Dinner 2018-08-02T14:26:56+00:00

Project Description


 Table D’Hote Menu

Includes Choice of Appetizer, Entrée, and Dessert
All Three courses are $39
All Items are also available a la carte at a reduced price
Recommended wines are paired with each Entrée

Choice Of Soup
New Orleans Seafood Gumbo
Turtle Soup au Sherry
Soup of the Day

Savory Gorgonzola Cheesecake
Gorgonzola prosciutto terrine, honeyed pecans, crispy prosciutto and slices of tart green apple

Muriel’s House Salad
Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion and manchego cheese

Shrimp & Goat Cheese Crepes
Goat cheese filled crepes topped with fresh Louisiana Gulf shrimp in a buttery cream sauce of chardonnay, onion, tomato and bell pepper


Shrimp, mussels, jumbo lump crab meat and seafood meatballs tossed with andouille sausage and orzo pasta in a sweet vermouth- tomato broth
Hahn 2015 Pinot Noir, Monterey County $11 gl; $44 btl
King Estate 2014 Pinot Noir, Oregon $25 1/2 btl

Pecan Encrusted Baby Drum
Pan sauteed with oven roasted pecans and Louisiana crab meat relish, laced with a lemon butter sauce
Muriel’s 2015 Chardonnay, Carneros, Napa Valley $12 gl; $48 btl
Sonoma Cutrer 2015 Chardonnay, Russian River Valley $21 1/2 btl

Cajun Demi-Poulet
Oven roasted half chicken served with a pan saute’ of fingerling potatoes, tasso ham and mushrooms, topped with a roasted garlic veloute
Bodegas Ondalan 2014 Tempranillo, Rioja, Spain $9.75 gl; $39 btl
Louis Jadot 2015 Beaujolais Villages, Beaujolais $17 1/2 btl

Shrimp and Grits
Slow cooked stone ground grits topped with Louisiana Gulf shrimp, leeks and smoked tomato butter sauce with crispy garlic
Atalon 2015 Sauvignon Blanc, Napa Valley $11 gl; $44 btl
Frogs Leap 2015 Sauvignon Blanc, Rutherford District, Napa $26 1/2 Btl

Double Cut Pork Chop
Wood grilled and topped with a Louisiana sugar cane apple glaze, served with pecan candied sweet potatoes and southern style greens
Muriel’s 2016 Cabernet Sauvignon, Napa $12.00 gl; $48 btl
Alexander Valley 2014 Cabernet Sauvignon $21 1/2 btl


Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Créme Brûlée

Flourless Chocolate Cake
with creme anglaise & raspberry coulis

A la Carte Menu


Wild Mushroom Gnocchi
Potato gnocchi tossed with mushrooms, spinach and cream then garnished with parmesan and crispy prosciutto  9.50

Blackened Shrimp Meat Pies
A crispy duo of meat pies served with sauce piquante  11.00

Baked Oysters
A smoky bacon bechamel atop Gulf oysters with a roasted eggplant and panko bread crumb crust  14.00

Boudin Arancine
Boudin sausage inside a breaded risotto ball and deep fried, served with etouffee sauce  9.50

Jumbo Lump Crab  Cake
Served with a charred corn- tasso relish and a garlic mashed potato puree  18.00

Fried Green Tomato Stack
Gulf shrimp salad, tomato-bacon jam, arugula and a sauce remoulade  12.00


Soup of the Day  7.95
Turtle Soup au Sherry  10.95
New Orleans Seafood Gumbo  9.50

Muriel’s House Salad
Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion and manchego cheese  7.95

Roasted Beet Salad
With bibb lettuce, shaved sweet onion and goat cheese, tossed in a horseradish vinaigrette  9.50

Strawberry Salad
Tender mixed greens tossed in a creamy vanilla bean dressing topped with toasted walnuts and duck cracklins  9.95


Pecan Sweet Potatoes  8.00
Wood Grilled Asparagus with lemon butter sauce  8.00
Southern Style Greens  6.00
Wild Mushroom, Bacon & White Bean Ragout  7.00


Panko Crusted Salmon
Faroe Island salmon served over a wild mushroom, bacon and white bean ragout, tossed with a Creole mustard vinaigrette and accompanied with a leek cream  27.00

Blackened Redfish
Served with an English pea puree and a panzanella and Louisiana jumbo lump crab salad tossed in a Creole mustard vinaigrette  39.00

Wood Grilled Gulf Fish
Served with wilted spinach and leeks, finished with a charred tomato vinaigrette  29.00

Muriel’s Vegetable Plate
Mirliton squash filled with a rice, roasted eggplant, and pine nut dressing, served with red pepper coulis and a grilled cauliflower and arugula salad 19.00

Oven Roasted Sage Duck 
Half a duck brushed with an apple cider glaze and served with a poached pear dirty rice and natural sauce reduction  35.00

Wood Grilled Filet of Beef
With a Gruyere potato puree, charred carrots, oven roasted tomatoes and red wine demi-glace  39.00

Executive Chef Erik Veney
Menu Selections and Prices Subject to Change