Project Description
Lunch
A la Carte Lunch Menu
COCKTAILS
Muriel’s Svedka Bloody Mary 4.00
Svedka Vodka or Gordon’s Gin Martini 4.00
Daily wine specials Red or White 4.00
APPETIZERS & SALADS
New Orleans Seafood Gumbo 8.95
Fontana’s West End Turtle Soup 9.95
Soup Of The Day 6.95
Shrimp and Goat Cheese Crepes
Goat cheese filled crepes topped with fresh Louisiana Gulf shrimp in a buttery sauce of chardonnay, onion, tomato, bell pepper 11.95
Jumbo Lump Crab Cake
Served with a charred corn-tasso (pork) relish and a garlic mashed potato puree 17.00
Savory Gorgonzola Cheesecake
Gorgonzola and prosciutto terrine, honeyed pecans, crispy prosciutto and slices of tart green apple 8.95
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
ENTRÉE SALADS
Shrimp and Jumbo Lump Crab Salad
Sauteed shrimp and jumbo lump crab meat with haricots verts, mixed greens and lime-mango vinaigrette 24.00
Wood Grilled Beef Tenderloin Salad
Tossed with baby arugula in a sherry vinaigrette, with shiitake mushrooms, blackberries, tomato and basil, topped with shaved parmesan cheese 14.95
Muriel’s Chicken Cobb Salad
Baby mixed greens tossed in a creole mustard vinaigrette with watermelon radish, fried chick peas, shallots and shaved parmesan cheese 14.95
ENTREES
Eggs Veney
House-made boudin patties and buttermilk biscuit with poached eggs, classic Hollandaise, brabant potatoes and haricot verts 17.00
Duck & Chaurice Hash
Brabant potatoes, onions, bell peppers, chaurice sausage and duck topped with two poached eggs and Hollandaise sauce 17.00
Shrimp Creole
Gulf shrimp simmered in a tomato creole sauce with Louisiana popcorn rice 14.95
Pecan Encrusted Puppy Drum
Served with oven roasted pecans and a Louisiana crab meat relish, topped with lemon-butter sauce 24.00
Blackened Mississippi Catfish
Served with roasted new potatoes, sauteed spinach, dill and red onion, laced in a crystal hot sauce butter 14.95
Wood Grilled Fish of the Day
Served with wilted spinach, leeks and finished with a charred tomato vinaigrette 24.00
Gulf Shrimp Pasta
Spinach, cremini mushrooms, tomato and red onion, sauteed with rotini pasta and a parmesan cream sauce 14.50
Shrimp or Catfish Po-Boy
Dressed on french bread with housemade tartar sauce, and french fries 14.95
Chicken Diavolo Pasta
Linguine tossed in a spicy red sauce with arugula, red onion and topped with a grilled chicken breast 13.50
Muriel’s Vegetable Curry
A flavorful tikka masala curry served with popcorn rice, warm flat bread and cucumber raita 19.00
Beef Tenderloin Burger
Wood grilled burger topped with gruyere cheese, applewood smoked bacon, and red onion marmalade on a brioche bun. Served with french fries. 14.50
Wood Grilled Petite Filet and Shrimp
With mashed potatoes, haricots verts and Bearnaise sauce 24.00
Wood Grilled Pork Chop
With New Orleans red beans and rice, served with a cornbread muffin 14.95
Executive Chef Erik Veney – 06/28/2019
*Menu Selections and Prices Subject to Change
Classic New Orleans Lunch Menu
Two course lunch menu: Package price includes
Soup of the Day or Muriel’s House Salad and entrée $19.95
(Entrees available a la carte at a reduced price)
Stuffed Mirliton
Shrimp creole & andouille stuffing, baked and
served with a roasted creole tomato sauce
Blackened Mississippi Catfish
Served with roasted new potatoes, sauteed spinach, dill and red
onions, laced in a Crystal hot sauce butter
Chicken and Andouille Etouffee
Simmered in a rich roux-based sauce with bell pepper, onion
and celery over Louisiana popcorn rice
Wood Grilled Pork Chop
With New Orleans red beans and Louisiana
popcorn rice, served with a cornbread muffin
Wood Grilled Tenderloin Salad
Baby mixed greens tossed in a Creole mustard vinaigrette with watermelon radish, fried chick peas, shallots and shaved parmesan cheese