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.

Our homemade baked eggplant parmigiano.

Sautéed mushroom medley in a marsala demi glaze.

Classic and breaded chicken parmigiano served with penne pasta.

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

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

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

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

Mamma Josephine's homemade meat lasagna topped with a San Marzano plum tomato sauce and bechamel.

In plum tomato and sauteed onion sauce or Champagne cream sauce.

Fresh cut fettuccine sauteed 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.

Fresh cut trofie pasta prepared with peas, oyster mushrooms, sun-dried tomatoes, and asparagus in garlic mascarpone cream sauce.

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

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

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

Stuffed mushrooms with fennel sausage and roasted peppers breading.

Soup of the day.

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

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

Crisp romaine mixed with garlic crostini and Parmigiano Romano cheese, tossed with our homemade Caesar dressing.

Grilled marinated shrimp and crab meat on top of spring mix, tossed with lemon infused olive oil and garnished with fresh oranges.

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

Jumbo shrimp wrapped in bacon and topped with cognac barbeque cream sauce.

Traditional Italian appetizer with crostini bread, grape tomatoes, garlic pesto, and cannolini beans with mozzarella cheese.

Jersey tomato, buffalo mozzarella, and basil pesto olive oil.

Marinated filet tips, arugula, spring mix, sauteed onion, mushroom, and goat cheese in a honey balsamic vinaigrette.

Organic spring mix, grilled chicken, avocado, fresh mozzarella, avocado, red onions, and tomatoes.

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

Chef's choice of Italian regional cold cuts and cheeses.

Choice of calamari squid or shrimp sauteed in garlic, olive oil, capers, kalamata olives, and raisins in a San Marzano plum tomato sauce.

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

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

Pork tenderloin, sharp provolone and broccoli rabe.

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.

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

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

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

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

Premium salami, provolone cheese, and basil pesto sauce.

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

Penne pasta sauteed with broccoli and and chicken. Served in garlic and extra virgin olive oil, topped with freshly grated Parmigiano cheese.

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

Fresh cut trofie pasta prepared with peas, oyster mushrooms, sun-dried tomatoes, and asparagus in 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.

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.

Sauteed with fig and mushroom medley, topped with cognac cream sauce served with mixed vegetables.

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

Pan-seared and traditionally breaded, over a bed of penne pasta.

Sauteed and topped with a mushroom medley, prepared in a garlic and herb demi-glaze sauce, served with a side vegetable medley.

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

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

Sauteed and topped with prosciutto and mozzarella cheese, served over a bed of sauteed spinach with fresh sage and white wine sauce.

Herb roasted organic duck, berry glazed and served with sweet mashed potatoes, French string beans cooked to perfection.

Slow-cooked pork shank, capers, and kalamata olives in a San Marzano plum tomato sauce served over tomato saffron fettuccine.

Wild caught Norwegian salmon baked to perfection with capers, grape tomatoes, and French string beans in a lemon white wine butter sauce.

Roasted free range half-chicken seasoned with fresh Italian herbs, served with mushrooms, Capsicum, spicy pepeprs, onions, and potatoes sauteed in olive oil, garlic, white wine, and balsamic vinegar.

Choice of sautéed spinach, hot finger peppers and mushrooms, escarole and beans, garlic mashed potatoes, asparagus, broccoli rabe, steamed broccoli, or homemade risotto.

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.

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.

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.

Asparagus bundles wrapped in prosciutto and mozzarella baked in a puff pastry topped off in a sun-dried tomato cream sauce.

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.

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

Hand rolled and stuffed with fresh ricotta cheese, spinach, and sausage topped with San Marzano tomato 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.

Fresh fettuccine sauteed with eggplant, fennel sausage, sweet Vidalia onions tossed in plum tomato sauce with garlic and extra virgin olive oil. Topped with Parmigiano cheese.

Potato dumplings, garlic, arugula, in a gorgonzola cream sauce.

Sauteed with artichokes and mushrooms in a garlic and white wine sauce.

Sauteed and topped with sausage, roasted peppers, mushrooms, black olives, and Vidalia onion in a sherry wine sauce.

Sauteed and stuffed with prosciutto, mozzarella cheese in a white wine sauce with fresh sage over a bed of spinach.

Tender pieces of chicken on the bone with fresh herbs and special seasonings.

Hand-rolled breast of chicken pan-seared, stuffed with spinach, Gorgonzola, and prosciutto topped with mushroom cognac cream sauce.

Sauteed and topped with fresh prosciutto, eggplant, fresh mozzarella, and San Marzano tomato sauce.

Sauteed in sherry wine topped with our homemade crab stuffing and fresh wet buffalo mozzarella served over a bed of asparagus.

Homemade eggplant Parmigiano.

With figs and mushrooms in a cognac cream sauce.

Grilled salmon served in a creamy dill sauce.

Grilled or boiled seabass.

Traditional style layers of espresso-drenched ladyfingers sponge biscuits and rich mascarpone cream, dusted with cocoa powder.

Warm miniature dark chocolate bundt cake filled with a rich, melted chocolate truffle center. Served with a scoop of gelato.

Traditional-style cannoli shell filled with sweet ricotta cheese and chocolate chop mixture, dusted with powdered sugar.

Rich creme brulee custard filling atop of graham cracker butter tart crust. Topped with a thin layer of caramelized sugar and served chilled.

Rich and creamy lemon meringue custard on top of a shortbread pastry crust. Topped with pine nuts, almonds, and powdered sugar.