Project Description

Special

EASTER 2017 MENU

3 Course 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 entree.

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

MOTHER’S DAY 2017

3 Course 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 entree.

APPETIZERS

CHOICE OF SOUP
New Orleans Seafood Gumbo, Turtle Soup or Oyster and Artichoke

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

SHRIMP & EGGPLANT TOMATO
Gulf shrimp and eggplant dressing baked inside a roasted tomato and served with a
creamy Creole 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 topped with poached eggs and
Hollandaise, served with Creole tomato sauce  37.00
Muriel’s 2013 Sauvignon Blanc, Rutherford, Napa  11.00 glass; 44.00 bottle

DUCK AND CHAURICE HASH
Brabant potatoes, onions, bell peppers, chaurice sausage and duck
topped with two poached eggs and a Hollandaise sauce  37.00
Domaine Laroche “St. Martin” 2015 Chardonnay, Chablis  14.00 glass; 56.00 bottle

WOOD GRILLED GULF SHRIMP
Hickory grilled jumbo shrimp placed atop fragrant pecan-popcorn rice,
served with roasted asparagus and a citrus butter sauce  42.00
Andrew Rich 2011 Roussanne, Columbia Valley, Washington  13.00 glass; 52.00 bottle

LOBSTER RAVIOLI
Lobster and ricotta filled saffron pasta nestled in a cream sauce with
tomato, spinach and shaved fennel  43.00
Muriel’s 2015 Chardonnay, Carneros, Napa  12.00 glass; 48.00 bottle

SAUTEED SPECKLED TROUT
Filet of trout served over a spring vegetable medley and topped with
a jumbo lump crab and preserved lemon brown butter sauce  49.00
Bouchaine 2012 Pinot Noir, Carneros, Napa  14.00 glass; 56.00 bottle

BOUDIN STUFFED PORK TENDERLOIN
Oven roasted pork tenderloin filled with house made boudin sausage and
Served with sautéed field peas, crispy Tabasco onion rings and sauce Piquante  42.00
Maison Perrin 2014 Syrah, France  9.75 glass; 39.00 bottle

BACON WRAPPED WOOD GRILLED FILET MIGNON
7 oz. filet served atop brioche toast with wild mushrooms, roasted fingerling
potatoes, red wine demi-glace and bleu cheese crumbles  49.00
Muriel’s 2013 Cabernet Sauvignon, Napa  12.00 glass; 48.00 bottle

DESSERTS

VANILLA BEAN CRÈME BRULEE

STRAWBERRY & RHUBARB
UPSIDE DOWN CAKE

PAIN PERDU BREAD PUDDING

ORANGE CHOCOLATE MOUSSE PIE