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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.

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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, 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