Maple Street Pasta

Hummus, tabbouleh, and babaghannouge served with pita bread.

Served in a white wine tomato sauce.

Fried and topped with roasted almonds and a white wine lemon butter.

Panné roasted eggplant cake topped with a crabmeat cream sauce.

Served with (7) lettuces, hearts of palm, peppers, and dried cranberry.

Mixed greens, tomato wedges, dried cranberry, and artichoke hearts.

Served with roasted garlic, onions, and basil.

Spring mix with feta cheese, cucumbers, Kalimata olives, pepperoni, colored peppers, roasted garlic, capers, and artichoke all served in a bread bowl.

Grilled chicken with mushrooms, rosemary, diced tomato, and smoked corn tossed with penne pasta.

Gulf shrimp sautéed with wild mushrooms and sun-dried tomatoes in a light olive oil and garlic sauce.

Penne pasta served with roasted garlic, fresh tomato, basil butter, and Parmesan.

Penne pasta, plum tomatoes, basil, and sautéed eggplant.

Boneless breast of chicken in an herb and lemon zest breading. Served with fettuccine Alfredo.

Tossed with olive oil, garlic, onions, and crushed red pepper.

Sautéed crawfish with roasted peppers, dill, parsley, butter, and cheese. Tossed with linguine pasta.

Grilled shrimp with a roasted garlic and tomato basil sauce over penne pasta.

Served in a light tomato cream sauce.

Grilled chicken with spinach, leeks, roasted pine nuts, feta, and garlic tossed with linguine pasta.

Grilled catch of the day and served on a bed of spinach. Topped with light herb sauce.

Sautéed baby white veal topped with a caper beurre blanc. Served with starch and vegetables.

Gulf shrimp and a seafood stuffing wrapped in phyllo dough. Topped with white wine lemon butter. Served with starch and vegetables.

(8 oz.) Grilled filet of beef topped with portobello mushrooms and a balsamic demi-glaze. Served with starch and vegetables.

Marinated and grilled breast of chicken in a pita pocket stuffed with tabouleh. Served with your choice of side.

Served on a sesame seed bun with your choice of side.

Crawfish tails fried in peanut oil with feta cheese, baby lettuce, and light olive oil dressing and served in a pita pocket. Served with your choice of side.

Served on a sesame seed bun with your choice of side.

Eggplant, mushrooms, tomatoes, red onions, bell peppers, and feta cheese in a pita pocket. Served with your choice of side.

(16 oz.) To-go cup.

(16 oz.) To-go cup.

(16 oz.) To-go cup.

(16 oz.) To-go cup.

Served in a white wine tomato sauce.

Served with a lime vinaigrette.

Panné roasted eggplant cake topped with a crabmeat cream sauce.

Gulf shrimp and a seafood stuffing wrapped in phyllo dough. Topped with a white wine lemon butter.

Hummus, tabbouleh, and babaghannouge served with pita bread.

Fried and topped with roasted almonds and white wine butter.

Served with (7) lettuces, hearts of palm, peppers, dried cranberries, and a red wine vinaigrette.

Mixed greens, tomato wedges, dried cranberry, and artichoke hearts.

Served with roasted garlic, onions, and basil.

Spring mix with feta cheese, cucumbers, Kalimata olives, pepperoni, colored peppers, roasted garlic, capers, and artichoke all served in a bread bowl.

Boneless breast of chicken in an herb and lemon zest breading. Served with fettuccine Alfredo.

Tossed with olive oil, garlic, onions, and crushed red pepper.

Penne pasta, plum tomatoes, basil, and sautéed eggplant.

Gulf shrimp sautéed with wild mushrooms and sun-dried tomatoes in a light olive oil and garlic sauce.

Grilled chicken with mushrooms, rosemary, diced tomato, and smoked corn tossed with penne pasta.

Penne pasta served with roasted garlic, fresh tomato, basil butter, and Parmesan.

Sautéed crawfish with roasted peppers, dill, parsley, butter, and cheese. Tossed with linguine.

Sautéed baby white veal topped with a caper buerre blanc. Served with starch and vegetables.

Sautéed veal with a wild mushroom brandy demi glaze. Served with starch and vegetables.

Chicken breast stuffed with prosciutto ham, artichoke, mushrooms, fontina cheese, and a marshaled wine reduction. Served with starch and vegetables.

Boneless breast of chicken grilled with mushrooms and sun-dried tomato butter sauce. Served with starch and vegetables.

Grilled and served over sautéed spinach and topped with a lime vinaigrette. Served with starch and vegetables.

(12 oz.) Pan-seared pork chop topped with a honey ginger demi glaze. Served with starch and vegetables.

Pan-seared boneless pepper crusted duck breast with a blueberry cognac sauce. Served with starch and vegetables.

(8 oz.) Grilled filet topped with portobello mushrooms and a balsamic demi glaze. Served with starch and vegetables.

(16 oz.) To-go cup.

(16 oz.) To-go cup.

(16 oz.) To-go cup.

(16 oz.) To-go cup.