Project Description
Dinner
Table D’Hote Menu
Includes Choice of Appetizer, Entrée, and Dessert
All Three courses are $44.95
All Items are also available a la carte at a reduced price
Recommended wines are paired with each Entrée
APPETIZERS
Choice Of Soup
New Orleans Seafood Gumbo
Turtle Soup au Sherry
Soup of the Day
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
Crawfish & Goat Cheese Crepes
Goat cheese filled crepes topped with fresh Louisiana crawfish in a buttery cream sauce of chardonnay, onion, tomato and bell pepper
ENTRÉES
Shrimp and Grits
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, Napa $24 1/2 btl
Panko Crusted Salmon
Faroe Island salmon served over brabant potatoes and accompanied by a sauteed cucumber and dill Herbsaint cream sauce
Hahn 2018 Pinot Noir, Monterey County $11.00 gl; $44 btl
J Vineyards 2016 Pinot Noir, Russian River Valley $25 1/2 btl
Pecan Encrusted Baby Drum
Pan sauteed with oven roasted pecans and Louisiana crawfish relish, laced with a lemon butter sauce
Muriel’s 2018 Chardonnay, Russian River $13 gl; $52 btl
Frog’s Leap 2017 Sauvignon Blanc, Rutherford $26 1/2 btl
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
Hewitson “LuLu” 2016 Shiraz, Adelaide, Australia $9.75 gl; $39 btl
Migration 2016 Pinot Nori, Anderson Valley $36 1/2 btl
Double Cut Pork Chop
Wood grilled and topped with a Louisiana sugar cane apple glaze, served with pecan candied sweet potatoes and southern style greens
Muriel’s 2017 Cabernet Sauvignon, Napa Valley $13.00 gl; $52 btl
Alexander Valley 2017 Cabernet Sauvignon, Alexander Valley $21 1/2 btl
DESSERTS
Pain Perdu Bread Pudding
With candied pecans and rum sauce
Vanilla Bean Créme Brûlée
Flourless Chocolate Cake
With creme anglaise & raspberry coulis
A la Carte Menu
APPETIZERS
Shrimp & Gnocchi
Potato gnocchi tossed with diavolo sauce and topped with jumbo Gulf shrimp 13.00
Jumbo Lump Crab Cake
Served with a charred corn-tasso (pork) relish and a garlic mashed potato puree 18.00
Roasted Onion & Gruyere Tart
Served with herb cream, arugula and blistered grape tomatoes 9.50
Fried Green Tomato Stack
Gulf shrimp salad, tomato-bacon jam, arugula and a sauce remoulade 12.00
Abita Beer Braised Pork Belly
Tender pork belly topped with an apple and roasted beet compote and Creole mustard vinaigrette 11.50
SOUPS & SALADS
Soup of the Day 7.95
New Orleans Seafood Gumbo 9.95
Turtle Soup au Sherry 10.95
Muriel’s House Salad
Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion, Manchego cheese and croutons 7.95
Baby Spinach Salad
Tossed with crisp apple, shaved fennel, feta cheese and a sugar cane-citrus vinaigrette 8.95
Roasted Beet Salad
Baby beets served with frisee and arugula, tossed in a balsamic vinaigrette with cucumber, toasted walnuts and goat cheese cream 12.00
SIDES
Pecan Candied Sweet Potatoes 8.00
Wood Grilled Asparagus with lemon butter sauce 8.00
Southern Style Greens 6.00
Duck Confit Jambalaya 8.00
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
Wood Grilled Gulf Fish
Served with wilted spinach and leeks, finished with a charred tomato vinaigrette 32.00
Muriel’s Vegetable Curry
A flavorful tikka masala curry served with Louisiana popcorn rice, warm flat bread and cucumber raita 21.00
Duck Breast Jambalaya
Pan seared marinated duck breast served with duck confit-andouille jambalaya, southern green beans 35.00
Wood Grilled Filet of Beef
Served with smashed red potatoes, wilted spinach, blue cheese bruschetta and red wine demi-glace 39.00
Executive Chef Erik Veney
02/29/2020
Menu Selections and Prices Subject to Change
