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


Gubmo 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


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


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