Dinner 2017-07-26T21:40:53+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 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

ENTRÉES

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

Pan Encrusted Baby Drum
Pan sauteed with oven roasted pecans and Louisiana crabmeat 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
M. Chapoutier 2014 Grenache/Syrah, Luberon, France $11.00 glass; $44.00 Bottle
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
Muriel’s 2013 Sauvignon Blanc, Rutherford, Napa $11 gl; $44 btl,
Frogs Leap 2015 Sauvignon Blanc, Rutherford District $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 2013 Cabernet Sauvignon, Napa $12.00 gl; $48 btl
Alexander Valley 2014 Cabernet Sauvignon $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

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

Gulf Shrimp Pontalba
Sauteed shrimp served over potato hash with crystal butter sauce  9.50

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

Zucchini Roulade
sun dried tomato and pistachio ricotta-filled zucchini slices, deep fried and served with a mint vinaigrette  8.50

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

SOUPS & SALADS

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

SIDES

Pecan Sweet Potatoes  8.00
Wood Grilled Asparagus with lemon butter  7.00
Field Pea Succotash  6.00
Duck Confit Fried Rice  9.00

ENTRÉES

Pan Crusted Salmon
Faroe Island salmon served on a field pea succotash and topped with Tabasco onion rings  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  37.00

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

Roasted Vegetable Curry
Served with grilled flatbread, toasted cumin, Louisiana popcorn rice and cucumber raita  19.00

Pan Seared Duck Breast
Served with duck confit fried rice, smoked carrot puree and a creole mustard reduction sauce  29.00

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
3/31/2017
Menu Selections and Prices Subject to Change