It was beautiful to watch the snowflakes coming down yesterday, but I’m sure like everyone, you are ready for Spring to take center stage. Let’s hope that was the last blast of winter so we can start to worry about other things like…What’s on the menu at Vinnie’s Steak House and Tavern.
For starters, begin your meal with a steaming bowl of fresh NC Clams with Bacon, Tomatoes, Spinach, Garlic, Linguini and Parmesan. Come in soon to try it for yourself, this dish is limited and we wouldn’t want you to miss it.
Our Raleigh City Farm Salad finally makes its way back to your plate and straight to your taste buds and it does not disappoint. Mixed Baby Lettuces with Roquefort Cheese, Roasted Portabella Mushrooms, Shaved Carrots, Radishes and Toasted Pecans, all tossed in a Sherry Vinaigrette.
From our friends at Locals Seafood, we have a delicious Pan Roasted NC Rockfish, served with Mushroom Risotto, Braised Tuscan Kale, topped with a Prosciutto, Sage and Cornbread Crumble and finished with Bordelaise Sauce.
We also have one of Chef Tom’s 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.
NC Rockfish, Pan-Roasted and served over Mushroom Risotto, Braised Tuscan Kale, topped with Prosciutto, Sage and Cornbread Crumble, and finished with Bordelaise Sauce.
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. Yum!