What’s New At Vinnie’s

Spring officially begins this week and nothing makes us happier at Vinnie’s Steak House & Tavern than being able to offer you the freshest local ingredients the season has to offer. Please join us this week for some mouthwatering features, fine wines and exquisite dining.

To start, enjoy our NC Clams Casino with Spinach, Bacon, Red Pepper, Parmesan and Panko.

Warm up with Chef Tom’s Butternut Squash Bisque topped with Crispy Trumpet Mushrooms, Smoked Sour Cream and Scallions.

If you’re in the mood for something a little different, this week we’ve got NC Bison Flank Steak served with Horseradish Mashed Potatoes, Fresh Pea Shoots and Bordelaise Sauce.

As a grand finale, enjoy our Southern Style Pound Cake served with homemade Lemon-Buttermilk Ice Cream, Earl Grey Syrup, Fresh Blackberries, Pecan Brittle and Candied Lemon Zest.

Last but not least, there’s one more thing that we’d like to ask for your help with. Some of our favorite local publications have begun voting for this year’s “Best Of” lists and we’d like you to help us show everyone how great Vinnie’s really is. We have provided links to Wake Living Magazine and Indy Week for your convenience so you can do your part. We greatly appreciate your vote for any category you think would suit us.

NC Bison Flank Steak

NC Bison Flank Steak, served over Horseradish Mashed Potatoes, finished with Bordelaise Sauce and fresh Pea Shoots.

Southern Style Pound Cake

Southern-Style Pound Cake served with Homemade Lemon-Buttermilk Ice Cream, Earl Grey Syrup, Pecan Brittle, Blackberries and Candied Lemon Zest. Yum!