU

 Dinner consist of a Table d' Hote menu and our A la Carte menu

Served 7 Nights, Monday-Friday 5:30 to 10pm
Saturday-Sunday 5pm to 10pm

TABLE d' HOTE MENU
Includes Choice of Appetizer, Entrée, and Dessert
All Three courses are $28.95

Recommended Wines are paired with each Entrée

~APPETIZERS~

Choice Of Soup
New Orleans seafood Gumbo, Turtle soup au Sherry or Soup of the Day

Shrimp & Goat cheese Crêpes
goat cheese filled crêpes topped with fresh Gulf Shrimp in a buttery sauce of
chardonnay, onions, tomato and bell pepper

Roasted Yellow Beet Salad
with baby iceberg lettuce and a fresh Pomegranate vinaigrette

SHrimp and Tasso
Sauteed Gulf Shrimp and wood grilled eggplant, green onions and crisp Tasso;
finished with a tomato veloute

~ENTRÉES~

Seafood Au Gratin
Gulf Shrimp, fish, crabmeat and bayou oysters baked in a parmesan au gratin,
and served with a potato croquette
Masso Canali, 2007 Pinot Grigio, Trentino, Italy 8.50 glass 34.00 Bottle
Philippe Colin, 2005 Chassagne-Montrachet Les Chaumes 68.00 Half Bottle

Pecan Crusted Puppy Drum
Served with oven Roasted Pecan and Louisiana Blue Crab relish, laced with a lemon-butter sauce
Muriel's 2006 Chardonnay, Carneros/Napa, 9.00 glass - 36.00 bottle
Santa Margherita, 2006 Chardonnay, Italy 25.00 1/2 bottle

Pan Roasted Half-Chicken
With wood Grilled vegetables and a lemon-thyme compound butter
Muriel's, 2005 Merlot, Chalk Hill 9.00 glass - 36.00 bottle
Merry Edwards, 2005 Pinot Noir, Russian River 48.00 1/2 bottle

Double cut pork chop
Wood Grilled and topped with a Louisiana sugar cane apple glaze, served with
pecan glazed sweet potatoes and Southern style greens
Caves des Papes, 2005 Cotes du Rhone, 8.50 glass - 34.00 bottle
Guigal, 2003 Chateauneuf-du-Pape, Rhone, 45.00 1/2 bottle

~DESSERTS~

Pain perdu Bread Pudding
with candied pecans and rum sauce

Vanilla Bean Creme Brulee

 

A la CARTE MENU

~APPETIZERS~

Shrimp Herbsaint
Sauteed Louisiana shrimp with a Fennel Herbsaint Cream  9.95

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

Gulf Shrimp Remoulade
Boiled Gulf shrimp tossed in our housemade remoulade sauce, served over
creole tomato and baby greens 9.00

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

Barbecued Oysters
Flash Fried Oysters in an Abita Amber, Garlic, Rosemary and pepper butter,
served with a French bread crouton 9.95

~SOUPS AND SALADS~

Soup of the Day 6.95
Turtle soup au Sherry 7.95
New Orleans Seafood Gumbo 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 with frisee, fresh Basil, Avocado and feta cheese 8.50

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

~SIDES~

Shrimp and eggplant Stuffing 7.00 Lyonnaise Potatoes 5.00
Grilled Asparagus 7.00 New potato mash 5.00
Oyster dressing 7.00 Pecan glazed sweet potatoes 5.00

~ENTRÉES~

Redfish & Crab
fresh filet of redfish, wrapped around a peppery crab stuffing and oven roasted;
served on wilted spinach and finished with a Louisiana Blue Crab butter sauce 28.00

Pan Seared Gulf Yellowfin Tuna
with spicy black beans and crisp plaintains; accompanied by a
mango-roasted red pepper relish 26.00

Wood Grilled Fish Of The Day
served with a Panzanella salad of Arugula, Cucumbers, Creole tomatoes, and Red onions;
with grilled French bread, finished with a basil pesto 26.00

Tagliatelle
Tagliatelle pasta with sun dried tomatoes, artichokes, roasted garlic and
grilled asparagus in a light cream sauce 17.00

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


Filet Mignon
8oz filet of beef, wood grilled and served on a New Orleans oyster dressing; with crisp
fried oysters, and finished with a housemade worcestershire butter sauce 35.00

Wood Grilled Ribeye
14oz USDA Prime Rib-eye, served with grilled asparagus and parmesan-onion new potato mash,
finished with a housemade worcestershire butter 35.00

Executive Chef Gus Martin

8/18/2008
Menu Selections and Prices Subject to Change