tel: 410.547.0149 | mail: info@930redmaple.com



NEW Fall Menu

Chef Alexis Chalk's farm to table commitment utilizes
locally-sourced and housemade ingredients.

Kitchen Hours:
Tuesday - 5-10
Wednesday-Thursday - 5-11
Friday - 5-12
Saturday - 6-12 (for dinner reservations 930 and later please call/email for availability)
Sunday - kitchen closed. Bar opens 8pm

starters

red maple house salad 4
cucumber, grape tomato, carrot, red onion, mesclun greens, blood orange vinaigrette

salmon, avocado & wasabi salad 6
seared salmon, avocado, cucumber, mesclun greens, wasabi peas, wasabi avocado vinaigrette

crispy tofu & fava bean salad 5
harissa tempura, marinated fava beans, scallion, crispy tortilla straws, chili lemon vinaigrette

roasted eggplant dip 7
roasted red pepper, roasted garlic, red pepper miso, carrot curl, grilled pita, tortilla chips

red maple crab dip 10
asiago, artichoke hearts, red pepper miso, grilled pita, tortilla chips

curried sweet potato green pea samosas (four) 6
smoked paprika, carrot, scallion, curried tarragon, sour cream

small plates

artisinal cheese board 14
chef's selection of cheeses, house-made crackers & chutney

miso glazed salmon 7
miso glaze, sake butter

mushroom leek & gruyere fritters 6
herbed agave mustard

grilled tenderloin 10
guinness balsamic reduction, blackened tomato, gorgonzola

apple glazed grilled pork loin 7
chili toasted pine nuts

dumpling bar

lobster & shitake 7
lobster cream sauce

pumpkin apple 5
chopped pecans, cardamom cream sauce

thai coconut curry crab 6
water chestnut, bell pepper, coconut curry cream sauce

curried mushroom & leek 5
yellow curry coriander cream sauce, toasted fennel seed

grilled skewers

lemongrass chicken 6.5
sweet soy

hawaiian teriyaki tuna 8
roasted jalapeņo lime crema

chili rubbed pork skewers 6.5
sweet chili barbeque

sliders (1 per order/3 per order)

lamb burger 5.5/14
pickled red onion, ancho aioli, grilled pita

crab cake 4.5/12
asian vegetable slaw, thai chili remoulade, toasted brioche

chorizo 4/10
radish, fajita peppers and onion, cilantro, roasted jalapeņo lime crema, toasted brioche

falafel 4/10
tomato, cucumber, spiced tahini aioli, grilled pita

tacos

two soft yellow corn tortillas served with pico de gallo, fire roasted salsa,

fajita peppers and onions, cilantro, and radish slices

marinated lobster 7

chicken tinga 6

marinated tofu 5

extras

pumpkin fries 4
pumpkin spiced tempura, pepita yogurt sauce

tofu fries 4
harissa tempura, miso aioli

honey roasted parsnips 3
honey butter

butternut squash risotto 4.5
shiitake mushroom, scallion



desserts

house made. selections change weekly




group tapas

chef's choice tapas variety

tapas for four $120
(1 bottle of house wine)

tapas for six $190
(2 bottles of house wine)

tapas for eight $240
(2 bottles of house wine)


reserve a table