What’s New At Vinnie’s
It may not feel like it, but Autumn is here, a season most of us look forward to after a long hot Summer. As we patiently await the cooler weather that will soon be upon us, Chef Tom will be working hard to bring you the freshest local ingredients NC has to offer. Join us this week as we transition into Fall and enjoy a delicious meal at Vinnie’s.
This week’s Blue Sky Farms Salad is composed of Mixed Baby Lettuces tossed in a Rice Wine Vinaigrette topped with Shaved Radishes and Scallions, Pickled Carrots, Cider-Poached Asian Pears and Sesame-Honey Heritage Farms Bacon.
It may be Autumn on the calendar, but Chef Tom was able to source more fresh okra from the NC State Farmers’ Market so you can enjoy our Fried NC Okra for a little longer.
From our friends at Locals Seafood, we’ll have fresh NC Triggerfish… Simply grilled, served with a Crispy Polenta Cake, Sautéed Spinach and finished with a Tomato-Caper Relish.
For dessert, try our version of Vinnie’s Cherry Garcia, with homemade Cherry Ice Cream, Cherries and Dark Chocolate Chunks. Yum!
Be on the look-out for a NEW dessert. Later this week we’ll have a Coconut Tart served with homemade Coconut-Rum Ice Cream and Pineapple Curd.
Blue Sky Farms Salad
Enjoy the alluring flavors of Mixed Baby Lettuces tossed in a Rice Wine Vinaigrette, thinly sliced Radishes and Scallions, Pickled Carrots, Cider-Poached Asian Pears and Sesame-Honey Heritage Farms Bacon.
This week Chef Tom is offering Grilled NC Triggerfish. This sweet, white fish is served over a Crispy Polenta Cake, Sautéed Spinach and plated with a Tomato-Caper Relish.