801 Chartres Street
New Orleans, Louisiana 70116
Phone: 504.568.1885
Fax: 504.568.9795
Email: info@muriels.com

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

Shrimp & Goat Cheese Crêpes
Goat Cheese filled crepes topped with fresh Gulf shrimp
in a buttery sauce of Chardonnay,
onion, tomato, and bell pepper

Romaine Salad
Tossed with a roasted garlic and parmesan dressing, with shaved red onions and herb croutons

Redfish Cake
With mixed baby greens, crisp fried Capers and laced
with a Crystal-Butter sauce

Gulf Seafood Stew
Gulf Shrimp, fish and Louisiana crabmeat lightly sauteed with
fennel, tomato, oyster mushrooms and leeks,
then simmered in a rich veloute sauce with tarragon
Quail Ridge 2009 Pinot Noir, Napa Valley $11.00 glass; $44 bottle
Bonny Doon 2004 Le Cigare Volant, California $16.00 half-bottle

Pecan Crusted Puppy Drum
Served with oven roasted pecan and Louisiana
crabmeat relish, laced with a lemon butter sauce
Muriel's 2009 Chardonnay, Napa Valley, $9.75 glass: $39 bottle,
Chateau St. Michelle 2008 Chardonnay, Washington $16 !/2 Bottle

Pan Roasted Chicken Breast
With a Southern style cornbread dressing
and a lemon-thyme compund butter
J, 2008 Pinot Noir, Russian River $14 glass - $52 bottle
King Estate, 2010 Pinot Noir, Oregon $23 1/2 bottle

BBQ Shrimp
New Orleans Barbeque shrimp enhanced with Abita beer and rosemary; served with a chipotle-parmesan grit cake
Simi, 2010 Sauvignon Blanc, Sonoma Valley, $9 glass-$36 Bottle
Frog's Leap 2010 Sauvignon Blanc, Napa Valley $25 1/2 Bottle

Double Cut Pork Chop
Wood grilled and topped with a Louisiana sugar cane apple glaze, served with pecan glazed sweet potatoes and
southern style greens
Andeluna 2010 Malbec, Mendoza, Argentina $9.00 Glass $36 Bottle
Guigal 2005 Chateauneuf-de-pape, Rhone $50 !/2 Bottle

Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Créme Brûlée

Black Bottom Butterscotch Pudding
House-made Praline Oreos 

Flourless Chocolate Cake
with creme anglaise & raspberry coulis 

Crabmeat Imperial
Jumbo lump crab tossed in our imperial sauce and
baked golden 14.00

Gorgonzola Prosciutto Tart
With McIlhenny Farms honeyed pecans and sliced apple 7.50

Escargots Orleans
Tender escargots with fennel, leeks, oyster mushrooms and apple smoked bacon simmered in an roasted garlic butter
served in a flaky vol-auvent shell 9.95

Wood Grilled Eggplant Roulade
with three cheeses- goat, ricotta and mascarpone;
on baby arugula with a smoked tomato-butter sauce 8.95

Muriel's Oyster
Corn dusted - fried Louisiana oysters on an Herbsaint cream;
with a grilled crostini 9.50

Shrimp Remoulade
Boiled gulf shrimp tossed in our housemade Remoulade sauce,
in a chiffonade of Romaine lettuce and grape tomatoes 8.50

Yellowfin Tuna Carpaccio
With jumbo lump crabmeat, extra virgin olive oil, fennel, frisee, capers, red onion & house baked smoked sea salt crackers 14.00

Blackened Redfish
With a peppery Louisiana crab stuffing and finished with
a blue crab butter sauce 29.00

Wood Grilled Fish Of The Day
with julienne vegetables and a spicy satsuma butter sauce 27.00

Muriel's Vegetable Plate
Pickled cauliflower and green beans, Parmesan-chipotle grit cake, marinated grilled peppers in white balsamic,
fried oyster mushrooms with rosemary aioli, roasted butternut squash with cinnamon honey,
and roasted beets with horseradish vinaigrette 18.00

Veal & Crab
Pan seared veal scaloppine, topped with jumbo lump crabmeat;
with mashed potatoes, haricots verts and a Bearnaise sauce 35.00

Pan Seared Maple Leaf Duck Breast
With duck confit dirty rice, leeks and baby carrots;
with a blackberry gastrique 24.00

Wood Grilled Tournedos of Beef
Twice-baked Yukon gold potato with caramelized onion,
Asparagus and finished with Marchand de Vin
and Bearnaise sauces 33.00