What’s New At Vinnie’s
We hope that you had a safe and enjoyable Memorial Day Weekend!
It’s hard to believe, but Spring is quickly coming to a close and Summer will be here before you know it. As we start to transition into the new season, you’ll notice some new features beginning to appear as others depart. Join us this week for your last chance to get your fix of our favorite Spring dishes.
This week’s Blue Sky Farms Salad features a variety of Mixed Baby Lettuces dressed with Green Goddess Dressing, made with herbs from Chef Tom’s own herb garden, and topped with Black Pepper-Honey Bacon, Cherry Tomatoes, Pickled Carrots and Radishes.
From our friends at Locals Seafood, we have Blackened NC Mahi Mahi served with Sugar Snap Peas, homemade Mashed Potatoes, and finished with a Citrus Beurre Blanc. Later this week we’ll receive NC Cobia, call or come in to see how Chef Tom will be preparing this delicious fish.
In the Tavern, our Featured Burger this week is an “Egg Benedict Burger”… Certified Angus Beef Patty served on top of a fresh Michael’s English Muffin(the best english muffin you’ve ever had!), topped with Canadian Bacon, Poached Egg and Hollandaise.
Chef Tom’s search efforts on the Raleigh Greenways have subsided as the scent of sweet yellow Honeysuckle blossoms begins to fade away. This week, but for a limited time, he is offering his most anticipated dessert of the year…Strawberry Shortcake with Honeysuckle Ice Cream. Don’t miss out on this once a year treat!
NC Mahi Mahi
Blackened NC Mahi Mahi accompanied by homemade Mashed Potatoes, Sugar Snap Peas and finished with a Citrus Beurre Blanc.
NC Strawberry Shortcake
The ultimate Springtime Dessert! Strawberry Shortcake made with locally sourced Strawberries and freshly Whipped Cream, paired with Chef Tom’s homemade Honeysuckle Ice Cream, finished with a drizzle of Honeysuckle Syrup.