Starters
Fried Green Tomato Napoleon 14 Seasonal Availability
served with chilled, pickled shrimp, tangy red remoulade, Chèvre, poblano basil jelly & a chile drizzle
Alligator Cheesecake 10
a savory cheesecake with Louisiana alligator, crusted in Panko breadcrumbs and flash fried;
served with pickled mustard greens and finished with a tasso cream sauce
Hickory Buttered BBQ Shrimp 12
Boudin Pierogis 9
house-made boudin sausage pierogis with a tomato collard green jam and charred okra
Fried Crab Cake 10
served with spicy remoulade sauce & a shaved fennel slaw
Voodoo Nuts 8
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
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
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
Salads
Roasted Beet Salad 9
arugula, romaine, roasted beets, red onion, blue cheese, candied walnuts,
beet pesto, and pickled apple, tossed in a raspberry maple vinaigrette
Farm Stand Salad 8
we have partnered with BIOS Farms, an organic farm 2 blocks from here, to provide a weekly changing, fresh salad; see your server for more details
Entrees
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! Marinated for over 24 hrs. 3 pieces (leg, thigh, whole wing) of Maple Tree Inn’s
fried chicken, sweet potato waffles, and chipotle Bourbon maple syrup; served with honey butter and jam
Crawfish Étouffée (Ay-too-fay) 24
half-pound tender crawfish tails smothered in a dark roux with butter, garlic, onions, peppers,
and white wine, served with white rice
Hickory Smoked Spareribs 20
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.”
Cornmeal Crusted Scallops 34
half-pound U/10 scallops cornmeal crusted and seared, served with a beet & sweet potato hash,
a cilantro chimichurri, and finished with a spiced pecan crumble
Dis and Dat Platter 26
a bit of dis and a bit of dat ~ hickory buttered BBQ shrimp, jalapeño cheddar cheese grits,
crawfish Étouffée, ribs, and red beans & rice, served with Cajun shoestring fries
Redfish Étouffée 26
fresh, Gulf Red Snapper, with 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
Blackened Pork Tenderloin 19
served with a beet & sweet potato hash, fennel citrus gravy, and a petite frisée salad
Ahi Tuna Wonton Tacos 24
crispy wonton shells filled with fresh Ahi Tuna, served blackened, kimchi slaw, and a chili garlic sauce
paired with a sweet potato mash
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 sauce,
served with a crispy potato cake and a pickled onion slaw
* 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
Sweet Potato Mash 5
Beet & Sweet Potato Hash 5
Garlic Mashed Potatoes 5
Dirty Rice 5
(Entree sides can be substituted for $1.50)
Desserts
Mud Cake 8
rich, chocolaty mud cake, served with a honey bourbon mousse, berry compote and a cocoa nib brittle
Pecan Pie 7
made with dark rum & served with a vanilla bean semifreddo and caramel
Key Lime Pie 8
served with a graham cracker crust, whipped cream and a lime brittle
Deep Fried Bananas Foster Bread Pudding 8
our famous bananas foster bread pudding, wrapped in funnel cake batter
and deep fried, served with praline sauce and powdered sugar
Peach Cobbler 8
served with house-made smoked bourbon & pecan ice cream &
finished table side with Créme Anglaise
Beignets 6
the quintessential French Quarter experience;
traditional French-style with powdered sugar
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