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



Meet Our Chef : David Owens




Chef David is a Baltimore native and graduate of
Poly Tech High School. After startingcollege with a
focus on engineering, he soon realized that his passion
was in the kitchen and enrolled in the culinary arts
program at the Ft. Lauderdale Art Institute. Since
graduating in 2004 David's passion, creativity and
work ethic have opened doors for him into a number of
quality area restaurants including Ra Sushi,
Fleet Street Kitchen and most recently along side
Chef Chris Armandola at The Waterfront Kitchen.

Chef David has already begun making changes to the menu
and is looking forward to hosting you soon!! You can view
our current menu on our website www.930redmaple.com



savor chef david owens' locally sourced and globally inspired tapas

kitchen hours

Tuesday/Wednesday 5pm-10pm
Thursday/ Friday 5pm-11pm
Saturday 6pm-11pm
Sunday/Monday Kitchen CLOSED
BAR remains open til 2am 7 days a week


group tapas options


chef's choice tapas variety

tapas for four $110
includes one bottle of house wine tapas for six $170
(includes two bottles of house wine)
tapas for eight $210
(includes two bottles of house wine)


menu

starters

orange sesame salad 6.5
mixed greens, baby corn, water chestnut, red bell pepper, grape tomatoes, sesame dressing

green apple salad 6.5
mixed greens, roasted maple glazed apples, feta, candied pecans, soy-ginger vinaigrette

red maple chopped salad 6.5
mixed greens, black olives, feta, grape tomatoes,cucumber, red onion, chopped with house dressing

red maple crab dip 10
lump crab, cheddar, gouda, grilled pita, tortilla chips

house made hummus & chips 7
roast garlic & herb, pita points, carrot sticks, cucumber slices

bacon wrapped dates 7.5
three per order, applewood smoked bacon, goat cheese, tomato confit


signature small plates

artisanal cheese board 14
chef selection of cheeses, house-made chutneys,house-made crackers, fruit & toast points

chicken lettuce wrap 7
diced chicken in a hoisin marinade, cashews, carrots, red pepper & scallions

lobster mac & cheese 8.5
lobster, elbow pasta, cheddar, mozzarella, gouda

lamb chops 12
four per order, brussels sprouts, demi glaze

chicken tropicale 8
jerk sauce, sweet sesame, lime cabbage salad, pineapple pico

duck confit flatbread 8
spinach, tomato, pickles, shallots, cheddar cheese blend

grilled tenderloin 11
guinness-balsamic reduction, blackened tomatoes and gorgonzola

bayou calamari 7
roasted garlic aioli

grilled eggplant 7
red onion, tomato, gorgonzola, balsamic reduction


grilled skewers (2 per order)

maple glazed chicken 7
sweet jalapeno salsa

hawaiian teriyaki tuna 8
roasted jalapeƱo lime crema

lemon rosemary shrimp 8
sweet & spicy honey glaze


tacos (2 per order)

two soft flour tortillas served with pico de gallo, fire roasted salsa, fajita peppers, red onion, cilantro, and radish slices

marinated lobster 9

citrus marinated shrimp 8

chicken tinga 7


sliders (1 per order/3 per order)

lamb burger 6/15
pickled red onion, ancho aioli, grilled pita

crab cake 6/15
asian vegetable slaw, thai chili remoulade, toasted brioche

wagyu beef 5/13
asiago & crispy onion straws


extras

caramelized onion-mushroom samosas 7two per order, scallion, sweet potato, dill yogurt sauce

brussels sprouts 6
sauteed in white wine butter & garlic

zucchini fries 4
harissa tempura, spiced tahini aioli

house made french fries:

-duck fat 5

-boardwalk 4

-garlic & chives 5



desserts

house made. inquire with server



group tapas

chef's choice tapas variety

tapas for four $110
(1 bottle of house wine)

tapas for six $170
(2 bottles of house wine)

tapas for eight $210
(2 bottles of house wine)

reserve a table