Landini Brothers Restaurant Menu

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

thin slices of veal topped with prosciutto and mozzarella cheese, sautéed in a red wine sauce with a mushrooms

Thin slices of milk-fed veal and shrimp sautéed in a reduced Marsala wine sauce with mushrooms.

Thin slices of milk-fed veal with jumbo lump crab meat and topped with a hollandaise sauce.

Thinly sliced milk-fed veal sautéed in butter, white wine, capers and a touch of tomato, topped with ham and Mozzarella cheese.

Thin slices of veal topped with avocado and mozzarella cheese, sautéed in a lemon and white wine sauce.

Milk-fed veal scaloppini sautéed in butter, white wine, homemade brown sauce, mushrooms, melted Mozzarella cheese and asparagus.

thin slices of veal topped with mozzarella cheese and pesto

Thin slices of milk-fed veal sautéed in a reduced Marsala wine sauce with mushrooms.

thin slices of veal wrapped in prosciutto and sage, sautéed in a white wine sauce

Large slices of veal, lightly breaded and fried in butter, and topped with Mozzarella cheese and tomato sauce.

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

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

veal chop, grilled to perfection

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

14 oz. of Certified Angus Beef sirloin, hand-cut and grilled to perfection, served with crispy French fries.

10 oz. medallion of Certified Angus Beef Prime tenderloin, hand-cut and grilled to perfection.

tender locally raised organic free-range chicken breasts dusted with flour and sautéed in a butter, fresh lemon and white wine sauce

Certified Angus Beef braised short ribs served with demi glace over mushroom risotto

Grilled, full rack of New Zealand lamb served with a side of fresh mint sauce.

Tender locally raised organic free-range chicken breasts dusted with flour and sautéed in a butter, fresh lemon, caper and white wine sauce.

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.

tender locally raised organic free-range chicken breasts breaded, prepared with fresh tomatoes, oregano and basil, topped with fresh milk mozzarella cheese then baked

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

tender locally raised organic free-range chicken breasts lightly breaded and fried, served with French fries

Baked mild Italian sausage and Stracchino cheese.

Sliced Scottish smoked salmon topped with capers, thinly sliced onions and crumbled hard-boiled eggs.

Goose paté and Nebiolo cheese.

Baked white truffle and Italian pancetta ham.

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

wild Tasmanian salmon, grilled

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

1.5 lb broiled or steamed Canadian hard shell lobster

Fresh tender squid poached in a zesty tomato sauce with white wine, onion, celery, and carrots.

Broiled Gulf shrimp and Maine diver sea scallop brochettes marinated in lemon and white wine.

Two lightly floured, pan fried soft-shell crabs.

wild rock fish thin sliced and sautéed with olive oil, white wine and capers

Made with raisins and homemade brioche.

Lemon gelato with swirls of limoncello liqueur.

Vanilla custard served in the traditional French style.

An Italian pastry shell filled with a sweetened Ricotta cream.

Our homemade version of the Italian classic.

Cocoa powder-covered Italian ice cream truffle.

Traditional New York cheesecake with a hint of vanilla.

Chocolate, strawberry, or vanilla homemade ice cream.

Penne pasta sautéed with a sweet and mild Italian sausage with tomato and creamy Parmesan cheese.

choice of pasta and sauce

Fresh homemade pasta stuffed with spinach and Ricotta cheese, sautéed in cream, and Parmesan cheese.

linguine pasta sautéed in tomato sauce with house made meatballs

Ring-shaped noodles filled with veal, parmesan cheese and sautéed in a creamy pesto sauce

linguine pasta sautéed with egg whites, pancetta and spring onions

Chopped and sautéed with baby clams, garlic, extra virgin olive oil, crushed red pepper, and parsley. Ó Rosse: fresh tomato sauce.

Italian risotto Arborio style, sautéed with parmesan cheese and topped with our seasonal truffles

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

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

Egg noodles sautéed in a classic alfredo sauce.

Penne pasta sautéed with jumbo lump crab meat, roasted garlic, asparagus, red pepper flakes, pine nuts and olive oil.

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

Linguine pasta sautéed with fresh tomatoes, anchovies, capers, parsley, garlic, oregano, basil and red pepper flakes.

Layers of fried eggplant prepared with tomatoes, oregano, fresh basil, topped with Mozzarella cheese and baked.

risotto Arborio style, sautéed with fresh vegetables

Maine diver sea scallops, baby clams, fresh P.E.I. mussels, shrimp & squid lightly marinated & sautéed.

The classic Caesar salad.

Field greens mixed with diced tomato, avocado, cilantro and tender, locally raised organic free-range chicken with a lemon vinaigrette

Field greens mixed with diced tomato, avocado and cilantro with a lemon vinaigrette.

A mix of greens, vegetables and tomato in a vinaigrette dressing.

Farm fresh eggs & baby spinach poached in homemade chicken broth.

Julienne of roasted, locally raised organic free-range chicken, shredded romaine, celery, baby gherkins & ham tossed in a light creamy dressing.

Ring-shaped noodles filled with veal and Parmesan cheese, cooked in homemade chicken broth.

Asparagus cream soup.

Vine-ripened tomatoes, topped with Mozzarella, oregano and fresh basil leaves.

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

Locally sustained & harvested "Rex Platinum" Assateague Channel, Cape Charles, VA oysters served on their half shells.

Vine-ripened tomatoes, topped with Mozzarella, oregano and fresh basil leaves.

Romaine lettuce and mushrooms tossed in a creamy dressing.

Finely sliced fresh avocado, tomato and steamed asparagus dressed with a silky vinaigrette.

Field greens mixed with diced tomato, avocado, cilantro and U.S.D.A. Prime sirloin beef with a lemon vinaigrette .

White beans tossed with fresh leeks, avocado, shrimp, and jumbo lump crab meat.

Sliced Scottish smoked salmon.

Thin slices of raw, USDA Prime beef tenderloin over a bed of red sorrel, garnished with confit tomatoes, julienne of celery, mushrooms, Parmesan cheese shavings, drizzled with extra virgin olive oil & lemon juice.

Layers of fried eggplant prepared with tomatoes, oregano, fresh basil, topped with Mozzarella cheese & baked.

Thinly sliced prosciutto served with fresh cantaloupe.

Italian risotto Arborio style, sautéed with parmesan cheese and topped with our seasonal truffles

A combination of shrimp, sea scallops, clams, squid and mussels, seasoned with garlic, extra virgin olive oil, crushed red pepper, and parsley.

Fresh top-neck Chincoteague clams broiled with butter, garlic, parsley, and bacon.

Thinly sliced seared Hawaiian Ahi tuna, bean and avocado salad served with a seasoned soy sauce dressing

Jumbo Texas Brown Gulf shrimp, steamed, served with homemade cocktail sauce.

Gulf shrimp sautéed with butter, garlic, and lemon sauce.

Grilled Atlantic squid marinated in a lemon-garlic soy sauce.

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

Locally sustained & harvested "Rex Platinum" Assateague Channel, Cape Charles, VA oysters served on their half shells.

Fresh, farm-raised omelet with Champignon mushrooms.

Thinly sliced prosciutto served with fresh cantaloupe.

Asparagus sautéed with butter, topped with Parmesan cheese and lightly broiled.

Raw Chincoteague Clams served on their half shells.

A selection of mortadella ham, Italian salami, Mozzarella cheese, and artichoke hearts.

Pitted avocado stuffed with shrimp and topped with homemade Louis Sauce.

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

Linguine pasta sautéed in tomato sauce with housemade meatballs.

tender locally raised organic free-range chicken breasts lightly breaded and fried, served with French fries

10 oz. medallion of Certified Angus Beef Prime tenderloin, hand-cut and grilled to perfection

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

Risotto Arborio style; sautéed with fresh mussels, baby clams, scallops, shrimp, and squid.

Milk-fed veal scaloppini sautéed in butter, white wine, homemade brown sauce, mushrooms, melted Mozzarella cheese and asparagus.

Lightly marinated and grilled eggplant, Portabella mushroom, zucchini, and asparagus, served with fresh Goat cheese.

Linguine pasta sautéed in a tomato sauce with house made meatballs

tender locally raised organic free-range chicken breasts breaded, prepared with fresh tomatoes, oregano and basil, topped with fresh milk mozzarella then baked

Risotto Arborio style, sautéed with fresh vegetables.

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

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.

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

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

Homemade pasta filled with spinach and Ricotta cheese and sautéed in butter, cream, and Parmesan.

Tender locally raised organic free-range chicken breasts dusted with flour and sautéed in a butter, fresh lemon, caper and white wine sauce.

Egg noodles sautéed in a classic alfredo sauce.

grilled, full rack of New Zealand lamb served with a side of fresh mint sauce

Penne pasta sautéed with a sweet and mild Italian sausage with tomato and creamy Parmesan cheese.

wild Tasmanian salmon, grilled

Certified Angus Beef braised short ribs served with demi glace over mushroom risotto

Short cut penne, pasta sauteed with garlic, crushed red pepper, Parmesan cheese and tomato sauce.

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

Chopped and sautéed with baby clams, garlic, extra virgin olive oil, crushed red pepper and parsley. Ó Rosso: with fresh tomato sauce

Linguine pasta sautéed with egg whites, pancetta and spring onions.

wild rock fish thin sliced and sautéed with olive oil, white wine and capers

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

Ring-shaped noodles filled with veal, parmesan cheese and sautéed in a creamy pesto sauce

choice of pasta and sauce

Baked mild Italian sausage and Stracchino cheese.

Sliced Scottish smoked salmon topped with capers, thinly sliced onions and crumbled hard-boiled eggs.

Goose paté and Nebiolo cheese.

Baked white truffle and Italian pancetta ham.

Grilled portabella mushroom, eggplant, zucchini, carrot and Goat cheese.

Turkey, avocado, mustard and Romaine.

Confit tomatoes, fresh Mozzarella cheese, basil leaves and Tuscan virgin olive oil.

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

Grilled, locally raised organic free-range chicken breast topped with a slice of prosciutto.

House-made beef meatballs topped with marinara and Mozzarella cheese.

Grilled, locally raised organic free-range chicken breast topped with house-made pesto, mayo, sundried tomatoes and Goat cheese.

San Daniel prosciutto and milk Mozzarella.

Bresaola ham, fresh Mozzarella and arugula.

Made with raisins and homemade brioche.

Lemon gelato with swirls of limoncello liqueur.

Vanilla custard served in the traditional French style.

An Italian pastry shell filled with a sweetened Ricotta cream.

Our homemade version of the Italian classic.

Cocoa powder-covered Italian ice cream truffle.

Traditional New York cheesecake with a hint of vanilla.

Chocolate, strawberry, or vanilla homemade ice cream.

Penne pasta sautéed with a sweet and mild Italian sausage with tomato and creamy Parmesan cheese.

choice of pasta and sauce

Fresh homemade pasta stuffed with spinach and Ricotta cheese, sautéed in cream, and Parmesan cheese.

linguine pasta sautéed in tomato sauce with house made meatballs

Ring-shaped noodles filled with veal, parmesan cheese and sautéed in a creamy pesto sauce

linguine pasta sautéed with egg whites, pancetta and spring onions

Chopped and sautéed with baby clams, garlic, extra virgin olive oil, crushed red pepper, and parsley. Ó Rosse: fresh tomato sauce.

Italian risotto Arborio style, sautéed with parmesan cheese and topped with our seasonal truffles

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

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

Egg noodles sautéed in a classic alfredo sauce.

Penne pasta sautéed with jumbo lump crab meat, roasted garlic, asparagus, red pepper flakes, pine nuts and olive oil.

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

Linguine pasta sautéed with fresh tomatoes, anchovies, capers, parsley, garlic, oregano, basil and red pepper flakes.

Layers of fried eggplant prepared with tomatoes, oregano, fresh basil, topped with Mozzarella cheese and baked.

risotto Arborio style, sautéed with fresh vegetables

Maine diver sea scallops, baby clams, fresh P.E.I. mussels, shrimp & squid lightly marinated & sautéed.

The classic Caesar salad.

Field greens mixed with diced tomato, avocado, cilantro and tender, locally raised organic free-range chicken with a lemon vinaigrette

Field greens mixed with diced tomato, avocado and cilantro with a lemon vinaigrette.

A mix of greens, vegetables and tomato in a vinaigrette dressing.

Farm fresh eggs & baby spinach poached in homemade chicken broth.

Julienne of roasted, locally raised organic free-range chicken, shredded romaine, celery, baby gherkins & ham tossed in a light creamy dressing.

Ring-shaped noodles filled with veal and Parmesan cheese, cooked in homemade chicken broth.

Asparagus cream soup.

Vine-ripened tomatoes, topped with Mozzarella, oregano and fresh basil leaves.

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

Locally sustained & harvested "Rex Platinum" Assateague Channel, Cape Charles, VA oysters served on their half shells.

Vine-ripened tomatoes, topped with Mozzarella, oregano and fresh basil leaves.

Romaine lettuce and mushrooms tossed in a creamy dressing.

Finely sliced fresh avocado, tomato and steamed asparagus dressed with a silky vinaigrette.

Field greens mixed with diced tomato, avocado, cilantro and U.S.D.A. Prime sirloin beef with a lemon vinaigrette .

White beans tossed with fresh leeks, avocado, shrimp, and jumbo lump crab meat.

Sliced Scottish smoked salmon.

Thin slices of raw, USDA Prime beef tenderloin over a bed of red sorrel, garnished with confit tomatoes, julienne of celery, mushrooms, Parmesan cheese shavings, drizzled with extra virgin olive oil & lemon juice.

Layers of fried eggplant prepared with tomatoes, oregano, fresh basil, topped with Mozzarella cheese & baked.

Thinly sliced prosciutto served with fresh cantaloupe.

Italian risotto Arborio style, sautéed with parmesan cheese and topped with our seasonal truffles

A combination of shrimp, sea scallops, clams, squid and mussels, seasoned with garlic, extra virgin olive oil, crushed red pepper, and parsley.

Fresh top-neck Chincoteague clams broiled with butter, garlic, parsley, and bacon.

Thinly sliced seared Hawaiian Ahi tuna, bean and avocado salad served with a seasoned soy sauce dressing

Jumbo Texas Brown Gulf shrimp, steamed, served with homemade cocktail sauce.

Gulf shrimp sautéed with butter, garlic, and lemon sauce.

Grilled Atlantic squid marinated in a lemon-garlic soy sauce.

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

Locally sustained & harvested "Rex Platinum" Assateague Channel, Cape Charles, VA oysters served on their half shells.

Fresh, farm-raised omelet with Champignon mushrooms.

Thinly sliced prosciutto served with fresh cantaloupe.

Asparagus sautéed with butter, topped with Parmesan cheese and lightly broiled.

Raw Chincoteague Clams served on their half shells.

A selection of mortadella ham, Italian salami, Mozzarella cheese, and artichoke hearts.

Pitted avocado stuffed with shrimp and topped with homemade Louis Sauce.

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