Muriel’s on Jackson Square is in the center of the French Quarter, and rises to special occasiona with alluring seasonal menus. Their Reveillon is a particularly good example of this. Chef Erik Veney reaches into the market for what’s good and matches the weather with the holiday traditions. The four courses at $48 constitute a good deal even by Reveillon standards.

Four courses, $45.

Louisiana Oyster Pan Roast
Blue Crab Napoleon
Fried eggplant, roasted vegetables, jumbo lump crabmeat
Beet Salad
Tomatoes, fennel, mixed greens
Poached Pear and Bibb Salad
Red onion, hazelnut brittle, roquefort gin vinaigrette
Herb-roasted Leg of Lamb
Smoked bacon, black lentil ragoût, buttered brussels sprouts, quinoa, cherry-rosemary demi-glace
Louisiana Citrus Gulf Shrimp
Redfish cake, lemon butter sauce, grapefruit, orange segments, lemon-pepper gastrique
Wood-grilled Filet Mignon
Parsnip mash, baked wild mushroom, parmesan, and horseradish cream
Desserts: Vanilla Bean Crème Brûlée
Pain Perdu Bread Pudding
Meyer lemon bavarian cream
French Quarter: 801 Chartres. 504-568-1885. We’re featuring a Reveillon dinner every day throughout the Reveillon season, which runs in most of the Reveillon restaurants until December 31.The snowflake ratings are for the Reveillon menu, not the restaurant in general.