THE LANDING AT 7 CENTRAL

SUMMER DINNER MENU 2008

SOUPS AND SALADS

HOMEMADE SOUP DU JOUR Cup 5 Bowl 7

FRENCH ONION SOUP with melted greyere cheese and a garlic crouton 7 ARUGALA SALAD lemon vinaigrette, shaved Parmesan & onion strings 8

THE LANDING SALAD baby field greens, cukes, tomatoes, carrots & onions 6

CLASSIC CAESAR SALAD grated Romano, Caesar dressing and croutons 7

LARGE LANDING SALAD OR CAESAR SALAD WITH:
GRILLED CHICKEN 12 CRISPY CALAMARI 14
COCKTAIL SHRIMP 15 SIRLOIN TIPS* 16
GRILLED SALMON 16 LOBSTER SALAD 16

APPETIZERS

SCALLOPS IN BACON with maple-Dijon dipping sauce 10

BOMBAY SHRIMP SPRING ROLLS with mango dipping sauce 10

TUNA CARPACCIO with assorted greens and a honey lime drizzle 12

CRISPY CALAMARI with Marinara or spicy mayo 11

MARYLAND CRABCAKES with a classic remulade 11

SEAFOOD STUFFED SKINS in a light Newburg sauce with melted Gruyere 11

SHRIMP COCKTAIL five jumbos over ice with traditional garnish 11

PEI MUSSELS simmered in wine, garlic, roasted tomatoes, aged Balsamic & basil 11

FRIED GOAT CHEESE served over a Landing, Caesar or Arugula Salad 10

SANDWICHES AND WRAPS

THE LANDING BURGER* 9
Hand packed half pound of ground beef on a sesame bun with lettuce, tomato and red onion. Add aged Cheddar cheese, smoked bacon, sauteed mushrooms or sautéed onions $.50 each

SALMON, BACON, LETTUCE & TOMATO WRAP 13
Grilled salmon, bacon, lettuce, tomato and spicy mayo in a tortilla wrap
PLAIN BLT 9 LOBSTER BLT 17 SHRIMP BLT 13

GRILLED CHICKEN BREAST SANDWICH 10
Fresh 6 oz chicken breast grilled and served on rosemary foccacia with basil-pesto mayonnaise, lettuce tomato and onion.

FRIED CLAM ROLL 15
Native Ipswich clams served on a New England style bun and served with spicy fries, creamy cole slaw and tartar sauce.

SMOKED TURKEY CLUB WRAP 10
Thinly sliced turkey breast with lettuce, tomato, bacon & cranberry mayonnaise

FRIED FISH SANDWICH 10
Fried fresh native scrod over cheddar cheese on a sesame bun with tartar sauce

WARM LOBSTER ROLL 17
Fresh lobster meat poached in beurre blanc with chives and served on a toasted New England style bun

LOBSTER SALAD ROLL 16
Native lobster meat with celery and mayo on a toasted bun

The Landing Restaurant reserves the right to add an 18% gratuity on all tables of eight or more

SEAFOOD ENTREES

TRADITIONAL BAKED SCROD 18
Fresh native scrod with a cracker crumb topping baked in wine and served with a baked potato and fresh vegetables

FISH AND CHIPS 17
The Landing's scrod is also available deep fried and served with seasoned fries, homemade cole slaw and tartar sauce

NATIVE SEA SCALLOPS DIJON 22
Native sea scallops pan seared with a Dijon cream sauce, Swiss chard & mushrooms and served with sage risotto

TRADITIONAL BAKED SCALLOPS 21
Baked with seasoned bread crumbs, butter white wine and herbs and served with a baked potato and fresh vegetables of the day

GRILLED NATIVE SWORDFISH 20
Fresh from local waters grilled, topped with tropical fruit salsa and served with baked potato and fresh vegetables

PAN ROASTED SALMON 19
Fresh salmon fillet pan roasted with tomatoes, lemon, capers and thyme served over wilted spinach and served with roasted red bliss potatoes. Also available PLAIN GRILLED with maitre'd butter, garlic mashed potatoes and fresh vegetables

IPSWICH FRIED CLAMS 20
Fresh whole native clams fried in Canola (NTF) oil and served with spicy French fries, tartar sauce and creamy cole slaw

SEAFOOD RISOTTO 24
Shrimp, scallops, lobster and fresh fish simmered in a lobster broth with creamy herb risotto, basil, asparagus tips and chopped tomatoes

SEAFOOD FESTIVAL 23
Shrimp, scallops, lobster and mussels sautéed in olive oil and white wine with garlic, shallots and herbs; served over fettuccini with a white or red seafood sauce

SHRIMP SCAMPI Half 14 Full 20
Black tiger shrimp sautéed with garlic, white wine, dried chiles, tomato and herbs; tossed with angel hair pasta and lemon

BEEF AND POULTRY

CHICKEN PICATTA Half 14 Full 18
Thin boneless chicken breast dredged in flour, sautéed with lemon, capers and herbs and served with angel hair pasta and grilled asparagus

PEPPER ENCRUSTED DUCK 21
Grilled peppercorn duck breast sliced and served over butternut squash raviolis with a goat cheese basil sauce, carmelized fennel, Swiss chard and mushrooms

MARINATED TENDERLOIN TIPS* 18
Generous portion of marinated steak tips grilled to perfection and served with mashed potatoes and fresh mixed vegetables

NEW YORK SIRLOIN* 22
Twelve ounce center cut sirloin grilled to perfection and served with maitre'd butter, a baked potato and fresh vegetables

BACON WRAPPED FILET MIGNON* 24
Half pound Filet Mignon grilled to perfection and served with caramelized onions, red wine Balsamic reduction, garlic mashed potatoes, asparagus and crispy onion strings. PETITE FILET 19

*Consuming these products raw or undercooked could increase your chance of contracting a foodborne illness. For more information, ask your server for our brochure.