What’s New At Vinnie’s
Thank you to everyone who was able to join us for yet another successful “Meet the Maker” event with Bell Wine Cellars and the Dementia Alliance of NC. Please follow us on Facebook, Instagram, or Twitter if you would like to peek at some of the delicious dishes Chef Tom created for the event.
Outside, the air is becoming cool and crisp, the leaves are changing into lively colors and Chef Tom is warming things up in the kitchen with the freshest seasonal fare. Indulge your palate with our Fall features.
Begin your meal with our NC Big Eye Tuna Carpaccio with Pickled Shishito Peppers, Yellow Pear Tomatoes (last of the season!), Toasted Cornbread Crumble, Radishes, and Sriracha Aioli.
Nothing captures the essence of Fall better than our famous Butternut Squash Bisque with Crispy Oyster Mushrooms, Smoked Sour Cream and Scallions.
Try our Green Bean Stir-fry, made with Ginger, Soy Sauce, Garlic, Red Peppers and Toasted Sesame Seeds. It’s the perfect addition to any meal.
This week’s featured Entree will knock your socks off! NC Bison Flank Steak, grilled to temperature and served over Horseradish Mashed Potatoes, finished with Bordelaise Sauce and fresh Pea Shoots.
For dessert, like something from a dream, Carrot-Persimmon Cake with a Cream Cheese-Bacon Fat Frosting, Grand Marnier Soaked Raisins, Burnt Orange Syrup and Pistachio Brittle.
We also are now offering Pumpkin Cheesecake! This has been added to our dessert menu to be enjoyed any night through the fall season.
Bison Flank Steak
NC Bison Flank Steak, served over Horseradish Mashed Potatoes, finished with Bordelaise Sauce and fresh Pea Shoots.
Chef Tom gets creative with our Carrot- Persimmon Cake with a Cream Cheese-Bacon Fat Frosting, Grand Marnier Soaked Rasins, Burnt Orange Syrup and Pistachio Brittle.