Cooper's Landing Menu

On fresh bread topped with house remoulade, lettuce and tomatoes and served with fries tartar and cocktail sauces upon request.

Grilled or blackened salmon served on a buttery ciabatta bun with herb mayo, lettuce and tomatoes.

Fresh salmon fillet char-grilled with lemon butter served with mashed potatoes and seasonal vegetables.

Choice of grilled, blackened or fried with mixed cabbage, pineapple pico de gallo, avocado with poblano cream sauce and served with fries or rice pilaf and choice of flour or corn tortillas.

Beef patty on a buttery challah bun served with tomatoes, lettuce, onions, pickle spear and fries.

Beefy patty on a buttery challah bun served with mustard aioli, bacon, grilled jalapeños, lettuce, a fried egg and served with fries.

Grilled or fried chicken breast, pesto mayo, avocado, green leaf lettuce, sliced tomato, bacon and creamy Havarti cheese on toasted sourdough served with fries.

Chicken breast battered and breaded, topped with country gravy and served with mashed potatoes and seasonal vegetables.

Ribeye steak served over ciabatta bun with herbed mayo, Havarti cheese, grilled onions, mushrooms, au jus on the side and served with fries.

8 oz cubed steak breaded and fried until golden brown, topped with mushroom gravy, served with mix vegetables and your choice of fries or mashed potatoes topped with cream gravy.

French bread, mayo mustard, apricot jam, pickled green tomatoes, capicola smoked ham, pulled pork, sliced Swiss cheese then toasted in oven and served with Cajun fries.

Four mini crab cakes, topped with pico de gallo and horseradish ranch. House favorites.

Popcorn shrimp lightly fried and tossed in a sweet and spicy sauce.

Artichoke, spinach with three cheeses, served with tortilla chips.

Fresh crab meat, shrimp, cream cheese, fresh basil, red peppers, served with toasty pita bread and tortilla chips.

Four shrimp stuffed with cheese and jalapeños wrapped in bacon, lightly fried, served on sautéed spinach and topped with berry compote.

Choice of a white wine and garlic sauce or spicy ham, cherry tomatoes, spinach, garlic, simmered on a rich Cajun butter, served with garlic bread. House favorites.

Served with house-made cocktail sauce.

Fresh fish and shrimp tossed in lime juice and prepared with tomato, onion, and cilantro. House favorites.

Fresh shrimp and fish ceviche served on three in-house tostadas with a touch of lime mayonnaise topped with avocado.

Boiled and served over ice with lemons and a side of cocktail sauce prepared with tomato, onion, and cilantro.

Iceberg wedge, cherry tomatoes, bacon, avocado slices, onions, blue cheese crumbles and your choice of dressing.

Thick slices of beefsteak tomatoes, fresh mozzarella cheese, pesto and balsamic reduction.

Baby spinach, chopped bacon, red onion, fresh mushrooms and bell peppers, served with bacon vinaigrette.

Mixed greens, cherry tomatoes, cumber slices, bell peppers, red onions, fried onion strings and fried goat cheese, served with walnut vinaigrette.

Diced yellowfin tuna tossed with avocado, mango and cucumbers over vegetable quinoa served with Asian sauce.

Mix green, feta cheese, pepperoncini peppers, cherry tomatoes, sliced English cucumbers and kalamata olives topped with shrimp, lobster pieces and lump crab meat, served with pita bread and Greek dressing on the side.

Served with fries.

Served with garlic bread and choice of butter sauce, marinara or Alfredo.

Served with fries.

Served with fries.

Served with fries.

Shrimp, scallops and fish tossed in your choice of a white wine garlic sauce or marinara sauce over your choice of fettuccine or angel hair pasta and served with garlic bread.

Created by Chef Tony. four cheese tortellini, simmered in scampi sauce, topped with five Royale shrimp and served with garlic bread.

Gulf shrimp, mussels, clams with black and green olives tossed in a spicy marinara sauce and served with garlic bread.

Local fresh snapper, grilled, blackened and served with any two sides. House favorite.

Topped with caper-lemon butter and served with rice pilaf and asparagus.

Crispy, skin-on fish fillet topped with creamy dill sauce, accompanied with roasted potatoes and seasonal vegetables.

Two pan-seared crab cakes topped with pico de gallo and lemon butter, served with mashed potatoes and seasonal vegetables.

Jumbo shrimp stuffed with crab cake meat, topped with lemon butter and served with mashed potatoes and seasonal vegetables. House favorite.

Topped with chunky mango sauce and served with mashed potatoes and seasonal vegetables.

Topped with citrus butter and Served with orzo pasta and fried asparagus.

Marinated beef skewers with cherry tomatoes, peppers, onions, house au jus and served over rice pilaf with seasonal vegetables.

16 oz ribeye cooked to order and topped with garlic butter and accompanied with any two sides. Add five shrimp, add crab meat, add Oscar style for an additional charge.

Beefy patty on a buttery challah bun with mustard aioli, bacon, grilled jalapeños and lettuce, topped with a fried egg and served with fries. House favorite.

Panko breaded, lightly fried, topped with country gravy and served with mashed potatoes and seasonal vegetables.

Created by Chef Hugo. Slow-roasted, and served on a bed of angel hair pasta with seasonal vegetables.

Four mini crab cakes, topped with pico de gallo and horseradish ranch. House favorites.

Popcorn shrimp lightly fried and tossed in a sweet and spicy sauce.

Artichoke, spinach with three cheeses, served with tortilla chips.

Fresh crab meat, shrimp, cream cheese, fresh basil, red peppers, served with toasty pita bread and tortilla chips.

Four shrimp stuffed with cheese and jalapeños wrapped in bacon, lightly fried, served on sautéed spinach and topped with berry compote.

Choice of a white wine and garlic sauce or spicy ham, cherry tomatoes, spinach, garlic, simmered on a rich Cajun butter, served with garlic bread. House favorites.

Served with house-made cocktail sauce.

Fresh fish and shrimp tossed in lime juice and prepared with tomato, onion, and cilantro. House favorites.

Fresh shrimp and fish ceviche served on three in-house tostadas with a touch of lime mayonnaise topped with avocado.

Boiled and served over ice with lemons and a side of cocktail sauce prepared with tomato, onion, and cilantro.

Iceberg wedge, cherry tomatoes, bacon, avocado slices, onions, blue cheese crumbles and your choice of dressing.

Thick slices of beefsteak tomatoes, fresh mozzarella cheese, pesto and balsamic reduction.

Baby spinach, chopped bacon, red onion, fresh mushrooms and bell peppers, served with bacon vinaigrette.

Mixed greens, cherry tomatoes, cumber slices, bell peppers, red onions, fried onion strings and fried goat cheese, served with walnut vinaigrette.

Diced yellowfin tuna tossed with avocado, mango and cucumbers over vegetable quinoa served with Asian sauce.

Mix green, feta cheese, pepperoncini peppers, cherry tomatoes, sliced English cucumbers and kalamata olives topped with shrimp, lobster pieces and lump crab meat, served with pita bread and Greek dressing on the side.

Served with fries.

Served with garlic bread and choice of butter sauce, marinara or Alfredo.

Served with fries.

Served with fries.

Served with fries.