What’s New At Vinnie’s
It’s hard to believe that February is already upon us! It has brought with it a glimpse into Spring… warm sunshine, hidden Daffodils and Tulips peeking out from below, and early Cherry Blossom whispering hints of pink. Winter might not be over, but we hope you take a moment to appreciate the sneak preview of the season to come. With that in mind, NEW Seasonal Features are heading to Vinnie’s, so join us this week and celebrate with great food and wine.
We’ll be saying farewell to some of our local favorites this week. Last chance to enjoy Chef Tom’s famous Baked NC Oysters with Bacon, Collards and Brie.
Tomorrow, we’ll have a NEW featured appetizer of Roasted Bone Marrow with Fried Capers, Charred Onions, Preserved Lemon, Cornbread Crumble, and Micro Chervil.
This week’s seasonally inspired soup is a Wild Mushroom and Leek with Shaved Black Truffles.
Make sure you get your fill of our tasty Bacon Braised Collard Greens…this southern classic is sure to be a wonderful addition to any entree, while it lasts.
Tomorrow, from our friends at Locals Seafood, we’ll have NC Trigger Fish. Call or come in to see how Chef Tom will be preparing this tasty fish.
And as always, save room for dessert…our beautiful and sophisticated Blood Orange Semifreddo is sure to make your taste buds dance. This layered treat includes Chocolate Spice Cake, Chocolate Bark, Pistachio Brittle, Candied Blood Orange Zest and a Blood Orange Reduction.
Roasted Bone Marrow
Our Roasted Bone Marrow is a rich delectible treat that is sure to melt in your mouth. Topped with Fried Capers, Charred Onions, Preserved Lemon, Cornbread Crumble and Micro Chervil. Yum!
Blood Orange Semifreddo
Blood Orange Semifreddo layered between a decadent Chocolate Spice Cake and topped with a crunchy Chocolate Shell, the Semifreddo is perfectly paired with Pistachio Brittle, Candied Blood Orange Zest and a Blood Orange Reduction.