What’s New At Vinnie’s
Vinnie’s Steak House & Tavern is proud to announce its partnership with the Dementia Alliance of North Carolina and Bell Wine Cellars. Vinnie’s will be hosting a Fund Raising Event featuring a special 5-Course Dinner with Wine Pairings. This is a unique experience to support a great cause while enjoying Chef Tom’s delicious dishes. This “Meet The Maker Event” is SOLD OUT, but if you would like to learn more ways to give follow the link below to visit the Dementia Alliance of North Carolina website.
Every now and then, you need to take some time to slow down and enjoy the finer things in life. What better way than to join us at Vinnie’s this week, sit back, relax, and let us do the cooking. Check out the many remarkable seasonal offerings we’ll have to please any palate.
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 fresh catch from Locals Seafood is Pan-Seared NC Speckled Trout, with Green Beans, Pecans, Garlic, Brown Butter, and Mashed Potatoes.
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.
NC Tuna Carpaccio
This delicacy from the sea is thinly sliced and chilled. Accompanied by Pickled Shishito Peppers, Yellow Pear Tomatoes, Radishes, Toasted Cornbread Crumble and Sriracha Aioli, finished with fresh local Microgreens.
NC Speckled Trout
NC Speckled Trout, lightly dusted with flour, then Pan-Seared to perfection, served with Green Beans, Pecans, Garlic, Brown Butter, and Mashed Potatoes. You’ll savor every bite!