Dinner

TABLE D’HOTE MENU

APPETIZERS

New Orleans Seafood Gumbo
Turtle Soup Au Sherry
Soup du Jour

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

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

Muriel’s House Salad
Mixed baby greens tossed in a pomegranate vinaigrette topped with shaved red onion and Manchego cheese

ENTRÉES

Shrimp and Grits
Slow cooked stone ground grits, topped with Louisiana Gulf shrimp, leeks, smoked tomato butter sauce and crispy garlic
Ferrari-Carano 2022 Fume Blanc, North Coast CA $10.50 glass; $42 bottle
Ferrari-Carano 2019 Fume Blanc, France $21 half-bottle

Pecan Crusted Drum
Black drum fillet pan sautéed and topped with a panko-pecan crust. Served with a crab meat-pecan relish and lemon beurre blanc
True Myth 2022 Pinot Noir, San Luis Obispo $12 glass; $48 bottle
Saintsbury 2021 Pinot Noir, Sonoma Coast $45 half-bottle

Roasted Half Chicken (GF)
House brined chicken served over butter bean puree with brown butter sautéed radishes, bacon, and crushed red pepper
Altocedro 2021 Malbec, Mendoza, Argentina $12.50 glass; $50 bottle
Alexander Valley 2021 Cabernet Sauvignon, Alexander Valley $27 half-bottle

Wood Grilled Pork Chop
Double-cut pork chop served with Southern braised greens, sweet potato bread pudding, and apple pepper jelly sauce
True Myth 2020 Cabernet Sauvignon, Paso Robles, $11 glass; $44 bottle
Robert Biale 2020 “Black Chicken” Zinfandel, Napa $48 half-bottle

DESSERTS

Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Crème Brûlée (GF)

Dark Chocolate Pecan Tart (GF)
Pecan brown sugar crust, salted caramel, crème Anglaise and Chantilly cream

À LA CARTE APPETIZERS

Bayoubaisse
Fresh Louisiana fish, blue crab, clam and shrimp, in a tomato vermouth broth with French bread and sauce rouille $18

Boudin Egg Roll
Served with a vibrant mirliton jicama slaw and a crispy andouille vinaigrette $11

Five Spice Pork Belly
Spicy cucumber salad, savory caramel, garlic chili crisp, mint $14

Wild Mushroom Gnocchi
Potato gnocchi tossed in a leek cream sauce with roasted mushroom, spinach, and peppadew peppers $13

À LA CARTE SOUPS AND SALADS

Soup du Jour $11.95
Turtle Soup Au Sherry $12.95
New Orleans Seafood Gumbo $12.95

Burrata
Creamy burrata cheese served with eggplant caponata, smoked tomato vinaigrette and crostini $14

Roasted Underground Salad (GF)
Gold and Chioggia beets, heirloom carrots, scarlet turnips, goat cheese, mesclun, satsuma dressing, balsamic port reduction $15

Pear and Spinach Salad
Baby spinach, sliced pear, roasted sweet onion vinaigrette, dried cranberries, toasted walnuts, and feta cheese (gf) $14

SIDES

Almond and Tasso Bordelaise Green Beans (contains butter) (GF) $10
Wood Grilled Asparagus in lemon beurre blanc (contains butter) (GF) $10
Buttermilk Mashed Potatoes (GF) $7
Grilled Gulf Shrimp (GF) $14

À LA CARTE ENTRÉES

Blackened Redfish
Creole seasoned fish served with smoked sausage fingerling potato salad, broccolini, and a roasted red pepper cream sauce $39

Roasted Cauliflower
Tossed with lemon atop a bed of red quinoa, with herb yogurt, pesto and dukkah $23

Dijon Crusted Salmon
Panko topped Hiddenfjord salmon served with a blend of slow cooked field peas, roasted cremini mushrooms and pear onions $32

Roasted Duck
Ginger brined half duck served with pecan popcorn rice, butternut squash puree, and blackberry gastrique $38

USDA Prime Wood Grilled Filet Mignon
7oz tenderloin steak, served with Southwestern potato wedges, broccolini, charred corn relish, and ancho chili cream $58

ADDITIONAL DESSERTS

Pain Perdu Bread Pudding
Served with candied pecans and rum sauce $9.50

Dark Chocolate Pecan Tart (gf)
pecan-brown sugar crust, salted caramel crème Anglaise & chantilly cream $9.50

Vanilla Bean Crème Brûlée (GF) $9.50

Vanilla Ice Cream $9.50

Sorbet Du Jour (GF) $9.50

Executive Chef Erik Veney

February 1st, 2024
(GF) denotes Gluten-Free Items

Limit of three checks per table and 20% gratuity added for parties of 8 or more