Fried Green Tomatoes 8.50
served with two chilled, pickled shrimp, tangy red remoulade sauce & peanut slaw
Fried Dill Pickles 6.50
crisp, deep fried pickle spears served with spicy honey mustard sauce
Shrimp Po Boy Flatbread 12
A New Orleans tradition! fried shrimp, lettuce, tomato, pickle
and a roasted red pepper cream sauce served on flatbread
Crab Mornay 12
delicate lump crabmeat topped with a silky Mornay sauce & finished under the broiler
with seasoned bread crumbs, served with garlic toast for dipping
Crawfish Cardinale 11
crawfish tails baked in a sweet butter cream sauce with shallots, tomatoes,
white wine and brandy, topped with bubbly provolone cheese & served with garlic toast for dipping
Hickory Buttered BBQ Shrimp 12
Fried Crawfish Tails 9
tender Louisiana crawfish tails coated in seasoned flour & flash-fried, served with spicy remoulade sauce
Fried Crab Cake 8.50
drizzled with spicy remoulade sauce & served with peanut slaw
Voodoo Nuts 7
roasted cloves of garlic covered with fresh andouille sausage meat, then well smoked ‘til done
Jalapeño Cornbread Muffins
The first basket is on us! Want more? Just 50¢ each.
Mr. Charlie’s Oysters 13
plump, hand-selected extra select or count size oysters (the largest available) dipped in seasoned bread crumbs,
flash-fried and finished under the broiler with garlic butter & asiago cheese
Oysters 2 x 2 x 2 13
Baked Oysters Done Three Ways:
(2) Rockefeller ~ sweet butter, spinach, fennel, and Pernot
(2) Bienville ~ cream sauce with garlic, mushrooms, shrimp, and provolone cheese melted on top
(2) Deviled ~ a spicy topping with sweet butter, red bell peppers, capers, and seasoned bread crumbs
Grilled Oysters 13
six flame-grilled extra select blue point oysters on the half shell
drizzled with spicy garlic butter with red pepper, lemon, fresh cilantro & thyme,
topped with Parmesan & Pecorino Romano cheeses
Chowder & Gumbos
Crawfish Chowder 7
tender crawfish tails in a cream base with bacon, red potatoes,
corn, and seasonings
Seafood Gumbo 6.50/18
traditional brown roux with okra and tomatoes, crabmeat, shrimp, crawfish,
catfish, walleye & gumbo crab (for flavor), served with rice
Country Gumbo 6.50/18
traditional brown roux with okra, chicken, shrimp & house smoked andouille sausage,
served with rice
House Charcuterie Plate 12
a selection of meats made in-house (usually rillette, paté or mousse) paired
with cheese, pickled vegetables, mostarda & a type of grain
selection varies daily, please ask your server for details
Roasted Butternut Squash & Mushroom Salad 11
roasted butternut squash, roasted cremini, shiitake and portabella mushrooms, arugula,
carrots, snow peas, marinated feta cheese, crispy Spanish chorizo, warm ginger chorizo vinaigrette
Roasted Beet Salad 9
arugula, romaine, roasted beets, poached pears, beet pesto, candied walnuts, red onion, herbed Chèvre,
maple balsamic vinaigrette
The Maple Tree “Tower of Pork” 24
2 - 2.5 lb. beer & Creole vegetable braised pork shank,
served with house smoked andouille sausage, cajun ratatouille, and cornbread dressin’
Hickory Buttered BBQ Shrimp 23
half-pound jumbo peeled shrimp sautéed in a garlic butter sauce with tomatoes and spices,
served with jalapeño cheddar cheese grits
(one pound+ of N’awlins style 22)
Chicken, Sausage and Seafood Creole Jambalaya 20
hearty, highly seasoned rice-based dish with slow-roasted rotisserie chicken, house smoked andouille sausage,
jumbo peeled shrimp, crawfish tails, clams, mussels, and squid
N’awlins Bouillabaisse (Boo-ya-bes) 22
classic, elegant Provencal (French) fish stew with jumbo shell-on shrimp,
bay scallops, catfish, pollock, squid, crawfish, clams, mussels, and oysters
Crawfish Étouffée (Ay-too-fay) 20
half-pound tender crawfish tails smothered in a dark roux with butter, garlic, onions, peppers,
and white wine, served with white rice
Blackened Redfish Étouffée 22
Louisiana redfish fillet blackened with Cajun spices, delicately placed atop white rice,
smothered with crawfish étouffée, and served with Cajun shoestring fries
Hickory Smoked Spareribs 19
1.25+ lbs. of house smoked meaty spareribs, dry rubbed and slow-cooked over hickory
to create a deep pink ring and a dark, caramelized, lacquered bark, served with Cajun shoestring fries
Please Note: We do not boil our ribs or par-cook them in the oven. The meat is tender, but FIRM.
They are much more flavorful than baby backs, but do not necessarily “fall off the bone.”
Beer Battered Soft Shell Crabs 28
three large soft shell crabs, beer battered and deep fried,
served with smothered greens and a Creole mustard crème fraîche
Jumbo Blackened Sea Scallops 27
half-pound U/10 scallops blackened with Cajun spices, served with warm creamed brie sauce,
and a grilled corn & andouille maque choux
Dis and Dat Platter 24
a bit of dis and a bit of dat ~ hickory buttered BBQ shrimp, crawfish etouffee, ribs, and red beans & rice,
served with Cajun shoestring fries
Trout Almondine 23
fresh-caught, pan-seared trout, topped with brown butter toasted slivered almonds,
served atop shallot roasted new potatoes & seasonal vegetables, finished with Meuniere Butter
Duck Confit & Andouille Cassoulet 22
duck confit, house smoked andouille sausage & pancetta in a rich, slow-cooked white bean stew
with roasted red & yellow peppers, onions, celery, and Tasso
Shrimp Creole 19
large shrimp simmered in a spicy, tomato-based sauce with “the Trinity,” garlic, bay leaf, and red wine,
served with white rice
Southern Fried Catfish 19
two Louisiana catfish fillets coated in seasoned flour and deep fried to a golden brown,
served with dirty rice & finished with a Crystal Hot Sauce® aioli
Seared BBQ Beef Brisket Cakes 19
half-pound chopped, slow-smoked beef brisket, pan-seared with chipotle molasses BBQ sauce,
placed atop two jalapeño Johnnycakes, served with smothered okra and red beans & rice
* Black Angus Ribeye 34
hand trimmed, 14 oz. cut of Heritage Black Angus beef, served with caramelized onion cream sauce,
a yukon gold potato purée and fresh, seasonal vegetables
Your choice of preparation:
lightly blackened with Maple Tree House spices or Au Poivre- black pepper & kosher salt
Add blue cheese or horseradish crust ~ 5.95
Add jumbo lump crab meat ~ 6.95
Cajun Shoestring Fries 4
Sweet Potato Fries 5
Jalapeño Cheddar Cheese Grits 4
Red Beans and Rice 5
traditional Southern-style red beans & rice with house smoked bacon and pork
Cornbread Dressin’ 4
our jalapeño cornbread with eggs, whole milk, “the Trinity,” house smoked andouille sausage,
caramelized onions, garlic, and spices
eggplant, yellow squash, zucchini, peppers, fresh herbs & house smoked andouille sausage
Vegan Ratatouille 5
eggplant, yellow squash, zucchini, peppers & fresh herbs
Smothered Okra 5
sautéed okra with tomatoes, onions, and Creole mustard
Smothered Greens 5
kale, collard & turnip greens with house smoked andouille sausage and bacon
Yukon Gold Potato Purée 5
(Entree sides can be substituted for $1.50)
Mississippi Mud Cake 6
blommer’s chocolate, chicory coffee, bourbon & madagascar vanilla beans
served with Bourbon Mud Mousse
Pecan Pie 6
made with dark rum and served with fresh whipped cream
Sweet Potato Cheesecake 6
sour cream topping and graham cracker crust
Bread Puddin' 6
crushed pineapple, apples, raisins, and Four Roses bourbon sauce
Peach Cobbler 8
served with House Made Smoked Bourbon & Pecan Ice Cream,
finished table side with Creme Anglaise
the quintessential French Quarter experience: traditional French-style with powdered sugar
*available Friday & Saturday nights only
About Some of the Foods we Prepare
What’s in that delicious spread that comes with the bread & muffins?
We call it “lagniappe” (lan-yap) which, in New Orleans, means “a little something extra.”
Ours is a cream cheese spread with “the Trinity,” cilantro, garlic, dill, and cayenne pepper.
What is “The Trinity”?
“The Trinity,” or “Holy Trinity” as it is sometimes called,
is the Cajun/Creole version of a French mirepoix.
It is a base of onions, celery, and bell peppers and is used extensively in Louisiana cooking.
What is a Roux?
A roux (roo) is a reduction of flour & oil and serves as a thickener, binder,
and flavoring in Cajun/Creole cooking.
What is Mornay Sauce?
Mornay sauce is made from a classic Béchamel sauce (one of the “mother” sauces of
French cuisine using a roux of butter and flour cooked in milk)
with the addition of aged Gruyère cheese.
What is Andouille?
Andouille (ahn-DEW-y) is a Cajun-smoked pork sausage flavored
with garlic, red pepper, and salt.
What is Meuniere Butter?
Meuniere butter is clarified brown butter with a dash of Worcestershire sauce,
fresh lemon, and black pepper.
Where do you source your ingredients?
We source the majority of our seafood fresh from the Gulf or East Coast,
from trusted suppliers we have worked with for over three decades.
All of our oysters come in fresh daily from the Gulf or Chesapeake Bay in Virginia,
one of the premier oyster harvesting locations in the U.S.
Our produce is sourced from local farmers, whenever possible,
and our meat is sourced from local Midwest farms that have pledged to be
hormone and antibiotic-free.
What’s the difference between Cajun and Creole cooking?
Simply put, Cajun is food that you eat in the kitchen,
and Creole is food that you eat in the dining room.
Do you sell your Hickory Buttered BBQ Sauce and House Smoked Andouille?
Yes! We sell our signature sauce for $7.95 a pint
and our andouille sausage for $7.95 per pound.
Maple Tree Inn is not responsible for pricing errors.