What’s New At Vinnie’s

We welcome March with great enthusiasm knowing that Spring is on the way. As we transition into the new season we are excited for the early Spring crops as Chef Tom and our Vinnie’s kitchen crew get creative with some new features in the kitchen.
Begin your meal with Chorizo-Stuffed Calamari, paired with Vinnie’s special Salsa Verde, Papas Fritas and freshly shaved Radishes.
This week Chef Tom draws on his New Orleans roots for his Smoked Chicken and Andouille Sausage Gumbo with NC Shrimp and Carolina Gold Rice.
Try our Green Been Stir-fry, made with Ginger, Soy Sauce, Garlic, Red Peppers and Toasted Sesame Seeds. It’s the perfect addition to any meal.
From our friends at Locals Seafood, we’ll have NC Monkfish with 5-Spiced Green Beans, Mashed Potatoes and Bordelaise Sauce.
End your meal with one of our favorites, NC Pecan Tart served with homemade Mint Julep Ice Cream made with the first fresh Mint from Chef Tom’s own herb garden.
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. Thank you for your Vote!

Chorizo-Stuffed Calamari

House-made Chorizo stuffed into Calamari served with Vinnie’s special Salsa Verde, Papas Fritas, and thinly sliced radishes.

NC Pecan Tart

Did you know that we get our Pecans right here in NC! This week we are featuring our NC Pecan Tart served with homemade Mint Julep Ice Cream. Make sure you save room for this refreshing treat.