By The Landings - 04/24
Corned Beef Hash Sandwich Grilled on Kate’s Stout/molasses bread with an egg and house pickled asparagus -- served with fries
Pâté Sandwich The chef’s griddled pâté with Asian slaw, Sriracha mayonnaise, pickles on a challah bun
Clam Roll Fried clams on a brioche bun - fries
Duck Confit with ...
By The Landings - 04/23
Among many other wonderful foods, the chef has prepared Lobster (never frozen, always picked fresh) tossed with Arugula Angelotti with Sweet Beet Puree, squid ink, olive oil powder and Pesto.
Lobster Dinners Tonight as well
We have a few 3 pounders - trophy lobsters.
Stop by for a bite and a sip
By The Landings - 04/22
Clam Roll Fresh fried clams piled in to a challah bun with tartar and fries
Duck Confit with Arugula Baby arugula, goat cheese, duck confit and marcona almonds orange vinaigrette
Pork Pâté Made here and wrapped in bacon, violet mustard, pickled fritters
Croque Madame French toast (made from ...
By The Landings - 04/17
Dry-Aged Center-Cut Rib Eye Every morsel a steak-treat – aged in house with mashed potatoes, carrots and roasted leeks, roasted carrot puree, blackberries -- big town steak
By The Landings - 04/16
Ramen Bowl Hand-made, classic Chinese ramen noodles in a satisfying pork broth, bacon, pork confit, nori, carrot, poached local egg and tempura oyster mushroom. Max has been developing this dish for some time and this will be quite satisfying!!