Cooper's Landing Sunday Brunch

Champagne Cocktails
Mimosa- Champagne & Fresh Squeezed Orange Juice

Poinsettia – Champagne & Cranberry Juice

The Hawaiian – Champagne & Pineapple Juice

Island Oasis – Champagne, Blue Curacao, & Grand Marnier

Absolut Bloody Mary’s

Fresh Juices – Cranberry * Orange * Pineapple * Grapefruit * Tomato

Lavender Lemonade * Strawberry Lemonade

Hot Chocolate  * Cappuccino & Espresso *

Our signature creamy Crab Dip with a blend of fresh herbs and roasted red peppers. Served with toasted French baguette and fresh fruit

Jumbo Mushrooms,  stuffed with a blend of mild Arrezio Italian Sausage, fresh herbs, smoked Gouda, and imported Parmesan Cheese. 

Baked Brie, topped with a Pecan Kahlua Compote and served with French Croustades and Fresh Fruit. 

Asparagus Parmesan Puff, Locally grown Asparagus with Imported Cheeses & Prochuitto, Baked in a Puff Pastry and topped with a  Harvarti Dill Cream Sauce. 

Scallops, wrapped in Hickory Smoked Bacon, broiled , and topped with a Bacon Honey Mustard Sauce.   

House Salad, Fresh iceberg and romaine mix with tomatoes, carrots, red onions, and homemade croutons and your choice of homemade dressings

The Wedge, Iceburg Lettuce Wedge topped with Hickory Smoked Bacon and Crumbled Amish Blue cheese.  Served with Buttermilk Ranch Dressing. 

Michelina’s Salad, Mixed field greens topped with Mandarin oranges, sliced  green apples, pine nuts, Goat’s Cheese, and topped with homemade  strawberry vinaigrette

Eggs Benedict, English Muffins topped with Poached Eggs, Canadian Bacon, and Hollandaise sauce.  Served with a side of Chef’s Breakfast Potatoes. 

Steak and Egg, 6 oz. Black Angus Filet served with two eggs and Chef’s Breakfast Potatoes

Stuffed French Toast, French Baguettes stuffed with Chef’s Homemade Strawberry Cream Cheese.  Dusted with Powdered Sugar and served with Maple Syrup.

The New Yorker, Potato Pancakes topped with Smoked Salmon & poached Eggs and Hollandaise sauce.

Sausage en Croute, Hickory Smoked Sausage, Eggs, Cheddar Cheese, and sautéed Mushrooms Baked in a Puff Pastry and served with Chef’s Breakfast Potatoes.

Sweet Potato Pancakes topped with candied Pecans and Baked Apples.  Served with a side of Warm Maple Syrup.    

Praline Chicken, Chicken Breast spiced and Baked in a Maple Glaze and topped with a Pecan Kahlua Compote.  Served with a Red Delicious Apple stuffed with mashed Sweet Potatoes and vegetable du jour.

Steak Salad, Black Angus New York Strip over a bed of Romaine with tomatoes, carrots, red onions, Cheddar cheese and homemade croutons.   

Coop’s Crabcake, Chesapeake Bay style crabcake drizzled with a garlic aioli and served with choice of Side Salad or Chef’s choice of Breakfast Potatoes

Pork Tenderloin in a Ginger Pomegranate Marinade, Grilled, and topped with a Warm Apricot Mango Chutney.  Served with a Red Delicious Apple stuffed with mashed sweet  potatoes and vegetable du jour

Spring Specialty Salad, Organic Mixed Field Greens topped with marinated Mushrooms, Roasted Red Peppers Sautéed Colossal Crabmeat, and Warm Goat’s Cheese Medallion encrusted with Italian Breadcrumbs.  Served with Balsamic Vinaigrette.

Fresh Catch, Ahi Tuna, Blackened and topped with a Fresh Mango Salsa.  Served with orzo pilaf and vegetable du jour.

Chef’s Choice . . . Roasted Red Pepper Scallops, wrapped in a Bacon and topped with a Roasted Red Pepper Puree.  Served on top of orzo pilaf.