What’s New At Vinnie’s
The St. Baldrick’s event you have been waiting for is finally here!
Our very own Steve MacNeilage and Team Sawyer, in memory of our late friend Randy Hill, will be participating in the event this Sunday, April 22rd, at Lynnwood Grill from 1:00pm – 6:00pm. Please make plans to show your support for Steve and Team Sawyer as they shave it all off to help raise money for the fight against childhood cancer. There is still plenty of time to donate to this great cause, but this is the last week to help Team Sawyer reach their goal.
Vinnie’s is excited to announce our upcoming dinner and auction with Get Stuff Done 4 Kids! On Thursday, May 3rd, we will be hosting a Fund Raising Event featuring a special 5 Course Dinner with Wine Pairings. Come experience this unique opportunity to enjoy some wonderful wines paired with Chef Tom’s delicious dishes. Seating is limited and filling up fast, so don’t miss your opportunity to be part of this amazing event!
Join us at Vinnie’s Steak House this week to enjoy some good company and some great food! Chef Tom has prepared some outstanding dishes that will have you feeling happy and satisfied.
For starters, begin your meal with a bowl of steamed NC Clams with Bacon, Tomatoes, Spinach, Garlic, Linguini and Parmesan.
We have a NEW version of our seasonal Raleigh City Farm Salad for you this week…Local Strawberries, Housemade Farm Cheese, Pickled Red Onions, Easter Egg Radishes, Toasted Cornbread and Mixed Baby Lettuces tossed with a White Balsamic Vinaigrette.
From our friends at Locals Seafood, fresh caught NC Red Drum dredged in cornmeal and pan-fried, served with Green Rice and a Pickled Pepper-Charred Ramp Tartar Sauce.
Leaving room for dessert has never been more of a priority! Our newest Spring dessert will soon be your new favorite…Coconut Tart served with homemade Coconut-Rum Ice Cream and Pineapple Curd.
The Coconut Tart is topped with a homemade Coconut-Rum Ice Cream and served with a Pineapple Curd. Remember to save room for this sweet treat!
NC Flounder dredged in Cornmeal and then Pan-Fried, served with Green Rice and a Pickled Pepper-Charred Ramp Tartar Sauce. Come in soon to try this Spring inspired dish.