Paolo Lombardis Ristorante. - Chicken ParmigianaPaolo Lombardi’s Ristorante has enhanced the culinary world with its distinctive cuisine and began a tradition of pleasuring Albany area dining guests with exquisite Northern and Southern Italian Dishes.

Chef owner Paul Lombardi spares no expense in procuring the freshest and finest ingredients when creating his menus. spacer 50px

Selections From The Paolo Lombardi Ristorante Menu:

  • Asparagus Frito – Fresh Asparagus Rolled with Prosciutto and Mozzarella Cheese, Fried and Finished with Garlic Butter
  • Antipasto Caldo – Shrimp Scampi Style, Clams Casino, Stuffed Mushroom Caps, Eggplant Rolled with Prosciutto and Fontina Cheese, Roasted Peppers, Fresh Broccoli and Fried Asparagus
  • Fungi Ripieno – Mushroom Caps Stuffed with Seafood, Topped with Mozzarella Baked in Garlic Butter
  • Zuppa di Vongole – Rhode Island Littlenecks Simmered in Hot or Mild Marinara Sauce
  • Fettuccine con Pollo Bianco Verde – Battered Dipped Breast of Chicken Sautéed with Broccoli and Cauliflower Finished in a Marinara Cream Sauce and Topped with Mozzarella Cheese
  • Scallopini alla Marsala – Medallions of Veal Sautéed with Mushrooms and Finished in a Dry Florio Marsala Wine Sauce
  • Fettuccine con Pollo Bianco Verde – Battered Dipped Breast of Chicken Sautéed with Broccoli and Cauliflower Finished in a Marinara Cream Sauce and Topped with Mozzarella Cheese
  • Melanzana Rollatini – Batter Dipped and Fried Eggplant, Rolled with Ricotta and Spinach, Baked in Marinara Sauce, Romano and Mozzarella Cheeses Served with your choice of Pasta Marinara or Italian Style Potatoes
  • Pollo alla Romano – Batter Dipped Breast of Chicken Topped with Prosciutto and Mozzarella Cheese, Finished in a White Wine Cream Sauce with Fresh Tomatoes, Diced Spinach and Basil
  • Pollo alla Supreme – Batter Dipped Breast of Chicken Topped with Smoked Mozzarella Cheese, Sautéed with Shallots and Crab Meat Served with Steamed Asparagus and Finished with Cream
  • Risotto Di Mare – Lobster, Shrimp, Scallops, Clams and Mussels, Sautéed with Fresh Tomatoes and Herbs, Finished in a White Wine Sauce