Cooper's Landing

Fried Calamari Rings | 14

Golden fried served with house marinara

Mini Crab Cakes* | 14

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

Bang Bang Shrimp | 13

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

Spinache Artichoke Fondue | 14

Artichoke, spinach with three cheeses, served with tortilla chips

Hot Crab & Shrimp Dip | 15

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

Shrimp Kisses | 13

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

Mussels* | 16

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

Shrimp Cocktail | 16

Served with house-made cocktail sauce

Ceviche* | 17

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

Ceviche Tostada | 16

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

Peel and Eat Shrimp | (1/2lb) 14.99 | (1lb) 25.99

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

*House Favorites

Additions: Chicken 7 | Shrimp 8 | Salmon 10 | Ahi Tuna 10 | Crab Meat 10

Avocado Greek | 15

Mixed greens and iceberg lettuce, cherry tomatoes, cucumbers, pepperoncini peppers, kalamata olives, bell peppers, avocado slices and feta cheese, served with Greek vinaigrette

Wedge | 13

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

Caprese | 12

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

Warm Spinach | 14

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

Cooper’s | 15

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

Tuna Poke Bowl | 18

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

Mediterranean Seafood | 22

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

Dressings:

Blue Cheese | Caesar | Bacon Vinaigrette | Walnut Vinaigrette | Ranch | Greek

Served 11am-4pm

Beer Battered Fish and Chips | 15

Cod fish, fries and coleslaw served with tartar and cocktail sauces upon request

Shrimp or Fish Po Boy | 15

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

Salmon BLT | 16

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

Grilled Salmon | 18

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

Tacos (2) Fish or Shrimp | 14

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

Anchor Burger | 13

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

Cooper’s Signature Burger | 16

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

Chicken Melt | 15

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 Fried Chicken | 15

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

Steak Sandwich | 15

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

Country Fried Steak | 16

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

The Cuban | 14

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

Additions:

Caesar or House Salad 5

Substitute any side 2

Lobster Bisque

Cup  9 | Bowl 13

Seafood Gumbo

Cup  13 | Bowl 21

Soup of the Day

Cup  7 | Bowl 11

Mac and Cheese | 8

Served with fries

Chicken Tenders | 10

Served with fries

Kids Pasta | 8

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

Grilled Cheese | 8

Served with fries

Fried Shrimp | 10

Served with fries

Hamburger | 10

Served with fries

Served 4pm-Close | *House Favorites

Seared Tuna | 28

8oz seared yellowfin tuna, covered with black and white sesame seeds, sliced and served on a bed of sautéed spinach, topped with a balsamic reduction and side of wasabi aioli

Gulf Red Snapper* | 36

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

Pan-Fried Chilean Sea Bass with Scallops | 34

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

Cooper’s Signature Salmon | 32

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

Gulf Coast Crab Cakes | 28

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

Baked Stuffed Shrimp* | 32

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

Bacon Wrapped Scallops | 29

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

Redfish on the Half-Shell | 38

Topped with citrus butter and served with orzo pasta and fried asparagus

Additions:

Caesar or House Salad 5

Substitute any side 2

Served 4pm-Close | *House Favorites

Beef Tenderloin Skewers | 27

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

Bone-In Ribeye | 44

16 oz ribeye cooked to order and topped with garlic butter and accompanied with any two sides

Add Five Shrimp 8 | Add Crab Meat 8 | Add Oscar Style 9

Oven Roasted Prime Rib* | 34

Oven roasted, served with garlic mashed potatoes, asparagus or seasonal vegetables, au jus sauce and horseradish sour cream

Add Five Shrimp 8 | Add Crab Meat Topping 8 | Add Grilled Onions and Mushrooms 6

Cooper’s Signature Burger* | 16

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

Deep Fried Pork Chops | 23

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

Braised Lamb Shank | 32

Created by Chef Hugo

Slow roasted, and served on a bed of angel hair pasta with seasonal vegetables

Additions:

Caesar or House Salad 5

Substitute any side 2

*Prices and Availability Subject to Change