Landini Brothers Restaurant Menu

(g) fresh, farm raised omelet with Champignon mushrooms

layers of fried eggplant prepared with tomatoes, oregano, fresh basil, topped with mozzarella cheese and baked

(g) a selection of Mortadella, ham, Italian salami and mozzarella cheese

(g) asparagus sautéed with butter, topped with Parmesan cheese and lightly broiled

(g) pitted avocado stuffed with shrimp and topped with homemade Louis Sauce

(g) seared Ahi tuna*thinly sliced and served with a bean and avocado salad topped with a seasoned soy sauce

(g) Fresh P.E.I. mussels sautéed in a homemade marinara or “vino bianco” (white wine)

(g) thinly sliced prosciutto served with fresh cantaloupe

pasta stuffed with veal and Parmesan cheese, cooked in homemade chicken broth

farm fresh eggs and baby spinach poached in homemade chicken broth

(g) finely sliced fresh avocado, tomato and steamed asparagus dressed with a silky vinaigrette

(g) vine ripened tomatoes, topped with mozzarella, oregano and fresh basil leaves

(g) locally sustained and harvested “Rex Platinum” Assateague Channel, Cape Charles, VA oysters* served on their half shells

(g) white beans tossed with fresh leeks, avocado, shrimp and jumbo lump crab meat*

(g) julienne of roasted, locally raised organic free-range chicken, shredded romaine, celery, baby gherkins and ham tossed in a light creamy dressing

(g) Maine diver sea scallops, baby clams, fresh P.E.I. mussels, shrimp and squid lightly marinated and sautéed

roasted veal and grilled portabella mushroom served with a creamy spread prepared by our chef

bresaola ham, fresh mozzarella and arugula

grilled portabella mushroom, eggplant, zucchini, carrot and goat cheese

turkey, avocado, mustard and romaine

grilled, locally raised organic free range chicken breast topped with a slice of prosciutto

San Daniele prosciutto and milk mozzarella

tomatoes, fresh basil and milk mozzarella

baked mild Italian sausage and Straccino cheese

goose paté and Nebiolo cheese

baked white truffle and Italian pancetta ham

(g) short cut penne pasta sautéed with garlic, crushed red pepper, Parmesan cheese and tomato sauce

(g) penne pasta sautéed in a sweet and mild Italian sausage with tomato and creamy Parmesan cheese

homemade pasta filled with spinach and ricotta cheese and sautéed in butter, cream and Parmesan

(g) egg noodles sautéed in a classic Alfredo sauce

(g) chopped and sautéed with baby clams, garlic, extra virgin olive oil, crushed red pepper and parsley

(g) chopped and sautéed with baby clams, garlic, extra virgin olive oil, tomato, crushed red pepper and parsley

milk fed veal scaloppini sautéed in butter, white wine, homemade brown sauce, mushrooms, melted mozzarella cheese and asparagus

fresh catch of the day, specially prepared by our chef

risotto Arborio style, sautéed with fresh vegetables

lightly marinated and grilled eggplant, Portabella mushroom, zucchini and asparagus, served with fresh goat cheese

tender fresh Atlantic squid dusted with flour and lightly fried in soybean oil

thinly sliced milk fed veal dusted with flour and sautéed in butter, fresh lemon and white wine

locally raised organic free-range chicken breast lightly floured and sautéed in butter, topped with mozzarella cheese, flavored with a dash of chardonnay and fresh lemon juice

locally raised organic free-range chicken breast lightly floured, sautéed in butter and enhanced with a delicate creamy mushroom sauce

(g) thinly sliced seared Hawaiian Ahi tuna*, bean and avocado salad served with a seasoned soy sauce dressing

(g) raw Chincoteague Clams* served on their half shells

(g) sliced Scottish smoked salmon*

(g) locally sustained and harvested “Rex Platinum” Assateague Channel, Cape Charles, VA oysters* served on their half shells

(g) thin slices of raw, U.S.D.A. Prime beef tenderloin* over a bed of red sorrel, garnished with confit tomatoes, julienne of celery, mushrooms, shaved Parmesan cheese shavings, drizzled with extra virgin olive oil and lemon juice

(g)

(g) fresh P.E.I. mussels sautéed in a marinara sauce

(g) fresh top-neck Chincoteague clams broiled with butter, garlic, parsley and bacon

(g) jumbo Texas Brown Gulf shrimp, steamed, served with homemade cocktail sauce

(g) Gulf shrimp sautéed with butter, garlic and lemon sauce

(g) a combination of shrimp, sea scallops, clams, squid and mussels, seasoned with garlic, extra virgin olive oil, crushed red pepper and parsley

(g) grilled Atlantic squid marinated in a lemon-garlic soy sauce

(g) a mix of greens, vegetables and tomato in a vinaigrette dressing

(g) the classic Caesar salad*

(g) romaine lettuce and mushrooms tossed in a creamy dressing*

(g) finely sliced fresh avocado, tomato and steamed asparagus dressed with a silky vinaigrette

soup du jour Priced Daily

ring shaped noodles filled with veal and Parmesan cheese, cooked in homemade chicken broth

(g) asparagus cream soup

penne pasta sautéed in a sweet mild Italian sausage, tomato and creamy Parmesan cheese sauce

ring shaped noodles filled with veal, sautéed in a light cream sauce and topped with Parmesan cheese

egg noodles sautéed with the classic Alfredo sauce

Maine diver sea scallops, shrimp, baby clams, fresh P.E.I. mussels and squid sautéed in garlic, crushed red pepper and white wine

chopped and sautéed with baby clams, garlic, extra virgin olive oil, crushed red pepper and parsley / ó rosse: with fresh tomato sauce

tender fresh Atlantic squid dusted with flour and lightly fried in soybean oil

(g) fresh tender squid poached in a zesty tomato sauce with white wine, onion, celery and carrots

(g) fresh P.E.I. mussels and Chincoteague clams sautéed in a tangy marinara / o vino bianco : with white wine

fresh jumbo Gulf shrimp lightly dusted with flour and sautéed with butter, garlic, white wine and fresh lemon

fresh catch of the day, specially prepared by our chef

(g) broiled Gulf shrimp and Maine diver sea scallops brochettes marinated in lemon and white wine

thinly sliced milk fed veal dusted with flour and sautéed in butter, fresh lemon and white wine

thinly sliced milk fed veal dusted with flour, sautéed in butter and enhanced with a delicate creamy mushroom sauce

large slices of veal, lightly breaded and fried in butter, and topped with mozzarella cheese and tomato sauce

thinly sliced milk fed veal sautéed in butter, white wine, capers and a touch of tomato, topped with ham and mozzarella cheese

Highest U.S.D.A. grade in quality and intramuscular fat, limited supply. Certified Angus Beef Sauce Options

We are proud to offer Coleman U.S.D.A. Certified Organic Free-Range Chicken locally raised by family farms in MD, DE, and PA. Certified Angus Beef Sauce Options

tender, locally raised organic free-range chicken breast sautéed in extra virgin olive oil, oregano, basil, black olives, sweet peppers and onions, served with a blush tomato sauce

(g) 14 oz. of Certified Angus Beef® Prime sirloin*, hand-cut and grilled to perfection, served with crispy French fries

(g) 10 oz. medallion of Certified Angus Beef® Prime tenderloin*, hand-cut and grilled to perfection

(g) 14 oz. of Certified Angus Beef® Prime sirloin*, hand-cut, sliced and grilled to perfection, topped with garlic butter

tender, locally raised organic free-range chicken breast sautéed in butter, stock and white wine, topped with mozzarella cheese and tomato sauce

(g) 10 oz. medallions of Certified Angus Beef® Prime tenderloin*, hand-cut and grilled to perfection, topped with a mushroom and red wine sauce

10 oz. hand-cut medallion of Certified Angus Beef® Prime tenderloin*, sweet onion, tomato and peppers grilled on skewers and served with risotto

(g) grilled, full rack of New Zealand lamb* served with a side of fresh mint sauce

an Italian pastry shell filled with a sweetened ricotta cream

vanilla custard served in the traditional French style (g)

homemade tangy meringue with graham cracker crust

traditional New York cheesecake with a hint of vanilla

lemon gelato with swirls of limoncello liqueur (g)

cocoa powder-covered Italian ice cream truffle

Devil's Food with hazelnut buttercream and ganache

made with raisins and homemade brioche