Landini Brothers Menu (2025 Update)

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

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

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

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

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

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

The classic Caesar salad.

Asparagus cream soup.

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

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 and cilantro with a lemon vinaigrette.

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

Romaine lettuce and mushrooms tossed in a creamy dressing.

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

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

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 breaded, prepared with fresh tomatoes, oregano and basil, topped with fresh milk mozzarella cheese then baked

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 breast sauteed 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 dusted with flour and sauteed in a butter, fresh lemon and white wine sauce

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

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

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 breasts lightly breaded and fried, served with French fries

veal chop, grilled to perfection

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

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

Lemon gelato with swirls of limoncello liqueur.

Cocoa powder-covered Italian ice cream truffle.

Traditional New York cheesecake with a hint of vanilla.

An Italian pastry shell filled with a sweetened Ricotta cream.

Homemade tangy meringue with graham cracker crust.

Vanilla custard served in the traditional French style.

Made with raisins and homemade brioche.

Chocolate, strawberry, or vanilla homemade ice cream.

Our homemade version of the Italian classic.

Goose pate and Nebiolo cheese.

Tomatoes, fresh basil, and milk Mozzarella.

Baked mild Italian sausage and Stracchino cheese.

Baked white truffle and Italian pancetta ham.

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

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

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

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

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

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

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

thin slices of veal topped with mozzarella cheese and pesto

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

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

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

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

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

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

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

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

wild Tasmanian salmon, grilled

Fresh jumbo Gulf shrimp lightly dusted with flour and sauteed with butter, garlic, white wine, and fresh lemon.

. lb broiled or steamed Canadian hard shell lobster

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

Fresh P.E.I. mussels and Chincoteague clams sauteed 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.

Two lightly floured, pan fried soft-shell crabs.

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

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

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

Thinly sliced prosciutto served with fresh cantaloupe.

Raw Chincoteague Clams served on their half shells.

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

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

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

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

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

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

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

Sliced Scottish smoked salmon.

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

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

Fresh, farm-raised omelet with Champignon mushrooms.

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

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.

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

risotto Arborio style, sauteed with fresh vegetables

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

linguine pasta sauteed in tomato sauce with house made meatballs

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

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

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

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

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

linguine pasta sauteed with egg whites, pancetta and spring onions

choice of pasta and sauce

Agnolotti alla fiorentina, tortellini al pesto and penne alla romana

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

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

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

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

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

Egg noodles sauteed in a classic alfredo sauce.