Your Health and Well-Being is Our Top Priority

With the holidays quickly approaching, it’s time to begin thinking about holiday gatherings. If you are unable to host your event with Vinnie’s Steak House & Tavern this season, why not bring the taste of Vinnie’s home to you. For the first time ever, Vinnie’s will be offering Holiday Hors d’oeuvre Platters for pick-up the entire month of December. We will be sharing more details of our Holiday Platter offerings in the coming weeks.

For now, let’s appreciate the beautiful display of crisp Autumn leaves changing  into lively colors all around. Chef Tom is warming things up in the kitchen with the freshest seasonal fare. Indulge your palate with our Fall features.

This week will be your last chance to try our Grilled Octopus appetizer served with Roasted Yukon Gold Potatoes, House-made Chorizo and Vinnie’s Salsa Verde. You can also enjoy Vinnie’s Classic Escargot sautéed in Butter, White Wine, Garlic and Lemon.

NEW this week, savor a hot, delicious bowl of our Beef Burgundy Soup made with Slow-Roasted Certified Angus Beef Prime Rib and topped with a crispy Carolina Gold Rice Fritter.

Try our Green Been Stir-fry, made with Garlic, Red Peppers and finished with our Ginger-Soy Sauce and Toasted Sesame Seeds. It’s the perfect addition to any meal.

Tomorrow, from our friends at Locals Seafood, we will have NC Speckled Trout served with Green Beans, Mashed Potatoes and a Brown Butter-Pecan Sauce.

This week’s dessert is 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.

Remember, Vinnie’s accommodates all levels of comfort during this time. You can choose to sit in our socially distanced dining room, dine on our patio, order take-out, or pick up curb side. However you choose to join us, we hope to see you soon.

As we transition during this phase, seating will be limited due to capacity restrictions, so reservations are strongly recommended. Please call us directly at 919-847-7319, visit our website or find us on Open Table. In an effort to promote social distancing we ask that once you arrive for your reservation, please call the front desk to check-in. We will let you know when your table is ready.  We will not be requiring that you wear a mask at your table, however we do request that you wear a mask when you arrive to be seated and when you are leaving.  Vinnie’s staff greatly appreciates your cooperation in helping keep our other guests and ourselves safe. We would also like to mention that we do have our very own Vinnie’s masks and Vinnie’s hand sanitizer available for purchase at the front desk.

If you aren’t ready to come out and join us at Vinnie’s, we would still love to cook for you. Vinnie’s offers take out, including curbside pick up. Give us a call at 919-847-7319 and we will be happy to assist you. You can view our limited menu at Vinnie’s Website.

We’d like to thank you for your patience as we work to make your dining experience as safe and enjoyable as possible. We appreciate your continued loyalty and support.

Carrot-Persimmon Cake

Chef Tom gets creative with this Carrot- Persimmon Cake. Topped with a Cream Cheese-Bacon Fat Frosting, accompanied by Grand Marnier Soaked Raisins, Burnt Orange Syrup and Pistachio Brittle.