We are keeping a close eye on the path of Hurricane Florence and will keep you posted about our schedule as we find out more. Please be safe and prepared!
With Autumn around the corner and the last days of Summer fading away, Vinnie’s embraces the change of seasons. Chef Tom is hard at work preparing fantasic new dishes with the freshest Late Summer crops North Carolina has to offer. Join us for dinner as we continue to celebrate the last bites of Summer!
As Summer winds down, get our Fried Green Tomatoes while they last. Sliced to order and served with a house-made Pimento Cheese and a Green Goddess Dip. What a treat!
We will also be offering Fried NC Okra as our seasonal vegetable, the perfect addition to compliment any meal.
Enjoy our NC Big Eye Tuna Carpaccio… this delicacy from the sea will be served with Crispy Artichokes, Pickled Shishito Peppers, Toasted Cornbread, Sriracha Aioli and Local Microgreens.
Also from our friends at Locals Seafood, Grilled NC Triggerfish served with an Anson Mills Polenta Cake, Sautéed Spinach and a Tomato-Caper Relish.
For dessert, Chef Tom will be offering Fried Peach Pies with Crème Anglaise and Caramel Sauces. You will definitely want to try these before Peach season comes to an end!
Finally, we would like to ask a favor of you. Every year, Midtown Magazine awards their Diamond Awards to the best in Raleigh. Please follow the link below to vote for Vinnie’s in a number of categories including Best Steakhouse, Best Chef, and Best Waitstaff.
NC Big Eye Tuna Carpaccio
This delicacy from the sea is thinly sliced and chilled. Accompanied by Crispy Artichokes, Pickled Shishito Peppers, Toasted Cornbread and Sriracha Aioli, finished with fresh local Microgreens.
Relish your tastebuds with our freshly caught NC Triggerfish, grilled and served over an Anson Mills Polenta Cake and Sautéed Spinach, finished with a Tomato-Caper Relish.