Nat’s on Maple – Dinner Menu
Things to Share
SOUTHERN FRIED PICKLE CHIPS –Dill pickle chips battered and fried to a golden brown. Served with ranch dressing.
CRAB and SHRIMP FONDUE–Blue crab and shrimp mixed with a creamy combination of cheeses and seasonings served with tortilla chips.
THAI CHICKEN SKEWERS–Grilled chicken tenders marinated in a Thai peanut sauce and grilled.
CALAMARI –Lightly floured and fried to a golden brown topped off with parmesan cheese, served with marinara.
BRUSCHETTA –Vine ripened roma tomatoes lightly drizzled with balsamic vinegar, fresh garlic and basil, served with grilled baguette bread.
NAT'S CHEESE STICKS –Provolone cheese wrapped in an eggroll wrapper and fried, served with marinara.
STUFFED MUSHROOMS –Cheddar and ranch cream cheese filled mushrooms fried to a golden brown served with horseradish cream sauce.
LOADED POTATO ROLLS–Mashed potatoes, bacon, cheddar and mozzarella cheese rolled up and fried to a golden brown, served with seasoned sour cream.
BANG BANG SHRIMP -Seasoned floured shrimp fried and tossed with a sweet Thai chili sauce.
CHICKEN POBLANO –Cup or Bowl
SOUP OF THE DAY –Our Chef’s homemade creations. Cup or Bowl
Salads
MAPLE STREET SALAD –Fresh greens tossed with marinated grilled chicken,
Mandarin oranges, dried cranberries, crumble bleu cheese, pecans and tomato in balsamic vinaigrette.
BLACK AND BLEU SALAD –Fresh greens, red onions, red and yellow peppers, roma tomatoes, cucumber and bleu cheese crumbles tossed with balsamic vinaigrette dressing and topped with blackened Sirloin steak.
THAI CHICKEN SALAD –Grilled Thai Chicken tenders, julienne carrots, scalliions, snow peas and mandarin oranges and romaine lettuce tossed with peanut vinaigrette.
BLACKENED SALMON TOSTADA SALAD –Fresh greens, cheddar and mozzarella cheeses, tomato, and red onions topped off with blackened Salmon and served with citrus vinaigrette.
BLACKENED SHRIMP CAESAR SALAD–Crisp romaine letuuce tossed with Caesar dressing, parmesan cheese and homemade croutons topped off with blackened shrimp.
NAT'S SALAD–Fresh Mozzarella, red and yellow peppers, red onion, artichoke hearts, cucumber and grape tomatoes tossed with a parmesan basil vinaigrette and fresh greens.
COBB SALAD–Romaine lettuce, bacon, bleu cheese crumbles, eggs, roma tomato and grilled chicken tossed with Ranch dressing.
Pastas
CHOICE OF SOUP OR SALAD
TOMATO BASIL ANGEL HAIR –Roma tomatoes, basil, tossed with a white wine garlic sauce over angel hair pasta. Add chicken or shrimp
PANZANELLA PASTA –Broccoli, red and yellow peppers, shiitake mushrooms, spinach, sundried tomato, garlic, fresh herbs and pine nuts, tossed in a white wine garlic sauce, topped off with homemade croutons over penne pasta.
LINGUINE MARINARA– Linguine tossed with olive oil, garlic, and fresh basil in our own marinara sauce.
THAI CHICKEN PASTA – Sauteed chicken, carrots, snow peas and shiitake mushrooms, tossed with a Thai peanut sauce over linguine.
BLACKENED CHICKEN PASTA –Blackened chicken sautéed with mushrooms and tomatoes and tossed with a parmesan cream sauce over bow tie pasta
FOUR CHEESE PASTA – Penne pasta tossed with provolone, mozzarella, parmesan and Romano cheese sauce topped with garlic bread crumbs.
SHRIMP AND SCALLOPS SCAMPI STYLE – Tender shrimp and scallops, sauteed in white wine butter sauce, served with angel hair pasta.
CHICKEN SALTIMBOCCA –Penne pasta tossed with chicken, prosciutto, asparagus, mushrooms, in a homemade Alfredo sauce.
SHRIMP & SCALLOPS SCAMPI STYLE –Tender shrimp and scallops sautéed in white wine, roasted garlic, butter sauce, over angel hair pasta.
Seafood
CHOICE OF SOUP OR SALAD
CRAB CAKES –Homemade crab cakes, served with mashed potato, vegetables and our own remoulade sauce.
PROSCUITTO WRAPPED SCALLOPS– Served with Asparagus, angel hair pasta topped off with a parmesan cream sauce.
CEDAR PLANK SALMON –Atlantic salmon roasted on top of a cedar plank served with mashed potatoes, vegetables and remoulade sauce.
COCONUT SHRIMP –Lightly breaded shrimp with coconut and panko bread crumbs fried to a golden brown and served with a coconut curry sauce, mashed potato and vegetable.
CRAB FILLED SALMON – Atlantic Salmon filled with our own crab cake mixture, topped off with lemon cream sauce and served with mashed potato and asparagus.
TILAPIA PROVENCAL –Sauteed tilapia topped off with roasted almonds, red and yellow peppers, shiitake mushrooms and spinach with honey soy vinaigrette, served with jasmine rice.
SEAFOOD FRA DIAVOLO –Sauteed shrimp, scallops and calamari in a spicy marinara sauce over linguine.
Steaks and Chops
CHOICE OF SOUP OR SALAD
NATS SURF AND TURF -Medallions of beef topped with a Cabernet sauce, paired with a skewer of grilled shrimp or coconut shrimp. Served with baked potato and vegetables.
BEEF MEDALLIONS- Medallions of beef tipped with a Cabernet sauce, served with a baked potato and vegetables.
NEW YORK STRIP –Grilled and served with a baked potato and vegetables.
BLACKENED TOP SIRLOIN –Seasoned with Cajun spices and char grilled, served with mashed potatoes and vegetables.
FILET MIGNON –Served with a baked potato, vegetables and a shallot wine sauce. Add melted blue cheese crumbles
PETITE FILET –Served with a baked potato, vegetables and a shallot wine sauce.
MESQUITE RIBEYE –Encrusted with mesquite seasoning char grilled served with mashed potatoes and vegetables.
PORK CHOP –Double bone pork chop lightly seasoned and grilled, served with mashed potato, vegetables and a honey balsamic glaze.
Comfort Foods
CHOICE OF SOUP OR SALAD
SHEPPARDS PIE -Sauteed filet tips with carrots, peas, onions and fresh herbs with a brown gravy topped off with parmesan mashed potatoes.
POT ROAST –Slow cooked, served with mashed potato, carrots, onions, and celery, topped off with gravy and fried onion strings.
LONDON BROIL -Marinated sirloin grilled and then thinly sliced served with mashed potatoes, vegetable and topped off with a wild mushroom sauce.
MEATLOAF –Homemade meatloaf served with mashed potato and vegetables, topped with caramelized onions and gravy.
CHICKEN + BISCUIT –Sautéed chicken breasts topped with carrots, peas, mushrooms and country gravy served over mashed potatoes and a biscuit.
Poultry
CHOICE OF SOUP OR SALAD
CHICKEN OSCAR -Sauteed chicken breasts topped off with crab meat, mozzarella cheese and a lemon butter sauce, served with asparagus and mashed potatoes.
JAMBALAYA –Chicken, shrimp, onions, peppers, and andouille sausage sautéed with a Cajun sauce and served over Jasmine rice.
MARINATED GRILLED CHICKEN –Grilled chicken breasts topped with a portabella mushroom, roasted red peppers and mozzarella cheese, served with mashed potatoes.
CHICKEN MADEIRA –Sautéed chicken breasts topped with fresh asparagus, mushrooms and mozzarella cheese with a Madeira wine sauce, served with mashed potatoes.
CHICKEN ORLEANS -Sauteed chicken breasts topped off with mushrooms, red and yellow peppers, andouille sausage in a Cajun cream sauce over Jasmine rice.
Between the Bread
ALL SANDWICHES SERVED WITH YOUR CHOICE OF SWEET POTATO FRIES, FRUIT OR FRIES UNLESS OTHERWISE STATED
BEEF SHORT RIB SANDWICH - Shredded braised beef tossed with roasted mushrooms, onions and Fontina cheese on French bread.
ANGUS BURGER –Your choice of Provolone, American, Mozzarella, or Swiss cheese.
GRILLED CHICKEN CAPRESE– Tomato, Bibb lettuce, buffalo mozzarella, tomato basil Foccacia and balsamic glaze.
PORTABELLA MUSHROOM SANDWICH –Served w/ roasted red pepper, fresh spinach, grilled onions, swiss cheese and pesto on Foccacia flat bread.
CAESAR CHICKEN SALAD–Homemade chicken salad, green onions, pecans, bibb lettuce on multi-grain bread.
MEATLOAF SANDWICH–Homemade meatloaf on top of our own mashed potato and served with gravy and fried onion strings.
Kids Menu
INCLUDES DRINK
MAC –N– CHEESE
MINI CHEESE BURGERS W/FRIES
MINI HAMBURGERS W/ FRIES
CHICKEN TENDERS W/ FRIES
PASTA MARINARA
FRIED SHRIMP BASKET W/ FRIES
