Dinner 2020-08-07T15:58:40+00:00

Project Description

Dinner

COOLinary Dinner Menu – 3 courses for $39 – choice of soup or salad, entree and dessert
All items are also available a la carte at a reduced price
Recommended wines are paired with each Entrée

APPETIZERS

New Orleans Seafood Gumbo
Turtle Soup au Sherry
Soup of the Day

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

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

ENTRÉES

Shrimp and Grits (GF)
Slow cooked stone ground grits, topped with Louisiana Gulf shrimp, leeks, smoked tomato butter sauce and crispy garlic
Mohua 2018 Sauvignon Blanc, Marlborough, New Zealand $11.00 gl; $44 btl
Honig 2018 Sauvignon Blanc, Rutherford $24 half-bottle

Herb Crusted Gulf Fish
Served with a grilled vegetable orzo pasta, citrus butter sauce and frizzled leeks
Elouan 2017 Pinot Noir, Oregon $14.00 gl; $56 btl
Alexander Valley 2017 Merlot, Alexander Valley $18 half-bottle

Pesto Linguine 
Sauteed asparagus, grape tomato, arugula, red onion, roasted bell pepper and sweet corn tossed with linguine and pesto   w/shrimp +$9
Muriel’s 2018 Chardonnay, Russian River $13.00 gl; $52 btl
Perrin 2018 Cotes du Rhone Reserve Blanc $17 half-bottle

Roasted Half Chicken (GF)
House brined chicken with buttermilk mashed potatoes, sauteed kale and bacon, and a Steen’s cane syrup glaze
Housely’s “Inez’s Vineyard” 2016 Old Vine Zinfandel $11.00 gl; $44 btl
J Vineyards 2016 Pinot Noir, Sonoma $25 half-bottle

Wood Grilled Pork Chop
Double cut chop served with andouille potato hash, smoked corn cream and haricots verts
Muriel’s 2017 Cabernet Sauvignon, Napa Valley $13.00 gl; $52 btl
Alexander Valley 2017 Cabernet Sauvignon, Alexander Valley $21 half-bottle

DESSERTS

White Chocolate Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Créme Brûlée (GF)

A la Carte Appetizers

Onion Tart
Served warm, topped with arugula, crispy bacon batons and Creole mustard vinaigrette  $9.50

Boudin Egg Roll
Served with a vibrant mirliton and jicama slaw, with a crispy andouille vinaigrette  $9.95

Shrimp & Goat Cheese Crepes
Goat cheese filled crepes topped with fresh Louisiana Gulf fish in a buttery cream sauce of chardonnay, onion, tomato, and bell pepper  $11.95

A la Carte Entrees

Blackened Redfish
Cast iron seared fillet served with a creamy crawfish etouffee, jumbo lump crab meat, sauteed popcorn rice cake and haricots verts  $39

Wood Grilled Filet of Beef (GF)
Served with Parmesan scalloped potatoes, grilled asparagus, roasted mushrooms and Creole mustard red wine demi-glace $39

(GF) Gluten-free items

Executive Chef Erik Veney – 08/05/2020

For Reservations or to place To Go Orders, please call (504)568-1885