Paolo Lombardi's Ristorante - Fuld menu

Escarole sautéed with sausage, pepperoni and white beans

Grilled italian bread topped with fresh tomatoes and basil

Featuring fresh catch of the day select from the following preparations

Assortment of shellfish and haddock, simmered in light tomato broth with fresh herbs and vegetables

Fresh asparagus rolled with prosciutto and mozzarella cheese, fried and finished with garlic butter

Lobster, shrimp, scallops, clams and mussels, white wine and fresh tomatoes and herbs

Breast of chicken rolled with proscuitto, ham, swiss and fontina cheese finished in a white wine garlic cream sauce with mushrooms

Tomato sauce with ground veal, beef and sausage with a touch of cream

Cheese filled pasta with marinara and mozzarella

Bolognese, ricotta, tomato and mozzarella

Lobster filled ravioli's served with a lemon cream sauce and fresh italian parsley

Green and black olives, capers and anchovies finished in pan fresh marinara

Stuffed with mozzarella cheese breaded and baked finished in an anchovy, garlic butter sauce with fresh lemon. Signature preparations: Add $5.00

Tossed with sliced hot peppers and peperoncinis dressed in a sweet balsamic reduction

Assortment of clams, mussels, shrimp, scallops, calamari, haddock and lobster tail, simmered in a hot or mild marinara sauce

Shrimp scampi style, clams casino, stuffed mushroom caps, eggplant rolled with prosciutto and fontina cheese, roasted peppers, fresh broccoli and fried asparagus

Little neck clams topped with a casino stuffing with bacon baked in a garlic butter sauce

Eggplant layered with romano and mozzarella cheeses with marinara sauce

Mushroom caps stuffed with seafood, topped with mozzarella baked in garlic butter

Baked artichoke hearts topped with lump crabmeat, herb cream cheese, fontina cheese finished in a white wine roasted garlic sauce

Rhode island littlenecks simmered in marinara sauce

Penne ziti regatta with ricotta and romano cheeses and marinara, baked with mozzarella cheese

Shrimp, lobster and crab meat folded with ricotta and spinach baked in a pan fresh tomato cream sauce

Shrimp broiled in garlic butter and delicately seasoned served over angel hair pasta

Batter dipped breast of chicken served with sautéed mushrooms in a pan fresh marinara sauce topped with prosciutto and fontina cheese

With tomato or marinara Sauce

Clams, mussels, calamari, shrimp and scallops in a marinara sauce

Lightly breaded veal cutlet with tomato sauce and mozzarella cheese

Pan seared topped with prosciutto, fontina cheese and fresh sage sautéed with button mushrooms and finished with white wine and romano cheese. Signature preparations: Add $5.00

Broiled with lemon butter seasoned bread crumbs and herbs

Eggplant rolled with ricotta and spinach, baked in marinara sauce, romano and mozzarella cheeses

Spicy tomato base soup with pasta, white beans, pancetta and romano cheese

Shrimp and lobster meat sauteed with shallots, garlic, grape tomatoes and capers finished in a white wine sauce with fresh basil and thyme

Classic filet mignon delicately seasoned and char-broiled

Baked filet of salmon served over sauteed spinach finished in a white wine lemon caper sauce with artichokes

Classic italian wedding soup of chicken broth with escarole and mini meatballs

Char-grilled served over sautéed spinach finished with sautéed onions, pancetta, button mushrooms and vinegar peppers in a natural jus. Signature preparations: Add $5.00

Served with fresh lemon and marinara sauce

Pan seared breast of chicken sautéed with artichokes, button mushrooms and sundried tomatoes finished in cognac cream

Pan seared breast of chicken finished with a honey and balsamic vinegar reduction, served with grilled vegetables

Shrimp and crabmeat sautéed with onions finished in a pink cream sauce

Sautéed shrimp, scallops and crabmeat tossed in fresh cream and romano cheese

Broccoli, mushrooms and sun-dried tomatoes sauteed with oil and garlic, topped with lemon pepper grilled chicken

Filet of red snapper sautéed with fresh tomatoes and capers, garnished with clams and mussels

Oven roasted filet of red snapper topped with diced tomatoes, capers, served over garlicky spinach and garbanzo be

6oz. Lobster tail and shrimp sautéed with mushrooms and onions simmered in a a hot or mild marinara sauce

Batter dipped medallions of veal sautéed with mushrooms and prosciutto, finished in a cream marinara sauce with fresh mozzarella cheese

Medallions of veal, rolled with prosciutto and mozzarella cheese, sautéed with fresh mushrooms simmered in marinara sauce

Tender cubes of veal simmered in marinara sauce with red and green bell peppers

Veal cutlet topped with ricotta, prosciutto, eggplant, tomato sauce and mozzarella cheese

Medallions of veal topped with crab and fontina cheese, served over sautéed spinach

Lightly breaded veal cutlet topped with gorgonzola cheese finished in a chiani wine sauce with shallots, mushrooms and black mission figs

Char-grilled center cut pork chop

Char-grilled 16oz. center cut veal chop

White wine cream sauce with fresh lemon, mustard and cayenne pepper

Filet of salmon topped with dijion mustard, pistachios and panko bread crumbs served over a lemon cream sauce

Bone-in ribeye

Fresh asparagus and seasonal mushrooms finished with white wine, romano and parmesan cheeses

Pan seared sea scallops with artichokes and asparagus with lemon and pesto sauce

Breast of chicken breaded fried and topped with freshly sautéed broccoli in a lemon butter sauce

Boneless new york strip char-broiled to perfection

Breaded breast of chicken topped with tomato sauce and mozzarella cheese

Meatless

Veal sausage jus

Medallions of veal sautéed with mushrooms and finished in a dry florio marsala wine sauce