Lunch & Dinner 7 Days a Week

Monday-Saturday, 11:30am to 2:30pm
Sunday Jazz Brunch
11am to 2pm -
Featuring Joe Simon's Jazz Trio
Monday-Friday 5:30pm to 10pm
Saturday & Sunday 5pm to 10pm

To make reservations please call
504-568-1885 or click here.

801 Chartres Street
New Orleans, Louisiana 70116
Phone: 504.568.1885
Fax: 504.568.9795

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Muriel's Menus Lunch Menu Dinner Menu Brunch Menu Courtyard Menu Dessert Menu Wine and Coctail Menu Pre-Theater Menu


Dinner consists of our Table d'Hote Dinner Menu (Prix Fixe), our
A la Carte Menu and upon request, our Gluten Free Menu

Served 7 Nights, Monday-Friday 5:30 to 10pm
Saturday-Sunday 5pm to 10pm

Includes Choice of Appetizer, Entrée, and Dessert
All Three courses are $39.95
All Items are also available a la carte at a reduced price
Recommended Wines are paired with each Entrée


Choice Of Soup
New Orleans Seafood Gumbo
Turtle Soup au Sherry
Soup of the Day

Savory Gorgonzola Cheesecake
with crispy prosciutto, McIlhenny Farms honeyed pecans
and sliced tart green apple

Satsuma Salad
Mixed baby lettuces tossed with a chipotle
vinaigrette, pistachios and crispy prosciutto

Shrimp and Goat Cheese Crepes
Goat cheese filled crepes topped with gulf shrimp in a buttery
sauce of chardonnay, onion, tomato and bell pepper


Seafood Bayoubaisse
Gulf Shrimp, fish and Louisiana crabmeat lightly sauteed with
fennel, tomato, oyster mushrooms and leeks,
then simmered in a rich veloute sauce with tarragon
Picket Fence 2012 Pinot Noir, Russian River Valley $11 gl; $44 btl,
King Estate 2011 Pinot Noir, Oregon, $25 !/2 Btl

Pecan Crusted Baby Drum
Pan sauteed with oven roasted pecans and a Louisiana
crabmeat relish, laced with a lemon-butter sauce
Muriel's 2012 Chardonnay, Altas Peak, Napa Valley, $11 gl: $44 btl,
Sonoma Cutrer 2012 Chardonnay, Russian River Valley $21 !/2 Btl

Pan Roasted Half Chicken
with southern cornbread stuffing, mirliton and pepper relish
and a natural thyme reduction sauce
Graffigna Grand Reserva 2011 Malbec, Argentina $12 gl $48 btl
Louis Jadot 2012 Beaujolais Villages, Beaujolais $17 1/2 btl

BBQ Shrimp
New Orleans barbeque shrimp enhanced with Abita beer and rosemary; served with a chipotle-parmesan grit cake
Simi 2013 Sauvignon Blanc, Sonoma County $9.50 gl; $38 btl,
Frogs Leap 2013 Sauvignon Blanc, Napa Valley $24 !/2 Btl

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

Yangarra 2011 Shiraz, McLaren Vale, Australia $11.00 gl; $44 btl
Chateau Lyonnat 2008, Lussac St. Emilion $30 !/2 btl


Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Créme Brûlée

Flourless Chocolate Cake
with creme anglaise & raspberry coulis 


Crabmeat Imperial
Jumbo lump crab tossed in our imperial sauce and
baked golden 18.00

Duck Brioche
Duck ragout layered between brioche
with foie gras aioli, served with baby arugula,
black currants and satsuma syrup 12.00

Eggplant Roulade
With three cheeses - goat, ricotta and marscarpone - on
baby arugula with a smoked tomato butter sauce 9.75

Shrimp Remoulade
Boiled gulf shrimp with our housemade remoulade sauce,
served on a celery root, mirliton and red onion slaw
tossed in an herb vinaigrette, with chopped
egg and grape tomates 9.50

Alligator Sauce Piquant
Goat cheese filled crepes topped with gulf shrimp
in a buttery sauce of chardonnay, onion,
tomato and bell pepper

Escargots Orleans
Tender Escargots with fennel, leeks, oyster mushrooms
and apple smoked bacon simmered in a roasted garlic butter,
served in a flaky vol-au-vent shell

Soup of the Day 7.95
Turtle soup au Sherry 8.95
New Orleans Seafood Gumbo 8.95

Muriel's House Salad
Mixed baby greens tossed in a pomegranate vinaigrette,
with shaved red onion and manchego cheese 7.95

Jumbo Lump & Avocado Salad
Arugula, pickled fennel, tomato, lemon basil
vinaigrette and crispy onions 15.00

Spinach & Granny Smith Apple Salad
with sweet onion, walnuts, smoked bleu cheese
and a sugar cane vinaigrette 8.50

Shrimp and Eggplant Stuffing 7.00
Duck Confit Dirty Rice 6.00
Haricots Verts 7.00
Pecan Glazed Sweet Potatoes 6.00


Dijon Mustard Crusted Salmon
Faroe Islands Bakkafrost salmon over sauteed cucumbers,
brabant potatoes and a dill-herbsaint cream sauce 25.00

Blackened Redfish
with a peppery Louisiana crab stuffing and a
blue crab butter sauce 37.00

Wood Grilled Gulf Yellowfin Tuna
served with wilted spinach and leeks,
finished with a charred tomato vinaigrette 29.00

Muriel's Vegetable Soirée
Lentl quinoa cake with cilantro sour cream, marinated wild
mushrooms in rosemary infused olive oil, roasted beets with
a horseradish vinaigrette, haricots verts with red pepper
aioli and sweet onion, flash fried zucchini with creole
tomato jam and feta cheese 19.00

Pan Seared Maple Leaf Duck Breast
Duck confit dirty rice, leeks and baby carrots, duck crackling,
with a fig reduction sauce 31.00

Wood Grilled Tournedos of Beef
Three Tournedos topped with a choron,
au poivre and a chasseur sauce, with
smoked bleu cheese mashed potatoes 39.00

Executive Chef Erik Veney
Menu Selections and Prices Subject to Change
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