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Chef Specials



Smoked Chicken & Asparagus Pizza
House smoked chicken breast, grilled asparagus, tomatoes, gourmet five cheese blend, pinch of crushed red peppers, Mornay sauce.  10.95


Creole Pasta
Black Tiger Shrimp, smoked Andouille Sausage, Blackened chicken breast, garlic, tomatoes, mushrooms, spinach, white wine, crème with Bowtie pasta 19.95

Filet & Wild Mushroom Stroganoff
Seared filet tips simmered with beef stock, burgundy wine, garlic, wild mushrooms, herbs and crème/sour crème, atop Cavatappi pasta.

Lake Perch Flash Fry
Hand trimmed & battered, flash fried perched atop wild rice pilaf, sauced with capers, fresh basil, Roma tomatoes, red onion and lemon-wine burre blanc. 21.95

Miniature Pastry Assortment
Prepared for you by the Master Pastry Chefs of Josef’s patisserie- petite Parisian napoleon, éclair, chocolate & fruit tarts





















Executive Chef: Mr. John D. Wesenberg C.W.C/H.A.C.C.P. Certified   

Executive Sous Chef: Mr. Alphonso Turner
Sous-Chef: Mr. Jack Schutte

Line Chefs: Mr. Josef “313” Reddick, Mr. Antonio “Tony” Walker, Mr. Jerrold “JP” Plunkett:
Garde Mangers:  Mr. Derrick “Red” Hopkins” & Mr. Charles “Charley” Truitt
Hot Food Preparation Chef (& General All About Busy-Body): Ms. Carrie “Sour Crème” Burrous
Cold Food Preparation Cooks: Mr. Raymond “Big Ray” Johnson, & Mr. Jelani “Jelly Beans” Barber  




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