With over 30 years in the restaurant business, Guy D. Sockrider C.E.C. assumes the head culinary post at Muriel’s Jackson Square.  The eternal “student”, Guy has developed his talent under the tutelage of some of the best chefs in the world such as Roger Verge at Le Moulin des Mougins in Franch and Paul Prudhomme at Commander’s Palace in New Orleans.  He has continued his educational studies throughout his career by becoming a Certified Executive Chef, a prestigious professional designation, held by less than 500 chefs worldwide. 

Dinner Menu
Served 7 Nights
Monday-Saturday 5:30 to 10pm
Sunday 5pm to 10pm

Saffron Shrimp
Sauteed shrimp served in a saffron cream sauce over an herb biscuit
9.00

Sauteed Crabcake
Louisiana crabcake in a Dijon and Tarragon-Vermouth cream sauce
11.00

Shrimp Remoulade
Louisiana shrimp and fried green tomatoes
9.00

Duck Galette
Duck confit, sweet onion and Port salut cheese with a port wine reduction
9.00

Seared Foie Gras
Spoon leaf spinach and seared Foie Gras with a Raspberry Balsalmic vinaigrette
18.00

SOUPS AND SALADS

Soup of the Day 6.95
Turtle soup au Sherry 7.95
New Orleans Seafood Gumbo 6.95

House Salad
Seasonal greens with warm goat cheese, sweet onion, Extra virgin olive oil and reduced Sherry wine vinegar
6.00

Salad Caprese
Thick sliced Hot House tomatoes, Belgium endive, Mozzarella de Bufala and a sherry-shallot vinaigrette
14.00

Salad Mediterranean
Romaine, scallions, mint, tomatoes, cucumbers and crispy Pita bread tossed in lemon, Extra virgin olive oil and Mediterranean spices
9.50

Wood Grilled Redfish
Served with roasted garlic and herbs over Yukon Gold mashed potatoes
24.00

Wood Grilled Tuna
Served over creamy Risotto with Proscuitto, Shiitake mushrooms, fresh peas, and drizzled with a lemon butter
26.00

Wood Grilled Seasonal Vegetables
Served with home-fry potatoes and a reduced Balsamic drizzle
16.00

Slow Roasted Duck
Half a duck served over shoe-string potatoes with wild mushrooms, roasted red bell pepper and duck cracklins
25.00

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
35.00

Veal Oscar
Tender white veal scaloppine topped with Jumbo Lump crab, grilled asparagus and sauce Bearnaise; served with Brabant potatoes
36.00

Wood Grilled Ribeye
A creole dry-rubbed 14oz USDA Prime Ribeye steak topped with a roasted garlic compound butter; served with Creole tomatoes and arugula
34.00

Colorado Lamb
Roast rack of Lamb served with a Chardonnay, Dijon and oregano sauce, Yukon gold mashed potatoes, grilled asparagus and baby carrots
38.00

Executive Chef Guy D. Sockrider C.E.C.