What’s New At Vinnie’s
It’s officially the last week of Summer. As we say farewell, take a moment to enjoy the last bites of the season and welcome some NEW features showcasing the early bounty of the season to come.
This week’s NEW Blue Sky Farms Salad is composed with Baby Mixed Lettuces tossed in a Rice Wine Vinaigrette topped with Shaved Radishes and Scallions, Pickled Carrots, Cider-Poached Asian Pears and Sesame-Honey Heritage Farms Bacon.
As summer dwindles down, so will our supply of Butterbeans and Okra. We will be serving Butterbeans for just a few more days and you can expect to enjoy Fried NC Okra for another week or two.
From our friends at Locals Seafood, we will have fresh NC Triggerfish… Simply grilled, served with a Crispy Polenta Cake, Sautéed Spinach and finished with a Tomato-Caper Relish.
Chef Tom has a NEW dessert for you to enjoy. Try our version of Vinnie’s Cherry Garcia, with homemade Cherry Ice Cream, Cherries and Dark Chocolate Chunks. Yum!
This week and every week come by for our amazing
Every Tuesday & Thursday we offer 1/2 priced wine on all bottles, including our reserve list. With so many different wines to choose from, this is a great opportunity to explore our collection and try something new each week.
Every Wednesday, in addition to our delicious dinner menu, we offer a Prix Fixe menu for two, which includes a bottle of wine and a three-course meal, perfect for a date night!
Have you heard of our NEW Local Libation Wednesday, featuring special pricing on select NC Beers & Spirits.
Remember to join us Friday & Saturday for Slow Roasted Certified Angus Beef Prime Rib.
With so many great offerings it’ll be hard to decide which night to dine with us!
Blue Sky Farms Salad
Enjoy the alluring flavors of Baby Mixed Lettuces tossed in a Rice Wine Vinaigrette, thinly sliced Radishes and Scallions, Pickled Carrots, Cider-Poached Asian Pears and Sesame-Honey Heritage Farms Bacon.
This week Chef Tom is offering Grilled NC Triggerfish. This sweet, white fish is served over a Crispy Polenta Cake, Sautéed Spinach and plated with a Tomato-Caper Relish.