Royal Lunch

Pre-select One

Shrimp & Goat Cheese Crêpes

Boudin Egg Roll

New Orleans Seafood Gumbo

Turtle Soup au Sherry

Grilled Asparagus (gf, V)

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

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

Spinach Salad
Fresh spinach tossed in a warm apple-smoked bacon vinaigrette with shaved sweet onion and feta cheese

Pre-select TWO if your group us UNDER 60 guests
Pre-select ONE if your group is OVER 60 guests

Wood Grilled Petite Filet with Gulf Shrimp (gf)
Served with mashed potatoes and haricots verts, topped with Béarnaise auce

Pecan Crusted Puppy Drum
Served with oven roasted pecan and crab meat relish, topped with a lemon-butter sauce

Shrimp and Grits (gf)
Slow cooked parmesan stone ground grits topped with sautéed Louisiana Gulf shrimp, smoked tomato butter and crispy garlic

Pesto Linguine (V)
Sautéed asparagus, grape tomato, arugula, red onion, roasted bell pepper and sweet corn, tossed with linguine and pesto

Pan Seared Chicken Breast (gf)
House brined, with buttermilk mashed potatoes, sautéed kale and a Steen’s Cane Syrup glaze

Wood Grilled Pork Chop (gf)
Served with Louisiana style butter beans, popcorn rice and haricots verts

Eggs Sardou

Artichoke cake topped with poached eggs and served with
herbsaint sardou sauce; topped with hollandaise sauce

Muriel’s Eggs Benedict
Buttermilk biscuit, thin sliced chisesi ham and poached eggs; topped with a chive hollandaise; served with grilled asparagus

Pre-select One

Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Crème Brûlée (gf)
Rich custard with a caramelized sugar crust

Flourless Chocolate Cake (gf)

With a crème anglaise

All prices are per person plus tax (10.45%) and gratuity (20%).
Notes Gluten Free, (V) Notes Vegan

All major credit cards are accepted. Dress code is business casual. Jackets and ties are not required. Items and pricing are subject to change.

Contact our Events Office at (504) 568-1955.