What’s New At Vinnie’s

Vinnie’s Steak House and Tavern is pleased to announce our involvement in this year’s Triangle Wine and Food Experience to benefit the children of Frankie Lemmon School & Developmental Center, on January 30th – February 1st. Click the link below to view all participating locations and events.
In the kitchen, Chef Tom and our wonderful kitchen team are working hard to bring you NEW seasonal dishes that are sure to make your mouth water. Join us this week and taste what we have to offer!
 Start your meal with one of our winter favorites, Chef Tom’s Baked Pamlico Sound Oysters with Bacon, Collards and Brie.

Later this week, savor our famous Butternut Squash Bisque with Crispy Oyster Mushrooms, Smoked Sour Cream and Scallions.

Remember to enjoy our tasty Bacon Braised Collard Greens as a supplement to your meal…this southern classic is sure to be a wonderful addition to any entree.
From our friends at Locals Seafood, we have NC Black Sea Bass served with a Crispy Polenta Cake, Sauteed Spinach and Preserved Lemon Aioli.
This week’s feature dessert is the classic NC Apple Wellington with Pecan Duxelle, house-made Puff Pastry, finished with Rosemary Creme Anglaise, and Apple Cider Caramel.

NC Black Sea Bass

NC Black Sea Bass served over a Crispy Polenta Cake and Sauteed Spinach, finished with our Preserved Lemon Aioli.

NC Apple Wellington

This classic Vinnie’s dish is made with NC Fuji Apples, a Pecan Duxelle, house-made Puff Pastry and finished with Rosemary Creme Anglaise and Apple Cider Caramel.