Muriel's Jackson Square

Name: Muriel's Jackson Square
Address: 801 Chartres St., 70116, LA, 70116
Telephone: 504-568-1885

801 Chartres St., New Orleans, LA 70116, US

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 10:30AM-10:00PM •

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Details

Cuisine: Creole
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Sunday Jazz Brunch with Joe Simons Jazz Trio

Appetizers and Salads

New Orleans Seafood Gumbo

Fontana’s West End Turtle Soup

Soup of the Day

House Salad

Seasonal greens with goat cheese, sweet onion and reduced sherry wine vinegar

Salad Midi

Champagne marinated creole tomatoes fresh basil, avocado, and feta cheese

Salad Mediteranean

Romaine, scallions, mint, tomatoes and cucumbers, with crispy pita bread tossed in a lemon, extra virgin olive oil and mediteranean spices

Sauteed Crabcake

A flavorful crabcake placed atop baby greens tossed in a warm bacon vinaigrette

Crawfish & Goat Cheese Crepes

Goat Cheese filled crepes topped with Crawfish in a buttery sauce of Chardonnay, onions, tomato, bell peppers

ENTREES

Eggs Muriel

Poached eggs and smoked salmon on Holland rusks wth champagne infused hollandaise

Creole Eggs Benedict

with Creole Hollandiase & home-fried potatoes

Louisiana Shrimp Omelette

Three egg omelette with Louisiana shrimp and a sweet onion and roasted pepper relish

Creme Brulee French Toast

Batter dipped bruleed french toast served with fresh fruit

Grillades and Grits

Tender veal simmered in a rich sauce served over traditional grits

Stuffed Mirliton

With shrimp and andouille stuffing, topped with a creole tomatoe sauce

Louisiana Crawfish Hash

Brabant potatoes, green onions, bell peppers and fresh Louisiana crawfish, topped with poached eggs and sauce hollandaise

Pecan Crusted Puppy Drum

Served with oven Roasted Pecan and Crawfish relish, topped with a lemon-butter sauce

Creole Seafood Cakes

Fresh salmon, yellowfin tuna, shrimp and crabmeat cakes topped with poached eggs and a creole choron sauce

Angels on Horseback

Bacon wrapped P&J oysters marinated in garlic and wine, broiled and served on brioche and a light vermouth cream

Wood Grilled Seasonal Vegetables

Served with roasted fingerling potatoes and a reduced balsamic drizzle

Wood Grilled Pork Chop

Served with pecan glazed sweet potatoes, caramelized onion sauce

Wood Grilled Petit Filet and Shrimp

with mashed potatoes, haricots verts and bearnaise sauce

Lunch Menu

Appetizers and Salads

New Orleans Seafood Gumbo

Fontana's West End Turtle Soup

Soup Of The Day

Sauteed Crabcake

A flavorful crabcake placed atop baby greens tossed in a warm bacon vinaigrette

Crawfish and Goat Cheese Crepes

Goat cheese filled crepes topped with Louisiana crawfish in a buttery sauce of chardonnay, onions, tomatoe, and bell peppers

House Salad

Seasonal greens with goat cheese, sweet onion and reduced sherry wine vinegar

Salad Midi

Champagne marinated creole tomatoes, fresh basil, avocado, and feta chese

Salad Mediterranean

Romaine, scallions, mint, tomatoes and cucumbers, with crispy pita bread tossed in a lemon, extra virgin olive oil and mediterranean spices

Entrees

Shrimp and Scallop Salad

Warm shrimp and scallops with asparagus, mixed greens and a lime mango vinaigrette

Stuffed Mirliton

With a shrimp and andouille stuffing, topped with a creole tomato sauce

Oyster Or Shrimp Po-Boy

Dressed on french bread with Tobasco mayonnaise served with coleslaw

Muriel's Club Sandwich

Bacon, avocado, creole tomatoes and oven roasted turkey and a tarragon mayonnaise on toasted brioche with pomme frites

Steak Sandwich

Wood grilled flat iron steak with sliced tomatoes and baby greens on toasted french bread, served with pomme frites

Pecan Crusted Puppy Drum

Served with oven roasted pecan and crabmeat relish, topped with a lemon-butter sauce

Dijon Mustard Crusted Salmon

Over sauteed cucumbers, brabant potatoes and a dill-Herbsaint cream sauce

Wood Grilled Seasonal Vegetables

Served with roasted fingerling potatoes and a reduced balsamic drizzle

Chicken Fusilli

wood grilled chicken breast, with a sun-dried tomato, artichoke and balsamic creamed fusilli pasta

Wood Grilled Pork Chop

With pecan glazed sweet potatoes, and a caramelized onion sauce

Wood Grilled Petit Filet And Shrimp

With mashed potatoes and haricots verts and bernaise sauce

Hamburger

10 oz prime freshly ground meat, wood grilled and served on a brioche bun; topped with swiss emmental cheese and served with shoestring fries

Dinner Menu

APPETIZERS

Saffron Shrimp

Sauteed shrimp served in a saffron cream sauce over an herb biscuit

Sauteed Crabcake

A flavorful crabcake placed atop baby lettuces tossed in a warm bacon vinaigrette

Shrimp Remoulade

Louisiana shrimp and fried green tomatoes

Seared Scallops

Served with a mushroom strudel and a wild mushroom sauce

Duck Galette

Duck confit, sweet onion and port salut cheese with a port wine reduction

Seared Foie Gras

Served with sauteed pear and a cherry gastrique

SOUPS AND SALADS

Soup of the Day

Turtle Soup au Sherry

New Orleans Seafood Gumbo

House Salad

Seasonal greens with warm goat cheese, sweet onion, extra virgin olive oil and reduced sherry wine vinegar

Salad Caprese

Thick sliced hot house tomatoes, belgium endive, mozzarella de bufala and a sherry-shallot vinaigrette

Salad Mediterranean

Romaine, scallions, mint, tomatoes and cucumbers, crispy pita tossed with lemon, extra virgin olive oil and mediterranean spices

ENTREES

Wood Grilled Redfish

Served with roasted garlic and herbs over Yukon Gold mashed potatoes

Grilled Scallops

Served with creamy grits in a flavorful broth with andouille, tomato and leeks

Wood Grilled Tuna

Served over creamy risotto with proscuitto, shiitake mushrooms, fresh peas, and drizzled with a lemon butter

Wood Grilled Seasonal Vegetables

Served with home-fry potatoes and a reduced balsamic drizzle

Slow Roasted Duck

Half a duck served over shoe-string potatoes with wild mushrooms, roasted red bell pepper, and duck cracklins

Filet Antoine Lepardi Jourdan

Wood grilled center cut filet mignon served atop crawfish mashed potatoes, with a marchand de vin sauce, and topped with a watercress salad

Veal Oscar

Tender white veal scaloppine topped with jumbo lump crab, grilled asparagus, and sauce bearnaise served with brabant potatoes

Wood Grilled Ribeye

A creole dry-rubbed 14oz USDA prime ribeye steak topped with a roasted garlic compound butter and served with creole tomatoes and arugula

DESSERTS

Pain Perdu Bread pudding

with candied pecans and rum sauce

Peanut Butter Mousse Dome

with a caramel filling

Tehitian Vanilla Bean Gelato

Vanilla Bean Crème Brûlée

Marcabo Chocolate Torte

Warm chocolate torte with a milk chocolate center, topped with shaved white chocolate and coulis of raspberries

Creole Cream Cheese Bananas Foster Cheescake

Served with caramelized bananas

Cappuccino Cup

Cappuccino mousse topped with Baileys creme chantilly in a maricabo chocolate cup, with almond macaroons

Tarte des Demoiselles Tatin

Warm caramelized apples, flaky puff pastry, pastry cream and vanilla bean gelato with palmers

TABLE D'HOTE MENU

APPETIZERS

Choice of Soup:

New Orleans seafood Gumbo, Turtle Soup au sherry or Soup of the Day

Crawfish & Goat cheese Crêpes

goat cheese filled crêpes topped with crawfish in a buttery sauce of chardonnay, onions, tomato, and bell peppers

Salad Midi

Champagne marinated creole tomatoes with fresh basil, avocado and feta cheese

Seafood Cakes

Creole seafood cakes pan seared, served with arugula and a worcestershire dijon aioli

ENTREE

Wood Grilled BBQ Shrimp

wood grilled Louisiana shrimp in a spicy butter sauce served over rice

Dijon Mustard Crusted Salmon

Over sauteed cucumbers, brabant potatoes and a dill-herbsaint cream sauce

Pecan Crusted Puppy Drum

Served with oven Roasted Pecan and Crabmeat relish, topped with a lemon butter sauce

Roasted Louisiana Chicken

An aromatic roasted half-chicken, served with an herbed andouille stuffing, baby carrots and a natural au jus

Double cut pork chop

Wood Grilled and topped with a Louisiana sugar cane apple glaze, served with yukon Gold mashed potatoes and Southern style greens

DESSERTS

Pain perdu Bread Pudding

with candied pecans and rum sauce