March has arrived and with it, winter weather wants to have its last hurrah. Vinnie’s has you covered,though. Join us this week to warm up with some early spring dishes from Chef Tom and our excellent kitchen team.
For starters, begin your meal with a steaming bowl of fresh NC Clams with Bacon, Tomatoes, Spinach, Garlic, Linguine and Parmesan.
You’ve been asking all winter and finally, our Raleigh City Farm Salad is back. Mixed Baby Lettuces with Roquefort Cheese, Roasted Portabella Mushrooms, Shaved Carrots and Radishes, all tossed in a Sherry Vinaigrette.
To start the week off, our fresh catch is NC Swordfish. Later in the week, our friends from Locals Seafood will be bringing us NC Rockfish.
We also have a new Spring-inspired dessert for you… Southern-Style Pound Cake served with Homemade Lemon-Buttermilk Ice Cream, Earl Grey Syrup, Pecan Brittle, Blackberries and Candied Lemon Zest.
It is also the time of year when many of our favorite publications begin collecting votes for their “Best Of” lists. You have helped us earn the title of “Best Steak House in Wake County” for 5 years in a row and we’d like to ask you to help us make it six in a row. Follow the link below to cast your vote in the Wake Living Reader’s Choice Awards.
WINE: Adaptation 2014
“This wine from the Plumpjack family of wines is the creation of winemaker Jeff Owens. This approachable Napa Valley Cabernet Sauvignon offers up notes of cherries, pomegranate, cranberry, dried herbs, crushed rocks, with hints of espresso and cocoa beans, all wrapped up and supported by fresh acidity and supple tannins.”
Southern Style Pound Cake
Southern-Style Pound Cake served with Homemade Lemon-Buttermilk Ice Cream, Earl Grey infused Syrup, Pecan Brittle, Blackberries and Candied Lemon Zest.