Sautéed Scallops with Andouille and Baby Greens

Cucumber Salad
Jambalaya
Black Beans
Seasonal Fresh Fruit
Tortilla Chips
Collard Greens
Sloppy Slaw
French Fries
Gouda Cheese Grits
Grilled Corn on the Cob
Coconut Corn Fritters
Mashed Potatoes
Gumbo. add $3
Soup of the Day. add $3

SPECIALTIES AVAILABLE 11 AM TO CLOSE

Southern Fried Seafood Basket: Choose From Fish, Shrimp or Oyster. $16
Sloppy Slaw, Fries, and Corn Fritters
Choice of two. $20 Double. $22 Choice of three. $28

Crab Cakes. $26 Small. $16
Over Mixed Greens w/ Lemon Thyme Vinaigrette small
and topped with Grilled Corn and Shrimp Relish and Citrus Butter

Shrimp and Grits. $24 Small. $16
Shrimp sautéed in our Low Country Tomato Sautee small ADD Grilled Andouille Sausage and Gouda Cheese Grits

Ragin Cajun Pasta. $18
Sauteed Roasted Red Peppers, onions, sun dried tomatoes, Garlic, Andoillie Sausage, Basil & Parmesan Cheese tossed in a white wine butter sauce Topped with Blackened Chicken
Shrimp. add $6

ENTREES AVAILABLE 5 PM TO CLOSE

Seared Scallops. $28
Pan Seared Diver Scallops w/ Gouda Cheese Grits, SautÈed Spinach and Artichokes & Sweet Corn Sautee

Grilled Jumbo Shrimp. $26
w/Pineapple Sambal Glaze, Island Rice, and Sautéed Haricots Verts

Fish of Day. $MKT
Jalapeno Battered Fried Green Tomatoes, Lemon Caper Beurre Blanc
and Mango Vinaigrette Side Salad

Pan Seared Grouper. $28
Red Pepper Mash Potatoes, Black Bean Salsa, Haricots Verts & Citrus Beurre Blanc

Bayou Sampler. $28
Your choice of blackened, fried or grilled fish of the day served over island rice with shrimp & crawfish Etouffee and toasted french bread.

Coconut Curry Shrimp. $26
Jumbo Gulf Shrimp Sautéed in a Coconut Curry Broth and tossed w/ Zucchini,
Carrots, Haricots Verts, Red Peppers and served over Island Rice
Vegetarian option. $18

Char Grilled Ribeye. $28
12 oz Ribeye Horseradish Mash Potatoes & Haricots Verts
Add 4 Grilled Shrimp. $6 Add Crab Cake. $9

DESSERTS

Key Lime Pie. $6
Chocolate Seduction Cake. $6
Cheesecake of the Day. $7

To allow Efficient Service for all of our guests:
No separate checks for parties of six or more and 20% Service Charge will be added.
*Consuming Raw or undercooked meat may increase your risk of foodborne Illness, especially if you have certain medical conditions*

DRINKS

32 oz Fountain Drinks- $3
Coca Cola, Diet Coke, Root Beer, Lemonade, Sprite, Dr Pepper
REFILLS $1.5

Iced Tea- $3
Bottled Drinks- $3.5
Fiji
San Pellegrino Sparkling Water

Frozen Drinks- $8
Mango Daiquiri &bull Pina Colada &bull Strawberry Daiquiri &bull Margarita Hurricane
Virgin Frozen Drinks- $6
Virgin Mango &bull Virgin Pina &bull Virgin Strawberry

COLD BEER

Domestic Draft- $3
Bud Light, Amberbock

Premium Draft- $MKT
Grayton Beer Company Featured Beer, Bells Two Hearted IPA, Fat Tire, Idyll Hounds Double IPA, Lazy Magnolia Southern Pecan, Stella Artois, Featured Wheat Beer, Sweetwater Featured Beer, St. Arnold Fancy Lawnmower, Abita Featured Beer, Naked Pig Pale Ale, Guiness

BOTTLED BEER

Domestic Bottle- $3
Bud, Bud Light, Miller Lite, Michelob Ultra, Coors Light, Rolling Rock, Yuengling

Import & Premium Bottles- $4
Corona, Corona Light, Amstel Light, Red Stripe, Pacifico, Dos XX, Heineken, Newcastle, Abita Turbo Dog, Bluemoon, Truck Stop Honey Brown Ale, Reds Apple Cider

Private Dining

Thank you for your interest in a private dinner experience with LA Prepped! We are pleased to offer private chef services for your special occasion, date night or event. Backed by over 10 years of restaurant management, Owner and Executive Chef Lauren Arnold, brings the restaurant to you! Certified in Food Safety by the City of Philadelphia, Lauren prides herself in fresh, safe, flavorful dining.

All requested event dates must be booked at least three weeks in advance. We are committed to accommodating you in every way possible. We will never double book you with anyone else.

When hired, you have our services for the full day. We can supply décor, dinnerware, and bottle services at your request. All private dinner experiences come with full setup of your own dinnerware, preparation of food, and full service dining up until the end of your event. We even stay to pack up any remaining cooked food and full cleanup of your kitchen and dining areas.

Along with the pricing per person for food service, there will be a starting $200.00 transport and cleanup fee. This fee is non- refundable and required at the time of booking confirmation. This fee also may change according to your location and the size of your party. This can be discussed at the time of booking.

You will receive a Covid Safety Waiver which will include the proper safety measures I have taken to ensure all guests still are safe during your entire event. Prior to, arrival temperatures will be taken by all LA Prepped Staff and a upon entering your location. Gloves, masks, and other protective equipment may be worn for the entire length of your event.

Broiled salmon served with dill cucumber sauce, steamed vegetables and mashed potatoes. Try it blackened!

Juicy, marinated chicken breast with roasted vegetable salsa, rice and creamy Pepper Jack cheese sauce.

Shrimp, scallops and mussels simmered in a spicy sauce with Andouille sausage, tomato, and peppers, served over rice.

Lightly seasoned tender chicken breast baked with a tangy lemon-caper-shallot butter, served with steamed broccoli and mashed potatoes.

Marinated beef, sliced into medallions, served with our cabernet mint demi-glace, mashed potatoes, and steamed vegetables.

Filled with shredded roasted turkey and green chilies, topped with Pepper Jack sauce. Served with rice, black beans and salsa

Marinated Flat Iron steak served with choice of Gorgonzola sauce or Pepper Jack sauce, roasted vegetables and mashed potatoes.

Roosters Beer Battered Fish & Chips

Flaky white fish dipped in homemade beer batter and deep fried until golden brown.

Our Favorite Summer Seafood Recipes

Pick your favorite fish or shellfish (like salmon, shrimp or scallops) and put a seasonal spin on it with these summery recipes. You're guaranteed to love these dishes whether you're cooking for family or entertaining guests.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Kana Okada ©Kana Okada, 2014

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Con Poulos ©Con Poulos

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Virginia Willis ©2014, Television Food Network, G.P. All Right Reserved

Photo By: Virginia Willis ©2014, Television Food Network, G.P. All Right Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Grilled Swordfish with Lemon, Mint and Basil

Giada's lemon, mint and basil dressing is bright and refreshing — just the thing to dress up swordfish's meaty flavor.

Grilled Shrimp Scampi in a Foil Packet

Here's a super-fast, simple and summery version of shrimp scampi — with no chasing your shrimp around the grill or dropping them through the grates. Plus, cleanup is a breeze!

Crawfish Boil

Buttery Lobster Rolls

Lobster rolls don't have to be a luxury. This recipe gets them from the kitchen to your table in under an hour.

Shrimp and Corn in a Butter Bath

This dish is inspired by the flavors of a classic shrimp boil, including andouille, potatoes, corn, Old Bay and garlic. However, we upped the ante by simmering everything in an all-butter sauce. Serve family-style with toasted crusty bread for dipping and sopping up all that extra sauce.

Shrimp Scampi Zoodles

Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section some stores sell spiral-cut zucchini.

Cumin-Grilled Sea Scallops with Chickpea Salad

Salmon Kushiyaki

This rendition of kushiyaki &mdash the catch-all term for the popular Japanese technique of grilling skewered foods &mdash is a play on a surf and turf, combining salmon with earthy shiitake mushrooms, for a dose of umami. Here the fish is first marinated in a mirin, sake, and miso mixture the same mixture is also brushed on the skewers during cooking for a burnished glaze. Finish the skewers in the traditional way with a generous shake of furikake or shichimi togarashi, take your pick!

Grilled Tuna with Basil Pesto

Giada's Grilled Salmon with Citrus Salsa Verde

Cooler Shrimp Boil

The same insulation that keeps your beers icy inside a cooler can hold heat too. And thus, the seafood boil cooked in a cooler was born.

Shrimp Scampi Pasta Salad

This shrimp-and-veggie-packed pasta salad proves that scampi doesn't have to be warm the garlic-wine sauce also works beautifully when its chilled. To speed up the cooking, add the vegetables to the boiling pasta when it's just short of done. You'll find yourself using that trick over and over again.

Barbecued Mahi Mahi with Yellow Pepper-Cilantro Pesto

Mahi mahi is a great fish to grill because it's firm and flaky at the same time. Bobby Flay adds brown sugar to his rub to help balance the spices as well as give the finished fish a caramelized top.

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186 Concord St. Charleston, SC 29401 | Lunch Seven Days a Week from 11-3:30 | Dinner Seven Days a Week from 5-10 | Brunch Sunday 11-3 | 843-722-8100

We are delighted to announce that Fleet Landing is open!

We have also added takeout/to go if you are interested! Give us a call at 843.722.8100. There is a curbside parking spot in front on the street.

HOURS OF OPERATION: 11 AM – 10 PM every day (the bar is open between lunch and dinner), and brunch is also available on Sat/Sun from 11-3

During this first phase of reopening, we will be limiting seating based on reduced capacity and ask that guests practice social distancing. The largest group that we will be able to seat together is eight guests. Please do not attempt to move tables or sit at unused tables as we’ve measured out the correct distance!

You will still be able to make reservations in advance. There is very little room to wait inside Fleet, so please plan to wait out front or walk around.

We are putting a great deal of emphasis on the additional procedures that support our already high standards in the area of sanitation and safety, and our team has completed additional food safety and staff safety training during this time. Some of the most important areas of focus are ensuring that established handwashing practices are followed, frequently sanitizing high-touch surfaces in all areas of our restaurant, and pre-work symptom checks before each team member begins work. We are also requiring and providing face masks for all employees during this time.

We are all excited to be back at work and can’t wait to see our treasured guests! We thank you in advance for helping us comply with these safety regulations and ask for your kindness and patience as we all learn what the “new normal” looks like.

How to make sauteed peppers and onions

Slice 4 bell peppers, 1 red onion and 1 yellow onion into strips. (photo 1)

Add them into a large nonstick skillet over medium-high heat along with 2 tablespoons of olive oil. (photo 2)

Add in the salt, black pepper, red pepper flakes and dried oregano. (photo 3)

Stir everything together and cook for 15-17 minutes, until the veggies are softened and caramelized. Add in 1 tablespoon of red wine vinegar, 1 teaspoon of minced garlic and cook for 1 more minute. (photo 4)

Remove from heat and serve.

Grilled Polish Sausage with Sautéed Onions and Peppers

One of the things I love about County Fairs or Street Fairs are the grilled sausages. Hot links, Bratwurst, Polish Sausage – while the “sausages” vary in type and seasoning, the cooking method is pretty much the same. Grill and serve. Pile on the sautéed onions and peppers and enjoy. Around these parts, the only street sausages to be had must hail from the tiny town of Lockford. It’s a hole in the wall meat company that makes all their own sausages. If you want to get some of their awesome meats to grill up at home, you need to get there early, as in before the doors even open. Then prepare to stand in line because there is always a crowd.

Not all “fair” foods offer the grilled vegetables with their sausages. In my opinion, they are missing an important condiment, opting for convenience instead flavor and that “wow” curb appeal. I get it, after all it’s much easier to put chopped onion on the condiment table and call it a day. These onions can be used on the sausage, dogs and burgers. Yeah, you can spread some raw onions on your sausage, but it’s really not the same thing.

Sometimes I’ll sautée only one or two peppers, other times I’ll cook up all the colors of the rainbow, whatever my mood and availability. Most of the time, having a variety of pepper isn’t an issue. I like to use medium to small peppers with a large onion. That way the amount of peppers to onion is about even. If smaller peppers aren’t available, cut peppers in half and reserve remaining pepper for another recipe.

Grilled Polish Sausage with Sautéed Onions and Peppers
6 Polish or Spicy Sausages
1 White Onion, sliced into strips
1 Red Bell Pepper, sliced into strips
1 Orange Bell Pepper, sliced into strips
1 Yellow Bell Pepper, sliced into strips
1 Green Bell Pepper, sliced into strips
6 Steak Roll or other Buns
6 Tablespoons Brown Spicy Mustard

Preheat grill. Slice Onion and Bell Pepper into strips. Place vegetables in a saute pan over medium-low heat, saute until tender, about 10-15 minutes.

When grill is ready, grill Polish Sausage. Turn Polish Sausage as necessary until heated through and skin begins to blister nicely, about 10 minutes or so.

Open buns and spread 1 tablespoon mustard on buns. Place sausage on buns, top with sautéed vegetables and serve.

Sautéed Scallops with Andouille and Baby Greens - Recipes

add siesta key sauce, with lobster, shrimp, scallops, artichokes & sweet tomato butter

Parmesan Encrusted Flounder

lemon caper beurre blanc, rice pilaf

Georges Bank Schrod

broiled, mustard cream or lemon crumb crust

Jimmy's Lake Perch

lemon caper butter, tomato relish, buttered mashed potatoes

Gulf Shrimp Scampi

champagne cream, diced tomatoes,
almonds, angel hair pasta

Chop House Crabcakes

lump crabmeat, roasted Rouille, rice pilaf, vegetable

Seafood Panroast

shrimp, scallops, lobster, imperial cream, rice, garlic toast

Pasta

Linguine Primavera

dried cherries, vegetables, mushrooms, almonds, add chicken or gulf shrimp

Macaroni & Cheese

tillamook cheddar, carr valley pinconning cheese, panko breadcrumbs, add ham or lobster & shrimp

Grilled Chicken Fettuccine

mushrooms, tomatoes, red bell pepper cream

Tortellini & Grilled Chicken

cheese filled pasta, tomato cream sauce

Michigan Fettuccine

chicken, green beans, walnuts, mushrooms, cherries, brandy-dijon cream

Lobster & Shrimp Fettuccine

imperial cream, tomato basil

Entrée Accompaniments

Cole Slaw

Cup of Charley's Chowder

K&M House, Caesar or Martha's Vineyard Salad

Dinner Menu

Savor the Sea Combination

Create Your Entrée With Any Two Of The Selections Below. Served With Harvest Pilaf.

Shrimp & Grits

Sautéed Garlic Shrimp with Andouille Sausage and White Cheddar Grits

Maryland Stuffed Shrimp

Crabmeat Stuffing, Lobster Cream

Rochester Chop House Crabcakes

Jumbo Lump Crabmeat, Rouille

Great Lakes Perch

Lemon Caper Beurre Blanc, Tomato Cucumber Relish

Blackened Mahi

Petite Filet Scampi*

4 Ounce Filet, Gulf Shrimp, Tomatoes, Champagne Cream

Soup & Salads

Chilled Garden Gazpacho

sour cream, housebaked croutons

Charley’s Chowder

diced tomatoes, fresh cut fish, vegetables

Raspberry Chicken Salad

bleu cheese, candied walnuts, dried cherries, onion, raspberry maple vinaigrette

Salmon Apricot Salad*

dried apricots & cherries, sugared walnuts, chevre, apricot ginger vinaigrette

Sandwiches

Chicken George Sandwich

teriyaki, pineapple, mozzarella

Bayou Chicken Sandwich

bbq sauce, pepper jack cheese

Blackened Louie Sandwich

herb tomatoes, lettuce, boursin cheese with chicken or salmon

Pasta

Linguine Primavera

dried cherries, vegetables, mushrooms, almonds, add chicken or gulf shrimp

Macaroni & Cheese

tillamook cheddar, carr valley pinconning cheese, panko breadcrumbs, add ham or lobster & shrimp

Grilled Chicken Fettuccine

mushrooms, tomatoes, red bell pepper cream

Tortellini & Grilled Chicken

cheese filled pasta, tomato cream sauce

Michigan Fettuccine

chicken, green beans, walnuts, mushrooms, cherries, brandy-dijon cream

Lobster & Shrimp Fettuccine

imperial cream, tomato basil fettuccine

Great Lakes Whitefish

Parmesan Encrusted Flounder

lemon caper beurre blanc, rice pilaf

Norwegian Salmon*

add siesta key sauce, with lobster, shrimp, scallops, artichokes & sweet tomato butter

Georges Bank Schrod

broiled, mustard cream or lemon crumb crust

Jimmy's Lake Perch

lemon caper butter, tomato relish, mashed potatoes

Seafood

Gulf Shrimp Scampi

champagne cream, diced tomatoes, almonds,
angel hair pasta

Seafood Panroast

shrimp, scallops, lobster, imperial cream,
rice, garlic toast

Chop House Crabcakes

lump crabmeat, rouille, rice pilaf, vegetable

Poultry, Pork & Beef

Grilled Chicken Panroast

saffron, tomatoes, rice, garlic toast

Parmesan Encrusted Chicken

lemon caper beurre blanc

Maryland Chicken

shrimp & crabmeat stuffing, lobster cream sauce

Spice Rubbed Baby Back Ribs

garlic toast, macaroni & cheese

Blackened Twin Filets*

fresh herb butter, buttered mashed potatoes

Entree Accompaniments

Cole Slaw

Cup of Charley's Chowder

K&M House, Caesar or Martha's Vineyard Salad

Gluten Free Preparation of Certain Menu Items Available At Your Request

*contains raw or undercooked ingredients consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Catering Menu

Please click the link below to download our catering menu.

Serving Suggestions

This catering menu is designed to assist you with planning your event. It identifies the number of pieces or the number of people per selection. These amounts are provided as a guideline. When placing your order you may want to consider the following…

Number of Items

The more items you offer, the fewer pieces you will need of each item. Anticipate which food selections will be the most popular with your group, and increase the number of those items. If you choose to omit or add a category, adjust one of the others accordingly. In general, 50 adults will consume the following over a period of 60-90 minutes…