Muriel's Jackson Square &
Chef Gus Martin Offer:

2012 Valentine's Day

Celebrate with Champagne

Piper Heidsieck Brut, Reims (1/2 bottle) $30
Duval-Leroy Brut, Vertus, FR 1/2 bottle - $32
Scharffenberger Brut, Mendocino $44
Domaine Carneros Brut Rose, Carneros $58


Table d'Hote menu includes Choice of appetizer, entrée, and dessert. All items are also available a la carte at a reduced price. Recommended Wines are paired with each entree.

Table d'Hote Menu

APPETIZERS
(Choice of one)

Choice of Soup
New Orleans seafood Gumbo,
Turtle Soup au sherry, or
Soup of the Day

Roasted Baby Beet Salad
with grape tomatoes, shaved fennel and mixed greens,
dressed with white balsamic vinaigrette
and topped with a Gorgonzola crouton

Crawfish & Goat Cheese Crepes
Goat cheese crepes topped with Louisiana Crawfish in a
butter sauce of chardonnay, onions, tomato, and bell peppers

Crystal Oysters
Flash fried gulf Oysters served with andouille-corn grit cake
and crystal-butter


ENTREE
(Choice of one)

Pecan Crusted Puppy Drum
with oven Roasted Pecans and a Louisiana Blue Crab relish;
laced with a lemon-butter sauce 39.00
Longboard 2010 Sauvignon Blanc, Russian River $11.00 glass; 44.00 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 $9.00 glass; 36.00 bottle

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 35.00
Quail Ridge 2009 Pinot Noir, Napa Valley $11.00 glass; 44.00 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
Frogs Leap 2008 Cabernet Sauvignon, Napa Valley 17.00 glass; 68.00 bt

DESSERT
(Choice of one)

Vanilla Bean Crème Brûlée

Pain Perdu Bread Pudding
with a Rum sauce

Flourless Chocolate Torte

Fallen Chocolate Souffle Roulade
with raspberry mousse and Chambord cream

A la Carte Menu

APPETIZERS

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

Louisiana crawfish cake
Pan sauteed golden, served on baby greens with
a roasted corn sauce 11.00

Gulf Shrimp Remoulade
Boiled Gulf shrimp tossed in our house-made remoulade sauce,
served over vine-ripened tomatoes and baby greens 8.75

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

Foie Gras Terrine
Served with an apple and chile chutney
and house baked grilled bread 16.00

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



SOUPS & SALADS

Choice of Soup
New Orleans seafood Gumbo,
Turtle Soup au sherry, or Soup of the Day

Muriel’s House Salad
Mixed baby greens tossed in a pomegranate vinaigrette,
with shaved red onion and peppery goat cheese 6.95

Spinach Salad
Fresh picked spinach tossed in a
warm apple smoked bacon vinaigrette, with spiced pecans,
shaved sweet onions and Feta Cheese 8.50


ENTREE

Wood Grilled Yellow Fin Tuna
with julienne vegetables and a spicy satsuma butter sauce 27.00

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

Pan Seared Sea Scallops
served with English pea and carrot risotto, crispy fried leeks
and a Tomato butter sauce 27.00

Muriels 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 19.00

Pan Seared Maple Leaf Duck Breast
with duck confit dirty rice, leeks and baby carrots,
with a blackberry gastrique 26.00

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

Wood Grilled Filet Mignon
scalloped sweet potatoes, roast wild mushrooms and asparagus
finished with house made Worcestershire butter sauce 35.00