Special 2018-01-12T18:47:29+00:00

Project Description

A Taste of Tabasco Week

January 28th – February 3rd, 2018
Celebrating Tabasco Brand’s 150th and New Orlean’s 300th Anniversary

3 Course Dinner Special

All three courses are $42.95 plus tax and gratuity

1st Course
Choice Of Appetizer
Muriel’s House Salad
Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion and manchego cheese

Sauteed Butterbean Cake
Served with Tabasco and ham hock vinaigrette

2nd Course
Pimento Cheese Shrimp & Grits
Pimento cheese grits topped with Louisiana gulf shrimp, roasted pepper medley and Tabasco butter sauce

3rd Course
Choice Of Dessert
Vanilla Bean Créme Brûlée

Pain Perdu Bread Pudding
with candied pecans and rum sauce

Valentine’s Day 2018 Menu

Celebrate your Valentine’s Day Dinner in our Bistro! February 14th, 2018

Table D’Hote

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
Fontana’s West End Turtle Soup 
Roasted Garlic and Wild Mushroom Soup

Fried Oyster Chowder
Crispy oysters atop an oyster cream with leek, potato, corn and bacon

Jambalaya Risotto
Creamy risotto with Andouille sausage, gulf shrimp, chicken, tomato and trinity

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

Roasted Beet Salad
With bibb lettuce, shaved sweet onion and goat cheese, tossed in a horseradish vinaigrette

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

ENTRÉES

Wood Grilled Gulf Shrimp
Served upon a toasted coconut rice pilaf, with a melange of roasted peppers and a Thai inspired sauce

Lobster Ravioli
Lobster and ricotta cheese inside saffron pasta, nestled in a cream sauce with tomato, spinach and fennel

Blackened Redfish
Iron skillet blackened fish with orzo pasta in a Tasso ham cream sauce with asparagus and topped with sauteed jumbo lump crab meat

Sage Roasted Duck
Half a duck brushed with a apple cider glaze, served with a poached pear crispy “dirty” rice and natural sauce reduction

Tournedos of Beef
Wood grilled beef medallions served with a creamed spinach pastry, roasted grape tomatoes and a red wine demi-glace

Braised Lamb Shanks
Slow simmered lamb served with a mint and sun-dried tomato cous cous, pearl onions and a natural reduction sauce

DESSERTS

Vanilla Bean Créme Brûlée

Pain Perdu Bread Pudding

White Chocolate Raspberry Cream Puff
with a champagne anglaise sauce

Chocolate Brownie Cake
with dulce de leche frosting and roasted pecans

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