Dinner 2018-11-16T16:10:06+00:00

Project Description

Dinner

 Table D’Hote Menu

Includes Choice of Appetizer, Entrée, and Dessert
All Three courses are $42.95
All Items are also available a la carte at a reduced price
Recommended wines are paired with each Entrée

APPETIZERS
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, manchego cheese and croutons

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

ENTRÉES

Shrimp and Grits
Slow cooked pimento cheese stone ground grits, topped with Louisiana Gulf shrimp, roasted peppers and a Creole butter sauce
Simi 2017 Sauvignon Blanc, Sonoma $9.50 gl; $38 btl
Frog’s Leap 2017 Sauvignon Blanc, Rutherford District, Napa $26 1/2 btl

Panko Crusted Salmon
Faroe Island salmon served over brabant potatoes and accompanied by a sauteed cucumber and dill Herbsaint cream sauce
Hahn 2016 Pinot Noir, Monterey County $11.00 gl; $44 btl
King Estate 2016 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 2016 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
Neil Ellis “The Left Bank” 2014 Red Blend, South Africa $9.75 gl; $39 btl
Louis Jadot 2015 Beaujolais Villages, Beaujolais $17 1/2 btl

Double Cut Pork Chop
Wood grilled and topped with a Louisiana sugar cane apple glaze, served with smoked mashed potatoes and southern style greens
Muriel’s 2016 Cabernet Sauvignon, Napa $13.00 gl; $52 btl
Alexander Valley 2016 Cabernet Sauvignon, Alexander Valley $21 1/2 btl

DESSERTS

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

APPETIZERS

Shrimp & Gnocchi
Potato gnocchi tossed with diavolo sauce and topped with jumbo Gulf shrimp  13.00

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

Baked Oysters
Gulf oysters topped with a shrimp and mushroom bechamel, finished with parmesan bread crumbs  14.00

Roasted Onion & Gruyere Tart
Served with herb cream, arugula and blistered grape tomatoes  9.50

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

Abita Beer Braised Pork Belly
Tender pork belly topped with an apple and roasted beet compote and Creole mustard vinaigrette  11.50

SOUPS & SALADS

Soup of the Day  7.95
New Orleans Seafood Gumbo  9.95
Turtle Soup au Sherry  10.95

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

Baby Spinach Salad
Tossed with crisp apple, shaved fennel, feta cheese and a sugar cane-citrus vinaigrette  8.95

Louisiana Satsuma Salad
Tender baby greens tossed in a sweet chipotle vinaigrette and topped with satsuma orange, toasted pine nuts and goat cheese  9.95

SIDES

Smoked Mashed Potatoes  7.00
Wood Grilled Asparagus with lemon butter sauce  8.00
Southern Style Greens  6.00
Duck Confit Jambalaya  8.00

ENTRÉES

Pan Seared Scallops 
Served with wild mushroom and English pea risotto, brown butter vinaigrette and toasted pistachios  38.00

Blackened Redfish
Served with court bouillon sauce, Louisiana popcorn rice and sauteed jumbo lump crab meat  39.00

Wood Grilled Gulf Fish
Served with wilted spinach and leeks, finished with a charred tomato vinaigrette  32.00

Muriel’s Vegetable Curry
A flavorful tikka masala curry served with popcorn rice, warm flat bread and cucumber raita  21.00

Duck Breast Jambalaya 
Pan seared marinated duck breast served with duck confit-andouille jambalaya, southern green beans  35.00

Wood Grilled Filet of Beef
Served with smashed red potatoes, wilted spinach, blue cheese bruschetta and red wine demi-glace  39.00

Executive Chef Erik Veney
11/15/2018
Menu Selections and Prices Subject to Change