What’s New At Vinnie’s

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.

As a reminder, we will now be offering Certified Angus Beef Prime Rib on Saturdays ONLY. Our Prime Rib is perfectly seasoned and slow-roasted, served with both Creamy Horseradish and Au Jus.

It’s hard to believe that February is already upon us! Today’s Groundhog’s Day forecast, brought to you by Raleigh’s own Sir Walter Wally, predicts an early Spring. While Winter is not over yet, we hope you take a moment to appreciate this season’s offerings, while we patiently await the warmer months to come. So join us this week and celebrate the season with great food and wine.

Start your meal with one of your winter favorites, Chef Tom’s famous Baked Pamlico Sound Oysters with Bacon, Collards and Brie. These will not be around for much longer, so don’t miss out!
Warm up with a tasty bowl of Chef Tom’s Chesapeake Clam Chowder with Sunchokes, Scallions, Chorizo Oil and Toasted Cornbread Crumbles.

Remember, our tasty Bacon Braised Collard Greens as a supplement to your meal…this southern classic is sure to be a wonderful addition to any entree.

NEW seafood features starting tomorrow! From our friends at Locals Seafood, we will have Seared Outer Banks Scallops served with a Crispy Polenta Cake, Sautéed Spinach, Bacon Jam and Lemon Beurre Blanc. We will also be offering Pan-fried NC Flounder. You can always enjoy a Cold-water Maine Lobster Tail as an entrée or you can always add it to your favorite steak to make it a Surf & Turf. With so many options to choose from you’ll have to dine with us more than once this week!

Chef Tom has been in the kitchen perfecting our newest dessert…Poached Pear Wellington with Red Wine-Poached Pears, Chestnut Butter, House-made Puff Pastry and Rosemary Creme Anglaise. This will be a limited release, so don’t wait to come and try!

As we transition during this phase, seating will be limited due to capacity restrictions, so reservations are strongly recommended. Please call us directly at 919-847-7319, visit our website or find us on Open Table. In an effort to promote social distancing we ask that once you arrive for your reservation, please call the front desk to check-in. We will let you know when your table is ready.

If you aren’t ready to come out and join us at Vinnie’s, we would still love to cook for you. Vinnie’s offers take out, including curbside pick up. Give us a call at 919-847-7319 and we will be happy to assist you. You can view our limited menu at Vinnie’s Website.

We’d like to thank you for your patience as we work to make your dining experience as safe and enjoyable as possible. We appreciate your continued loyalty and support.

Poached Pear Wellington

This week’s featured dessert is going to make you swoon. Red Wine- Poached Pears with Chestnut Butter, wrapped in our House-made Puff Pastry. Served with a Rosemary Creme Anglaise and a scoop of Vanilla Ice Cream.