Project Description

Saturday Brunch Menu

COCKTAILS

Muriel’s Bloody Mary or Mimosa 7.50
Brandy Milk Punch, Sazerac, Ramos Gin Fizz 9.00

APPETIZERS AND SALADS

Soup Du Jour 8.95
Turtle Soup Au Sherry 9.95
New Orleans Seafood Gumbo
10.95

Shrimp & Goat Cheese Crêpes
Goat cheese filled crepes topped with fresh Louisiana shrimp in a buttery cream sauce of chardonnay, onion, tomato and bell pepper 13.95

Muriel’s House Salad (gf)
Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion and Manchego cheese 8.95

Wedge Salad (gf)
Iceberg lettuce topped with a creamy Creole dressing, grape tomato, red onion and crumbled blue cheese 9.95

Creole Crab and Artichoke Dip
Louisiana blue crab and artichoke hearts folded into a creamy parmesan cheese dip, served with pita chips 15.00

Smoked Salmon Toast
House smoked salmon atop brioche topped with a deviled egg salad 12.00

ENTRÈES

Eggs Veney
House-made boudin patties and buttermilk biscuit with poached eggs, classic Hollandaise, Brabant potatoes and haricot verts 19.00

Duck & Chaurice Hash
Brabant potatoes, onions, bell peppers, Chaurice sausage and duck, topped with two poached eggs and Hollandaise 19.00

Wild Mushroom Omelette
Three egg omelette filled with wild mushrooms, sautéed leeks and boursin cheese, served with a buttermilk biscuit, Brabant potatoes and Béarnaise sauce 19.00

Bananas Foster Pain Perdu
Thick cut French toast topped with a buttery rum and brown sugar banana sauce, served with Applewood smoked bacon and fresh berries 18.00

Shrimp & Grits (gf)
Slow cooked stone ground grits topped with Louisiana Gulf shrimp, leeks, smoked tomato butter sauce and crispy garlic 24.00

Croque Monsieur
A warm sandwich of ham, gruyere cheese and Creole mustard, tasso ham béchamel, served with a Frisée and pickled vegetable salad 17.00

Shrimp Remoulade Po-Boy
Boiled Louisiana Gulf shrimp in a tangy mayonnaise-based sauce with fried green tomatoes and Napa cabbage, served with French fries 16.00

Pesto Linguine
Sautéed asparagus, grape tomato, arugula, red onion, roasted bell pepper and sweet corn tossed with linguine and pesto 17.00 w/shrimp 27.00

Blackened Mississippi Catfish (gf)
With Yukon gold potatoes, sautéed spinach, and a Crystal hot sauce beurre blanc 18.00

Wood Grilled Pork Chop (gf)
Served with Louisiana style butter beans, popcorn rice and haricots verts 19.00

Please ask about our
Classic New Orleans Brunch Special:
Entrée price Includes Appetizer, Entrée and Dessert

(gf) denotes Gluten-Free items