What’s New At Vinnie’s
Vinnie’s Steak House and Tavern is pleased to announce our involvement in this year’s Triangle Wine Experience to benefit the children of Frankie Lemmon School & Developmental Center, January 31st- February 2nd. Click the link below to view all participating locations and events.
Surely you are eager to get to Vinnie’s this week to enjoy our seasonal fare. Chef Tom and our excellent kitchen crew have some great dishes for you, showcasing the best winter has to offer.
Start your meal with one of your local favorites, Chef Tom’s famous Baked NC Oysters with Bacon, Collards and Brie. You can find out more about one of Chef Tom’s favorite dishes in the latest issue of Wake Living.
Warm yourself up with Chef Tom’s twist on Clam Chowder,
homemade NC Clam Chowder with Sunchokes, Scallions, Chorizo Oil and Toasted Cornbread Crumbles.
Enjoy our tasty 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 Grilled NC Snowy Grouper, served with Wild Mushroom Risotto, Ginger Beurre Blanc and Micro Greens.
And as always, save room for dessert…this week we are offering
our beautiful and sophisticated Blood Orange Semifreddo with a Chocolate Spice Cake, Chocolate Bark, Pistachio Brittle , Candied Blood Orange Zest and a Blood Orange Reduction.
Vinnie’s Steak House & Tavern’s website has a NEW look! Use the link below to check it out and let us know what you think. Take caution, photos may cause extreme desire for a night out at Vinnie’s.
NC Clam Chowder
If your looking for something warm and comforting, our homemade NC Clam Chowder features local Clams, Sunchokes, Chorizo Oil, Scallions and Toasted Cornbread Crumbles.
Blood Orange Semifreddo
Blood Orange Semifreddo layered between a decadent Chocolate Spice Cake and topped with a crunchy Chocolate Shell, the Semifreddo is perfectly paired with Pistachio Brittle, Candied Blood Orange Zest and a Blood Orange Reduction.