2019-10-29T18:11:25+00:00

Project Description

Thanksgiving Menu

Thursday, November 28, 2019

Includes Choice of Appetizer, Entrée, and Dessert
All Three courses are $62
All Items are also available a la carte at a reduced price

APPETIZERS

Gumbo Ya Ya
Turtle Soup au Sherry
New Orleans Seafood Gumbo

Wild Mushroom Ravioli
Fresh herb and ricotta filled ravioli topped with mushrooms, Tasso ham and sweet corn

Fried Oyster Chowder
Cream based chowder with leeks, corn, potato and Applewood smoked bacon

Smoked Salmon Deviled Egg Toast
Brioche bread topped with deviled egg salad and house smoked salmon

Muriel’s House Salad
Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion, manchego cheese and croutons

Spinach & Granny Smith Apple Salad
Toasted walnuts, red onion and Maytag bleu cheese dressing

ENTRÉES

Oven Roasted Turkey
Tender turkey served with Yukon Gold mashed potatoes, baby carrots, oyster dressing, smoked giblet gravy and cranberry sauce

Wood Grilled Gulf Shrimp
Fresh Louisiana Gulf shrimp served with blue crab rice pilaf, sautéed rapini and a Chile butter sauce

Herb Crusted Snapper
A filet of sautéed snapper served with roasted fingerling potatoes, caramelized onions, asparagus and a citrus butter sauce

Coffee Brined Duck Breast
Pan seared duck breast served with creamy stone ground grits, red eye gravy and grilled acorn squash

Double Cut Pork Chop
Wood grilled and topped with a pepper jelly glaze, served with southern style greens and a savory pear bread pudding

Wood Grilled Filet Mignon
7 oz. filet served with Andouille sausage potato croquettes, Maitake mushrooms, haricot verts and red wine demi-glace

DESSERTS

Pain Perdu White Chocolate Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Créme Brûlée

Pecan Pie
With Brandy Milk Punch Mousse

Pumpkin Roulade
With Creole cream cheese filling & praline crumble

*Children’s Menu also available

New Year’s Eve Menu

Tuesday, December 31, 2019

Includes Choice of Appetizer, Entrée, and Dessert
All Three courses are $59
All Items are also available a la carte at a reduced price

APPETIZERS

Wild Mushroom & Roasted Garlic Soup
Turtle Soup au Sherry
New Orleans Seafood Gumbo

Sweet Potato Gnocchi
With tart apple, spinach, brown butter, sage and toasted almonds

Fried Oyster Chowder
Flash-fried oysters atop an oyster cream with leeks, potato, corn and bacon

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

Savory Gorgonzola Cheesecake
Gorgonzola and 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

Spinach & Green Apple Salad
Toasted walnuts, bleu cheese and a sugar cane vinaigrette

ENTRÉES

Wood Grilled Gulf Shrimp
Grilled Gulf shrimp in an herb butter sauce served with creamy risotto and prosciutto

Bayoubaisse
Shrimp, jumbo lump crab meat and seafood meatballs sauteed with alligator sausage and mirliton, served in a seafood veloute with oyster dressing

Blackened Drum
Served with a warm tasso and potato salad, jumbo lump crab meat and laced with a lemon butter sauce

Sage Roasted Duck
A full half duck in a satsuma orange glaze with crispy Brussels sprouts and a pecan popcorn rice

Wood Grilled Filet Mignon
7 oz filet served atop a potato parsnip puree, grilled asparagus and a truffle red wine demi glace

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

DESSERTS

Pain Perdu White Chocolate Bread Pudding

Vanilla Bean Créme Brûlée

Black Forest Torte

Strawberry Champagne Cake

New Year’s Eve Soiree Menu

Tuesday, December 31, 2019

(parties of 8 or more)

Four Course Menu: choice of each course – $95 plus tax and gratuity

1st Course

Wild Mushroom & Roasted Garlic Soup
Turtle Soup au Sherry
New Orleans Seafood Gumbo

Fried Oyster Chowder
Flash-fried oysters atop an oyster cream with leeks, potato, corn and bacon

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

Tuna Tartar
Served with a sriracha aioli and toast points

2nd Course

Muriel’s House Salad
Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion, manchego cheese and croutons

Spinach & Apple Salad
Toasted walnuts, bleu cheese and a sugar cane vinaigrette

3rd Course

Lobster “Stew”
Maine lobster, roasted root vegetables and pearl onions placed in a decadent lobster bisque enriched with tarragon butter and served with grilled herb bread

Baked Stuffed Flounder
Shrimp, jumbo lump crab meat and seafood meatballs sauteed with alligator sausage and mirliton, served in a seafood veloute with oyster dressing

Sage Roasted Duck
Half of a slow roasted duck served with toasted pecan popcorn rice, crispy Brussels sprouts and drizzled with a satsuma orange glaze

Wood Grilled Rib Eye Steak
12 oz prime rib eye served with Lyonnaise potatoes, asparagus and topped with jumbo Gulf shrimp tossed in a truffle butter

DESSERTS

White Chocolate Pain Perdu Bread Pudding

Vanilla Bean Créme Brûlée

Black Forest Torte

Strawberry Champagne Cake