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THE RESTAURANT
Vines Grille & Wine Bar is an independent - 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.
PASSION FOR FOOD
Our culinary team direct their focus on working with 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. 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.
OBSESSION WITH 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 burgundy or the dominance of a Napa Valley cabernet, our sommeliers and captains are always enthusiastically awaiting to assist you in selecting the perfect wine.
LOVE FOR MUSIC
We have live jazz performances every night. Our performers range from legendary locals like Bernie Lee and Bill White, 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.
Menus Home
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, lamb and Kurabuto pork. 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
-Appetizers-
Steakhouse Flatbread | steak strips, wild mushrooms, fontina & blue cheese, chives
Prime Steak Tartare | classic accompaniments
Hudson Valley Foie Gras | blackberry reduction, herb salad, honey comb, black pepper biscuit
Fried Calamari | cherry peppers, lemon-caper aioli, marinara
Shrimp Cocktail | u-10 jumbo shrimp, cocktail sauce
Grilled Octopus | red onions, capers, roasted fennel, extra virgin olive oil
Seared Scallops | u-10 wild caught diver scallops, black truffle reduction, tobiko caviar
Jumbo Lump Crab Cakes | sweet corn relish, remoulade sauce
Hawaiian Big Eye Ahi Tuna | sesame pepper crusted, pickled cucumbers, seaweed salad
Artisan Cheese Board | fruit, walnuts, warm bageutte
Seafood Harvest Platter | lobster, shrimp, crab cakes, scallops, oysters, calamari
-Soups-
Tomato Basil | French Onion | Lobster Bisque
-Salads-
Vines Salad | organic greens, asiago, tomatoes, cranberries, peach balsamic vinaigrette
Caesar Salad | hearts of romaine, pecorino romano cheese, croutons, crisp pancetta
white anchovies
Heirloom Tomato & Fresh Mozzarella | basil pesto, extra virgin olive oil, fresh basil
Mediterranean Salad | romaine, cucumber, garlic aioli, roasted pepper, campari tomato, red onions, kalamata olives, artichoke, dodoni feta, e.v. olive oil
-Entrees-
Mushroom Tagliatelle Pasta | pan-roasted exotic mushrooms, black truffle, pancetta
Roasted Natural Chicken Breast | rosemary mash potatoes, seasonal vegetable sautée, lemon-thyme jus
Grilled Double Cut Kurobuta Pork Chop | sweet potato fries, maque choux, bourbon glace
Double Cut Australian Lamb Chops | rosemary mash potatoes, wild greens, zinfandel reduction
Braised Beef Short Rib | celery root purée, bacon roasted brussel sprouts, red wine reduction
Twin Beef Tenderloins | two bacon wrapped petite filet mignons, wild mushroom risotto, baby carrots, asparagus, cabernet demi-glace
Wild Caught Bruce Gore Coho Salmon | roasted eggplant-fennel-tomato-olive sautée, wilted arugula, lemon dill sauce
Tasmanian Sweet Crab Crusted Black Grouper | lemon cream sauce, seasonal vegetable, fingerling potatoes
Pan-Seared Chilean Sea Bass | lobster risotto, grilled asparagus, thai-basil buerre blanc
-Certified Angus Beef® Prime Steaks-
Filet Mignon 8 oz.
Filet Mignon 12 oz.
Dry Aged New York Strip 14 oz.
Dry Aged Bone-in Rib Eye 22 oz.
Dry Aged Porterhouse (for 2) 44 oz.
-Kobe Beef-
American Kobe Filet
Japanese A5 Kobe Filet
Kobe Cheese Burger | bacon, truffle aioli, cheddar cheese, parmesan truffle shoestring fries foie gras option
-Make any Steak Surf-
Lobster Tail
Oscar (tasmanian sweet crab, asparagus, béarnaise sauce)
Grilled or Fried Shrimp
-Steak Accessories-
Truffle butter
Foie gras butter
Bacon, onion & cheddar cheese
Peppercorn crusted, brandy sauce
Affinee blue cheese crust
Bearnaise sauce
Black truffle shavings
Foie gras
-Starch-
Shoestring fries
Sweet potato fries, smoked sea salt
Rosemary mash potatoes
Crispy garlic fingerling potatoes
Parmesan truffle shoestring fries
Potato gratin
Bacon mac n’ cheese
Lobster mac n‘ cheese
Wild mushroom risotto
-Vegetable-
Garlic spinach
Brown buttered baby carrots
Seasonal vegetables
Bacon roasted brussel sprouts
Sauteed haricot vert, tomato butter
Seasonal wild greens
Boursin cream spinach
Grilled asparagus, béarnaise
Pan-roasted exotic mushrooms, sherry wine
Dessert Menu
Classic Crème Brulee | fresh berries
Apple Baklava | spiced nuts, sauteed granny smith apples, crispy filo, creme anglaise
Sunken Chocolate Soufflé | espresso semifreddo, chantilly cream
Bananas Foster Torte | roasted banana mousse, banana cake, sauteed bananas, brown sugar sauce
Grand Slam | vanilla custard–walnut brioche pudding, bacon and molasses ice cream, maple rum sauce
Black and Tan | bittersweet chocolate brownie, stout ice cream, chocolate sauce, peanut brittle
House Made Gelato and Sorbet
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
Served in our bar, lounge & patio
BRUSCETTA | tomatoes, artichokes, olives, roasted garlic, basil, pecorino romano cheese
CEVICHE | shrimp, scallops, sea bass, grouper,avocado, micro cilantro, root vegetable chips
POPCORN RED SHRIMP | lemon-caper aioli, cocktail sauce
LAMB MEATBALLS | cucumber yogurt sauce
BRULEE PETITE CAMEMBERT | fruit, warm baguette
FRIED OYSTERS | spicy aioli, tobiko garnish
CHARCUTERIE | assorted cured and dryed meats, french bread, cornichones, whole grain mustard, shaved red onion and gardenia
MARGARITA FLATBREAD | basil, fresh mozzarella, tomatoes
HOMEMADE SAUSAGE FLATBREAD | tomato sauce, caramelized onions, bell peppers, fontina cheese
STEAKHOUSE FLATBREAD | steak strips, wild mushrooms, fontina & blue cheese, chives
MINI KOBE CHEESE BURGERS | bacon-caramelized onions-blue cheese aioli
STEAK-FRITES | 12 oz. prime cut rib eye, shoestring fries, steak butter
Signature Cocktails
VINES PINK LEMONADE | skyy citrus, citronge, simple syrup, splash of grenadine, lemon juice
GERMAIN BRUT | st. germain elderberry liqueur, sparkling wine, fresh blueberries
CRANAPPLE TART | stoli cranberi, dekuyper apple pucker, sour, cranberry juice
GOLDEN MOJITO | bacardi rum, fresh mint, fresh lime, pineapple juice, splash of club soda, sugar cane
PEACHTREE TEA | firefly sweet tea vodka, dekuyper peach schnaaps, squeeze of lemon
PARTIDA MARGARITA | partida blanco tequila, pure agave nectar, fresh lime
RAT PACK MANHATTAN | woodford reserve, grand marnier, splash of sweet vermouth
ITALIAN ROOT BEER | three olives root beer vodka, disaranno amaretto, galiano and splash coke
PATRON PUNCH | patron silver, chambord, dekuyper peach, splash of sour and pineapple juice
The Martini List
BLACK CHERRY COSMO| effen black cherry, citronge, cranberry juice, lime
BLUE KAMIKAZI | absolut citron, sweet & sour, dekuyper blue curacao
CHERRY LIMEADE | effen black cherry, hangar one kaffir lime, sour, sprite, splash of grenadine
DEVIL with a BLUE DRESS | van gogh blueberry acai, dekuyper triple sec, sweet and sour
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
SEA CUCUMBER | crop organic cucumber vodka, olive juice and splash of dry vermouth
SOUTH BEACH | skyy citron, citronge, cranberry juice, splash of oj
SPIKED WATERMELON | tanqueray rangpur, marie brizzard watermelon liqueur, splash of sprite
THE “T” BOMB | 3 olives grape, dekuyper peach schnapps, red bull, splash of oj
TITO's NICE n’ SPICE MARTINI | tito's vodka, jalapeno simple syrup, marie brizzard watermelon liquor, cranberry
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
RASPBERRY TRUFFLE | stoli raspberry vodka, grand marnier, dekuyper creme de cacao, cream
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
TRES LECHES | absolut vanilla vodka, caramel baileys, frangelico, crema
S&M | the pain is not knowing, the pleasure is in the glass
The Beers
DOMESTIC
Miller Lt • Wisconsin
Coors Lt • Colorado
Michelob Ultra Lt • Missouri
Sam Adams- Seasonal • Massachusetts
Anchor Steam • San Francisco, craft beer
Yuengling Amber • Pennsylvania
Blue Moon • Colorado
IMPORTS
Stella Artois • Belgium
Heineken Light • Holland
Amstel Lt • Holland
Newcastle • England
Warsteiner • Germany
Guinness • Ireland
Smithwick's • Ireland
Labatt's • Canada
Corona • Mexico
Negro Modelo • Mexico
Becks N/A • Germany
Fresh & Creative Cocktails
from our bartenders minds to your glass
BASIL LEMONADE | muddled lemon and basil, crop organic, cucumber vodka, simple syrup and soda
GORDON’S CUP | muddled fresh cucumber, lime, hendricks gin, splash of soda with a salt rim
KIWI MELON | stoli, midori melon kiwi puree, sour, sprite
MANGO MARGARITA | milagro silver tequila, fresh mango puree, lime juice
MOJITO MANIA | Bacardi rum, mango puree, fresh lime and mint, splash of soda
STRAWBERRY COOLER | muddled strawberries, lime, ketel one vodka, canton ginger liquor, ginger ale
THE DEVIL’S PEARL | level vodka, absinthe, simple syrup, splash of soda
WAKE UP MARY | muddled rosemary and ginger, tabasco bloody mary mix, three olives tomato vodka with a smoked salt rim
Group Menu
Sample Menus
Group Dinner Menus:
Menu One | $55 per person
1st Course
Bruscetta & 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 carrot-wild mushroom sautée, wilted arugula, peruvian potato hash, lemon dill sauce
or
Twin Tenderloins of Beef | 2 bacon wrapped petite filet mignons wild mushroom risotto, baby carrots, asparagus, cabernet demi glaze
4th Course
Dessert Platter | chef’s assorted dessert selections
Menu Two | $75 per person
1st Course
Shrimp Cocktail, Calamari & Bruscetta | 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 carrot-wild mushroom sautée, wilted arugula, peruvian potato hash, lemon dill sauce
or
Filet Mignon | potato gratin, pan-roasted exotic mushroom, cabernet demi glaze
or
Crab Crusted Black Grouper | lemon cream sauce, haricot vert, crispy garlic fingerling potatoes
4th Course
Dessert Platters | chef’s assorted dessert selections
Menu Three | $90 per person
1st Course
Seafood Platter | shrimp cocktail, crab cakes, seared scallops, fried calamari
2nd Course
Lobster Bisque | crème fraîche, sherry reduction
or
Romaine Hearts | white anchovy vinaigrette, serano ham, soft boiled egg, brioche crouton
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 | rosemary mash potatoes, garlic greens, balsamic demi-glace
or
Roasted Cornish Game Hen | hen of the woods stuffing, cipolini onion puree, winter vegetables sautée, natural au jus
4th Course
Dessert Platters | assorted petite fours, chocolate truffles, cookies & biscotti, seasonal berries & fruit
Menu Four | $110 per person
1st Course
Seafood Platter | shrimp cocktail, crab cakes, seared scallops, fried calamari
2nd Course
Lobster Bisque | crème fraîche, sherry reduction
or
Onion Soup | gruyére crouton
3rd Course
Romaine Hearts | white anchovy vinaigrette, Serano ham, soft boiled egg, brioche crouton
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 Cornish Game Hen | hen of the woods stuffing, cipolini onion puree, winter vegetables sautée, natural au jus
5th Course
Dessert Platter | assorted petite fours, chocolate truffles, cookies & biscotti, seasonal berries & fruit
Menu Five | $135 per person
1st Course
Seafood Harvest Platter | lobster tail, shrimp cocktail, crab cakes, seared scallops, fried calamari
2nd Course
Lobster Bisque | crème fraîche, sherry reduction
or
Onion Soup | gruyére crouton
3rd Course
Romaine Hearts | white anchovy vinaigrette, serano ham, soft boiled egg, brioche crouton
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 Cornish Game Hen | hen of the woods stuffing, cipolini onion puree, seasonal vegetable sautée, natural au jus
5th Course
Dessert Platter | assorted petite fours, chocolate truffles, cookies & biscotti, seasonal berries & fruit
Additional Menu Options
Foie Gras au Torchone & Moscato di Asti | brown butter brioche | $20 per person
Osetra Caviar & Dom Pérignon Champagne Toast | $85 per person
Passed & Served Hors d’oeuvres
All passed & served hors d’oeuvres are priced per piece (Minimum order of 20 pieces)
Prime Steak Tartar, parmesan toast $3
Grilled Asparagus goat cheese, prosciutto $2.5
Shrimp Cocktail cocktail sauce $3
Bruschetta tomatoes, artichokes, olives, roasted garlic, basil, pecorino romano cheese $2
Mini Crab Cakes, roasted red pepper aioli $3.5
Spicy Lamb Meat Balls cucumber garlic sauce $2.5
Lemon Oregano Chicken Skewers herb sauce $2.5
Terriyaki Beef Skewers $3
Spicy Tuna Tartar wonton crisp, tobiko garnish $3
Pan-seared Scallops bacon brioche, red pepper tapenade $3
Lollipop Lamb Chops cucumber garlic sauce $5
Kobe Beef Sliders caramelized blue cheese aioli, bacon, tomato, cornichon $4
Seared American Kobe Beef Tenderloin truffle crème fraiche $6Seared A-5 Japanese Kobe Beef Tenderloin truffle crème fraiche $15
Party Platters & Carving Station- Minimum 15 guests for platter service
Artisan cheeses with seasonal fruit, breads and crackers | $120 | Serves 10-15 people
Seafood Harvest mini crab cakes, shrimp cocktail, seared scallops & calamari with traditional sauces | $225 | serves 10-15 people
Charcuterie Assorted deli meats, french bread, cornichones, whole grain mustard, shaved red onion and gardenia | $125 | Serves 10-15 people
Fresh seasonal vegetables with garlic buttermilk and maytag blue cheese sauce | $85 | Serves 10-15 people
Chateaubriand - Whole Roasted Tenderloin hand carved and served with red wine demi glaze & Maytag blue cheese sauce | $175 | serves 8 – 10 people
Bone in Pime Rib - served with horseradish cream & au jus | $265 | Serves 15-20 people
Whole Roasted All Natural Turkey | $145 | Serves 10-15 people
Music Venue
This is the venue where they will perform.
Our Performers
The Legends of Jazz & Blues with Bernie Lee , Vocals David Roberts
Vocals Bernie Lee
Vocals & Trumpet Bill White
Saxophonist
Drummer
Piano
from 8pm-1am
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
'Best New Restaurant' CitySearch.com
'Award of Excellence 2006,2007 & 2008' Wine Spectator Magazine
'Reader's Choice- Best Live Music' Orlando Magazine
'Diner's Choice Award' & 'Fit for Foodies' Open Table
Vines By Night
COMING SOON
Contact
Address: 7533 West Sand Lake Rd. Orlando, FL 32819
Phone: 407-351-1227