97019580 maple room

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starters

maple room S T E A K H O U S E little neck steamers

rhode island little neck clams steamed in butter, lemon and white wine 10.

shrimp cocktail

jumbo poached served with a russian vodka cocktail sauce 8.

crab stuffed mushrooms

silver dollar pennsylvania mushrooms stuffed with lump crab, broiled with olive oil, lemon, white wine and butter 9.

fried calamari

domestic pan fried squid with a vietnamese mango-serrano nuac mam sauce 7.

brushetta

lobster bisque

velvety smooth lobster bisque with essence of sherry 5.

grilled sourdough baguette, marinated diced roma tomato, super extra virgin olive oil and aged balsamic glaze 6.

crab cakes

caesar salad

maryland style, pan seared finished with a lemon beurre blanc 8

torn hearts of romaine lettuce with creamy tuscan dressing, shaved parmesan and garlic croutons 4.

mediterranean salad

a composition of artichoke hearts, sun dried tomatoes, kalamata olives, feta cheese and field greens with a lemon, herb vinaigrette and grilled flat bread 6.

market fresh seafood seasonal vegetables and chef inspired starches are accompanied

fresh broiled sea scallops “oceans alive brand scallops� featured on the bravo television show TOP CHEF. jumbo sea scallops pan bronzed finished with basil pesto and super extra virgin olive oil 24.

seafood medley

shrimp, scallops and little neck clams simmered in white wine butter sauce 30

salmon florentine

north atlantic pan seared salmon filet nestled on wilted spinach with lemon beurre blanc 24.

lobster tail

broiled 10oz canadian cold water lobster tail 30.

stuffed sole

jumbo lump crab stuffed yellow tail sole broiled with olive oil, white wine, lemon zest and sweet creamy butter 22.

chilean sea bass

pan seared sea bass with avocado-mango salsa and fresh lime 24.

the maple leaf identifies our specialties.


the butchers block

all of our steaks are hand selected from mid western steer. We use only USDA choice cuts aged for 28 days for increased flavor and tenderness. Our steaks are served with house salad, seasonal vegetable and potato du jour.

Steak Enhancements

buttermilk bleu cheese 1.75

asparagus with hollandaise 4.

new york strip

bérnaise sauce 1.75

sautéed forest mixed mushrooms and onions 2.

sautéed mushrooms 2.

16oz center cut 25.

cabernet demi glace 2.50

filet mignon

8oz center cut 28. 6oz center cut 24.

caramelized onions 2.

prime rib

butchers cut 28. chef’s cut 28.

delmonico

16oz grilled rib eye 25.

filet mignon & lobster

maple jack filet

our center cut petit filet and broiled canadian lobster tail 32.

our 8 oz filet mignon glazed with bourbon maple glaze featuring Jack Daniels 26.

picatta

sautéed scallopini finished with white wine, lemon, caper and splash of veal demi glace. With seasonal vegetable and potato formula fed veal 22. vermont all natural chicken breast 18.

marsala

sautéed scallopini with wild mushrooms, deglazed with marsala wine and simmered in veal demi glace. With seasonal vegetable and potato formula fed veal 22. vermont all natural chicken breast 18.

mediterranean seafood

jumbo shrimp and scallops sautéed with garlic, spinach, artichoke hearts, kalamata olives, sundried tomatoes in white wine and finished with a touch of cream 25.

farfalle a la pesto

imported bow tie pasta with spinach and sundried tomatoes brought together with pesto cream sauce vermont all natural chicken breast 18. jumbo shrimp 26.

vegetable lasagna

curly lasagna noodles, stuffed with ricotta, mozzarella and pecorino romano cheese layered with grilled vegetables 18.

chicken portabello

grilled chicken, grilled portabello mushroom, red pepper and wilted spinach nestled on creamy orzo . Finished with melted provolone and glace de veau 22.

italian specialties

au poivre sauce 2.99


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