Even before the Coolinary summer promotion began, Muriel's attacked the summer turndown with a special menu much richer than found in most other places. Chef Gus Martin--one of the most adept renderer of contemporary Creole cooking today--keeps coming out with new ways to express the local flavors and ingredients. That Creole "Bayou-baisse," for example. The price is $35 for three courses, and its there every night of the week.
Choice of Soup
New Orleans Seafood Gumbo
Turtle Soup au Sherry
Soup of the Day
~or~
Gorgonzola Prosciutto Tart
McIlhenny Farms honeyed pecans and sliced apple
~or~
Wood Grilled Peach Salad
Mixed baby greens, shaved sweet onion, feta cheese and a balsamic vinaigrette
~or~
Pecan Crusted Alligator
Mirliton slaw and cane pepper jelly
~~~~~
Seafood Bayoubaisse
Gulf shrimp, fish and crabmeat, fennel, tomato, oyster mushrooms, leeks, rich velouté sauce with tarragon
~or~
Pecan Crusted Baby Drum
Louisiana crabmeat relish, lemon-butter sauce
~or~
Pan Roasted Half Chicken
Southern cornbread stuffing, mirliton and pepper relish, thyme reduction sauce
~or~
BBQ Shrimp
Abita beer and rosemary NO barbecue sauce;chipotle-parmesan grits cake
~or~
Wood Grilled Flank Steak
Blue cheese mashed potatoes, grilled asparagus, marchand de vin sauce
~~~~~
Pain Perdu Bread Pudding
Candied pecans and rum sauce
~or~
Vanilla Bean Créme Brûlée
~or~
Flourless Chocolate Cake
Crème anglaise & raspberry coulis
Muriel's
French Quarter: 801 Chartres. 504-568-1885. www.muriels.com.
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