D’Raymonds Fine Italian Cuisine in Loudonville, New York, is a popular Italian restaurant known for its classic Italian-American dishes, generous portions, and lively atmosphere. It has been a family-run establishment since 1979 and is currently owned and operated by Gregory, the son of the founders.
The extensive menu at D’Raymonds offers a wide variety of well-prepared dishes, including pasta, veal, and fish options that cater to diverse tastes. Some of the most popular choices among diners include delectable lobster ravioli, savory duck wings, and tender veal D’Raymonds, showcasing the restaurant’s commitment to culinary excellence. In addition to these favorites, they also thoughtfully provide vegetarian and gluten-free options to accommodate guests with special dietary needs. The service is highly praised for being attentive and friendly, striking a perfect balance by being helpful without ever feeling overbearing or intrusive. Over the years, D’Raymonds has earned numerous accolades, notably winning the title of Best Capital District Italian Restaurant for fourteen consecutive years, a testament to its consistent quality. Combining high-quality food, excellent service, and good value, D’Raymonds stands out as a top choice for dining in the area, making it a restaurant that is both reputable and well-liked by its patrons.
The restaurant exudes a truly authentic Italian ambiance, with its interior design featuring warm, rich, dark woods, exposed brick walls, and traditional Italian decorative elements that evoke the charm of a classic Italian eatery. This setting creates a cozy and welcoming atmosphere that instantly makes guests feel at home, rather than resembling a stiff, formal fine dining establishment. The lively environment is often filled with the sounds of patrons engaging in conversations and sharing laughs, which enhances the sense of community and camaraderie — reminiscent of gathering with a large, joyful family. The combination of these elements provides an inviting space where guests can enjoy not just delicious food but also a vibrant, communal experience.
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Selections From The D’Raymonds Fine Italian Cuisine Menu
- Braised Short Rib Ravioli: Topped with caramelized onions and smoked mozzarella. Finished in a bourbon cream sauce.
- Tuscan Calamari: Lightly dusted and fried, tossed with a pesto antipasto.
- Stuffed Roasted Peppers: Sautéed roasted peppers capped off with mozzarella cheese, prosciutto, seasoned bread crumbs, olive oil, and garlic and baked to a crispy crust.
- Sicilian Meatballs: Homemade meatballs in a Pizziola sauce baked with mascarpone and goat cheese, topped with fried spinach.
- Gambari Scampi: Shrimp stuffed with smoked mozzarella wrapped with prosciutto in scampi clams, Bianco sauce.
- Rigatoni Con Salsiccie Alla D’Raymonds: Rigatoni with homemade hot sausage in a pink vodka creme sauce.
- Orrechietti Carbonara: Prosciutto ham and sliced pancetta bacon sautéed in sweet butter and tossed with fresh pasta, egg yolks, and parmesan.
- Fettuccine Alla Roma: Ribbon noodles tossed with porcini mushrooms, sweet peas, grated Romano cheese, sweet butter, and cream, topped with strips of grilled chicken.
- Pesce Alfredo: Shrimp, sea scallops, fresh crab, and lobster tossed with ribbon pasta in a lobster and roasted garlic Alfredo sauce, with a touch of tomato and tarragon.
- Petto di Pollo alla Nastro: D’Raymond’s version of Chicken Cordon Bleu. Boneless chicken breast filled with Italian ham and cheese, baked to a golden brown in a Brandy peppercorn cream sauce, garnished with grilled portabella fries.
- Chicken Frangelico: Hazelnut-crusted chicken scallopini served in a Frangelico cream sauce with mushrooms and sundried tomatoes.
- Vitello Rollitine: Veal rolled with fresh spinach, mozzarella cheese, artichokes, and mushrooms in a light cream Marsala wine sauce.
- Scaloppe Di’Vitello Alla D’Raymonds: Scallopinis of tender veal sautéed in olive oil and garlic with tomatoes, mushrooms, and sweet peppers, with hot Italian sausage and an array of fresh herbs.
- D’Argosta, Gamberi, and Pollame: Fresh lobster tails, jumbo shrimp, and tender chicken lightly battered and sautéed, placed on a bed of their Russo sauce, finished with roasted garlic caper butter.
- Manicotti: Homemade crepe-style pasta filled with ricotta cheese and fresh spinach, baked in house sauce, with your choice of homemade meatballs or hot sausage.
- Filet Mignon with Grilled Lobster Tail: Marinated and grilled filet mignon topped with a large grilled lobster tail and served on a bed of Brandy peppercorn cream sauce.
- Twin Tornado Del Marsala: Two pieces of pan-seared filet mignon, sautéed with wild mushrooms and Marsala wine, capped off with prosciutto and aged provolone.
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