Pub & Lunch Summer 2008

SOUPS AND SALADS

HOMEMADE SOUP DU JOUR Cup 5 Bowl 7

FRENCH ONION SOUP melted Greyer cheese and a garlic crouton 7

LANDING SALAD field greens, cukes, tomatoes, carrots & onions vinaigrette 6

THE CLASSIC CAESAR SALAD grated Romano, Caesar dressing & croutons 7

ARUGALA SALAD with lemon vinaigrette, shaved parmesan & crispy shallots 8

LARGE LANDING SALAD OR CAESAR SALAD TOPPED WITH:

GRILLED CHICKEN 12 CRISPY CALAMARI 14
LOBSTER SALAD 16 SIRLOIN TIPS* 16
COCKTAIL SHRIMP 15 GRILLED SALMON 16

SOUP DU JOUR OR CHOWDER AND LANDING OR CAESAR SALAD 9

SOUP DU JOUR OR CHOWDER AND HALF SANDWICH WITH FRIES 11
Smoked Turkey, Grilled Cheese, or BLT

APPETIZERS

SCALLOPS IN BACON with maple-Dijon dipping sauce 10

CHICKEN QUESADILLA with grilled chicken, jack & cheddar, peppers and onions 10

QUESADILLA DE DIA with Chef's special daily creations 11

BOMBAY SHRIMP SPRING ROLLS with Mango dipping sauce 10

TUNA CARPACCIO with baby field greens and a honey lime drizzle 12

CRISPY CALAMARI with marinara or spicy mayo 11

MARYLAND CRABCAKE DUET with a classic remoulade 11

SEAFOOD STUFFED SKINS in a light Newburg sauce with melted Gruyere 12

SHRIMP COCKTAIL five jumbos over ice with cocktail sauce 11

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

FRIED GOAT CHEESE served atop a Landing, Caesar or Arugula salad 10

CHICKEN OR BUFFALO TENDERS with julienne celery and dipping sauce 8

LOADED NACHOS with green chiles, pepperjack cheese, scallions, red onions, tomatoes, our own salsa, sour cream and guacamole 10

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

SANDWICHES AND WRAPS

THE LANDING BURGER* 9
half pound of ground beef on a sesame bun with lettuce, tomato & red onion. Add cheese, bacon, mushrooms or onions .50 each FRIED CLAM ROLL 15
Native Ipswich clams on a hot dog bun with homemade cole slaw and tartar sauce.

GRILLED CHICKEN BREAST SANDWICH 10
on rosemary foccacia with basil-pesto mayo, lettuce, tomato & onion. Also available Fried, or Buffalo style

SMOKED TURKEY CLUB WRAP 10
with lettuce, tomato, bacon & cranberry mayo

FRIED FISH SANDWICH 10
over cheddar cheese on a sesame bun with lettuce, tomato, onion and tartar sauce

WARM LOBSTER ROLL 17
poached in beurre blanc and served on a toasted New England style bun

LOBSTER SALAD ROLL 16
with celery and mayo on a toasted bun SALMON BLT WRAP 13
with spicy mayonnaise, bacon, lettuce & tomato in a tortilla wrap
PLAIN BLT 9 LOBSTER BLT 17 SHRIMP BLT 13

ENTREES

SHEPHERD'S PIE 13
ground beef topped with corn, garlic mashed potatoes and Jack cheese with fresh vegetables

BAKED MACARONI AND CHEESE 11
Special three cheese recipe topped with seasoned breadcrumbs and fresh vegetables

TRADITIONAL BAKED SCROD 16
baked in wine with a cracker crumb topping and served with baked potato and vegetables

FISH 'N CHIPS 16
fried in Canola oil and served with seasoned fries, creamy cole slaw and tartar sauce

FRIED IPSWICH CLAMS 18
tender and sweet with seasoned French fries, cole slaw and tartar sauce

FRIED SCALLOPS 17
tender and juicy served over seasoned fries with creamy cole slaw and tartar sauce

CHICKEN PICATTA FULL 16 HALF 13
dredged in flour, sautéed with lemon, capers & herbs andserved with angel hair pasta and grilled asparagus

PAN ROASTED SALMON 18
with tomatoes, lemon, capers & thyme over wilted spinach with roasted potatoes. Also available plain grilled with maitre'd butter, garlic mashed potatoes and fresh vegetable

MARINATED SIRLOIN TIPS* 17
generous portion grilled to perfection and served with garlic mashed potatoes and fresh vegetables

CHILDREN'S MENU

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