Maple Tree Inn - Menú completo

rhubarb, cranberry, black pepper, dark cherry

George Dickel Rye Whiskey, Park VS Cognac, Yzaguirre Rojo Vermouth, Benedictine, Angostura Bitters, Peychaud's Bitters

wild raspberry, Rainer cherry, toasted oak, créme brûlée

123 Organic Blanco Tequila, Fruitful Strawberry Liqueur, Fruitful Jalapeño Liqueur, Lime, Salt, Black Pepper

Rum, Giffard Passionfruit Liqueur, Fresh Squeezed Lemon, Lime, and Orange Juices. A Tart, Refreshing Signature Cocktail of New Orleans

Tito's Vodka, Giffard Rhubarb Liqueur, Yzaguirre Blanco Vermouth, Lemon, Angostura Bitters, Rosemary

Plantation Original Dark Rum, Lime, Pineapple, Yellow Chartreuse, The Bitter Truth Jerry Thomas Bitters, Angostura Bitters

Thornton Distilling Dead Drop Gin, St. Germain Elderflower Liqueur, Lemon, Mionetto Prosecco

Four Roses Bourbon, Yzaguirre Rojo Vermouth, Angostura Bitters, Strawberry Balsamic Shrub, Fresh Lemon, Thyme

Giffard Crème de Cacao, Crème de Menthe, Cream, Aztec Chocolate Bitters, Nutmeg

fresh, Select oysters, dipped in seasoned bread crumbs and flash-fried, then finished under the broiler with garlic butter, asiago cheese, and smoked bacon; topped with a pickled garnish

fresh oysters on the half shell, baked; topped with white wine cream sauce, garlic, mushrooms, shrimp, and provolone cheese

tender crawfish tails in a cream base with pancetta, red potatoes, corn, celery, onions, and peppers

half-pound of 14 hr. slow-smoked beef brisket, cubed, topped with ancho molasses bbq sauce, then braised and caramelized; served with smothered cabbage and horseradish gouda cheese grits

paired with a Cardinale sauce and scallion gremolata

jumbo peeled shrimp sautéed in a garlic butter sauce with tomatoes and spices; served with a green onion relish and cheddar crisps

hearty, highly seasoned rice tomato-based dish with slow-roasted rotisserie chicken, house-smoked andouille sausage, jumbo tail-on shrimp, and crawfish tail

Prime grade ribeye, served blackened; paired with garlic mashed potatoes, grilled asparagus, crispy beer onions, and a caramelized onion cream sauce

half-pound of tender crawfish tails smothered in a dark roux with butter, garlic, onions, peppers, and white wine; served with white rice and a petit shaved vegetable salad

boneless chicken thighs, lightly dredged and flash fried, drizzled with honey jezebel sauce; served with pancetta gravy, baked mac n cheese, and a pickled greens garnish

house-made cornbread served with lagniappe and cinnamon honey butter

pickled green tomatoes, chèvre, poblano basil jelly, red remoulade, and shrimp ceviche

mixed greens, red onion, sweet tea pickled grapes, and roasted beets tossed in a ginger balsamic vinaigrette; finished with candied walnuts and blue cheese crumbles

Louisiana catfish fillets coated in seasoned flour and deep fried to a golden brown; served with a Crystal Hot Sauce aioli, dirty rice, and garnished with a roasted cabbage slaw

The quintessential French Quarter experience; traditional French style with powdered sugar. Suggested Pairing: St. George NOLA Coffee Liqueur $11

Meyer lemon, green apple, Bartlett pear, elderflower

a touch of sweetness, lavender, guava, ripe honeydew

white peach, ripe pear, lime blossom, crisp acidity

creamy fruit, melon, papaya, almond, balanced acidity

dark fruit, black currant, sweet spice, integrated tannins

black currant, juicy acidity, soft tannins, boysenberry

fresh Gulf redfish served blackened, set over white rice and topped with our famous Crawfish Étouffée; served with braised collard greens

a full pound of shell-on shrimp, in our signature spicy boil mix with corn, potato wedges, celery, and garlic; chargrilled and tossed in Cajun boil butter

our famous Crawfish Étouffée paired with Arborio rice; topped with a petit shaved vegetable salad

double-cut bone-in pork chop, smoked, then grilled; served with a sweet potato brioche bread pudding, stout beer Creole sauce, and topped with a roasted squash apple salad

U/10 scallops and snow crab claws, served blackened; paired with a butternut squash brie risotto, a muffuletta mushroom salad, and topped with an apple cider reduction

grilled pecan panko crusted crabcake; served with a chimichurri aioli, root vegetable slaw, and smoked capers

tossed in a molasses chile glaze; topped with bacon, chèvre, and toasted pecans

Cimmaron Blanco Tequila, Rey Campero Espadin Mezcal, Ambrosia Apertivo, Demerara, Lime, Grapefruit, Himalayan Pink Salt

Three Rums, Pineapple, Mango, Guava, Apricot Brandy, Orange Curacao, Lime

spinach, roasted mushrooms, duck lardons, and red onions tossed in a warm duck fat vinaigrette; finished with cornbread croutons

Creole-style gumbo in a traditional brown roux with okra and tomatoes; andouille sausage, smoked chicken, pulled sparerib, and brisket

andouille sausage, bacon, smoked pork, celery, onion, and peppers