Rons Landing - Vollständiges Menü

Haddock, scallopsand calamari lightly breadedand fried, served with French fries, coleslaw and tartar sauce.

Twin grilled chicken breasts in a lemon, garlicand white wine butter sauce with capersand mushrooms, accompanied by herb roasted potatoes and asparagus.

Sautéed twin chicken breasts with capers, button mushrooms, and cavatappi pasta in a white wine lemon butter sauce, with fresh asparagus.

Whole wheat couscous sautéed with spinach, olives, feta cheese, roasted tomatoes, asparagus, artichokes, mushrooms, and pesto sauce.

Tossed with baby spinach and roasted cauliflower in a sauce of roasted bell peppers, almonds, plum tomatoes, sherry vinegar and herbs.

Gluten-free. Fresh romaine lettuce tossed with our own caesar dressing, toasted garlic croutons and shredded Parmesan cheese.

Gluten-free. Baby spinach leaves tossed in a cranberry cider vinaigrette with spiced pecans, sliced apples, dried cranberries, roasted beets and fried Brie cheese croutons.

Artisan romaine hearts, gorgonzola cheese, balsamic vinaigrette, fried shallots, cherry tomatoes, Greek olives, dried cranberries, bacon bits, pickled red onion and spiced pecans.

Crispy roast half duckling topped with honey ginger glazed cashews, served over sesame soy stir fried vegetables and coconut steamed basmati rice.

Served with choice of starch.

Three u-10 sea scallops wrapped in country smoked bacon, served with a ginger soy dipping sauce and pineapple mango chutney.

Accompanied by marinara sauce, pickled red onion and marinated banana peppers.

A pan-fried jumbo crab cake, flavored with honey, Dijon mustard, and red and green bell pepper, served over brown bread, with a creamy broccoli slaw, roasted corn relish, and chipotle aioli.

Gluten-free. Glazed in smoked maple bourbon, served over caramelized root vegetables.

Chilled jumbo shrimp served with cocktail sauce and lemon.

Flavored with Brie, goat cheese, and fresh dill, accompanied by vegetable crudité and garlic baguette crostini.

One pound steamed with white wine, garlic butter, and lemon.

Ipswich clams, haddock, scallops, lobster meat, applewood smoked bacon, andouille sausage, and potatoes in a creamy broth.

Grilled sirloin burger on a French bulkie roll, served with choice of starch.

Crispy fried haddock with coleslaw and tarter sauce and choice of starch.

Romaine lettuce, carrots, cucumbers, tomatoes, red cabbage, Bermuda onion, cherry peppers, black olives, and garlic croutons.

Ten ounces of grilled marinated steak tips served with Parmesan whipped potatoes.

Three chilled jumbo shrimp served with cocktail sauce and lemon.

Sliced over assorted vegetables stir fried with honey ginger cashews in a sesame miso glaze with coconut steamed basmati rice.

Served with vegetables and choice of starch.

Crispy ciabatta bread layered with garlic butter, roasted tomatoes, prosciutto ham, caramelized onionsand 3 cheeses, served over pesto sauce and finished with a balsamic vinegar reduction.

Choice of mango barbecue glaze, buffalo sauce, Caribbean dry rub, maple mustard glaze or Cajun dry rub.

Resh haddock stuffed with a shrimp, scallop, and lobster meat stuffing, topped with sherry newburg sauce, served with florentine rice.

Served with vegetables and choice of starch.

Lemon pepper panko crusted salmon cake topped with house candied smoked salmon and a drizzle of honey Dijon mustard sauce, accompanied by a cherry tomato and artichoke salad.

Served with choice of starch.

Grilled or blackened sirloin, topped with a red wine butter sauce and crumbled gorgonzola cheese, served with garlic Parmesan whipped potatoes.

Served grilled or blackened, with garlic Parmesan whipped potatoes.

Eight ounce char-broiled filet mignon served over a grilled Portobello mushroom, with a peppercorn brandy cream sauce, accompanied by Parmesan cheese and garlic whipped potatoes.

Pan-seared and sliced over a grain mustard, mapleand apple cider glaze, with caramelized root vegetables, a granola baked-stuffed apple, butternut squash ravioli in sage butter and fried Brie cheese croutons.

Char-broiled petite filet on a garlic crouton with au Poivre sauceand a pan-fried crab cake on brown bread, with chipotle aioli, served with roasted potatoes.

Sautéed lobster meat, scallops, and shrimp in a sherry, and brandy cream, tossed with fresh egg fettuccine.

Sea scallops, shrimp, and lobster meat, baked en casserole with a spinach cream sauce, topped with a Parmesan, bacon, and cracker crumb crust, served with roasted red potatoes.

Choice of two sea scallops, shrimp, calamari, or haddock, served with French fries and coleslaw.

Shrimp, scallops, and lobster meat with sweet baby peas, prosciutto, and cavatappi pasta in a creamy gruyère and fontina cheese sauce.

Grilled romaine hearts over a creamy maple mustard dressing with cider glazed root vegetables, crumbled bleu cheese, baconand spiced pecans.

Grilled, lightly seasoned 12oz. sirloin served with roasted red potatoes

Served over a roasted vegetable medley, with fresh butter poached Maine lobster meat.

Slow braised lamb shark in a rich red wine tomato sauce with baby spinach, accompanied by Parmesan and garlic whipped potatoes.

Sauteed shrimp and sea scallops in a Romano cheese sauce with prosciutto ham, roasted tomatoesand baby spinach, served over lobster ravioli.

Served over egg fettuccine tossed in an artichoke and olive tapenade with julienne vegetables, roasted cauliflowerand baby spinach, garnished with a baked crabmeat and 3 cheese stuffed artichoke heart.

Oven-roasted fillet of salmon with hoisin glaze, served over a frangelico cream, garnished with sliced apple and toasted almonds, accompanied by florentine rice.

Sauteed swordfish, lobster meat, shrimpand mussels tossed with spinach tortellini in a sauce of roasted plum tomatoes, eggplant, roasted peppers, basil and olives, garnished with crispy fried calamari tossed in a cherry pepper and garlic oil.

Fresh native lobster meat, baked with sweet butterand seasoned bread crumbs, served with roasted red potatoes and fresh asparagus.

Shrimp, scallops, lobster meat, mussels and chefs selected fresh fish braised in a creole style tomato sauce with andouille sausage, onions, bell peppers, okraand white rice, garnished with cornbread muffins.

Grilled steak tips and lobster meat in scampi butter sauce, with spinach and garlic tortelloni, fresh asparagus and oven-roasted tomatoes.

Cavatappi pasta baked with a fontina, Gruyere, and Parmesan cheese sauce, served with garlic toast.

Authentic flavors of andouille sausage, okra, brown roux, and sassafras, served over white rice.

Accompanied by a creamy cilantro vegetable slaw and avocado chili crema.

With choice of butter, alfredo, or tomato sauce, served with garlic toast.

Imported French snails, sautéed in garlic brandy butter, served with a crust ciabatta roll.

Six ounce filet, char-broiled to your liking, served over a grilled Portobello mushroom, topped with au poivre sauce and served with garlic Parmesan whipped potatoes.