menus, special events and happy hour

 

Seasonal Chef Juste’s Tasting Dinners
Chef’s tastings are up to 30-seat interactive dinner parties. 5 course menu highlights season’s best accented with handcrafted techniques and inventive drink pairings. During the course of the night Chef will explain the thought and background of each dish and complementing drink pairing. Over 2-2.5h experience modern and unique plates are served in a relaxed and fun atmosphere. Reservations by phone only, $59 per person, $35 drink pairings. Communal seating. $59 deposit required to reserve. If cancelled, deposit is refunded as Maple Ave Restaurant gift certificate, redeemable any time.
September Harvest Tasting Menu Sample | September 26th and 27th SOLD OUT
Spring In The Countryside Tasting Menu Sample | June 6th and 7th 2017 SOLD OUT
Winter Is Coming? Tasting Menu Sample | January 25th 2017 SOLD OUT
Fall for Fall Tasting Menu Sample | November 16th 2016 SOLD OUT
Summer In VA Tasting Menu Sample | August 2nd 2016 SOLD OUT
Forest Tasting Table Menu Sample | June 8th 2016 SOLD OUT

To be notified about our next tasting event and to sign up for our newsletter, click here.

Happy Hour Menu Sample | Spring 2018 (PDF)
Monday – Friday 2 to 5

Lunch Menu Sample| Spring 2018 (PDF)
Monday – Friday 11 to 2
2 courses for $21

small plates

fried green tomato 12 crispy panko breading, melted pimento cheese, sweet tomato relish
my grandma’s salad^ 9 mixed greens, rye croutons, organic cucumber, black sesame, dill buttermilk vinaigrette
heirloom tomato gazpacho^ 9 corinto cucumber, smoked extra virgin olive oil
barsotto 9 barley cooked risotto style, crispy shiitake, cultured garlic butter
chicken empanadas 10 roasted free range chicken, mixed greens, spanish paprika sauce

main plates

barramundi salad^* 19 sustainable fish, greens, soy brined egg,  taggiasca olive, creamy wuster vinaigrette
burrata gnocchi 19 house gnocchi, organic basil pea pistou, wild mushrooms, truffle oil
PEI mussels^ 16 smoked tomato broth, caramelized onion, black forest ham, herbs, baguette
pork confit^ 19 heritage pork, brown butter sweet potato, eggplant caponata, chimi churri
panko chicken sandwich 16 free range chicken breast, lettuce, pickles, gruyere, truffle mayo, fries on brioche

Brunch Menu| Spring 2018 (PDF)
Saturday 10 to 2
Sunday 10 to 2.30

6 course chef’s tasting for two $38
breakfast parfait
truffled egg
empanadas
house spreads {add burrata $6}
polyface pork belly hash
fried chocolate pie

small plates
breakfast parfait^ 6 grade A maple syrup, house ginger coconut granola, greek yogurt, black currants
fried green tomato 12 crispy panko breading, melted pimento cheese, sweet tomato relish
my grandma’s salad^ 9 mixed greens, rye croutons, organic cucumber, black sesame, dill buttermilk vinaigrette
house spreads^* 12 burrata, liver mousse, bacon jam, herb ricotta, currant jam, crostinis
chicken empanadas 10 mixed greens, smoked paprika pimenton

brunch main plates
burrata omelette*^ 14 organic basil pea pistou, zucchini, homefries, mesclun
braised pork belly*^ 15 polyface belly, cuban bean puree, sunny egg, jasmine rice, adobo BBQ
almond ricotta pancakes 14 house ricotta, grade A virginia maple syrup, homefries, applewood smoked bacon
truffled eggs*^ 14 egg scramble, applewood smoked bacon, homefries, mesclun
panko chicken sandwich 16 free range chicken breast, truffle mayo, lettuce, pickles, gruyere, fries on brioche
PEI mussels^* 16 smoked tomato broth, caramelized onion, black forest ham, herbs, baguette

Dinner Menu | Spring 2018 (PDF)
Monday – Thursday 5 to 9
Friday 5 to 9.30
Saturday 2 to 9.30
Sunday 2.30 to 8
Sunday, Monday, Tuesday $35 for 3 courses

small plates

fried green tomato 12 crispy panko breading, melted pimento cheese, sweet tomato relish
my grandma’s salad^ 9 mixed greens, rye croutons, organic cucumber, black sesame, dill buttermilk vinaigrette
barsotto 9 barley cooked risotto style, crispy shiitake, cultured garlic butter
heirloom tomato gazpacho^ 9 corinto cucumber, smoked extra virgin olive oil
charred octopus and pork belly^* 11 soy brined egg, fingerlings, creamy wuster vinaigrette
chicken empanadas 10 roasted free range chicken, mixed greens, smoked paprika sauce
house spreads^* 12 burrata, liver mousse, bacon jam, herb ricotta, currant jam, crostinis

main plates
citrus braised lamb shank^ 30 elysian fields farm lamb, green asparagus risotto, candied orange
arctic char fillet*^ 23 sustainable char, fresh herb spaetzle pasta, oregano, tomato sauce
pork confit steak^ 25 heritage pork, fingerlings, brown butter sweet potato, eggplant caponata, parsley chimi churri
burrata gnocchi 22 house beet gnocchi, organic basil pea pistou, wild mushrooms, smoked olive oil
PEI mussels^* 18 smoked tomato, black forest ham, caramelized onion, herbs, baguette

Dessert and Drink Menu | Spring 2018 (PDF)

sweet plates

almond yogurt cake 8 soaked semolina cake, strawberry merlot compote
fried choco pie 8 melted belgian chocolate ganache, old fashioned vanilla ice cream
lithuanian honey layer cake 8 cinnamon, allspice and caramelized honey, whipped sour cream
dulce de leche bread pudding 8 caramel infused baguette, vanilla bean ice cream
yuzu crème brulee^ 8 japanese citrus infused custard, turbinado sugar crust
beer float 8 duck rabbit milk stout, vanilla bean ice cream

SPECIALS:

Wing and Empanada Deal 30 wings for 35$. 1 dozen empanadas 30$ (add sauce – $2). Combo 60$. Call us to place an order. 24 hour notice appreciated.
Every Sunday, Monday, Tuesday 3 – Course Dinner 35$ | Any small, main and a dessert plate.
Monday to Friday 2 – Course Lunch 21$ | Choice of any small and main or main and dessert.
Seasonal Sangria |  sparkling passion fruit, classic red, mojito white
Weekday Happy Hour | Monday to Friday from 2 to 5pm. Small plate specials and happy hour drinks.

Maple Ave is committed to supporting as many local farms and businesses as possible. We use: POLYFACE FARMS, SMALL HITCH, STEVE BAKER PORK, TUSCARORA ORGANIC GROWERS, PINELAND FARMS, DAVONCREST FARMS, FREEBIRD, MAPLE AVE MARKET, BUFFALO RIDGE FARMS, FIREFLY FARMS, CAFFE AMOURI.