Muriel's

Goat cheese filled crepes topped with louisiana crawfish in a buttery sauce of chardonnay, onion, tomato, bell pepper

Tossed with chaurice sausage, caramelized sweet onions and topped with a roasted poblano butter sauce

Gorgonzola and prosciutto terrine, mcilhenny farms honeyed pecans, crispy prosciutto and slices of tart green apple

Mixed baby greens tossed in a creamy creole dressing with shaved sweet onion, grape tomatoes and parmesan cheese

Young greens with a sugar cane vinaigrette, topped with walnuts, country ham and slices of apple

Served with shrimp and andouille stuffing; baked and served with a roasted creole tomato sauce

Served with roasted new potatoes, dill and red onions, laced in a crystal hot sauce butter

Served with new orleans red beans and louisiana popcorn rice, served with cast-iron skillet cornbread

Gulf shrimp simmer in a tomato creole sauce with louisiana popcorn rice

Tossed with baby arugula in a sherry vinaigrette, with shiitake mushrooms, blackberries, tomato and basil, topped with shaved parmesan cheese

Sauteed shrimp and jumbo lump crab with haricots verts, mixed greens and lime-mango vinaigrette

Tossed with baby arugula in a sherry vinaigrette, with shiitake mushrooms, blackberries, tomato and basil, topped with shaved parmesan cheese

Wood grilled chicken breast, egg, red onion, bacon, tomato, cheddar cheese & avocado, tossed with romaine lettuce and an herb vinaigrette

House baked buttermilk biscuit, thinly sliced chisesi ham and poached eggs topped with chive hollandaise; served with haricots verts and parmesan broiled tomato

Brabant potatoes, onions, bell peppers, chaurice sausage and duck topped with two poached eggs and hollandaise sauce

Simmered in a rich roux with bell pepper, onion and celery over louisiana popcorn rice

Served with oven roasted pecans and a louisiana crawfish relish, topped with lemon-butter sauce

Served with wilted spinach, leeks and finished with a charred tomato vinaigrette

Spinach, crimini mushrooms, tomato and red onion, sauteed with rotini pasta and a parmesan cream sauce

Dressed on french bread with housemade tartar sauce and french fries

Tender pieces of veal, roasted tomatoes, caramelized onions, black pepper aioli and served with French fries

Served with grilled flatbread, toasted cumin, louisiana popcorn rice and cucumber raita

A slice of our house made beef tenderloin meat loaf atop rotini pasta with tasso, sun-dried tomatoes and shiitake mushrooms

Served with mashed potatoes, haricots verts and bearnaise sauce

Mixed baby greens tossed in a creamy creole dressing with shaved sweet onion, grape tomatoes and parmesan cheese

Gorgonzola and prosciutto terrine, mcilhenny farms honeyed pecans, crispy prosciutto and slices of tart green apple

Young greens with a sugar cane vinaigrette, topped with walnuts, country ham and slices of apple

Potato gnocchi tossed with mushrooms, leeks and spinach in a light cream sauce with crispy prosciutto and parmesan cheese

Goat cheese filled crepes topped with louisiana crawfish in a buttery cream sauce of chardonnay, onion, tomato and bell pepper

Gulf shrimp salad, tomato-bacon jam, arugula and sauce remoulade

Home baked buttermilk biscuit, thinly sliced chisesi ham and poached eggs topped with hollandaise; served with haricots verts and a parmesan broiled tomato

Three egg omelette of bacon, crimini mushrooms, spinach and a choron sauce, served with brabant potatoes and a house baked buttermilk biscuit

Gulf shrimp simmered in an abita amber barbeque sauce and southern style grits

Tender veal simmered in a rich sauce served over traditional grits

Brabant potatoes, onions, bell peppers, chaurice sausage and duck, topped with two poached eggs and hollandaise

Pan sauteed with oven roasted pecans and a louisiana crawfish relish, laced with a lemon-butter sauce

Served with pecan glazed sweet potatoes, southern style greens and a louisiana sugar cane apple glaze

Served with grilled flatbread, toasted cumin, louisiana popcorn rice and cucumber raita

Served with mashed potatoes, haricots verts and bearnaise sauce

Louisiana Gulf shrimp, green tomato relish, baby greens and remoulade sauce

Young greens with a sugar cane vinaigrette, topped with walnuts, country ham and slices of apple

Mixed baby greens tossed in a creamy creole dressing with shaved sweet onion, grape tomatoes and parmesan cheese

Louisiana gulf shrimp, green tomato relish, baby greens and remoulade sauce

Sauteed louisiana shrimp with a fennel-herbsaint cream sauce

Mixed baby greens tossed in a creamy creole dressing with shaved sweet onion, grape tomatoes and parmesan cheese

Young greens with a sugar cane vinaigrette, topped with walnuts, country ham and slices of apple

Sauteed shrimp and jumbo lump crab with haricots verts, mixed greens and a lime-mango vinaigrette

Wood grilled chicken breast, egg, red onion, bacon, tomato, cheddar cheese & avocado, tossed with romaine lettuce and an herb vinaigrette

Served with shiitake mushrooms, blackberries, tomato and basil, tossed with baby arugula in a sherry vinaigrette and topped with shaved parmesan cheese

Served with wilted spinach, leeks and finished with a charred tomato vinaigrette

Served with roasted new potatoes, dill and red onions, laced with a crystal hot sauce butter

Served with new orleans red beans and louisiana popcorn rice

Served with mashed potatoes, haricots verts and bearnaise sauce

Served with wilted spinach, leeks and finished with a charred tomato vinaigrette

Wood grilled and topped with a louisiana sugar cane apple glaze, served with pecan candied sweet potatoes and southern style greens

Served with a gruyere potato puree, charred carrots, oven roasted tomatoes and red wine demi-glace

Served with creme anglaise and raspberry coulis