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THE RESTAURANT Vines Grille & Wine Bar is an independent, locally owned boutique restaurant offering exquisite dining in an intimate and chic atmosphere. We are conveniently located in the heart of Orlando's Restaurant Row, just a few minutes from the Convention Center and major hotels. THE FOOD Our chef and culinary team focus on the very best ingredients from around the world. Offering dry-aged Prime Beef, American and Japanese Kobe, wild caught fresh fish and seafood, all-natural poultry, lamb and Kurabuto pork as well as locally grown and hand foraged accompaniments. THE WINE Boasting one of the largest and most comprehensive wine lists in Orlando, Vines has been honored with multiple awards. Whether you are looking for the sophistication of a vintage burgundy, or the dominance of a Napa Valley cabernet, our sommeliers will assist you in selecting the perfect wine. THE MUSIC We have live jazz performances every night. Our performers range from legendary locals like Bernie Lee, Tonya Phillips Staples, and Barbara Walker, to international stars like Allan Vaché, Bill Allred, Tommy Bridges and other spectacular guests. Come experience Vines Grille and Wine Bar's passion and dedication to the art of fine wine, food, and music for yourself.

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Our culinary team direct their focus on working with the very best ingredients from around the world, offering dry-aged Prime Certified Angus Beef®, American and Japanese Kobe, wild caught fresh fish and seafood, all-natural poultry, and lamb. In addition to our regular menu, available daily is a seasonally inspired chef's menu. As for the accompaniments, well, we obsess over heirloom vegetables, hand-foraged exotic mushrooms, wild greens and locally grown organic produce.

Dinner Menu

DINNER MENU ˚Appetizers˚ Fried Calamari - cherry peppers • lemon-caper aioli • marinara sauce Oysters Rockefeller - spinach • roasted garlic • bacon • sambuca • grueyere gratinée Grilled Octopus - red onions • capers • roasted fennel • extra virgin olive oil Jumbo Lump Crab Cakes - arugula salad • remoulade sauce Hawaiian Big Eye Ahi Tuna - sesame pepper crusted • pickled cucumbers • seaweed salad Prime Steak Tartare - classic accompaniments Hudson Valley Foie Gras - hazelnut brioche francaise • poached apples • micro arugula • sherry gastric Traditional Escargots- garlic butter • fresh herbs ˚Seafood Bar˚ Jumbo Shrimp Cocktail (4) - horseradish cocktail sauce Alaskan King Crab Legs – (1/2 lbs min.) Seared U-10 Diver Scallops - summer melon salsa, citrus creme fraiche Oysters on a Half Shell (6) - horseradish cocktail sauce • black pepper mignonette ˚Shellfish Platter˚ Maine Lobster, Shrimp Cocktail, Alaskan King Crab Legs, Oysters on a Half Shell (serves 2-4) ˚Cheese Board˚ (3) Artisinal Cheese - accompaniments • warm baguette -Soups- | French Onion with aged gruyere cheese & crouton | | Tomato Basil with fontina brioche | -Salads- Vineyard Salad | organic greens, asiago, tomatoes, cranberries, balsamic vinaigrette Caesar Salad | hearts of romaine, pecorino romano cheese, crispy kurobuto pork belly, brioche croutons Heirloom Tomato & Fresh Mozzarella | basil pesto, extra virgin olive oil, fresh basil Mediterranean Salad | romaine, cucumber, roasted pepper, heirloom tomatoes, red onions, kalamata olives, artichoke, dodoni feta, e.v. olive oil ˚Prime Certified Angus Beef®˚ Less than 1% of all beef earns the Certified Angus Beef ® brand Prime label. Premium marbling and strict quality standards ensure ultimate flavor and consistency, exceeding the standards for USDA Prime. Cooked over Natural Hardwood-Charcoal at 1200˚served with cabernet demi-glace upon request Filet Mignon 8 oz. Filet Mignon 12 oz. Long Bone Rib Eye 24 oz. Dry Aged New York Strip 10 oz. Dry Aged New York Strip 14 oz. Dry Aged Porterhouse (for 2) 48 oz ˚American Kobe Beef˚ Kobe Filet Mignon 8 oz. - exotic mushroom • truffle butter One Pound Kobe Burger- aged cheddar • bacon • organic artisan lettuce • hierloom tomato • truffle aioli • truffle fries ˚Make any Steak Surf˚ Maine Lobster Tail – half or full MP Alaskan Red King Crab Legs – MP (1/2 lbs min.) Oscar (king crab • asparagus • béarnaise sauce) Jumbo Shrimp grilled or fried ˚Chef’s Creations˚ Pan Roasted All Natural Chicken Breast- rosemary garlic mash potatoes • vegetable sautée • lemon-thyme jus Double Cut Australian Lamb Chops - rosemary garlic mash potatoes • broccolini • zinfandel reduction Pan-Seared Hawaiian Big Eye Tuna • sesame green beens, •soba noodles • citrus soy glaze Beef Short Rib Osso Bucco - rosemary garlic mashed potatoes • braised baby carrots • natural jus-reduction Twin Tenderloins (2 bacon wrapped petite filet mignons CAB)- mushroom risotto • baby carrots • asparagus • cabernet demi-glace Pan-Seared Chilean Sea Bass - lobster risotto • grilled asparagus • thai-basil buerre blanc King Crab Crusted Grouper - fingerling potatoes • wilted spinach • sweet corn sauce Wild Caught Salmon - tuscan potato salad • capers • arugula • citrus lemon-thyme jus ˚Steak Toppings˚ Horseradish creme Truffle Butter Foie Gras Butter Peppercorn Crusted, Brandy Sauce Affinee Blue Cheese Crust Béarnaise Sauce Black Truffle Shavings Hudson Valley Foie Gras ˚Starch˚ French Fries Parmesan Truffle Fries Garlic Mash Potatoes Potato Lyonnaise Roasted Fingerling Potatoes Potato Gratin Mac n’ Cheese Bacon Mac n’ Cheese Truffle Lobster Mac n‘ Cheese Wild Mushroom Risotto Tomato-Basil Risotto ˚Vegetable˚ Garlic Spinach Green Beans, pine nuts, pork belly, tomato butter Broccolini, olive oil & lemon juice Seasonal Vegetables Creamed Spinach Roasted Corn Cassoulet Grilled Asparagus, béarnaise sauce Pan-roasted Exotic Mushrooms, sherry wine

Dessert Menu

Classic Crème Brûlée fresh berries Seasonal Fruit Tart macerated fruits marscapone sweet cream in a shortbread crust Florida Key Lime Pie Classic key lime custard, housemade lavander marshmallow bits, wild berry coulis Vanilla Bean Cheesecake ny style cheesecake, with candied walnuts and cardamom whipped creme Champagne Marinated Seasonal Fruits interactive champagne glaze in chocolate cup Warm Chocolate Brownie Cake rich chocolate cake with walnuts, topped with spiced ice cream, toffee bits, caramel and chocolate sauces

Bar Menu

As Frank Sinatra once said: “I feel sorry for the people who don’t drink. When they wake up in the morning, that’s as good as they’re going to feel all day” Small Plates PARMESAN FRIES truffle aioli POPCORN SHRIMP lemon-caper aioli, cocktail sauce KABOBS steak, red onion, green bell pepper, tomato, chummichuri sauce CEVICHE shrimp, scallops, sea bass, grouper, avocado, micro cilantro, root vegetable chips SPICY LAMB MEATBALLS cucumber yogurt sauce OYSTERS ON A HALF SHELL horseradish, cocktail sauce, black pepper mignonette CHARCUTERIE assorted cured and dried meats, traditional accompaniments MARGARITA FLATBREAD basil, fresh mozzarella, tomatoes STEAKHOUSE FLATBREAD steak strips, wild mushrooms, fontina & blue cheese, chives SPINACH FLATBREAD spinach, artichoke,pork belly, mornay sauce MINI KOBE CHEESE BURGERS bacon, blue cheese aioli (3) ARTISANAL CHEESE PLATTER fruit, roasted walnuts, warm baguette (3) cheese or (5) cheese Featured Cocktails VINES PINK LEMONADE | skyy citrus, citronge, simple syrup, splash of grenadine, lemon juice THE COMPANION | eg rosemary-lavender vodka, aperol, orange bitters, topped with soda TITOS TEXAS BREEZE | tito's vodka, pineapple, cranberry, splash of soda RAT PACK MANHATTAN | woodford reserve, grand marnier, splash of sweet vermouth Vintage Cocktails MADISON AVENUE | don q rum, cointreu, lime juice, fresh mint leaves, orange bitters, lime slice THE HEMINGWAY | don q rum, grapefruit juice, fresh lime juice with a touch of simple syrup WARD EIGHT | gentleman jack bourbon, splash of maraschino cherry and fill with sour The Martini List BLACK CHERRY COSMO| effen black cherry, citronge, cranberry juice, lime CHERRY LIMEADE | effen black cherry, hangar one kaffir lime, sour, sprite, splash of grenadine PEARFECTION | absolut pear, absolut peach, splash of sweet & sour and triple sec GEORGIA PEACH |absolut mandrin vodka, dekuyper peach schnaaps, o.j., splash of grenadine KIMBERLY’S KISS | van gogh pomegranate, wide eye mango liqueur, splash oj and pomegranate POM COSMOPOLITAN | van gogh pomegranate, citronge, splash cranberry RAINFOREST MARTINI | absolut berry acai vodka, peach schnaaps, sour with a splash of sprite STRAWBERRY ISLAND | stolichnaya strawberry, malibu coconut, splash of orange and pineapple juice Naughty Martini’s CARAMEL CAFE | patron xo, dekuyper butterscotch schnapps, kahlua, caramel, cream COCO LOCO | malibu coconut rum, pineapple juice, touch of cream DOUBLE ESPRESSO | van gogh double espresso, patron xo, kahlua, baileys, cream PINEAPPLE UPSIDE DOWN | absolut vanilla, licor 43, pineapple juice and grenadine SNICKERS | absolut vanilla, frangelico, castries peanut creme, baileys, touch of cream DEATH BY CHOCOLATE | absolut vanilla, dekuyper dark crème d’ cacao, baileys, touch of cream The Beers DOMESTIC Miller Lt • Wisconsin Coors Lt • Colorado Michelob Ultra Lt • Missouri Sam Adams • Massachusetts Anchor Steam • San Francisco, craft beer Yuengling Amber • Pennsylvania Blue Moon • Colorado Sierra Nevada • California Magic Hat • Vermont IMPORTS Stella Artois • Belgium Heineken Light • Holland Amstel Lt • Holland Newcastle • England Hacker-pschorr • Germany Guinness • Ireland Smithwick's • Ireland La Fin Du Monde • Canada Corona • Mexico Fresh & Creative Cocktails from our bartenders minds to your glass BASIL LEMONADE | muddled lemon and basil, crop organic, cucumber vodka, simple syrup and soda EAST MEETS WEST | 44 north huckleberry vodka, thatchers organic cucumber, tyku soju GRAND MARGARITA |1800 tequila, agave nectar, lime juice TITO'S BLUE CRUSH|tito's vodka, crushed blueberries, lemon-lime, topped with soda STRAWBERRY COOLER | muddled strawberries, lime, ketel one vodka, canton ginger liquor, ginger ale HENDRICK'S HIDEAWAY | hendricks gin, thatchers cucumber, and orange juice ORANGE BLOSSOM | hangar one mandarin blossom, cointreau, splash of lemon and orange juice

Group Menu

Sample Menus Group Dinner Menus: Santa Barbara | 1st Course Bruschetta & Calamari Family Style Platters 2nd Course Vineyard Salad mixed greens, asiago, tomatoes, cranberries, peach balsamic vinaigrette 3rd Course Roasted Organic Chicken Breast rosemary mash potatoes, seasonal vegetable sautée, lemon-thyme jus or Grilled Salmon roasted eggplant puree, wilted arugula, blistered tomato & caramelized fennel, preserved lemon or Twin Tenderloins of Beef 2 bacon wrapped petite filet mignons wild mushroom risotto, baby carrots, asparagus, cabernet demi glaze 4th Course Creme Brulee or Chocolate Mousse Carneros| 1st Course Shrimp Cocktail, Calamari & Bruschetta Family Style Platters 2nd Course Vineyard Salad mixed greens, asiago, tomatoes, cranberries, peach balsamic vinaigrette 3rd Course Roasted Organic Chicken Breast rosemary mash potatoes, seasonal vegetable sautée, lemon-thyme jus or Wild Caught Salmon tuscan potato salad, capers, arugula, citrus fennel puree or Filet Mignon potato gratin, pan-roasted exotic mushroom, cabernet demi glaze or King Crab Crusted Grouper fingerling potatoes, wilted spinach, sweet corn sauce 4th Course Creme Brulee or Chocolate Mousse Oakville | 1st Course Seafood Platter shrimp cocktail, crab cakes, seared scallops, fried calamari 2nd Course French Onion Soup gruyere crouton or Romaine Hearts hearts of romaine, pecorino romano, brioche crouton, crispy pancetta Intermezzo – Sorbet 3rd Course Pan-Seared Chilean Sea Bass lobster risotto, grilled asparagus, thai-basil buerre blanc or Filet Mignon potato gratin, pan-roasted exotic mushroom, cabernet demi-glace or Rack of Lamb garlic-rosemary mash potatoes, garlic greens, zinfandel reduction or Roasted Organic Chicken Breast rosemary mash potatoes, seasonal vegetable sautée, lemon-thyme jus 4th Course Creme Brulee or Chocolate Mousse Rutherford 1st Course Seafood Platter shrimp cocktail, crab cakes, seared scallops, fried calamari 2nd Course Soup du Jour or French Onion Soup gruyere crouton 3rd Course Romaine Hearts hearts of romaine, pecorino romano, brioche crouton, crispy pancetta or Heirloom Tomato & Fresh Mozzarella basil pesto, e.v. olive oil Intermezzo – Sorbet 4th Course Pan-Seared Chilean Sea Bass lobster risotto, grilled asparagus, thai-basil buerre blanc or Filet Mignon potato gratin, pan-roasted exotic mushroom, cabernet demi-glace or New York Strip Steak garlic spinch, lobster mac n‘ cheese, cabernet demi-glace or Roasted Organic Chicken Breast rosemary mash potatoes, seasonal vegetable sautée, lemon-thyme jus 5th Course Creme Brulee or Chocolate Mousse Napa Valley 1st Course Seafood Harvest Platter lobster tail, shrimp cocktail, crab cakes, seared scallops, fried calamari 2nd Course Soup du Jour or Onion Soup gruyére crouton 3rd Course Romaine Hearts hearts of romaine, pecorino romano, brioche crouton, crispy pancetta or Heirloom Tomato & Fresh Mozzarella basil pesto, e.v. olive oil Intermezzo – Sorbet 4rd Course American Kobe Beef Tenderloin potato gratin, pan-roasted exotic mushroom, truffle butter or Pan Seared Chillian Sea Bass lobster risotto, grilled asparagus, thai-basil buerre blanc or Roasted Organic Chicken Breast rosemary mash potatoes, seasonal vegetable sautée, lemon-thyme jus or Rack of Lamb garlic-rosemary mash potatoes, garlic greens, zinfandel reduction 5th Course Creme Brulee or Chocolate Mousse

Music Venue

This is the venue where they will perform.

Our Performers

Papa Jack Express, Papa Jack is an accomplished saxophone player who has been playing venues Nationally & Internationally for over five decades. Recently nominated to be inducted in the “Rock & Roll Hall of Fame” in sideman category.

Celebrity Guests

Private Dining Home

The Main Room The main room is our most versatile room at Vines, with various seating configurations and Prix Fixe menus options available for small and large sized parties. Maximum Capacity 120

Wine Cellar

The Wine Cellar Room Our most intimate dining experience. Surround you and your guests with our custom built wine displays set in complete privacy. Perfect for secluded entertaining. Size of space: 225 square feet Occupancy: 20

Cypress Room

The Cypress Room The Cypress Room named for the rich Picky Cypress wood wall, is our largest private dining space featuring fully equipped Audio Visual Equipment options if needed. Size of space: 700 square feet Occupancy: 50

Main Room

The Main Room The main room is our most versatile room at Vines, with various seating configurations and Prix Fixe menus options available for small and large sized parties. Maximum Capacity 120

Veranda

The Veranda at Vines Our exclusive outdoor seating area is one of Orlando's finest. Featuring an overhead awning, ceiling fans, and misters to keep you and your guests comfortable. The Veranda can easily be converted from a lounge setting, to a seated dining room depending on your needs. Size of space: Occupancy: 60

Restaurant Buyout

Vines Grille & Wine Bar - Restaurant Exclusive Imagine having the entire restaurant, patio and lounge to yourself for the evening! Vines Grille and Wine Bar is available for private events depending on existing reservations and with advance notice. The patio provides an outdoor space for cocktails and hors d’oeuvres; the dining room offers a sophisticated feel for a seated dinner. Size of space: 5,500 square feet Occupancy: 220

Policy

Policies Beverages Many selections from Vines Grille and Wine Bar’s award winning wine list are available for private parties. Our Wine Director will be happy to work with you to select the perfect wines to accompany your menu. A full bar is also available featuring premium spirits. Contract, Guarantee Number, Payment and Cancellations: Contract Contracts are created digitally during negotiations prior to the event. Party attendance guarantee, contact information, specific menu options, and payment information are included. Guarantee We require that you provide us with a guaranteed minimum number of guests no fewer than 10 calendar days prior to the event. We will be prepared to serve an additional 10% over the guarantee number. Note: To reserve the entire restaurant or the back dining room, we require a non-refundable deposit of $10,000.00 for the restaurant and $4,000 for the patio in order to close our reservation book and move any existing reservations for the night of the event. Payment Payment is submitted at the close of your event. If a deposit has been made, the remainder of the bill is due at this time. Cancellations We require a 10 day cancellation notice prior to your event. In the event that this is policy is not honored, we reserve the right to charge the minimum guarantee as stated per contract. Additional Services Our Event Coordinator, Kimberly Parent will also be happy to assist you in arranging for the following additional services: • Live Music and Entertainment • Fresh Floral Arrangements • Audio-Visual Equipment • Photographer • Transportation

Location

Directions from the Downtown Orlando: Take I-4 west. Take exit 74A for Sand Lake Rd/State Hwy 482 toward International Dr. Turn right at W Sand Lake Rd/SR-482/SR-528A. Continue straight to stay on W Sand Lake Rd/SR-482/SR-528A.

Directions from the Orlando International Airport: Take the State Hwy 528 W ramp to I-4/International Dr. Merge onto SR-528 W Partial toll road. Take the exit onto I-4 E. Take exit 74A for Sand Lake Rd/State Hwy 482 toward International Dr. Turn left at W Sand Lake Rd/SR-482/SR-528A. Continue straight to stay on W Sand Lake Rd/SR-482/SR-528A.

Directions from the Orange County Convention Center: Head east on Orange County Convention Center. Turn left to stay on Orange County Convention Center. Turn left at Universal Blvd. Turn left at W Sand Lake Rd/SR-482/SR-528A. Continue straight to stay on W Sand Lake Rd/SR-482/SR-528A.

Applause

Dramatic water features, towering wine racks, private nooks and other snazzy accoutrements are the hallmarks of this steakhouse planted on Dr. Phillips' Restaurant Row; the bill of fare is thick with influences from around the world, just as the densely packed wine list features abundant global varieties, while the prices for everything climb toward the sky; N.B. hit the swish bar for live jazz nightly.- Zagat

Vines By Night

COMING SOON

Contact

Address: 7533 West Sand Lake Rd. Orlando, FL 32819

Phone: 407-351-1227