Project Description

Jackson Square Dinner

APPETIZER
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Shrimp & Goat Cheese Crepes

New Orleans Seafood Gumbo

Turtle Soup au Sherry

Andouille & Chicken Jambalaya Risotto

Creole Tomato Bisque & Goat Cheese Cream

Wild Mushroom Vol-au-vent

Jumbo Lump Crab Cake

 

SALAD
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Romaine Salad
Tossed with our house made bleu cheese dressing, with shaved red onions & herb croutons

Muriel’s Salad
Mixed baby greens tossed in a pomegranate vinaigrette, with shaved red onion and Manchego cheese

Spinach Salad
Spinach tossed in a warm apple-smoked bacon vinaigrette; with spiced pecans, shaved sweet onion and feta cheese

 

ENTREE COURSE
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Shrimp and Grits
Sauteed Louisiana shrimp and stone ground grits; served with a creole shrimp bisque and green tomato relish

Muriel’s Filet Jordan
Wood grilled, center cut filet mignon served atop mashed potatoes, haricots verts and
finished with a roasted wild mushroom sauce

Pecan Encrusted Puppy Drum
Served with oven roasted pecan and crabmeat relish, topped with a lemon-butter sauce

Wood Grilled Salmon
With sauteed fennel, Israeli cous cous, and a Creole tomato vinaigrette

Roasted Half Chicken
With grilled vegetables and buttery new potatoes, finished with a natural thyme reduction sauce

Double Cut Pork Chop
Wood grilled, topped with a Louisiana sugar cane apple glaze, served with candied pecan mashed sweet potatoes and southern style greens

Blackened Redfish
With tasso and corn maque choux potato salad and grilled asparagus; topped with a lemon butter sauce

 

DESSERT
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Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Crème Brulee
Rich custard with a caramelized sugar crust

Strawberry Shortcake
Sweet Louisiana strawberries and a southern biscuit pastry

Chocolate Angel Food Pastry
With a chocolate mint drizzle served with berries

Coffee
All prices are per person plus tax (9.75%) and gratuity (20%)
All major credit cards are accepted. Dress code is business casual or smart casual, jackets and ties are not required
Items and prices are subject to change.