Muriel’s Restaurant Week 2023 Menu

3 courses for $49.95

Recommended wines are paired with each Entrée

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
Onion Tart
Served warm, topped with arugula, crispy bacon batons and creole mustard vinaigrette
Muriel’s House Salad
Mixed baby greens tossed in a pomegranate vinaigrette topped with shaved red onion and Manchego cheese

 

ENTRÉES

Shrimp and Grits (GF)
Slow cooked stone ground grits, topped with Louisiana Gulf shrimp, leeks, smoked tomato butter sauce and crispy garlic
Villa Maria 2022 Sauvignon Blanc, Marlborough, New Zealand $11 gl; $44 btl
Ferrari-Carano 2019 Fume Blanc, France $19 half-bottle
 

Pecan Crusted Drum
Black drum fillet pan sautéed and topped with a panko-pecan crust. Served with a Louisiana crawfish-pecan relish and lemon beurre blanc
Elouan 2020, Pinot Noir, Oregan $14.00 gl; $56 btl
Saintsbury 2019 Pinot Noir, Carneros $40 half-bottle

Roasted Half Chicken
House brined jerk seasoned chicken served with a sweet potato cream sauce, broccolini, and fried plantains
Ridge “Three Valleys” 2020 Zinfandel Blend, Sonoma $15.00 gl; $60 btl
Alexander Valley 2018 Cabernet Sauvignon, Alexander Valley $27 half-bottle
 

Wood Grilled Pork Chop
Double-cut pork chop served with sweet potato and apple dressing, Southern braised greens, and a tasso cream gravy
True Myth 2020 Cabernet Sauvignon, Paso Robles, $11.00 gl; $44 btl
Robert Biale “Black Chicken”, Zinfandel 2019 $48 half-bottle

DESSERTS

Pain Perdu Bread Pudding
With candied pecans and rum sauce


Vanilla Bean Crème Brûlée (GF)

Flourless Chocolate Cake (GF)
With crème Anglaise and blackberries

Executive Chef Erik Veney
Pastry Chef Bob Petersen

June 19 – 25, 2023
(GF) denotes Gluten-Free Items

Limit of three checks per reservation for parties of 8 or more