What’s New At Vinnie’s
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!
We love being able to provide you with the freshest seasonal fare that NC has to offer. Join us this week and check out what Chef Tom and his incredible Kitchen Team have in store for you!
For starters, begin your meal with a bowl of steamed NC Clams with Bacon, Tomatoes, Spinach, Garlic, Linguini and Parmesan.
Our Raleigh City Farm Salad is crisp and green with Mixed Baby Lettuces, Crispy Johnston Co. Prosciutto, Asparagus Tips, Shaved Egg Yolks, Easter Egg Radishes, and a Pickled Beet Vinaigrette.
From our friends at Locals Seafood, we’ve got freshly caught NC Flounder. Chef Tom will be dredging the filets in cornmeal and pan-frying, serving with Green Rice and a Pickled Pepper-Charred Ramp Tartar Sauce.
Leaving room for dessert has never been more of a priority! Our newest Spring dessert will soon be your new favorite…Coconut Tart served with homemade Coconut-Rum Ice Cream and Pineapple Curd.
NC Clams steamed and served with Linguini, Tomatoes, Spinach and Garlic, then topped with Bacon and Parmesan.
NC Flounder dredged in Cornmeal and then Pan-Fried, served with Green Rice and a Pickled Pepper-Charred Ramp Tartar Sauce. Come in soon to try this Spring inspired dish!