If you have been to Vinnie’s lately you might have noticed that our bartender, Steve MacNeilage, is in need of a haircut and a beard trim. There is a great reason for it, though…Steve and Team Sawyer, in memory of our late friend Randy Hill, will be participating in the St. Baldrick’s event at Lynnwood Grill on Sunday, April 22nd. You can donate now to help Steve and Team Sawyer meet their goal.
Vinnie’s is excited to announce our upcoming dinner and auction with Get Stuff Done 4 Kids! On Thursday, May 3rd, we will be hosting a Fund Raising Event featuring a special 5 Course Dinner with Wine Pairings. Come experience this unique opportunity to enjoy some wonderful wines paired with Chef Tom’s delicious dishes. Remember to Mark your calendars for Thursday, May 3rd!
With so much going on you can’t help but wonder what tasty dishes Chef Tom has in store for you this week!
For starters, begin your meal with a bowl of freshly steamed NC Clams with Bacon, Tomatoes, Spinach, Garlic, Linguini and Parmesan.
Our Raleigh City Farm Salad is keeping it fresh with Mixed Baby Lettuces, Crispy Johnston Co. Prosciutto, Asparagus Tips, Shaved Egg Yolks, Radishes, and a Pickled Beet Vinaigrette.
From our friends at Locals Seafood, we’ll have fresh NC Flounder. Chef Tom will be dredging the filets in cornmeal and pan-frying, serving with Carolina Gold Rice and a Charred Ramp Tartar Sauce.
Chef Tom is also working on some new spring desserts, so this is your last chance to try our Southern-Style Pound Cake served with Homemade Lemon-Buttermilk Ice Cream, Earl Grey Syrup, Pecan Brittle, Blackberries and Candied Lemon Zest.
Raleigh City Farm Salad
Try this early Spring Raleigh City Farm Salad featuring Mixed Baby Lettuces, Shaved Johnston Co. Prosciutto, Asparagus Tips, Cured Egg Yolk, Radishes tossed in a Pickled Beet Vinaigrette.
NC Clams steamed and served with Linguini, Tomatoes, Spinach and Garlic, then topped with Bacon and Parmesan.