I STR
cle1ssic Hench QUClrter stvle,
mixed wit h contempo1Clf)T
c1eole c uisin e. s njov Cl street
side lunch or rele1xed dinne1
fri ends surrounded bv Cln
· n<s Clmbience on our first
oor. The Bistro offers New
odeClns cle1ssics like qumbo, B BQ
Shfimp, O)TSte rs "MmieJ;' TUftle
soup , uied qulf shrimp po-BO)T,
shrimp RemoulClde Clnd
conte mporClr)T creole cuisine
like p ecCln Crust ed Drum, csfilled
redfish Clnd seClred scClllops.
COURTYARD BAR
& BALCONY
Drop bv the centu1v old court)TClfd bClr fo1 d1inlis Clnd Clppet izers, Th e
u ench QUClfte r inspired bClr offe1s Clll the fi:xin<ss to pe1ss the Clfternoon
in festive stvle . while on the be1lconv, e njov cool cockt e1ils wit h teuific
vi ews on to histo1ic JClckson squ e11e.
pRIVATE pARTIES
wh ether vou Clr e lookinrs fo1 Cln ele<s"Clnt privClte din ner pe11t v Clmonrsst
Cl few close fri ends 01 Cl r eception event ce1ebrCltinrs r,ooo MUfiel's
JClchson squClre cCln ClCcommodClte your event needs.
FO R M ORB INF ORMATI ON , pLBASB CALL, 504. 568. 1955.
CANAL STRBBT
IRBRVILLB
I lHBNVILLB
CONTl
ST . LOUIS •
i T OULOUSB i,
,_ -- ST.__Q_BTBR
,k JAC~SO:Nf '
1\ SQ,U.I\l\~ J ,__, ST. ANN
il1£LI§~~5
MURIEL'S JACKSON SQUARE
801 CHARTRES STREBT AT ST. ANN
NBW ORLBANS, LOU IS IANA 70II6
RBSBRVATIONS, 504.568.1885
pRIVATB gROUp DININg, 504.568.1955
www.muriels .com
BISTRO DINNER
7 N ights, 5 to IOpm
BISTRO LUNCH
Friday & Saturday
II: 30am to 2 :30pm
SUNDAY jAZZ BRUNCH
Su n day, II am to 2pm
featuring J oe Simon
qJO IEL'S
)-A-C::riSCln SGJU-A-~-E
SAVOR THB HISTORY ••• SAVOR THB CUISINB
• •
CONTEMPORARY CREOLE DINING
W INE SPECTATOR
"On e of the most outstanding Creole restaurants in the
French Q u arter is Muriel 's j ackson Square. It is set in a historic building
wh ose inter ior seems to go on forever, with exposed brick walls, fine
an tiques and private rooms upstairs, including the Seance Lounge .. . "
ZAGAT SURVEY
Fans "can't say enough about" th is "exciting" spot ;
"one of the most b eautifu l restaurants in town",
it b oast s "incredible" ambience , "knowledgeable" service.
C ELEBRATED L IVING
"Atmosphere is everything in the two story, Igth-century building
with dining on a b alcony over Jackson Square, in a tranquil cou rtyard,
or in the formal dining room . .. "
BISTRO LUNCH
LUNCH COCKTAILS
Muriel's Bloody Ma.ry 3.00 vodka. or gin ma.rtini 3.00
Da.ily wine specia.ls - red & white 3.oo
LUNCH AppBTIZBRS, Soups AND SALADS
NEW ORLEANS SEAfOOD <;JUMBO 6.00
fONTANA'S WEST END TURTLE SOUp 6.00
SOUp Of THE DAY 5.00
HOUSE SALAD
sea.sona.l ~reens with 'Soa.t cheese, sweet onion
a.nd reduced sherq wine vine<sa.r 5.00
SALAD MIDI
cha.mpc:t<sne ma.rina.ted creole tomc:ttoes, fresh bc:tsil,
a.voca.do, c:tnd fetc:t cheese 8.oo
ROASTED MUSHROOM SALAD
sec:tsonc:tl <sreens with roc:tsted wild mushrooms, c:t portobello c:ti:oli,
roc:tsted red pepper, c:tnd fried shc:tllots 7.00
SAUTEED CRABCAKE
A flc:tvorfyl crc:tbcc:tke plc:tced. c:ttQp bc:tby <sreens
tossed m c:t wc:trm bc:tcon vmc:tr<srette ro.oo
CRAWfiSH & <;JOAT CHEESE CREpES
goc:tt cheese filled uepes togped with wuisrc:t.nc:t crc:twfish
m c:t butter!( sc:tuce ot chc:trdonnc:ty, omons,
tomc:tto, bell peppers 8.oo
LUNCH ENTRBBS
<;JRILLADES AND <;JRITS
Tender vec:tl simmered in c:t rich sc:tuce;
served over trc:tditionc:tl <srits 13.00
WOOD <;JRILLED CHICKEN SALAD
chicken brec:tst c:ttop mixed sec:tsonc:tl s-reens with 'Soc:tt cheese,
mushrooms c:tnd sun-dried tomc:tfo vinc:ti<srette 11.50
STUffED MIRLITON
with shrimp & Andouille stuffin<s;
topped with c:t ueole tomc:tto sc:tuce r::o.oo
OYSTER OR SHRIMp pO-BOY
Dressed on Hench brec:td with Tc:tfic:tsco mm;onnc:tise,
served with coleslc:tw rr.oo
MURIEL'S CLUB SANDWICH
Bc:tcon, c:tvocc:tdo, creole Tomc:ttoes c:tnd oven roc:tsted turkey c:tnd c:t
tc:trrc:t<son mc:tyonnc:tise on toc:tsted brioche with pomme frites n.oo
STEAK SANDWICH
wood <srilled flc:tt iron stec:tk with sliced tomc:ttoes c:tnd bc:tbv ~reens on
toc:tsted uench brec:td, served with pomme frites ro.do
QECAN CRUSTED puppY DRUM
served with oven ROO-Sted pecc:tn c:tnd crc:twfish relish,
topped with c:t lemon-butter sc:tuce 15.00
DIJON MUSTARD CRUSTED SALMON
over sc:tutt~ed cucumbers, Brc:tbc:tnt potutoes
c:tnd Ct dill-Herbsc:tint Cfec:tm SQUCe 15.00
WOOD <;JRILLED SEASONAL VE<;JETABLES
served with Rousted fin~edi:n~ potutoes
c:tnd c:t reduced bc:tlsc:tmic drizzle 14.00
CHICKEN fUSILLI
wood <srilled chicken brec:tst, with c:t sun-dried tomuto,
c:trtichoke c:tnd bc:tlsc:tmic uec:tmed fusilli pc:tstc:t 14.00
WOOD <;JRILLED pORK CHOp
with pecc:tn <slc:tzed sweet potc:ttoes, cc:trc:tmelized onion sc:tuce 13.00
WOOD <;JRILLED pETIT fiLET AND SHRIMp
with mc:tshed potc:ttoes c:tnd hc:tricots verts c:tnd Bec:trnuise suuce r8.oo
BISTRO DINNER
TABLE D'HOTE MENU
ENTRiE pRICE INCLUDES CHOICE Of
APPETIZER, BNTRBE a DEssERT
AppBTIZBRS
CHOICE Of SOUp: SALAD MIDI
New orlec:tns sec:ttood gumbo,
Turtle soup c:tu sherry
or soup orthe Duy
CRAWfiSH &
chumpu'Sne mc:trinc:tted creole
Tomc:ttoes with fresh bc:tsi:l,
c:tvucudo und fetu cheese
<;JOAT CHEESE CREpE SEAfOOD CAKES
goc:tt cheese filled ue_p.es creole sec:tfood cc:tkes
topped with crc:twfish in u pc:tn sec:tred c:tnd served
buttery sc:tuce of chc:trdonnuy, with c:tru<sulc:t c:tnd c:t
onion, tomuto, und bell pepper worcestershire Dijon c:tioli
ENTRBBS
BBQ SHRIMp
wood grilled wuisic:tnu shrimp in c:t spicy butter suuce
served over nee ::07.00
DIJON MUSTARD CRUSTED SALMON
over sc:tuteed cucumbers, Brc:tbc:tnt potc:ttoes
c:tnd a. dill-He.rbsuint crec:tm sc:tuce ::05.00
QECAN CRUSTED puppY DRUM
served wifh oven Rousted pecc:tn c:tnd uc:twfish relish;
topped with c:t lemon-butter sc:tuce ::07.00
CHICKEN TCHOUpiTOULAS
free mn~e chicken brec:tst served with fried polenta,,
hruicots verts, c:tnd c:t <sreen peppercorn c:tnd
chrudonnuy suuce ::05.00
DOUBLE CUT pORK CHOp
wood g.rilled c:tnd topped with c:t wuisiunu
SUt?c:tf cc:tne c:tpple <slc:tze; served with Yukon gold
mc:tsned potutoes c:tnd southern style <sreens ::o8.oo
DBSSBRT
p~IN pE~DU BREAD pUDDINg CREOLE CREAM CHEESE
wrth cc:tndred pecc:tns & rum SQUCe BANANAS fOSTER CHEESECAKE
DINNBR AppBTIZBRS
SAUTEED CRABCAKE 10.00
SHRIMp REMOULADE g.OO
SEARED fOIE <;JRAS 16.00
SEARED SCALLOpS 10.00
SAffRON SHRIMp g.oo
DUCK <;JALETTE g.OO
Soup AND SALAD
NEW ORLEANS SEAfOOD <;JUMBO 6.50
TURTLE SOUp AU SHERRY 6.,50
<;JRILLED <;JULf SHRIMp SALAD g.oo
ROASTED MUSHROOM SALAD 8.00
DINNBR ENTRBBS
WOOD <;JRILLED REDfiSH
served with roc:tsted ~c:trlic c:tnd herbs over
Yukon gold mc:tshed potutoes ::03.00
<;JRILLED SCALLOpS
serv.ed with cr~umy ~rits in c:t tlc:tvorful broth
wrth c:tndourlle, tofnc:tto c:tnd leeks ::04.00
WOOD <;JRILLED TUNA
served over crec:tmy risotto wrth _p.roscuitto, shiitc:tke mushrooms,
fresh pec:ts, c:tnd drizzled with c:t lemon-butter ::04.00
WOOD <;JRILLED SEASONAL VE<;JETABLES
served wrth home-fry potc:ttoes c:trld u reduced
bc:tlsc:tmic drizzle r6.oo
SLOW ROASTED DUCK
Hc:tlf c:t duck served over shoe-strin<s ROtc:ttoes with wild mushrooms,
rousted red bell pepper, c:tna duck c.rc:tcklins ::05.00
fiLET ANTOINE LEj)ARDI JOURDAN
wood grilled center cut Erlet Mi~non; served c:ttop
uc:twfish mc:tshed potc:ttoes, with c:t mc:trchund de vin sc:tuce
then topped with c:t wc:ttercress sc:tlc:td 35.00
WOOD <;JRILLED RIBEYE
A creole dry-rubbed 140z usDA prime Bibeye stec:tk topped
with u roc:tsted <sc:trlic compound butter und served with
creole Tomc:ttoes c:tnd c:tru<sulu 3::0.00
BISTRO BRUNCH
BRUNCH COCKTAILS
Muriel's Bloody Ma.ry 5.oo Bra.ndy Milk punch 5.oo
Mimosa. 5.oo
BRUNCH AppBTIZBRS, Soups AND SALADS
NEW ORLEANS SEAfOOD <;JUMBO 6.50
fONTANA'S WEST END TURTLE SOUp 6.50
SOUp Of THE DAY 5.50
HOUSE SALAD 5.50
SALAD MIDI 8.00
BOASTED MUSHROOM SALAD 8.00
SAUTEED CRABCAKE 10.00
CRAWfiSH & <;JOAT CHEESE CREpES 8.00
BRUNCH ENTRBBS
E<;J<;JS .MURIEL
pouched eg~s und smoked sulmon on Hollund rusks
with clJ<impc:t<sne infused Hollunduise r8.oo
CREOLE E<;J(iS BENEDICT
with creole HOllunduise &nome-fried potutoes r5.oo
LOUISIANA SHRIMp OMELETTE
Three e<s'? omelette with wuisiunu shrimp
und u sweet ohion und rousted pepper relish r6.oo
CREME BRULEB fRENCH TOAST
Butter dipped bruleed uench toust served with fresh fruit rs.oo
<;JRILLADES AND <;JBITS
Tender veul simme,red in urich suuce se,rveo over tmditionul <srits 15.00
STUFfED MIRLITON
with shrimp & undouille stuffin<s;
topped withu creole tomuto suuce 14.00
CREOLE SEAfOOD CAKES
uesh sulmon., yellowfin tunu, shrimp und uub meut culies
topped with pouched e'5'5& und a, creole charon suuce 15.00
AN<;JELS ON HORSBBACK
Bucon wrupped p&J Q)lsters murin.uted in ~udic und wine, broiled und
served on b.noche und u lr<sht vermouth creum I8.oo
WOOD gRILLED SEASONAL VB<;JBTABLES
served with Bousted finS(erlin~ _potutoes
c:tnd u ,reduced bulsumfc drizHe 15.00
WOOD <;JRILLED pORK CHOp
with pecun <sluzed sweet potutoes, curumelized onion suuce 15.00
WOOD <;JRILLED pETIT fiLET AND SHRIMp
with mc:tshed potc:ttoes, hruicots verts und Berunuise suuce 18.oo
SAMPLE MENUS
