We are just one week away from our 30th Anniversary and Vinnie’s would like to invite you to join us for a week-long celebration of serving up welcoming smiles, delicious food, and unforgettable experiences. The celebration begins next Tuesday, October 17th and goes through Saturday, October 21st. Make plans to join us next week for special gifts and drawings for some great prizes as we show our appreciation for those who have helped us reach this milestone, our guests. Remember to make your reservations NOW before it’s too late. You won’t want to miss this monumental event.
In preparation for our big week, Chef Tom has some amazing dishes going that highlight the season deliciously. Start your meal with Steamed NC Clams with House-Made Chorizo, Cherry Tomatoes, Arugula and Linguini.
Nothing captures the essence of Fall better than our famous Butternut Squash Bisque with Crispy Oyster Mushrooms, Smoked Sour Cream and Scallions.
From our friends at Locals Seafood, we will have NC Black Sea Bass served with an Autumn Bean Salad, Root Vegetable Puree and finished with a Smoked Pepper Beurre Blanc.
You can also supplement with a side of our Green Bean Stir Fry, made with Ginger, Garlic, Soy Sauce, Red Peppers, Scallions and Toasted Sesame Seeds.
End your meal on a high note with Chef Tom’s unbelievable Carrot-Persimmon Cake with a Cream Cheese and Bacon Frosting, Grand Marnier Soaked Raisins, Burnt Orange Syrup and Pistachio Brittle.
NC Black Sea Bass
NC Black Sea Bass, Sauteed Crispy and served with a beautiful Autumn Bean Salad and Root Vegetable Puree, finished with the buttery goodness of a Smoked Pepper Beurre Blanc.
Chef Tom has outdone himself this time. Carrot- Persimmon Cake with a Cream Cheese and Bacon Frosting, Grand Marnier Soaked Rasins, Burnt Orange Syrup and Pistachio Brittle