The menu at Cooper’s Landing will change seasonally to include blackboard specials that highlight certified Black Angus meats, freshfish, and local seasonal vegetables and fruit. We are also available for on and off premise catering and special event planning for your private group.
Jumbo Mushrooms, stuffed with a blend of mild Arrezio Italian Sausage, fresh herbs, smoked Gouda, and imported Parmesan Cheese.
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.
Baked Brie, French Baked Brie topped with a pecan Kahlua Compote and served with French Baguettes and Fresh Fruit.
The Wedge, Iceburg Lettuce Wedge topped with Hickory Smoked Bacon and Crumbled Amish Blue cheese. Served with Buttermilk Ranch Dressing.
House Caesar, Fresh romaine lettuce, red onion, Parmesan cheese, and homemade croutons. Served with homemade Caesar dressing
Michelina’s Salad, Organic Mixed field greens topped with Mandarin oranges, sliced green apples, pine nuts, Goat’s Cheese, and topped with homemade strawberry vinaigrette
Spring Specialty Salad, Organic Mixed Field Greens topped with Marinated Mushrooms, Pine Nuts, Roasted Red Pepper, and a Warm Goat’s Cheese Medallion encrusted with Italian Breadcrumbs. Served with a Balsamic Vinaigrette.
8 oz herb seasoned Black Angus Filet Mignon topped with our signature cream cheese and fresh chives. Served with garlic mashed potatoes and vegetable du jour.
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
Veggie Alfredo Bowtie pasta tossed with Fresh Asparagus, Mushrooms, and Rainbow Peppers with Les’ Homemade Alfredo Sauce and Parmesan Cheese.
Surf & Turf, 6 oz 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.
Coop’s Crabcakes, Chesapeake Bay style crabcakes drizzled with a garlic aioli and served with orzo pilaf and vegetable du jour
Black Angus New York Strip, 12 once New York Strip grilled and topped with Chef’s Garlic Butter. Served with Garlic Mashed Potatoes and vegetable du jour.
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.
Chef’s Choice . . . 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.
Chef’s Nightly Specials. . .
Chef’s Entrée Specials . . .
Jumbo Shrimp Stuffed with Colossal Crabmeat and served over a bed of orzo with Chef’s Homemade Lemon Dill Butter.
Jumbo Bacon Wrapped Scallops topped with a Roasted Red Pepper Cream Sauce. Served over a Bed of Orzo Pilaf and dusted with Imported Parmesan Cheese.
Fresh Lobster Tail, 6 once Cold Water Tail broiled in a Tomato Herb Butter. Served with Orzo Pilaf and Vegetable du jour.