What’s New At Vinnie’s
We welcome October with the anticipation of crisp cool mornings, blue skies, and colorful leaves. During the transition from Summer into Fall, we patiently await the arrival of NEW seasonal flavors from Chef Tom Armstrong. In the meantime, join us this week and enjoy some mouthwatering features showcasing the best NC has to offer.
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 have fresh NC Triggerfish… Simply grilled, served with a Crispy Polenta Cake, Sautéed Spinach and finished with a Tomato-Caper Relish.
Hope you save room for dessert! Try our NEW 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.
Coconut Tart topped with a homemade Coconut-Rum Ice Cream and served with Pineapple Curd. Remember to save room for this sweet treat.