What’s New At Vinnie’s
You can breathe easy knowing that it finally feels like Fall! We are delighted Chef Tom will be working with some great local ingredients to create your favorite seasonal dishes. You’re invited to join us for a great meal, fine wine and an unforgettable dining experience at Vinnie’s Steak House & Tavern.
Begin your meal with our NC Big Eye Tuna Carpaccio with Pickled Shishito Peppers, Yellow Pear Tomatoes (last of the season!), Toasted Cornbread Crumble, Radishes, and Sriracha Aioli.
Later this week, you can look forward to one of your fall favorites: Butternut Squash Bisque topped with Crispy Oyster Mushrooms, Smoked Sour Cream and Scallions.
Try our Green Bean Stir-fry, made with Ginger, Soy Sauce, Garlic, Red Peppers and Toasted Sesame Seeds. It’s the perfect addition to any meal.
This week’s fresh catch from Locals Seafood is Pan-Seared NC Speckled Trout, with Green Beans, Pecans, Garlic, Brown Butter, and Mashed Potatoes.
There’s always room for dessert and tonight is no different. Last chance to try our Coconut Tart served with homemade Coconut-Rum Ice Cream and Pineapple Curd.
NC Tuna Carpaccio
This delicacy from the sea is thinly sliced and chilled. Accompanied by Pickled Shishito Peppers, Yellow Pear Tomatoes, Radishes, Toasted Cornbread Crumble and Sriracha Aioli, finished with fresh local Microgreens.
NC Speckled Trout
NC Speckled Trout, lightly dusted with flour, then Pan-Seared to perfection, served with Green Beans, Pecans, Garlic, Brown Butter, and Mashed Potatoes. You’ll savor every bite!