Project Description

Special

VALENTINE’S DAY 2017 TABLE D’HOTE MENU

Table d’Hote menu— Entrée price includes choice of appetizer, entrée and dessert.
All items are also available  a la carte at a reduced price.

APPETIZERS

CHOICE OF SOUP
New Orleans Seafood Gumbo, Turtle Soup or Corn & Crab Bisque

FRIED OYSTER CHOWDER
Crispy oysters atop an oyster cream with leeks, potato and bacon

BLACKENED SHRIMP RISOTTO
Gulf shrimp in a creamy risotto with wild mushrooms, sweet onion and
English peas, topped with parmesan and pork cracklins

CRAWFISH & GOAT CHEESE CREPES
Goat cheese filled crepes topped with Louisiana crawfish tails in a buttery
sauce of chardonnay, onion, tomato and bell pepper

SPICED MEAT PIE
Golden fried and served with a rich etouffee sauce

MURIEL’S HOUSE SALAD
Mixed baby greens tossed with a pomegranate vinaigrette with shaved
red onion and manchego cheese

ENTREES

SHRIMP & GRITS
Stone ground grits mixed with parmesan and andouille sausage
and topped with sautéed escarole, wood grilled gulf shrimp and a smoked tomato beurre blanc  42.95

LOBSTER RAVIOLI
Lobster and ricotta inside saffron pasta, nestled in a cream sauce
with tomato, spinach and fennel  43.95

BLACKENED REDFISH
Iron skillet blackened fish with a tasso ham maque choux potato salad,
Creole butter sauce and topped with jumbo lump crab meat  49.95

BOUDIN STUFFED QUAIL
Served with slow roasted root vegetables and a creamed
Creole mustard demi-glace  43.95

DOUBLE CUT PORK CHOP
Wood grilled and topped with a Louisiana sugar cane
apple glaze, served with pecan glazed sweet potatoes and southern style greens  42.95

WOOD GRILLED FILET MIGNON
Served with bleu cheese wontons, mille-fuille potatoes, baby
arugula salad and red wine demi-glace  49.95

DESSERTS

VANILLA BEAN CRÈME BRULEE

CHERRY SKILLET CLAFOUTI
with Wild Turkey anglaise sauce

PAIN PERDU BREAD PUDDING

ÉCLAIR GATEAUX
with dark chocolate ganache

EASTER 2017 TABLE D’HOTE MENU

Table d’Hote menu— Entrée price includes choice of appetizer, entrée and dessert.
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 or Corn & Crab Bisque

CRAWFISH & GOAT CHEESE CREPES
Goat cheese filled crepes topped with
Louisiana crawfish tails in a buttery
sauce of chardonnay, onion, tomato
and bell pepper

CREOLE MEAT PIE
Ground tenderloin, golden fried and served with a rich etouffee sauce

MURIEL’S HOUSE SALAD
Mixed baby greens tossed with a
pomegranate vinaigrette with shaved
red onion and Manchego cheese

ENTREES

CRAWFISH CAKES AND EGGS
Two Louisiana crawfish cakes atop corn maque choux topped with poached
eggs a and Hollandaise sauce  37.00
Muriel’s 2013 Sauvignon Blanc, Rutherford, Napa Valley  11.00 glass; 44.00 bottle

BLACKENED SHRIMP AND CHAURICE OMELETTE
Three egg Gulf shrimp omelette with chaurice sausage, roasted red pepper
and Gruyere cheese, Served with Lyonnaise potatoes and topped with a
Creole Hollandaise sauce  37.00
Muriel’s 2015 Chardonnay, Carneros, Napa Valley  12.00 glass; 48.00 bottle

REDFISH AND CRAB ROULADE
Filet of redfish wrapped around blue crab stuffing, served with a petite herb
salad, English peas and a smoked tomato butter sauce  49.00
Hahn 2014 Pinot Noir, Monterey County  11.00 glass; 44.00 bottle

BLACKENED YELLOWFIN TUNA
Cast iron seared tuna filet served with a jumbo lump crab meat fried rice,
haricots verts and a citrus- ginger butter sauce  45.00
M. Chapoutier “La Ciboise” 2014 Grenache/Syrah, LUberon, France  11.00 glass; 44.00 bottle

BOUDIN STUFFED QUAIL
Two roasted quails served with sautéed field peas, crispy Tabasco onion rings,
and sauce Piquante  47.00
Zolo Reserve 2013 Malbec, Mendoza, Argentina  12.00 glass; 48.00 bottle

RACK OF LAMB
Herb crusted lamb rack served with Yukon Gold mashed potatoes, roasted
shallots, haricot verts and a Creole mustard demi- glace  49.00
Fitch Mountain 2013 Merlot, Knight’s Valley, Sonoma County  12.00 glass; 48.00 bottle

WOOD GRILLED RIB EYE
12 oz. Prime grade rib eye steak with truffled gaufrette potatoes, grilled
asparagus and a Spring onion compound butter sauce  49.00
Muriel’s 2013 Cabernet Sauvignon, Napa Valley  12.00 glass; 48.00 bottle

DESSERTS

VANILLA BEAN CRÈME BRULEE

SOUTHERN COCONUT CAKE ROULADE
Spiced rum crème anglaise

PAIN PERDU BREAD PUDDING

LEMON ICEBOX PIE
Louisiana strawberry coulis