2018-10-12T15:24:17+00:00

Project Description

Thanksgiving Menu 2018

Celebrate Thanksgiving Dinner with us on Thursday, November 22

3 Course Menu Price Includes Choice of Appetizer, Entrée, and Dessert

STARTERS

Gumbo Ya Ya

Turtle Soup au Sherry

Seafood Gumbo

Pumpkin Gnocchi
Tender gnocchi tossed with spinach, sage and pistachios in a brown butter sauce

Fried Oyster Chowder
Cream based chowder with leeks, corn, potato and Applewood smoked bacon

Smoked Salmon Deviled Egg Bruschetta
Grilled French bread topped with deviled egg salad and house smoked salmon

Shrimp & Goat Cheese Crepes
Goat cheese filled crepes topped with fresh Louisiana Gulf shrimp in a buttery cream sauce of chardonnay, onion, tomato and bell pepper

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

Watercress and Granny Smith Apple Salad
Shaved fennel and feta cheese tossed in a Steen’s sugar cane syrup vinaigrette

ENTRÉES

Oven Roasted Turkey
Sliced tender young turkey served with red bliss sour cream mashed potatoes, haricots verts, cornbread dressing, Creole gravy and cranberry sauce

Blackened Yellowfin Tuna
Cast iron seared seasoned tuna, served with a field pea succotash and grilled baby carrots

Snapper and Shrimp Pad Thai
Gulf shrimp tossed with rice noodles, peanuts and citrus in a Pad Thai sauce with cilantro and basil, topped with a filet of sauteed snapper

Coffee Brind Duck Breast
Pan seared duck breast served with creamy stone ground grits, red eye gravy and sweet potato hay

Double Cut Pork Chop
Wood grilled and topped with a Tasso ham and wild mushroom sauce, served with Lyonnaise potatoes and asparagus

Wood Grilled Filet Mignon
7 oz. filet served with a blue cheese crust, served with a saute of fingerling potatoes, spinach, mushrooms and bacon, accented with a Marchand de Vin sauce

DESSERTS

Vanilla Bean Créme Brûlée

Pain Perdu White Chocolate Bread Pudding

Caramel Spiced Pumpkin Parfait

Cranberry Upside Down Cake with Orange Anglaise

Three Courses $58

Children’s Menu Also Available

New Years Eve Menu 2018

Celebrate New Years Eve with us on Monday, December 31

 Bistro A La Carte Menu

APPETIZERS

Roasted Onion & Gruyere Tart
Served with herb cream, arugula and blistered grape tomatoes 9.50

Baked Oysters
Gulf oysters topped with a chipotle and leek bechamel, finished with parmesan bread crumbs 14.00

Truffled Beef Tartar
Served with toast points and cornichons 11.00

Shrimp & Goat Cheese Crepes
Goat cheese filled crepes topped with fresh Louisiana Gulf shrimp in a buttery cream sauce of chardonnay, onion, tomato and bell pepper 12.95

SOUPS & SALADS

Soup of the Day  7.95
New Orleans Seafood Gumbo  9.95
Wild Mushroom Soup  9.95

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

Spinach & Apple Salad
With toasted walnuts, bleu cheese and a sugar cane vinaigrette 8.95

SIDES

Pecan Candied Sweet Potatoes  7.00
Wood Grilled Asparagus with lemon butter sauce  8.00
Southern Style Greens  6.00
Truffled Mashed Potatoes  7.00

ENTRÉES

Pan Seared Scallops 
Served with wild mushroom and English pea risotto, brown butter vinaigrette and toasted pistachios  38.00

Blackened Redfish
Served with court bouillon sauce, Louisiana popcorn rice and sauteed jumbo lump crab meat  39.00

Roasted Vegetable Curry
An aromatic curry served with warm flat bread and tzatziki sauce 21.00

Wood Grilled Filet of Beef
Served with smashed red potatoes, wilted spinach, blue cheese bruschetta and red wine demi-glace  39.00

 Bistro Table D’Hote Menu

Includes Choice of Appetizer, Entrée, and Dessert
All Three courses are $45.95
All Items are also available a la carte at a reduced price

APPETIZERS
Choice Of Soup
New Orleans Seafood Gumbo
Turtle Soup au Sherry
Wild Mushroom Soup

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

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

Shrimp & Goat Cheese Crepes
Goat cheese filled crepes topped with fresh Louisiana Gulf shrimp in a buttery cream sauce of chardonnay, onion, tomato and bell pepper

ENTRÉES

Shrimp and Grits
Slow cooked pimento cheese stone ground grits, topped with Louisiana Gulf shrimp, roasted peppers and a Creole butter sauce

Pecan Crusted Baby Drum
Pan sauteed with oven roasted pecans and Louisiana crab meat relish, laced with a lemon butter sauce

Cajun Demi-Poulet
Oven roasted half chicken served with a pan saute of fingerling potatoes, tasso ham and mushrooms, topped with a roasted garlic veloute

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

DESSERTS

White Chocolate Pain Perdu Bread Pudding

Egg Nog Créme Brûlée

Flourless Chocolate Cake

Red Wine Poached Pear with Mascarpone Cream

 New Years Eve Soiree Menu – Available only for parties of 8+

4 Course Menu: Choice of each course – $95 plus tax and gratuity

1st Course

Choice of Soup
New Orleans Seafood Gumbo, Fontana’s West End Turtle Soup or Wild Mushroom Soup

Fried Oyster Rockefeller
Flash fried oysters placed atop an Herbsaint and spinach cream sauce

Truffled Beef Tartar
Served with toast points and cornichons

Shrimp & Goat Cheese Crepes
Goat cheese filled crepes topped with fresh Louisiana Gulf shrimp in a buttery cream sauce of chardonnay, onion, tomato and bell pepper

2nd Course

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

Spinach & Apple Salad
With toasted walnuts, bleu cheese and a sugar cane vinaigrette

3rd Course

Pan Sauteed Red Snapper
Served over herbed popcorn rice with jumbo lump crab meat and beurre noisette

Cajun Stuffed Lobster Tail
Lobster, shrimp and Andouille sausage filled tail, oven roasted and served with haricots verts and a cardinal sauce

Braised Beef Rib
Served with horseradish mashed potatoes, baby carrots and a red wine infused reduction sauce

Wood Grilled Veal Chop
Served with gruyere potato croquettes and a tasso cream sauce with grilled asparagus

4th Course

Egg Nog Créme Brûlée

White Chocolate Pain Perdu Bread Pudding

Flourless Chocolate Cake
with creme anglaise and raspberry coulis

Red Wine Poached Pear with Mascarpone Cream