Vidalia Online Ordering Menu

Rigatoni pasta served in a vodka cream sauce with prosciutto.

Fresh cut pasta stuffed with sausage, ricotta and spinach; topped with San Marzano plum tomato sauce.

Sautéed mushroom medley in a marsala demi glaze.

Our homemade baked eggplant parmigiano.

Lightly egg battered chicken sautéed and then topped with a lemon butter sauce.

Classic and breaded chicken parmigiano served with penne pasta.

Sautéed chicken breast topped with prosciutto di parma, mozzarella, and a white wine, lemon, garlic and sage sauce.

Penne sautéed with chicken in garlic and extra virgin olive oil, topped with fresh grated parmigiano cheese.

Baked organic Atlantic salmon served with a lemon caper pino grigio sauce and sautéed garlic string beans.

Portobello mushroom cap topped with roasted peppers, spinach and fresh mozzarella.

Pork tenderloin, sharp provolone and broccoli rabe.

Fresh sushi grade yellow fin tuna topped with bacon, lettuce, and tomato.

Prosciutto di parma and homespun mozzarella topped with fresh beefsteak tomato, roasted red peppers, onions and baby arugula and topped with extra virgin olive oil.

Chicken breast, prosciutto, and fresh mozzarella prepared in a fresh pesto basil aioli.

Beef tenderloin tips, sautéed Vidalia onions, mushrooms, and mozzerella on fresh Italian loaf.

Grilled chicken, romaine lettuce, fresh parmigiano, and homemade caesar dressing in a fresh spinach wrap.

NJ taxes and gratuity not included. Starter - choose one: Buffalo Eggplant Caprese (baked eggplant topped with fresh mozzarella, tomatoes, and basil) or Sriracha Spiced Calimari. Main Course - choose one: Salmone Alla Griglia (grilled organic salmon served with sautéed escarole) or Giambotta (stuffed pork loin, spinach, prosciutto, provolone, mashed potatoes, long hot peppers). Dessert - choose one: Tiramisu (espresso-soaked ladyfingers layered with a sweet cream) or Cannoli.

Pick a pasta with an entrée. Serves 4 to 6 people, with house salad and garlic bread. Chicken Parmigiano, Chicken Francese, Stuffed Pork Marsala, Vodka Rigatoni, Penne Primavera/Veg, Eggplant Parmigiano, Penne Champagne Cream.

Pick a pasta with an entrée. Serves 4 to 6 people, with house salad and garlic bread. Chicken Condatino, Chicken fichi, Chicken Saltimbocca, Gnocchi Bolognese, Fettucini Vidalia, Paccheri Amatriciana, Sole Francese.

Pick a pasta with an entrée. Serves 4 to 6 people, with house salad and garlic bread. Baby Back Ribs, Chicken Rollentino, New Zealand Lamb, Stuffed Rigatoni, Tortellini Toscano, Salmon al Forno.

Table loaf stuffed with Vidalia onions, fresh seasonal vegetables, garlic, oil, and topped with melted mozzarella.

Lightly battered and fried squid served with fresh plum tomato sauce.

Artichoke hearts egg battered in a lemon, white wine and butter sauce.

Jumbo shrimp wrapped in bacon. Drizzled in a cognac barbeque cream sauce.

Asparagus bundles wrapped with prosciutto and mozzarella cheese in a puff pastry. Baked until crisp and served over a bed of sun dried tomato cream sauce.

Caramelized stuffed onion with fennel sausage, roasted red peppers and topped with mozzarella.

Fresh breaded mozzarella baked with organic plum tomato, caper red wine sauce.

Naturally sweet Vidalia onion soup simmered to perfection with crostini bread croutons and a melted cheese blend.

Soup of the day.

Crisp romaine mixed with garlic crostini and romano cheese, tossed with our homemade caesar dressing.

Organic spring mix lettuce with walnuts, gorgonzola and apples, in a honey infused balsamic vinaigrette.

Organic baby leaf lettuce topped with shaved provolone, fresh fennel, oranges, and shaved almonds with honey infused balsamic vinaigrette.

Fresh baby arugula topped with diced cherry tomatoes, roasted peppers, red onions and fresh mozzarella, in lemon and olive oil with salt, pepper, and oregano.

Rigatoni pasta served in a vodka pink cream sauce with prosciutto.

Penne pasta sautéed with broccoli and grilled chicken. Sautéed in garlic and extra virgin olive oil and topped with fresh grated parmigiano cheese.

penne pasta, prepared in a fresh basil, pistachio nut garlic olive oil sauce.

Penne pasta prepared with peas, oyster mushrooms, asparagus in a garlic mascarpone cream sauce.

Our baked eggplant parmigiano served with a side of penne pasta.

Fresh cut penne sautéed with eggplant, fennel sausage and sweet VIdalia onions tossed in a plum tomato sauce with garlic and extra virgin olive oil. Topped with parmigiano cheese.

Hand-rolled pasta sheet stuffed with homemade fennel sausage, spinach, and ricotta salata cheese in our San Marzano plum tomato sauce.

Homemade Mamma Josephine's vegetable lasagna topped with your choice of plum tomato sauce or rosetta cream sauce.

Homemade Mamma Josephine's meat lasagna topped in a San Marzano plum tomato, béchamel.

Hand-rolled chicken breast pan seared and stuffed with spinach, Gorgonzola and prosciutto. Topped in a cognac mushroom demi-cream sauce with mashed potatoes and string beans.

Sauteed with figs and mushroom medley in a cognac cream sauce served with mixed vegetable.

Sauteed and topped with roasted red peppers, asparagus and fresh mozzarella with a sherry wine sauce. Side of linguini.

Sauteed and topped with prosciutto, mozzarella, and sautéed spinach with fresh sage and white wine sauce.

Pan seared traditional breaded style over a bed of penne pasta.

Sauteed and topped with a mushroom medley prepared in a garlic and herb demi glaze sauce.

Egg battered in a lemon white wine butter sauce and served with sauteed spinach.

Traditional Tiramisu layered with ladyfingers, soaked in coffee and filled with delicious marscapone cheese.

Graham cracker pie crust finished with a rich crème brûlée filling.

Served warm with a hot fudge center, & a side of vanilla bean ice cream.

Fresh made sweet ricotta cheese and chocolate chip mixture.

Sparkling mineral water.

Crisp romaine and croutons tossed with our homemade Caesar dressing.

Spring mixed lettuce tossed with walnuts, gorgonzola, apples and a balsamic vinaigrette.

Romaine with vidalia onion, imported prosciutto, roasted peppers and drizzled shavings of parmesan in our house dressing.

Lightly battered and fried squid served with a homemade marinara sauce.

Vine tomatoes, buffalo wet mozzarella, marinated in balsamic glaze, olive oil, garlic fresh herbs.

New Zealand mussels sautéed with garlic, fresh tomato sauce and a touch of white wine.

Whole baby eggplant stuffed with fresh mozzarella, ripe tomato, baked and topped with bread crumbs and olive oil.

Jumbo shrimp wrapped in bacon and topped with a bourbon barbecue sauce.

Rigatoni served in a vodka cream sauce with prosciutto.

Pasta with prosciutto, onion and basil in a freshtomato sauce.

Penne pasta sautéed in garlic and olive oil with broccoli crowns.

Hand made striped squid ink lobster stuffed, ravioli topped in a champagne cream sauce or blush (Style-Champagne cream sauce Blush).

Grilled salmon served in a creamy dill sauce.