Vidalia Restaurant - Lawrenceville, NJ - Menu completo

Crisp romaine mixed with Foccacia crostini and shavings of parmesan tossed with our homemade caesar dressing

Fettuccini sautéed with eggplant, sausage and onions tossed in plum tomato sauce, 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 a garlic mascarpone cream sauce

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

Chef's choice of Italian Regional cold cuts and cheeses

Linguine pasta tossed with Garlic oil, black ground pepper and topped with shaved Grana Padana cheese

Pan seared scallops, pamigiano risotto, string bean, champagne cream

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

Asparagus Baked in Phyllo Dough with Prosciutto and Mozzarella Topped with Sundried Tomato Sauce

Stuffed mushrooms stuffed with sausage or crabmeat

Jumbo shrimps wrapped in bacon, drizzled in a cognac barbecue cream sauce

Sautéed with fennel sausage, broccoli rabe, garlic oil

Stuffed with Pears, Fontina cheese Topped in Champagne Cream Sauce

Romaine lettuce, croutons, shaved provolone.

Diced red beets with figs, raisins, apricots, and walnuts, done tower style in our honey balsamic vinaigrette, topped with greens and goat cheese

Jersey tomato, bufalo mozzarella, basil pesto olive oil

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

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

Field greens tossed with gorgonzola, walnuts, and apples in a honey balsamic vinaigrette

Beets tossed with raisins, apricot, figs, walnut mix and topped with goat cheese in a honey balsamic vinaigrette, arugala

Organic baby spinach tossed with supersata, red onion and shaved provolone cheese

Bullet-shaped pasta, prepared in a red plum tomato meat sauce

Mamma Josephine's homemade meat lasagna topped with a San Marzano plum tomato sauce, béchamel

Stuffed mushrooms with fennel sausage roasted peppers breading

Our baked eggplant parmigiano served with a side of penne pasta

Homespun mozzarella cheese lightly breaded and sautéed in olive oil. Topped with a san marzano plum tomato sauce

Baked clams on a half shell, topped with a bacon shallot roasted red pepper stuffing

Eggbatterd in a lemon, white wine butter sauce

Fresh mozzarella cheese lightly breaded and baked in an organic plum tomato sauce with red wine and capers

Boneless short rib, goat cheese and spinach wrapped around puff pastry topped off with a mushroom demi-glaze.

Succulent shrimp wrapped in bacon, and drizzled with a bourbon barbeque cream sauce

Prince Edward Island mussels, prepared in a red or white sauce

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

Pappardelle 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.

6 Jumbo shrimp, egg battered, topped off in a lemon white wine sauce, served over a bed of warm parmesan risotto.

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

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

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

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

Soup of the day

Organic spring mix lettuce with walnuts, gorgonzola, apples, and homemade honey infused balsamic vinaigrette

Mamma Josephine’s homemade meat lasagna topped with a San Marzano plum tomato sauce or béchamel

Hand-rolled pasta sheet stuffed with sausage, spinach, and ricotta cheese in a fresh plum tomato sauce

Pasta purses filled with fontina cheese and pear puree, topped with a champagne cream sauce with sun-dried tomatoes

Rigatoni pasta served in a vodka pink cream sauce with prosciutto

Mamma Josephine’s homemade meat lasagna topped with a San Marzano plum tomato sauce or béchamel

Rigatoni pasta served in a vodka pink cream sauce with prosciutto

Field greens tossed with gorgonzola, walnuts, and apples in a honey balsamic vinaigrette

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

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

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

Fresh mozzarella cheese filled with shred of mozzarella soaked in cream served with fresh tomatoes and balsamic glaze drizzle, and pesto.

Pan-seared shrimp, calamari, and Prince Edward Island mussels over linguini in your choice of a plum tomato or white wine and cherry tomato sauce

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

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

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

Chicken breast lightly egg battered, done in a lemon white wine butter sauce. Served with sautéed spinach

Sauteed chicken breast topped with a mushroom medley, prepared in a garlic and herb demi-glaze sauce. Served with sautéed spinach

Sautéed chicken breast topped with prosciutto and mozzarella cheese, served over a bed of sautéed spinach with fresh sage and a white wine garlic sauce.

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

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

8oz. Grilled filet topped with garlic and mushroom, herbs in a red wine reduction, mashed truffles potatoes, string beans

Mushrooms stuffed with sausage and spinach, finished in its natural broth

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

Seabass baked to perfection

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

Beef tenderloin tips, sautéed Vidalia onions, mushrooms, and mozzarella cheese

Fresh sushi grade yellowfin tuna topped with bacon, lettuce, and tomato

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

Grilled to perfection, served with spinach topped with a gorgonzola salsa

Tender veal sautéed with figs, mushrooms and a cognac cream sauce

Graham cracker pie crust finished with a rich crème brûlée filling

Sautéed with mushroom medley in a marsala wine sauce

Sautéed and topped with roasted red peppers, asparagus and fresh mozzarella with a sherry wine sauce

Sautéed and topped with prosciutto, mozzarella, and sautéed spinach with fresh sage and white wine

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

Sautéed figs and mushroom medley in a cognac cream sauce and mashed potatoes

Traditional style over a bed of penne pasta

Seared, oven golden pork chop topped off with prosciutto and mozzarella cheese and a side of garlic mash potatoes and string beans.

Hand-rolled breast of chicken pan-seared, stuffed with spinach, gorgonzola and prosciutto in a cognac mushroom demi-cream sauce

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

A mixture of Italian cured hams, salami, roasted peppers, tomato, mozzarella, hot peppers, and olives. Serves 2 people