RISE - Menu Monitor

Menu Positioning |
Landry’s menu showcases fresh seafood for lunch and dinner. The menu features hot and cold appetizers, oysters, soups,
salads, sandwiches, fish, shrimp, platters, pasta, shellfish, beef and chicken, toppings, add-ons, sides and beverages. Fresh
fish and shellfish selections can be broiled, grilled or fried, and include Pontchartrain, Red Snapper, Mahi Mahi, Salmon Fillet,
Tuna Steak, , Chilean Sea Bass, Catfish Fillets, shrimp, crawfish, Jumbo Lump Crab Cakes and lobster. Signature menu items
include Stuffed Shrimp Enbrochette—jumbo shrimp wrapped in bacon with seafood stuffing, Jack cheese and jalapeños with
mornay sauce; Chilean Sea Bass—Parmesan-crusted sea bass with Mornay sauce, pine nuts, artichoke hearts and
mushrooms, topped with shrimp and scallops; Blackened Chicken Fettuccine—chicken breast strips over pasta with
mushrooms, tomatoes and green onions; and the Alaskan King Crab Legs—1 ½-lb. of steamed crab served with a baked
potato. The restaurant also offers its seasonal Autumn’s Harvest dishes, which include Crispy Duck with Grand Marnier
Cranberry Demi, Cedar Planked Oysters and Hibachi Salmon with Tempura Harvest Vegetables. Specialty toppings are
available with any entrée and include Melissa—sautéed shrimp, scallops, jumbo lump crabmeat and mushrooms;
Pontchartrain— creamy white wine sauce with mushrooms and jumbo lump; Landry—Cheddar cheese wine sauce with jumbo
lump and shrimp; Victoria—shrimp, jumbo lump, white wine sauce, tomatoes, capers and green onions; and the Crawfish
Etouffee—a tan roux with sautéed crawfish tails. Other popular menu items include Lobster Bisque, Avocado Lump Crab
Salad, Po-boys, and Filet Mignon. Full liquor service is available. A kids’ menu is also available. Menu prices range from
$3.99–$36.99. Checks average $23.
Personnel |
Toni Niece, Director of Marketing
Joe Leahy, Director of Purchasing
Jefferey Cantwell, S.V.P. of Development
Tilman J. Fertitta, CEO
Rick Liem, CFO
Richard Ervin, V.P. of Operations
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