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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 Prime Beef, Australian Wagyu, wild caught fresh fish, and seafood, as well as local and organically grown produce. 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, Barbara Walker, Barry James 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®, Australian 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 special. As for the accompaniments, 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 • king crab • pork belly • pecorino romano cheese Grilled Octopus - red onions • capers • roasted fennel • extra virgin olive oil Jumbo Lump Crab Cake - wheat beer mustard • marinated fennel • frisée Seared Ahi Tuna - sesame pepper crusted • pickled cucumbers • seaweed salad Prime Steak Carpaccio- porcini crusted • micro greens • truffle oil Seared Foie Gras - savory banana bread • salted sherry caramel • candied butternut squash Traditional Escargots- garlic butter • fresh herbs ˚Seafood Bar˚ Giant Shrimp Cocktail (3) - horseradish cocktail sauce Alaskan King Crab Legs – (1/2 lbs min.) Oysters on a Half Shell (6) - horseradish cocktail sauce • black pepper mignonette Osetra Caviar- traditional accompaniments ˚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 | | Butternut Squash, creme fraiche | -Salads- Vineyard Salad | organic greens • goat cheese • roasted apple and pear • dried cranberries • apple cider vinaigrette Caesar Salad | chopped romaine • pecorino romano cheese • crispy pork belly • chopped egg white Heirloom Tomato & Fresh Mozzarella | basil pesto • extra virgin olive oil • fresh basil • white balsamic Greek Salad |cucumber • heirloom tomatoes • red onions • kalamata olives • green peppers • dodoni feta, e.v. olive oil ˚USDA Prime Beef˚ Cooked over Natural Hardwood-Charcoal at 1200˚served with cabernet demi-glace Filet Mignon 8 oz. Filet Mignon 12 oz. Long Bone Rib Eye 24 oz. Veal Chop 16 oz. Dry Aged New York Strip 14 oz. Dry Aged Porterhouse 24 oz ˚Australian Wagyu Beef˚ Wagyu Filet Mignon 8 oz. - exotic mushroom • truffle butter One Pound Wagyu Burger- aged cheddar • bacon • organic artisan lettuce • heirloom 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- smoked bleu cheese mash potatoes • wild mushroom sautée • natural jus Cioppino- lobster tail • shrimp • scallop • sea bass • clams • tomato saffron broth Double Cut Australian Lamb Chops - mashed potatoes • broccolini • demi glaze Catch of the Day Slow Braised Bone In Beef Short Rib - cheddar grits • tomato-corn fricasse • natural jus-reduction Pan-Seared Chilean Sea Bass - lobster risotto • grilled asparagus • thai-basil beurre blanc Wild Caught Salmon - roasted butternut squash and apples • beet puree • pecan-orange mignonette ˚Steak Toppings˚ Horseradish creme Truffle Butter Peppercorn Crusted, Brandy Sauce Smoked Blue Cheese Crust Béarnaise Sauce Black Truffle Shavings Seared Foie Gras ˚Starch˚ Truffle Aioli French Fries Mash Potatoes Potato Dauphinoise Bacon Mac n’ Cheese Lobster Mac n‘ Cheese ˚Vegetable˚ Garlic Spinach Seasonal Vegetables Creamed Spinach Broccolini Sauteed Onions Roasted Beets with Goat Cheese Grilled Asparagus, béarnaise sauce Pan-roasted Exotic Mushrooms, sherry wine

Dessert Menu

Classic Crème Brûlée fresh berries Brioche Bread Pudding chef's selection of seasonally inspired bread pudding Florida Key Lime Pie Classic key lime custard, wild berry coulis Pumpkin Cheesecake ny style cheesecake, gingersnap crust, pumpkin seed brittle, maple creme anglaise Apple Crostada Warm spiced apple and pear filling in a crispy butter crust, butterscotch sauce, vanilla bean gelato Tiramisu Panna Cotta Espresso soaked genoise, three liqueur panna cotta, marscapone mousse Chocolate Truffle Cake sweet ricotta cream, berry compote, candied pecans

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 SPICY LAMB MEATBALLS cucumber yogurt sauce OYSTERS ON A HALF SHELL horseradish, cocktail sauce, black pepper mignonette TUNA LETTUCE WRAPS spicy ahi tuna, pickled carrots and shallots, peanut sauce, yuzu drizzle SMOKED SEAFOOD DIP MARGARITA FLATBREAD basil, fresh mozzarella, tomatoes STEAKHOUSE FLATBREAD steak strips, wild mushrooms, fontina & blue cheese, chives MINI KOBE CHEESE BURGERS bacon, blue cheese aioli (3) ARTISANAL CHEESE PLATTER fruit, roasted walnuts, warm baguette (3) cheese or (5) cheese

Group Menu

Sample Menus *Group Menus are subject to seasonal changes Group Dinner Menus: Santa Barbara | 1st Course Bruschetta & Calamari Family Style Platters 2nd Course Vineyard Salad mixed greens, goat cheese, roasted apple and pears, cranberries, apple-cider vinaigrette 3rd Course Roasted Organic Chicken Breast mash potatoes, wild mushroom sautée, natural jus or Wild Caught Salmon roasted apples, butternut squash, beet puree, pecan-orange mignonette or Filet Mignon wild mushroom risotto, asparagus, cabernet demi glaze or Wild Mushroom Tagliatelle tagliatelle pasta, sherry scented organic mushrooms, white wine broth 4th Course Chef's Selection of Desserts Carneros| 1st Course Shrimp Cocktail, Calamari & Bruschetta Family Style Platters 2nd Course Vineyard Salad mixed greens, goat cheese, roasted apple and pears, cranberries, apple-cider vinaigrette 3rd Course Wild Caught Salmon roasted apples, butternut squash, beet puree, pecan-orange mignonette or Filet Mignon potato gratin, pan-roasted exotic mushroom, cabernet demi glaze or Fresh Catch of the Day or Roasted Organic Chicken Breast mash potatoes, wild mushroom sautée, natural jus or Wild Mushroom Tagliatelle tagliatelle pasta, sherry scented organic mushrooms, white wine broth 4th Course Chef’s Selection of Desserts Oakville | 1st Course Seafood Platter shrimp cocktail, crab cakes, seared scallops, fried calamari 2nd Course French Onion Soup gruyere crouton or Caesar hearts of romaine, pecorino romano, chopped egg white, crispy pork belly 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 mashed potatoes, broccolini, demi-glaze or Roasted Organic Chicken Breast mashed potatoes, wild mushroom sautée, natural jus or Wild Mushroom Tagliatelle tagliatelle pasta, sherry scented organic mushrooms, white wine broth 4th Course Chef's Selection of Desserts 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 Caesar hearts of romaine, pecorino romano, chopped egg white, crispy pork belly 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 spinach, lobster mac n‘ cheese, cabernet demi-glace or Roasted Organic Chicken Breast mash potatoes, wild mushroom sautée, natural jus or Wild Mushroom Tagliatelle tagliatelle pasta, sherry scented organic mushrooms, white wine broth 5th Course Chef's Selection of Desserts 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 Caesar hearts of romaine, pecorino romano, chopped egg white, crispy pork belly or Heirloom Tomato & Fresh Mozzarella basil pesto, e.v. olive oil Intermezzo – Sorbet 4rd Course Australian 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 mash potatoes, wild mushroom sautée, natural jus or Rack of Lamb mashed potatoes,broccolini, demi-glaze or Wild Mushroom Tagliatelle tagliatelle pasta, sherry scented organic mushrooms, white wine broth 5th Course Chef's Selection of Desserts

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