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.


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


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


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


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


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

© Maple Tree Inn 2018