BISTRO HOURS
Lunch & Dinner 7 Days a Week

Lunch
Monday-Saturday, 11:30am to 2:30pm
Sunday Jazz Brunch
11am to 2pm -
Featuring Joe Simon's Jazz Trio
Dinner
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
Email: info@muriels.com

 
   
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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 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

TABLE D'HOTE MENU
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

APPETIZERS  

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

Savory Gorgonzola Cheesecake
Gorgonzola prosciutto terrine, McIlhenny farms honeyed
pecans, crispy prosciutto and slices of tart green apple

Muriel's House Salad
Mixed baby greens tossed in a creamy Creole
dressing with shaved sweet onion, crispy
bacon and fried pickled red beans

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

ENTRÉES  


Mussels and Linguine
Prince Edward Island mussels tossed with andouille
sausage and leeks in a tomatoa and sweet vermouth broth
Etude "Lyric" 2013 Pinot Noir, Santa Barbara $11 gl; $44 btl,
King Estate 2012 Pinot Noir, Oregon, $25 !/2 Btl

Pecan Encrusted 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, $12 gl: $48 btl,
Sonoma Cutrer 2013 Chardonnay, Russian River Valley $21 !/2 Btl


Oven Roasted Chicken
Citrus brined half chicken served with pearl pasta tossed
with mushrooms and tasso in a lightly roasted garlic cream
Graffigna Centenario Rsv. 2013 Malbec, Argentina $9.50 gl $38 btl
Louis Jadot 2013 Beaujolais Villages, Beaujolais $17 1/2 btl


Shrimp and Grits
sauteed Louisiana shrimp, stone ground grit cake,
creole shrimp bisque and green tomato relish
Muriel's 2014 Sauvignon Blanc, Rutherford, Napa $11 gl; $44 btl,
Frogs Leap 2013 Sauvignon Blanc, Napa Valley $24 !/2 Btl


Double Cut Pork Chop

wood grilled and topped with a peach barbeque sauce,
jicama and sweet potato slaw and baby arugula

Muriel's 2013 Cabernet Sauvignon, Napa $12.00 gl; $48 btl
Alexander Valley 2013 Cabernet Sauvignon $21 !/2 btl


DESSERTS  

Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Créme Brûlée

Flourless Chocolate Cake
with creme anglaise & raspberry coulis 


A la CARTE MENU
APPETIZERS  

Muriel's Crab Cake
Pan roasted crab cake, wilted spinach, brown
butter-lemon aioli and crispy capers 14.00

Gulf Shrimp Pontalba
Sauteed shrimp served over potato hash
with crystal butter sauce 10.50

Zucchini Roulade
Crispy roulades with a sun-dried tomato and pistachio-ricotta
filling, served with baby greens and a mint vinaigrette 8.50

Fried Green Tomato Stack
Gulf shrimp salad, tomato-bacon jam,
arugula and sauce remoulade 12.00

Onion and Leek Tart
Caramelized onions and leeks baked with a roasted garlic
custard, topped with arugula and grape tomatoes
7.95

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
12.00

SOUPS & SALADS  
Soup of the Day 7.95
Turtle soup au Sherry 9.95
New Orleans Seafood Gumbo 9.50

Muriel's House Salad
Mixed baby greens tossed in a creamy Creole
dressing with shaved sweet onion, crispy
bacon and fried pickled red beans 7.95

Red Bibb Salad
Red oak and bibb lettuces tossed with
a basil dressing atop goat cheese cream
with grape tomatoes and paremsan crisps 8.50

Smoked Peach Salad
Arugula and spinach tossed with a vanilla bean vinaigrette,
topped with toasted almonds and blueberries 9.50

SIDES  
Field Pea Succotash 6.00
Wood Grilled Asparagus with lemon butter 7.00
Haricots Verts 6.00
Mushroom and Tasso Pearl Pasta 7.00

ENTRÉES  


Pan Sauteed Salmon
Faroe Islands salmon served on a field pea succotash
and topped with Tabasco onion rings
27.00

Bronzed Redfish
Served with an English pea puree and a panzenella
and jumbo lump crab salad tossed in a
creole mustard vinaigrette
39.00

Wood Grilled Gulf Fish
Served with wilted spinach and leeks,
finished with a charred tomato vinaigrette 31.00

Roasted Vegetable Curry
Served with grilled flatbread, toasted cumin,
Louisiana popcorn rice and cucumber raita 19.00

Herb Marinated Maple Leaf Duck Breast
With pecan popcorn rice, pickled blueberries
and a natural sauce reduction 27.00


Wood Grilled Filet of Beef
with a Gruyere potato puree, charred carrots, oven
roasted tomatoes and red wine demi-glace 39.00

Executive Chef Erik Veney
7/12/2015
Menu Selections and Prices Subject to Change
Muriel's Jackson Square Web Cam
 
   
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