What’s New At Vinnie’s
It’s hard to believe that February is already upon us! It has brought with it a glimpse into Spring… warm sunshine, hidden Daffodils and Tulips peeking out from below, and early Cherry Blossom whispering hints of pink. Winter might not be over, but we hope you take a moment to appreciate the sneak preview of the season to come. With that in mind, NEW Seasonal Features are heading to Vinnie’s, so join us this week and celebrate with great food and wine.
Start out with a tasty bowl of Chef Tom’s twist on clam chowder, his NC Clam Chowder with Sunchokes, Scallions, Chorizo Oil and Toasted Cornbread Crumbles.
For dinner beginning Wednesday night, a dish that made its debut at the Triangle Wine Experience last week- Seared Joyce Farms Duck Breast served with Baby Bok Choy, Sweet Potatoes, Lotus Root Chips and finished with a Blood Orange-Soy Glaze.
And last but not least, end your meal with our warm Cinnamon Churros served with House-made Chocolate Ice Cream, Tequila-Lime Caramel Sauce, Toasted Pumpkin Seeds and Candied Lime Zest.
Joyce Farms Duck Breast
Seared Joyce Farms Duck Breast served over Sweet Mashed Potatoes, Baby Bok Choy and finished with a Blood Orange-Soy Glaze.
Warm Cinnamon Churros served with homemade Chocolate Ice Cream, Roasted Pumpkin Seeds, Tequila-Lime Caramel Sauce and Candied Lime Zest.