NC Tuna Carpaccio

What’s New At Vinnie’s

It’s finally here, our “Meet the Maker” event with Bell Wine Cellars to benefit the Dementia Alliance of NC. This Thursday, October 24thVinnie’s will be hosting a Fund Raising Event featuring a special 5-Course Dinner with Wine Pairings. This is a unique experience to support a great cause while enjoying  Chef Tom’s delicious dishes. This event is SOLD OUT, but if you would like to learn more ways to give, follow the link below to visit the Dementia Alliance of North Carolina website.
It is finally starting to feel like Autumn outside; you know…sweater weather! Warm up this week with Chef Tom’s Fall Feature Line Up.
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.
Nothing captures the essence of Fall better than our famous Butternut Squash Bisque 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.
For dessert, like something from a dream, Carrot-Persimmon Cake with a Cream Cheese-Bacon Fat Frosting, Grand Marnier Soaked Raisins, Burnt Orange Syrup and Pistachio Brittle.
We also are now offering Pumpkin Cheesecake! This has been added to our dessert menu to be enjoyed any night through the fall season.

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!

2019-10-22T22:11:34-05:00