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

Satsuma Citrus 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

ENTRÉES  


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 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, $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
Zolo Reserve 2011 Malbec, Mendoza, Argentina $12 gl $48 btl
Louis Jadot 2012 Beaujolais Villages, Beaujolais $17 1/2 btl


Shrimp and Grits
sauteed Louisiana shrimp, stone ground grits,
creole shrimp bisque and green tomato relish
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


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 16.00

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 12.00

Fried Green Tomato Stack
Gulf shrimp salad, tomato-bacon jam,
arugula and sauce remoulade 13.00

Lobster Risotto
Sweet Maine lobster, grilled corn, leeks and
asparagus in a creamy risotto
15.00

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 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

Duck Cassoulet Salad
Confit of duck with lacinato kale, white bean puree,
rosemary vinaigrette and crispy andouille 11.00

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

SIDES  
Shrimp and Eggplant Stuffing 7.00
Bleu Cheese Mashed Potatoes 6.00
Haricots Verts 6.00
Pecan Glazed Sweet Potatoes 6.00

ENTRÉES  



Dijon Mustard Encrusted Salmon
Faroe Islands Bakkafrost salmon served atop a saute of
fingerling potatoes, leeks and fennel with charred orange
marmalade and an orange beurre blanc 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

Smoked Maple Leaf Duck Breast
with a poached pear and butternut squash hash, oven roasted
brussel sprouts and a brandy spiked duck sauce 29.00


Wood Grilled Tournedos of Beef
Three tournedos atop an arugula pistou, with choron,
and a slice of blackened shrimp toast 39.00

Executive Chef Erik Veney
12/18/2014
Menu Selections and Prices Subject to Change
Muriel's Jackson Square Web Cam
 
   
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