Menu


Starters

Fried Green Tomato Napoleon     14   Seasonal Availability
served with chilled, pickled shrimp, tangy red remoulade, Chèvre, poblano basil jelly & a chile drizzle

House-made Pickles     6.50
a seasonal selection of pickled vegetables; partnered with BIOS Farms

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

Sweet Potato Bruschetta     11
roasted sweet potatoes, peppers, and onions paired with a sage pesto and drizzled with a balsamic reduction; served on toast points

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



Charcuterie

House Charcuterie Plate     
a selection of house-made meats or seafood, paired with cheese, pickled vegetables, and mostarda

Tasso                        7
Cajun Sausages     7
Duck Rillette          8
Smoked Terrine     8
Salmon Rillette      9

Build your own board with 3 selections     20
Build your own board with 5 selections     35


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




© Maple Tree Inn 2018