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.