Vidalia Restaurant by Salvatore Scarlata

Organic spring , grilled chicken , avocado fresh mozzarella, avocado, red onions, tomatoes

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

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

Lightly battered and fried squid served with a homemade marinara sauce

Jersey tomato, bufalo mozzarella, basil pesto olive oil

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

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

Stuffed mushrooms with fennel sausage roasted peppers breading

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

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

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

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

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

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

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

Soup of the day

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

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

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

Penne pasta prepared with peas, mushrooms, sun dried tomatoes, and asparagus in a garlic mascarpone cream sauce

Potato dumplings, garlic, arugula, in a gorgonzola cream sauce or any other sauces

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

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

Our baked eggplant parmigiano served with a side of penne pasta

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

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

Rigatoni pasta served in a vodka pink cream sauce with prosciutto

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

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.

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

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

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

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

Pork tenderloin, sharp provolone cheese, and broccoli rabe

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

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