What’s new at Vinnie’s…

Tis the season of giving, especially for a good cause. Following our holiday tradition, Todd & Sawyer’s Toy Drive has returned to Vinnie’s. This cause is close to our hearts because it celebrates the memory of two special people that were a part of the Vinnie’s family. Please consider donating a toy this season in their memory, so that we can continue their legacy. The last day to make donations is this Saturday, December 18th.

Last-minute gift-giving is a breeze at Vinnie’s Steak House and Tavern. Vinnie’s Gift Cards are available on our website, over the phone, or in person.

Remember to take some time in between your holiday shopping to enjoy the fine things, like a good steak and a nice glass of wine. Vinnie’s is proud to offer the best flavors of the season. Join us and see what our kitchen has in store for you this week.
If the nights have got you chilled, warm up with our Wild Mushroom and Leek Soup topped with Shaved NC Truffles.

If you have yet to try Brussels Sprouts, now would be the time to try. We are offering Roasted Brussels Sprouts with Bacon, perfect to accompany any meal. You can also enjoy our Duck Fat Mushrooms as a supplement to your meal…Wild Mushrooms sautéed in Duck Fat, finished with Shallots and fresh Thyme.

Check-in later this week for some of your holiday favorites, Baked Pamlico Sound Oysters with Bacon, Collards, and Brie as well as Chef’s famous slow-cooked Certified Angus Beef Short Ribs.

But wait, there’s more! From our friends at Locals Seafood, we will have Seared Outer Banks Scallops served with a Crispy Polenta Cake, Sautéed Spinach, Fried Leeks, and finished with Preserved Lemon Aioli. Tomorrow, you can also indulge in one of your cold-weather favorites…… NC Bison Flank Steak, grilled to temperature and served over Horseradish Mashed Potatoes, finished with Bordelaise Sauce and fresh Pea Shoots. You can enjoy a Cold-water Maine Lobster Tail as an entrée, or you can always add it to your favorite steak to make it a Surf & Turf. We also have NC Flounder and Heritage Farms Pork Chops. With so many options to choose from, you’ll have to dine with us more than once this week!

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.
Per the Mayor’s announcement on Friday, August 13th you will be required to wear a mask when you come in to dine with us. Please feel free to call us if you have any questions or concerns. Your safety and health and that of our staff are our top priority in these trying times. With the capacity limits and social distancing lifted, we strongly recommend making a reservation. Please call us directly at 919-847-7319, visit our website or find us on Open Table.

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 on 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.

Wild Mushroom and Leek Soup

Our Wild Mushroom and Leek Soup is perfect for a Cold Winter’s Night, topped with Shaved NC Truffles it’s sure to warm you right up.