Landini Brothers Restaurant Menu

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

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

risotto Arborio style, sautéed with fresh vegetables

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

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

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

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

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

linguine pasta sautéed in tomato sauce with house made meatballs

Egg noodles sautéed in a classic alfredo sauce.

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

choice of pasta and sauce

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

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

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 egg whites, pancetta and spring onions

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

Sliced Scottish smoked salmon.

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

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.

Fresh, farm-raised omelet with Champignon mushrooms.

Fresh P.E.I.mussels sautéed in a marinara sauce.

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

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

Thinly sliced prosciutto served with fresh cantaloupe.

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

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

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

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

Thinly sliced prosciutto served with fresh cantaloupe.

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

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

Raw Chincoteague Clams served on their half shells.

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

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

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

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

Risotto Arborio style, sautéed with fresh vegetables.

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

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

Linguine pasta sautéed in tomato sauce with housemade meatballs.

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

choice of pasta and sauce

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

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

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

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.

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

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

Linguine pasta sautéed in a tomato sauce with house made meatballs

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

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

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

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

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

wild Tasmanian salmon, grilled

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 Rosso: with fresh tomato sauce

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

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

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

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

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

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

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.

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

Romaine lettuce and mushrooms tossed in a creamy dressing.

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

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

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

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

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

The classic Caesar salad.

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

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

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

Asparagus cream soup.

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

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

Breaded, locally raised organic free-range chicken breast topped with Mozzarella cheese and fresh tomato sauce.

San Daniel prosciutto and milk Mozzarella.

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.

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

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

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

Goose paté and Nebiolo cheese.

Baked mild Italian sausage and Stracchino cheese.

Tomatoes, fresh basil, and milk Mozzarella.

Baked white truffle and Italian pancetta ham.

An Italian pastry shell filled with a sweetened Ricotta cream.

Chocolate, strawberry, or vanilla homemade ice cream.

Lemon gelato with swirls of limoncello liqueur.

Traditional New York cheesecake with a hint of vanilla.

Vanilla custard served in the traditional French style.

Made with raisins and homemade brioche.

Our homemade version of the Italian classic.

Cocoa powder-covered Italian ice cream truffle.

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

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

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

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

Thin slices of veal topped with avocado and mozzarella cheese, sautéed in a lemon and white wine 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 milk-fed veal and shrimp sautéed in a reduced Marsala wine sauce with mushrooms.

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 dusted with flour and sautéed in butter, fresh lemon and white wine.

thin slices of milk-fed veal breaded and fried with a touch of lemon

thin slices of veal topped with mozzarella cheese and pesto

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

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

risotto Arborio style, sautéed with fresh vegetables

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

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

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

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

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

linguine pasta sautéed in tomato sauce with house made meatballs

Egg noodles sautéed in a classic alfredo sauce.

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

choice of pasta and sauce

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

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

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 egg whites, pancetta and spring onions

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

Sliced Scottish smoked salmon.

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

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.

Fresh, farm-raised omelet with Champignon mushrooms.

Fresh P.E.I.mussels sautéed in a marinara sauce.

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

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

Thinly sliced prosciutto served with fresh cantaloupe.

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

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

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

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

Thinly sliced prosciutto served with fresh cantaloupe.

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

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

Raw Chincoteague Clams served on their half shells.

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

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

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

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

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

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

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

veal chop, grilled to perfection

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

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

10oz 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 rice.

14 oz. of U.S.D.A. Certified Angus Beef 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.

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

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

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.

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

Romaine lettuce and mushrooms tossed in a creamy dressing.

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

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

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

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

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

The classic Caesar salad.

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

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

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

Asparagus cream soup.

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

Goose paté and Nebiolo cheese.

Baked mild Italian sausage and Stracchino cheese.

Tomatoes, fresh basil, and milk Mozzarella.

Baked white truffle and Italian pancetta ham.

An Italian pastry shell filled with a sweetened Ricotta cream.

Chocolate, strawberry, or vanilla homemade ice cream.

Lemon gelato with swirls of limoncello liqueur.

Traditional New York cheesecake with a hint of vanilla.

Vanilla custard served in the traditional French style.

Made with raisins and homemade brioche.

Our homemade version of the Italian classic.

Cocoa powder-covered Italian ice cream truffle.

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

Two lightly floured, pan fried soft-shell crabs.

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

1.5 lb broiled or steamed Canadian hard shell lobster

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

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

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

wild Tasmanian salmon, grilled