Red Maple Restaurant

Maple Burger

8 oz. grass fed beef patty on a brioche bun with lettuce, tomato, pickles, red onion and hand cut fries

• 15

Classic Red Maple Brisket

Braised Certified Angus brisket, cabbage, carrots and potatoes cooked in our own stock and horseradish cream sauce

• 17

French Pork Chop

Pounded bone in pork chop deep fried and/or grilled, topped with a mushroom and caramelized onion gravy, whipped chive garlic mash and green beans

• 20

Shrimp N Grits

Jumbo Louisiana bacon wrapped shrimp, creamy stone ground grits, topped with cajun sauce meuniere

• 18

Catfish Pecan

Crispy fried catfish filets sauced with our cajun meuniere topped with spiced pecans, and served with sweet potato souffle and smothered green beans

• 26

Smothered Hamburger Steak

Smothered with a caramelized onion and mushroom gravy with a whipped chive mash and smothered green beans

• 18

Char Grilled Oysters

Available in 1/2 Dz, Dz.

Fried Shoestring Onions

Lightly battered shoestring sweet vadallia onions drizzled with a creamy crystal hot sauce, sour cream and confit garlic aoili.

• 10

Panko Fried Thai Glazed Shrimp

Fresh spring mix, fried wonton, cayenne puffed rice, panko dusted and fried jumbo Louisiana shrimp, topped with a Thai chili and honey aoili.

• 17

Louisiana Jumbo Lump Crab Cake

Served with homemade remoulade sauce, and accompanied with roasted sweet corn, clementine and mixed green salad tossed in a Steen's Cane vinaigrette.

• 17

Spinach, Feta, and Artichoke Casserole

Baked and broiled creamy sauteed spinach, roasted garlic, crumbled feta, and chopped artichoke hearts topped with mozzarella. Accompanied with pita chips.

• 15

Crabmeat au Gratin

Four cheese bechamel, buttery local Louisiana jumbo lump crabmeat, topped with aged sharp cheddar and broiled to perfection. Served with a toasted french baguette.

• 22

Avocado Imperial

Halved panko fried avocado, topped with silky crawfish cream sauce, and finished with a healthy portion of jumbo lump crabmeat.

• 17

Garlic Parmesan Crab Claws

Sauteed Louisiana crab claws and scallions tossed in a creamy garlic white wine sauce. Served with a toasted baguette.

• 24

Cajun Eggrolls

Classic New Orleans styled boudin and provolone cheese stuffed eggrolls, mix greens and house made remoulade.

• 11

Soup of the Day

• 9

Classic New Orleans Seafood Gumbo

Dark Cajun roux with a hearty vegetable blend of onions, garlic, celery, and bell peppers. Simmered in a richly seasoned seafood stock with jumbo lump crab, shrimp, and crawfish tails. Served with long-grain rice.

• 12

Caesar

Crisp romaine lettuce, aged parmesan, and caesar dressing. Topped with buttery brioche croutons.

• 8

House

Leafy spring mixture, shaved carrots, cucumber, wedged tomatoes, and topped with buttery brioche croutons.

• 7
• 8
• 6
• 8
• 12
• 12

Wedge

Iceberg lettuce wedge topped with silky house made blue cheese dressing, crispy apple wood bacon, crumbled blue cheese, and wedged tomato. Topped with poppy seeds.

• 8

Seafood Salad

Leafy spring mix, seasoned jumbo lump crabmeat, boiled shrimp, sliced avocado, cucumber, and wedged tomato.

• 18

Redfish Pontchartrain

Blackened redfish, smothered green beans, finished with a creamy sherry wine and mushroom reduction. Topped with warm buttery jumbo lump crabmeat.

• 35

Seafood Stuffed Salmon

Pan-seared salmon served with roasted cherry tomatoes, fennel, and seasoned white beans, topped with creamy lemon beurre blanc.

• 28

Glazed Ahi Tuna

Seared Ahi tuna basted in a chili soy ginger sauce, served with sauteed wild mushrooms, sauteed sugar snap peas and garlic mashed potatoes.

• 28

Catfish Pecan

Crispy fried catfish filets served with our cajun meuniere topped with spiced pecans, and served with sweet potato souffle and smothered green beans.

• 26

Smothered Bone in Pork

Berkshire bone in pork chop cooked in a mushroom and onion gravy served with garlic mash and sauteed asparagus.

• 29

Fig Glazed Roasted Duck

Pan seared Culver duck breast topped with a fig and balsamic glaze, served with sweet potato souffle and sauteed asparagus.

• 40

Pistachio Herb Crusted Lamb Chops

Seasoned and grilled lamb chops rolled in a pistachio crust, served with lyonnaise potatoes, and honey roasted carrots.

• 36

Bourbon Braised Pineapple Teriyaki Chicken

Slow cooked teriyaki chicken thigh, roasted red pepper, diced pineapple with soy braised broccolini, warm long grain rice.

• 22

Veal Oscar

Panned veal, sauteed asparagus, sweet potato souffle, topped with jumbo lump crabmeat, finished with a lemon beurre blanc.

• 29

Crispy Chicken Alfredo

Breaded and pan fried chicken breast, served with a creamy alfredo, topped with aged parmesan and melted mozzarella on a bed of linguini pasta

• 24

Seafood Stuffed Soft Shell Crab

Lightly battered and seafood stuffed softshell crab fried, over linguini pasta tossed in a rich crawfish cream sauce.

• 38

Shrimp Bordelaise

With angel hair pasta and garlic bread.

• 24

Vegetarian Pasta

Mushrooms, spinach, artichokes hearts, cherry tomatoes and feta cheese.

• 22

Shrimp and Catfish Platter

Lightly dusted panko fried shrimp, catfish filets, house cut seasoned French fries.

• 24

10 oz. Spinalis

• 55

18 oz. Ribeye

• 44

16 oz. NY Strip

• 37

8 oz. Filet

• 49

Sugar Snap Peas

Asparagus

Sauteed Green Beans

Cream Spinach

Sauteed Garlic Spinach

Mashed Potatoes

Mashed Sweet Potatoes

Baked Potato

Lyonnaise Potatoes

Hand Cut Fnes

Red Maple Bread Pudding

Never changes Always a treat.

• 8

Caramel Molten Chocolate Cake

• 12

Passed Hors d'Oeuvres

Red Maple Mini Crab Cakes Topped with A Creamy Lemon Caper Sauce. Wine Pairing: Billecart Brut Reserve Champagne

Winter Citrus & Blackberry Salad

Served with Blood Orange Vinaigrette. Wine Pairing: Rocca Estate Chardonnay Sonoma Coast

Shitaki & Porchini Mushroom Broth Soup Garnished w/ A Small Sprig of Rosemary

Served with A Toasted Baguette w/ Melted Gruyere, Extra Virgin Olive Oil with Crushed Black Pepper. Wine Pairing: Rocca Grigsby Vineyard Merlot Yountville

8oz Grilled Center Cut Prime Filet Mignon

Prepared to your temperature topped with red wine reduction. Served with Organic Garlic Mashed Purple Potatoes and Garnished with Edible Pansies. Served with Baby Sauteed Spinach on the side. Wine Pairing: Rocca Coombsville Napa Valley Cabernet Sauvignon

Chef's Blake's Warm Blueberry Clafoutis

Clafoutis originated in a region in south-central France, "a dish with fruit and batter". Wine Pairing: Rocca Vespera "Latin Meaning Evening Star" Red Blend Yountville

House Spring Mix Salad

Choice of Appetizer

Choice of Entrée

Veal Oscar | Crispy Chicken Alfredo | Shrimp Bordelaise | Vegetarian Pasta | Bourbon Braised Pineapple Teriyaki Chicken

16oz Ribeye

Served with Maple House Salad & Loaded Mashed Potatoes

• 37

8oz Filet

Served with Maple House Salad & Loaded Mashed Potatoes

• 40

Crab & Corn Bisque

• 12

French Onion

• 10

Shrimp and Crabmeat Salad

• 22

House Spring Mix

• 7

Classic Caesar Salad

• 8

Crispy Panko Fried Bang Bang Shrimp

• 17

Crabmeat au Gratin

• 28

Avocado Imperial

• 22

Char Grilled Oysters

• 15
• 30

8 oz. Flame Grilled Filet with Garlic Mash and Haricot Verts

• 55

Blackened Redfish Pontchartrain w/ Mushroom Sherry Cream Sauce & Jumbo Lump Crabmeat with Sauteed Haricot Vert

• 42

Chicken Alfredo

Crispy Fried Chicken Breast over Pasta Alfredo

• 24

Pistachio Herb Crusted Lamb Chops

Seasoned and Grilled Lamb Chops rolled in a Pistachio Crust with Garlic Mash & Grilled Asparagus

• 38

Surf & Turf

8 oz. Flame Grilled Filet & Seared Sea Scallops With Garlic Mashed Potatoes and Sauteed Asparagus

• 68

18 oz. Ribeye with Garlic Mash and Grilled Asparagus

• 49

10 oz. Spinalis with Garlic Mashed Potatoes and Grilled Asparagus

• 60

Salted Caramel Chocolate Molten Lava Cake Topped with Vanilla Ice Cream and Spiced Pecans

• 12

Red Maple's Famous Bread Pudding w/ Rum Sauce

• 8

Maw Maw's Cake Topped with Strawberries & Whipped Cream

• 10