Starters
Fried Green Tomato Napoleon 14
served with two chilled, pickled shrimp, tangy red remoulade, Chèvre, poblano basil jelly & a chile drizzle
Fried Dill Pickle 6.50
a jumbo dill pickle, spiral sliced, breaded and fried, served with spicy honey mustard sauce
Bacon & Crawfish Poutine 12
Our nod to the Acadians ~ shoestring french fries topped with a pork gravy,
crawfish tails, house-made bacon, house kimchi, and Chèvre
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
Hickory Buttered BBQ Shrimp 12
Mushroom Tarte 11
roasted mushrooms, caramelized onions & gruyere cheese atop a pastry shell, finished with a cilantro aioli
Fried Crab Cake 8.50
served with spicy remoulade sauce & a shaved fennel slaw
Voodoo Nuts 7
roasted cloves of garlic covered with fresh andouille sausage, then well smoked ‘til done
served with a house-made beer mostarda and giardiniera of cabbage, fennel, carrots, and the Trinity
Fried Calamari 10
served with a sun-dried tomato pesto, olive salad, and finished with a lemon & white balsamic reduction
Jalapeño Cornbread Muffins
The first basket is on us! Want more? Just 50¢ each.
Oysters
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 & thyme,
topped with Parmesan & Pecorino Romano cheeses
Chowder & Gumbos
Vegetable Gumbo 6/15
a vegan take on our gumbo featuring zucchini, yellow squash,
mushrooms, asparagus, carrots & celery
Corn & Crab Bisque 7
house-made corn bisque with lump crabmeat, finished with a hot sauce drizzle
Seafood Gumbo 6.50/18
traditional brown roux with okra and tomatoes, crabmeat, shrimp, crawfish,
catfish, mussels & gumbo crab (for flavor), served with rice
Country Gumbo 6.50/18
traditional brown roux with okra, chicken, shrimp, crawfish
& house smoked andouille sausage, served with rice
Charcuterie
House Charcuterie Plate 12
a selection of house-made meats (usually sausage) and/or seafood,
paired with cheese, pickled vegetables, mostarda & a type of grain
selection varies daily, please ask your server for details
Salads
Roasted Beet Salad 9
arugula, romaine, roasted beets, red onion, herbed Chèvre, candied walnuts,
beet pesto, and charred citrus, tossed in a balsamic vinaigrette
Warm Mushroom Salad 8
baby spinach tossed in a warm gorgonzola vinaigrette, topped with
roasted mushrooms, red onions, and pecans
Fried Oyster & Bacon Salad 11
fresh romaine lettuce wedge drizzled with a Creole meuniere vinaigrette with
house-made bacon, fried oysters, and French bread croutons
Entrees
Breaded Pork Chop 24
tender, bone-in pork chop breaded and flash fried, topped with an apple tomato chutney,
southern green beans with bacon, and finished with a balsamic pork gravy
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
Chicken & Waffles 20
We love our fried chicken! Brined for over 24 hrs. 3 pieces (leg, thigh, whole wing) of
Maple Tree Inn’s fried chicken, biscuit waffles, pancetta gravy & chipotle Bourbon maple syrup
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
Duck Confit & Andouille Cassoulet 22
duck confit, house smoked duck andouille sausage & tasso in a rich, slow-cooked white bean stew
with roasted red & poblano peppers, onions, and celery, served with a duck fat toast point
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.”
Jumbo Blackened Sea Scallops 30
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 Étouffée, ribs, and red beans & rice,
served with Cajun shoestring fries
N’awlins Bouillabaisse (Boo-ya-bes) 22
classic, elegant Provencal (French) fish stew with large shell-on shrimp,
bay scallops, catfish, redfish, squid, crawfish, clams, mussels, and oysters
Redfish Étouffée 23
your choice of preparation, either blackened or seared, set over white rice and topped with
Maple Tree Inn’s crawfish Étouffée, served with seasonal vegetables
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
Smoked Beef Brisket 19
half-pound chopped, 14 hr. slow-smoked beef brisket, topped with chipotle molasses BBQ gravy,
served with jalapeño cornbread dressing, sweet potato marmalade, and smothered greens
* Blackened Ribeye 42
hand trimmed, 14 oz. cut of Heritage Black Angus beef, served with caramelized onion cream sauce,
roasted garlic mashed potatoes, fried red onion strings, served with seasonal vegetables
Add blue cheese or horseradish crust ~ 5.95
Add jumbo lump crab meat ~ 6.95
Sides
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
Ratatouille 5
eggplant, yellow squash, zucchini, peppers, fresh herbs & house smoked andouille sausage
Vegan Ratatouille 5
eggplant, yellow squash, zucchini, peppers & fresh herbs
Southern Style Green Beans 5
with house-made bacon
Garlic Mashed Potatoes 5
Grilled Corn & Andouille Maque Choux 5
Dirty Rice 5
(Entree sides can be substituted for $1.50)
Homemade Desserts
Chocolate Bread Puddin’ 8
rich, chocolaty bread pudding, topped with a bourbon cream sauce,
candied pecans, and a dark cherry compote
Pecan Pie 6
made with dark rum and served with fresh whipped cream
Sweet Potato Cheesecake 6
oatmeal crusted, light & fluffy cheesecake with a sour cream
topping and finished with a candied walnut brittle
Banana Pudding Cake 8
yelow cake with fresh bananas, house-made pudding,
vanilla wafers and real whipped cream
Peach Cobbler 8
served with House Made Smoked Bourbon & Pecan Ice Cream,
finished table side with Creme Anglaise
Beignets 6
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.
Technically, Creole includes the addition of tomatoes, specifically Creole tomatoes in its cuisine.
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