The menu at Cooper’s Landing will change seasonally to include blackboard specials that highlight certified Black Angus meats, fresh fish, and local seasonal vegetables and fruit. We are also available for on and off premise catering and special event planning for your private group.
Our Signature Dip with a blend of fresh herbs and roasted red peppers. Served with toasted French baguette and fresh fruit.
*if served with Blue Chips
Stuffed with a blend of mild Arrezio Italian sausage, fresh herbs, smoked Gouda, and imported Parmesan Cheese.
Herb seasoned flatbread with caramelized onions, prosciutto, goat’s cheese, spiced pecans, and arugula.
Assorted dried meats and Artisan cheeses – prosciutto, sweet sopressata, calabrese, pepper salami, wild blueberry goat cheese, rosemary and olive oil asiago, almonds, assorted olives, local honey, and parmesan crisps.
Locally grown Asparagus with imported cheeses & prosciutto, baked in a puff pastry and topped with a Harvarti Dill cream sauce.
Wrapped in hickory smoked bacon, broiled, and topped with a bacon honey mustard sauce.
French baked Brie topped with a pecan Kahlua compote and served with french baguettes and fresh fruit.
Fresh iceberg and romaine mix with tomatoes, cucumbers, red onions, and homemade croutons. (dressings include sweet vidalia onion, ranch, italian, blue cheese, poppyseed, balsamic vinaigrette, cusabi, and strawberry vinaigrette)
Iceburg lettuce wedge topped with hickory smoked bacon and crumbled Amish blue cheese. Served with buttermilk ranch dressing.
Fresh romaine lettuce, red onion, Parmesan cheese, and homemade croutons. Served with homemade caesar dressing.
Organic mixed field greens topped with mandarin oranges, sliced green apples, pine nuts, goat cheese, and topped with homemade strawberry vinaigrette.
Organic mixed field greens topped with marinated mushrooms, pine nuts, roasted red pepper, and a warm goat cheese medallion encrusted with Italian breadcrumbs. Served with a balsamic vinaigrette.
Blackened and topped with a fresh mango salsa. Served with vegetable du jour.
Topped with our signature cream cheese and fresh chives. Served with garlic mashed potatoes and vegetable du jour. Add sautéed claw crabmeat and/or sautéed colossal crabmeat.
Grilled and topped with a warm apricot mango chutney. Served with a red delicious apple stuffed with mashed sweet potatoes and vegetable du jour.
Bowtie pasta tossed with fresh asparagus, mushrooms, and rainbow peppers with Les’ homemade alfredo sauce and parmesan cheese.
6oz. herb seasoned black angus filet mignon topped with sautéed crabmeat and paired with our signature Chesapeake Bay style crabcake drizzled with a garlic aioli. Served with garlic mashed potatoes and vegetable du jour.
Chesapeake Bay style crabcakes drizzled with a garlic aioli and served with orzo pilaf and vegetable du jour.
12oz. New York Strip grilled and topped with chef’s garlic butter. Served with garlic mashed potatoes and vegetable du jour.
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.
Rack of lamb marinated in a Merlot wine reduction and grilled with a mint basil pesto. Served with garlic mashed potatoes and vegetable du jour.
7oz., grilled in a balsamic and fresh herb marinade and topped with caramelized onions. Served on a bed of organic mixed field greens and baby spinach with roasted red peppers.
Stuffed with colossal crabmeat and served over a bed of orzo with chef’s homemade lemon dill butter.
Topped with a roasted red pepper cream sauce. Served over a bed of orzo pilaf and dusted with imported parmesan cheese.
6oz. cold water tail broiled in a tomato herb butter. Served with orzo pilaf and vegetable du jour.
Please remember some of our menu items change seasonally so these are Sample Menus.
