It’s hard to believe it’s been a year since we opened the doors to Old Vines. This incredible journey wouldn’t have been possible without the unwavering support of our community, friends, and family. We’re endlessly grateful to our exceptional team, both front and back of the house, whose dedication and passion have built an unforgettable experience for our guests. A heartfelt thanks also goes out to our suppliers and partners, whose patience and collaboration have helped us thrive. 

Looking ahead to 2025, we’re excited to continue embracing our iconoclastic spirit. We’ve got plenty of surprises in store, from new frontiers in wines and spirits to bold explorations in cuisine. Our mission remains the same: to be the place you’ll want to return to, where you feel part of something vibrant and unique.

If you're in the area this Thursday, November 7 around 4pm, swing by and join us and the fine folks from The Naples Chamber for an old school ribbon cutting. We’ll pour a glass of bubbles and will have a few bites available. 

It won’t be a grand affair—just a heartfelt moment to reflect, share a few stories from our journey, and thank everyone who’s been part of making Old Vines what it is today. We’d love for you to join us, raise a simple toast, and share in our gratitude and excitement for what’s ahead.

Happy Birthday To Us!

To celebrate our first year at Mercato, Chef Brooke has prepared an indulgent menu, beginning with an elegant selection of bites featuring crispy chicken oysters with tarragon crema and caviar, salmon-stuffed gougères topped with caviar, fried oyster-topped waffles with preserved lemon gel, and brioche crab toast accented with chives and a touch of caviar.

A variety of oysters on the half shell are served with imaginative garnishes like pomegranate yuzu espuma, apple granita with pink peppercorn, and a vibrant orange puree with caviar. The baked oysters are elevated with bone marrow potato espuma, sun-dried tomato butter, and a pine nut gremolata.

For the plated courses, guests will enjoy black bass accompanied by potato pavé and a caviar tarragon nage, followed by a sumptuous filet paired with confit squash, king trumpet mushrooms, and truffle butter, finished with a rich rosemary demi.

$150 per person, excluding tax and gratuity.
Reservations required. Seats are limited.

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(No SPAM. No nonsense. We promise.)

By blending innovative technologies with timeless craftsmanship, Beluga has become a renowned emblem of luxury and success.

Crafted in Montenegro, one of the world’s most ecologically minded countries, using pure artesian water and a meticulous, multi-stage filtration process, Beluga vodka is known for its incredibly smooth and velvety texture. Each bottle is aged for a period to develop its unique, nuanced flavors, setting it apart from other premium vodkas. Throughout this curated evening, you will experience the art of pairing Beluga vodka with dishes designed to elevate and enhance the spirit’s distinct character.

The evening begins with our "Seven Day Weekend" cocktail, a vibrant blend of Beluga Noble and St. George Green Chili vodka, complemented by St. Germain, Fassionola, lime, and honey simple. A colorful first course features beets and mango tartare with a yogurt dressing, perfectly paired with the "Simply Noble" cocktail, showcasing black pepper Beluga Noble and a medley of Greek honey yogurt, Aperol, and mango. As the courses unfold, you’ll savor dishes like poached salmon with cucumber dill salad, paired with the herbal "The Thrill of Dill," and pan-seared scallops with squash conserva and caviar, alongside the delicate "Blush & Buzz." We end on a high note with a succulent filet mignon and a side-by-side tasting of the Beluga Gold martini, highlighting the difference vermouth makes.

Join us for a multi-course tasting experience featuring several exciting expressions of Beluga vodka, and prepare for an unforgettable journey through flavors and spirits!

$125 per person, excluding tax and gratuity.
Reservations required. Seats are limited.

Consider joining our mailing list to keep abreast of all of our events.
(No SPAM. No nonsense. We promise.)