Blake Johnston, Executive Chef
CLAM CHOWDER
with grilled corn Cup 6 Bowl 8
SOUP DU JOUR
Chef's daily selection Cup 5 Bowl 7
FRENCH ONION SOUP
with melted gruyere cheese and a garlic crouton 7
BEEF AND BEAN CHILI
With melted Cheddar Cup 6 Bowl 8
CURRIED WHITE CHICKEN CHILE Cup 6 Bowl 8
THE CENTRAL SALAD
baby field greens, dried cranberries, candied walnuts, bleu cheese,and raspberry vinaigrette 8
ARUGULA SALAD
baby arugula with 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
SPINACH SALAD
with egg, bacon, mushrooms and crumbled goat cheese 7
LARGE LANDING, ARUGULA, CENTRAL, SPINACH 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
FRESH TOMATO, MOZZARELLA AND BASIL
with a Balsamic reduction 10
FRIED CLAM APPETIZER
With tartar sauce and lemon 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 13
Plain skins with Monterey Jack, crumbled bacon and greeen onions 8
SHRIMP COCKTAIL
five jumbos over ice with traditional garnish 11
PEI MUSSELS
simmered in wine, garlic, sundried tomatoes, lemon & basil 11
SANDWICHES AND WRAPS
Served with seasoned fries and a Kosher half sour pickle
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
BLACKENED HADDOCK BURRITO 11
Chunks of spicy grilled haddock with rice, peppers, onions, mixed greens and spicy mayo
GRILLED CHICKEN BREAST SANDWICH 10
Fresh 6 oz chicken breast grilled and served on rosemary foccacia with basil-pesto mayonnaise, lettuce tomato and onion.
STEAK TIP SANDWICH 12
Grilled and served in a fresh baguette with onions, peppers, mushrooms and melted cheddar
GRILLED VEGETABLE WRAP 9
Assorted grilled vegetables with mixed greens and balsamic vinaigrette
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
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 18
The Landing's scrod is also available deep fried and served with seasoned fries, homemade cole slaw and tartar sauce
PAN SEARED NATIVE SEA SCALLOPS 19
Native sea scallops pan seared and served with spinach and ricotta cheese raviolis, sundried tomatoes, asparagus
& a sherried cream sauce
TRADITIONAL BAKED SCALLOPS 19
Baked with seasoned bread crumbs, butter white wine and herbs and served with a baked potato and
fresh vegetables of the day
PAN ROASTED SALMON 18
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
FRIED NATIVE SCALLOPS 19
Fresh native sea scallops lightly battered, deep fried in Canola oil and served with spicy French fries, creamy cole
slaw and tartar sauce
IPSWICH FRIED CLAMS 19
Fresh whole native clams fried in Canola (NTF) oil and served with spicy French fries, tartar sauce and creamy cole slaw
SEAFOOD CASSEROLE 19
Shrimp, scallops and haddock served en casserole, topped with creamy Newburg
sauce and accompanied by roasted red potatoes and fresh vegetables
SHRIMP SCAMPI Half 15 Full 21
Black tiger shrimp sautéed with garlic, white wine, dried chiles, tomato and herbs; tossed with
fresh mafalda pasta and lemon
SEAFOOD AND VEGETABLE FRA DIAVLO Half 15 Full 19
Scallops, shrimp and mussels sauteed with mushrooms, tomatoes and spinach and tossed
with a spicy Marinara sauce and fresh fettuccini
BEEF AND POULTRY
CHICKEN PICATTA Half 15 Full 19
Thin boneless chicken breast dredged in flour, sautéed with lemon, capers and herbs and served with
fresh mafalda pasta and grilled asparagus
CHICKEN MARSALA 19
Boneless chicken sauteed in Marsala wine, mushrooms & garlic and served with garlic mashed potatoes
and fresh vegetables
PEPPER ENCRUSTED DUCK 22
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* Half 15 Full 19
Generous portion of marinated steak tips grilled to perfection and served with mashed potatoes and fresh mixed vegetables
BACON WRAPPED FILET MIGNON* 25 PETITE FILET 19
Half pound Filet Mignon grilled to perfection and served with caramelized onions, red wine Balsamic reduction, garlic mashed potatoes, asparagus and crispy onion strings.
*Consuming these products raw or undercooked could increase your chance of contracting a foodborne illness. For more information, ask your server for our brochure. The Landing reserves the right to add an 18% gratuity
on tables of eight or more