Lunch 2017-04-27T19:46:29+00:00

Project Description

Lunch

A la Carte Lunch Menu

COCKTAILS

Muriel’s Svedka Bloody Mary  4.00
Svedka Vodka or Gordon’s Gin Martini  4.00
Daily wine specials Red or White  4.00

APPETIZERS & SALADS

New Orleans Seafood Gumbo  8.50
Fontana’s West End Turtle Soup  9.95
Soup Of The Day  6.95

Crawfish and Goat Cheese Crepes
Goat cheese filled crepes topped with Louisiana Gulf shrimp in a buttery sauce of chardonnay,  onion, tomato, bell pepper 11.95

Jumbo Lump Crab  Cake
Served with a charred corn-tasso relish and a garlic mashed potato puree  16.00

Savory Gorgonzola Cheesecake
Gorgonzola and prosciutto terrine, McIlhenny Farms honeyed pecans, crispy prosciutto and slices of tart green apple 7.95

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

Strawberry  Salad
Tender mixed greens tossed in a creamy vanilla bean dressing topped with toasted walnuts and duck cracklins  8.95

ENTRÉE SALADS

Shrimp and Jumbo Lump Crab Salad
Sauteed shrimp and jumbo lump crab meat with haricots verts, mixed greens and lime-mango vinaigrette 21.00

Wood Grilled Beef Tenderloin Salad
Tossed with baby arugula in a sherry vinaigrette, with shiitake mushrooms, blackberries, tomato and basil, topped with shaved parmesan cheese 13.95

Muriel’s Chicken Cobb Salad
Baby mixed greens tossed in a creole mustard vinaigrette with watermelon radish, fried chick peas, shallots and shaved parmesan cheese  13.50

ENTREES

Eggs Veney
Andouille and cheddar cheese biscuit, house made boudin patties and poached eggs, topped with Hollandaise, served with brabant potatoes  17.00

Duck & Chaurice Hash
Brabant potatoes, onions, bell peppers, chaurice sausage and duck topped with two poached eggs and Hollandaise sauce 17.00

Shrimp Creole 
Gulf shrimp simmered in a tomato creole sauce with Louisiana popcorn rice 13.95

Pecan Encrusted Puppy Drum
Served with oven roasted pecans and a Louisiana crawfish relish, topped with lemon-butter sauce 25.00

Blackened Mississippi Catfish
Served with roasted new potatoes, dill and red onion, laced in a crystal hot sauce butter  13.95

Wood Grilled Fish of the Day
Served with wilted spinach, leeks and finished with a charred tomato vinaigrette 22.00

Gulf Shrimp Pasta
Spinach, crimini mushrooms, tomato and red onion, sauteed with rotini pasta and a parmesan cream sauce 14.50

Shrimp or Catfish Po-Boy
Dressed on french bread with housemade tartar sauce, and french fries 13.95

Chicken Diavolo Pasta
Linguine tossed in a spicy red sauce with arugula, red onion and topped with a grilled chicken breast  13.50

Roasted Vegetable Curry
Served with grilled flatbread, toasted cumin, Louisiana popcorn rice and cucumber raita 17.00

Wood Grilled Burger
Ground beef tenderloin topped with gruyere cheese, applewood smoked bacon, and red onion marmalade on a brioche bun. Served with french fries.  12.50

Wood Grilled Petite Filet and Shrimp
With mashed potatoes, haricots verts and Bearnaise sauce 24.00

Wood Grilled Pork Chop
With New Orleans red beans and rice, served with a cornbread muffin  13.95

Executive Chef Erik Veney – 3/31/2017
*Menu Selections and Prices Subject to Change

 Classic New Orleans Lunch Menu

Two course lunch menu: Package price includes
Soup of the Day or Muriel’s House Salad and entrée  $18.95  (Entrees available a la carte at a reduced price)

Stuffed Mirliton
Shrimp creole & andouille stuffing, baked and
served with a roasted creole tomato sauce

Blackened Mississippi Catfish
Served with roasted new potatoes, dill and red
onions, laced in a Crystal hot sauce butter

Crawfish Etouffee
Simmered in a rich roux with bell- pepper, onion
and celery over Louisiana popcorn rice

Wood Grilled Pork Chop
With New Orleans red beans and Louisiana
popcorn rice, served with a cornbread muffin

Wood Grilled Tenderloin Salad
Baby mixed greens tossed in a Creole mustard vinaigrette with watermelon radish, fried chick peas, shallots and shaved parmesan cheese