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

Muriel's Finlandia Bloody Mary 4.00
Finlandia Vodka or Beefeater Gin Martini 4.00
Daily Wine specials Red or White 4.00

New Orleans Seafood Gumbo 7.50
Fontana's West End Turtle Soup 6.95
Soup Of The Day 6.50

Shrimp and Goat Cheese Crepes
Goat cheese filled crepes topped with fresh
Louisiana shrimp in a buttery sauce of chardonnay,
onions, tomato, bell peppers 9.00

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

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

Flash Fried Calamari
served with a black bean and
mango relish with a chipotle aioli 7.50

Muriel's House Salad
Mixed baby greens tossed in a pomegranate vinaigrette,
with shaved red onion and peppery goat cheese 6.00

Salad Midi
Champagne marinated tomatoes, frisee, fresh basil,
avocado and feta cheese 7.95

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

Shrimp and Jumbo Lump Crab Salad
Sauteed shrimp and crab with asparagus, mixed greens and
lime-mango vinaigrette 16.50

Spicy Lime Shrimp Salad
Sauteed shrimp with avocado, mango, roasted red pepper relish and sugar cane reduction sauce 13.50

Muriels Chicken Cobb Salad
Wood grilled chicken breast, egg, red onion, bacon, tomato,
cheddar cheese and avocado; tossed with romaine lettuce
and an herb vinaigrette 12.50

Wood Grilled Beef Tenderloin Salad
Wood grilled beef tenderloin salad, with kalamata olives, tomato
and basil, tossed with baby arugila in a sherry vinaigrette and topped with shaved parmesan cheese 12.50

Muriel's Eggs Benedict
House baked buttermilk biscuit, thinly sliced Chisesi ham and poached eggs topped with chive hollandaise; served with grilled asparagus and parmesan broiled tomato 17.00

Shrimp and Andouille Omelette
Three egg omelette with Gulf shrimp, andouille sausage,
green peppers and onions; finished with Creole sauce,
and served with a biscuit and brabant potatoes 12.50

Smoked Salmon and Bagel
Served with chopped egg, red onion, capers sliced tomatoes
and lemon cream cheese 19.00

Pecan Crusted Puppy Drum
Served with oven roasted pecan and Louisiana
crabmeat relish, laced with a lemon butter sauce 17.00

Wood Grilled Puppy Drum
With a panzanella salad of arugula, cucumbers, vine-ripened tomatoes and red onions with grilled french bread;
finished with a Basil Pesto 16.00

Wood Grilled Atlantic Salmon
With sauteed cucumber, leeks and snow peas, finished with a creme fraiche and sundried tomato vinaigrette 16.00

Seafood Au Gratin
Shrimp, fish and crabmeat baked in a parmesan au gratin; served wih a potato croquette 15.00

Shrimp Po-Boy
Dressed on french bread with housemade tartar sauce,
and french fries 12.95

New Orleans Hot Roast Beef Po-Boy
Dressed with lettuce and tomato; served with house made french fries 11.50

Wood Grilled Vegetarian Napoleon
Summer vegetables layered on wilted spinach and served with extra virgin olive oil and aged 25 year balsamic vinegar 16.00

Hamburger
8 oz Prime freshly ground meat, wood grilled and served on
a brioche bun; topped with swiss emmental cheese
and served with french fries 11.50

Wood Grilled Petit Filet And Shrimp
With mashed potatoes and haricots verts
and bearnaise sauce 18.75

8/2/2010