DINNER MENU

 Dinner consists of a Table d' Hote menu, 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 $29.95
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 or Soup of the Day

Crawfish & Goat cheese Crêpes
goat cheese filled crêpes topped with fresh Louisiana Crawfish in a buttery sauce of
chardonnay, onions, tomato and bell pepper

Roasted Red Beet Salad
Mixed baby greens, sweet onion and fresh horseradish vinaigrette

Alligator
Pecan crusted Louisiana Alligator, flash fried and served with a mirliton, carrot and
red onion slaw; accompanied by a pepper jelly

~ENTRÉES~

Seafood Au Gratin
Gulf Shrimp, fish, and crabmeat baked in a parmesan au gratin,
and served with a potato croquette
Conundrum, 2008 by Camus, California 12.00 glass 48.00 Bottle
Henri Bourgeois , 2007 Sancerre, Loire Valley, Fr. 28.00 1/2 Bottle

Pecan Crusted Puppy Drum
Served with oven Roasted Pecan and Louisiana Crawfish relish, laced with a lemon-butter sauce
Muriel's 2006 Chardonnay, Carneros/Napa, 9.00 glass - 36.00 bottle
Chateau Ste. Michelle 2007 Chardonnay, Washington 16.00 1/2 bottle

Wood Grilled Atlantic Salmon
served on baby bok choy, fennel, red onions and mushrooms; finished with
a shiitake cream
Picket Fence , 2007 Pinot Noir, Russian River 12.00 glass - 48.00 bottle
Goldeneye, 2006 Pinot Noir, Anderson Valley 48.00 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
Layer Cake 2008 Shiraz, South Australia 9.50 glass - 38.00 bottle
Frogs Leap , 2007 Zinfandel, Napa Valley 28.00 1/2 bottle

~DESSERTS~

Pain perdu Bread Pudding
with candied pecans and rum sauce

Vanilla Bean Creme Brulee

Dark Chocolate Brownie
with peanut butter gelato, caramel and chocolate sauces

 

A la CARTE MENU

~APPETIZERS~

Abita Shrimp
Pan roasted Gulf shrimp, simmered in a New Orleans style BBQ sauce,
with grilled french bread 10.00

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

Crystal Oysters
Flash fried oysters, served with an andouille cornbread muffin and
finished with a Crystal butter sauce 11.00

Crabmeat Imperial
Jumbo Lump crab tossed in our own Imperial sauce and baked golden 13.00

Gulf Shrimp Remoulade
Boiled Gulf shrimp tossed in our housemade remoulade sauce, served over
vine ripened tomato and baby greens 9.00

Yellowfin Tuna Carpaccio
With jumbo Lump Crabmeat, Extra Virgin Olive Oil, fennel, frisee, capers,
red onion & house baked smoked sea salt crackers 14.00

~SOUPS AND SALADS~

Soup of the Day 6.95
Turtle soup au Sherry 7.95
New Orleans Seafood Gumbo 7.95

Muriel's House Salad
mixed baby greens tossed in a pomegranate vinaigrette, with shaved red onion
and peppery goat cheese 6.50

Salad Midi
Champagne marinated tomatoes with frisee, fresh Basil, Avocado and feta cheese 8.50

Spinach Salad
fresh picked spinach tossed in a warm apple smoked bacon vinaigrette, with spiced pecans,
shaved sweet onions and feta cheese 7.50

~SIDES~

Shrimp and eggplant stuffing 7.00 Duck Confit Dirty Rice 7.00
Wood Grilled Asparagus 7.00
Oyster dressing 7.00 Pecan glazed sweet potatoes 7.00

~ENTRÉES~

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

Wood Grilled Fish of The Day
with a panzanella salad of Arugula, cucumbers, vine-ripened tomatoes and red onions
with grilled french bread; finished with a basil pesto 27.00

Wood Grilled Half Chicken
with New Orleans oyster dressing and a lemon-thyme compound butter 18.00

Vegetarian Flavors
Wild rice stuffed Roma tomato, roasted Anaheim pepper with sweet and sour onion, grilled eggplant with sundried
tomato and Goat cheese, fennel quinoa, wilted spinach with shaved garlic, watermelon radish with
horseradish vinaigrette, and flash fried shiitake mushrooms with truffle emulsion 18.00

Pan Seared Maple Leaf Duck Breast
served with southern dirty rice, duck confit, and wild onion marmalade,
finished with a rosemary reduction sauce 26.00

Filet Mignon
8oz center cut filet of beef, wood grilled and served with apple smoked bacon mashed potatoes,
caramelized onion and a housemade worcestershire butter sauce 35.00

3/9/2010

Executive Chef Gus Martin

Menu Selections and Prices Subject to Change