Muriel's Jackson Square
801 Chartres Street New Orleans, LA 70116 • 504-568-1885

Cuisine
Creole
Cajun
Southern

Neighborhood
French Quarter

Cross Street
St. Ann

Ambiance
Casual

Dress Code
Casual

Features
Bar Dining
Full Bar
Lounge
Personal Wines Welcome (Corkage Fee)
Private Rooms Available
Takeout Available
Views
Wheelchair Access
Weekend Brunch

Reservations
Suggested

Parking
Validated

Payment Methods
AMEX
Carte Blanche
Discover
Visa
Mastercard

Private Rooms
please call

Hours
Dinner
Monday - Saturday
5:30pm - 10:00pm

Sunday
5:00pm - 10:00pm

Lunch
Monday - Saturday
11:30am - 2:30pm

Sunday Jazz Brunch
11:00am -2:00pm

Muriel's Jackson Square - New Orleans - Menu posted 1/26/2010
Menu items and prices are subject to change

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

Shrimp & Goat cheese Crepes
goat cheese filled crêpes topped with fresh Gulf Shrimp 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

ENTREES

BBQ Shrimp
wood grilled Louisiana shrimp in a
spicy butter sauce served over rice
Simi 2008 Sauvignon Blanc, Sonoma Valley 8.50 glass - 34.00 bottle
Duckhorn, 2007 Sauvignon Blanc, Napa Valley 29.00 1/2 bottle

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 Crabmeat 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
Guenoc, 2006 Petite Sirah, Lake County 8.50 glass - 34.00 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 DINNER MENU

APPETIZERS

Oyster Tasso
Flash Fried Oysters on an wilted spinach and eggplant, Garlic,
with a tasso cream 11.00

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

Escargots Orleans
Tender Escargots with Fennel, Leeks, Oyster Mushrooms and apple smoked Bacon simmered in a roasted garlic butter, served with grilled house baked bread 11.00

Shrimp Scampi
Gulf shrimp simmered in a white wine, roasted garlic sauce, served
with grilled New Orleans french bread 9.00

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 8.00 Pecan glazed sweet potatoes 7.00

ENTREES

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 25.00

Wood Grilled Half Chicken
with New Orleans oyster dressing and a lemon-thyme compound butter 17.00

Vegetarian Flavors
Roasted corn ravioli, horseradish beets, spicy pickled cucumber, grilled red peppers, roasted spaghetti squash, steamed baby bok choy with feta cheese and a flash fried oyster mushroom and rosemary aioli 17.00

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

1/22/2010

Executive Chef Gus Martin

Menu Selections and Prices Subject to Change

Sunday Jazz Brunch

BRUNCH COCKTAILS

Muriel's Bloody Mary or Mimosa 6.00
Brandy Milk Punch, Sazerac, Ramos Gin Fizz or Kubler Absinthe Suisesse 8.00

APPETIZERS AND SALADS

Soup of the Day 6.95
New Orleans Seafood Gumbo 7.95
Fontana's West End Turtle Soup 7.95

Muriel's House Salad
crisp romaine lettuce with shaved red onion and goat cheese, tossed with a
basil sun-dried tomato Vinaigrette 6.50

Salad Midi
Champagne marinated tomatoes, basil chiffonade, avocado, and
fresh Feta cheese 8.50

Gorgonzola Prosciutto Tart
with Mcilhenny Farms Honeyed pecans and sliced apple 7.50

Spinach Salad
fresh picked spinach tossed in a warm apple smoked bacon vinaigrette, with spiced pecans,
shaved sweet onions and fresh feta cheese 8.00

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

Shrimp & Goat Cheese Crepes
Goat Cheese filled crepes topped with Fresh Gulf Shrimp in a buttery sauce of
Chardonnay, onions, tomato and bell peppers 9.00

Escargots Orleans
Tender Escargots with Fennel, Leeks, oyster Mushrooms and apple smoked bacon simmered in a
roasted garlic butter; served with grilled house baked bread 9.95

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

BRUNCH ENTREES

Muriels 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 19.00

Shrimp and Grits
Gulf Shrimp simmered in a Abita Amber Barbeque sauce and southern style grits 18.00

Shrimp Creole Omlette
three egg Italian omelette with Louisiana shrimp, Andouille Sausage, Green Peppers and onions; finished with a Creole sauce, Biscuit and Brabant potatoes 16.50

Lost Bread
batter dipped New Orleans french bread, served with an apple-pecan syrup, cinnamon powdered sugar and fresh fruit 15.00

Grillades and Grits
Tender veal simmered in a rich sauce served over traditional grits 17.00

Louisiana Alligator Hash
PBrabant potatoes, green onions, bell peppers and fresh Louisiana Alligator,
topped with poached eggs and hollandaise 17.00

Pecan Crusted Puppy Drum
Served with oven Roasted Pecan and Louisiana Crabmeat relish; laced with a
lemon-butter sauce 19.00

Wood Grilled Pork Chop
Served with pecan glazed sweet potatoes, caramelized onion sauce 16.00

Wood Grilled Petit Filet and Shrimp
with mashed potatoes, Haricots verts and Bearnaise sauce 19.75

Smoked Salmon And Bagels
served with chopped egg, red onion, capers, sliced tomatoes and lemon cream cheese 23.00

Vegetarian Flavors
Roasted corn ravioli, horseradish beets, spicy pickled cucumber, grilled red peppers, roasted spaghetti squash steamed baby bok choy with feta cheese and a flash fried oyster, mushroom and rosemary aioli 17.00