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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. PASSION FOR 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. 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 vintage burgundy, or the dominance of a Napa Valley cabernet, our sommeliers will 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

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 U-10 Diver Scallops - fennel citrus slaw • black truffle reduction • tobiko caviar 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 - blackberry reduction • micro arugula salad • honey comb • dacquoise ˚Raw Bar˚ Jumbo Shrimp Cocktail (4) - horseradish cocktail sauce Maine Lobster Cocktail - crostini • louis dressing King Crab Legs – MP (1/2 lbs min.) Chef’s Selection of East & West Coast Oysters (6) ˚Shellfish Platter˚ Maine Lobster Cocktail, Shrimp Cocktail, King Crab Legs, East & West Coast Oysters, Citrus Scallop Tartare ˚Artisan Cheese Platter˚ fruit • walnuts • warm baguette (3) Cheese (5) Cheese -Soups- 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 ˚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 steak butter & cabernet demi-glace Filet Mignon 8 oz. Filet Mignon 12 oz. Dry Aged Long Bone Rib Eye 24 oz. Dry Aged New York Strip 14 oz. Dry Aged Porterhouse (for 2) 48 oz ˚Kobe Beef˚ American Kobe Filet Mignon 8 oz. - exotic mushroom • truffle butter Japanese A5 Kobe Wagyu Filet Mignon - seared on a himalayan salt block • u-10 diver scallop • exotic mushroom • truffle butter One Pound Kobe Burger- aged cheddar • bacon • organic artisan lettuce hierloom tomato • truffle aioli • truffle fries ˚Make any Steak Surf˚ Half or Whole Maine Lobster Tail – 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 Chicken Breast- rosemary mash potatoes • vegetable sautée • lemon-thyme jus Double Cut Australian Lamb Chops -pommery-rosemary mash potatoes • broccoli rabe • zinfandel reduction Grilled Double Cut Kurobuta Pork Chop- sweet potato fries • maque choux • bourbon glaze Beef Short Rib Osso Bucco - celery root purée • bacon roasted brussel sprouts • red wine reduction Prime Twin Tenderloins (2 bacon wrapped petite filet mignons)- wild mushroom risotto • baby carrots • asparagus • cabernet demi-glace Pan-Seared Chilean Sea Bass - lobster risotto • grilled asparagus • thai-basil buerre blanc King Crab Crusted Black Grouper - french lentils • organic baby bok choy • preserved meyer lemons Wild King Salmon - eggplant fricassée • wilted arugula • potato lyonnaise • lemon-dill sauce Maine Lobster Tail Thermidor - corn bread • grilled asparagus ˚Steak Toppings˚ Truffle Butter Foie Gras Butter Peppercorn Crusted, Brandy Sauce Affinee Blue Cheese Crust Béarnaise Sauce Black Truffle Shavings Foie Gras ˚Starch˚ French Fries Parmesan Truffle Fries Sweet Potato Fries, smoked sea salt Rosemary Mash Potatoes Potato Lyonnaise Potato Gratin Mac n’ Cheese Bacon Mac n’ Cheese Lobster Mac n‘ Cheese Wild Mushroom Risotto ˚Vegetable˚ Garlic Spinach Brown Buttered Baby Carrots Broccoli Rabe Seasonal Vegetables Bacon Roasted Brussel Sprouts Crispy Onion Rings Creamed Spinach Maque Choux Cauliflower & Aged Cheddar Gratin Grilled Asparagus, béarnaise Pan-roasted Exotic Mushrooms, sherry wine

Dessert Menu

Classic Crème Brûlée fresh berries Old World Dutch Apple Pie streusel topping, house made vanilla gelato Chocolate Soufflé chocolate ice cream, chocolate ganache Classic Cheesecake ny style cheesecake, with macerated berries and fresh fruit Champagne Marinated Seasonal Fruits interactive champagne glaze in chocolate cup Chocolate Rum Cake chocolate, rum soaked bundt cake filled with white chocolate mousse, topped with walnuts, bitter sweet ganache and raspberry coulis House Made Gelato and Sorbet Trio

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 FRENCH FRIES truffle aioli FRIED HALOUMI CHEESE tomato-basil aioli POPCORN RED SHRIMP lemon-caper aioli, cocktail sauce BRUSCHETTA tomatoes, artichokes, olives, roasted garlic, basil, pecorino romano cheese CEVICHE shrimp, scallops, sea bass, grouper, avocado, micro cilantro, root vegetable chips SPICY LAMB MEATBALLS cucumber yogurt sauce BRULÉE PETITE CAMEMBERT fruit, warm baguette RAINBOW TARTARE truffled salmon, citrus scallop, spicy tuna CHARCUTERIE assorted cured and dryed meats, french bread, cornichones, whole grain mustard, shaved red onion and gardenia MARGARITA FLATBREAD basil, fresh mozzarella, tomatoes SAUSAGE FLATBREAD tomato sauce, caramilized 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 (3) 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 | 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 eggplant-tomato-olive-fennel sautée, wilted arugula, , 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| 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 eggplant fricassée, wilted arugula, potato lyonnaise, lemon-dill sauce or Filet Mignon potato gratin, pan-roasted exotic mushroom, cabernet demi glaze or Crab Crusted Black Grouper french lentils, organic baby bok choy, preserved meyer lemons 4th Course Dessert Platters chef’s assorted dessert selections Menu Three | 1st Course Seafood Platter shrimp cocktail, crab cakes, seared scallops, fried calamari 2nd Course Lobster Bisque crème fraîche, sherry reduction 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 pommery-rosemary mash potatoes, garlic greens, zinfandel reduction or Roasted Organic Chicken Breast rosemary mash potatoes, seasonal vegetable sautée, lemon-thyme jus 4th Course Dessert Platters chef’s seasonal selection Menu Four 1st Course Seafood Platter shrimp cocktail, crab cakes, seared scallops, fried calamari 2nd Course Lobster Bisque crème fraîche, sherry reduction 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 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 Dessert Platter Chef’s seasonal selection Menu Five 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 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 pommery-rosemary mash potatoes, garlic greens, zinfandel reduction 5th Course Dessert Platter Chef’s seasonal selections

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

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