What’s New At Vinnie’s…

Spring is officially just around the corner, and with it, plenty of sunshine and warmer days in the forecast. Join us this week for some mouthwatering features, fine wines, and exquisite dining.

Start your meal off with our Certified Angus Beef Carpaccio. Embellished with Crispy Oyster Mushrooms, Baked Parmesan, Fried Capers, Horseradish Cream, and topped with Microgreens.

Starting TOMORROW you can warm up with one of your favorites, Butternut Squash Bisque! Topped with Crispy Oyster Mushrooms, Smoked Sour Cream, and Scallions. Yum!

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

But wait, there’s more! Tomorrow, from our friends at Locals Seafood, we will have NC Black Seabass. Call or stop by to see how Chef Tom will be preparing this delicate treat. We also have a limited supply of New Zealand Lamb Racks. You can always enjoy a Cold-water Maine Lobster Tail as an entrée or add it to your favorite steak to make it a Surf & Turf.

Save room for our NEW Seasonal Featured Dessert this week… Meyer Lemon Mousse! This delicious dessert is a collaboration between Chef Tom, our pastry chef, Trudy Leon and our pastry apprentice, Nick Jones. It features House-made Puff Pastry, embellished with Honey Chambord Glazed Raspberries, Meyer Lemon Curd, Raspberry-Chambord Sauce, and finished with Edible Flowers.

If you don’t feel like cooking, 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.

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.