Creative fine dining, casual and intimate, with zero pretense, steps from downtown Naples.
Old Vines Supper Club is the latest creation from the team behind the venerable Old Vines Wine Bar in Kennebunk, Maine. We are a unique, chef-driven space that offers sophisticated yet informal tasting menu dinners, themed supper club nights, and wine, cocktail, and beer pairing menus.
Chef Brooke’s cuisine is largely New American style, drawing on classic techniques and dishes from France, Italy, and Spain, and adapted with local and seasonal ingredients from southwest Florida. Our dining room, minutes from downtown Naples, seats just 35 guests, ensuring an intimate experience.
A UNIQUE EXPERIENCE EVERY EVENING
The Supper Club is open Tuesday-Saturday by reservation only.
TURNING WEEKDAY EVENINGS
INTO EXTRAORDINARY EXPERIENCES
On weekdays, we mix it up — from our cozy family-style suppers and brand new Industry Night Dinner Parties to our Grafted Educational Events, every evening offers a fresh opportunity to taste, learn, and connect.
Wednesdays are the heart of it all — a global journey through food and wine. Each week, Chef de Cuisine Sophia Kiasi and Wine Director Zach Bingham create an entirely original menu, paired with wines from a different corner of the world. These immersive, one-night-only dinners bring the people, places, and passion behind each bottle to life — with storytelling, pairing, and culinary creativity woven into every course.
This isn’t just dinner. It’s a destination.
Choose any date to see that day’s menu, and to book your reservation.
THURSDAY, FRIDAY, AND SATURDAY EVENINGS:
OUR SIGNATURE TASTING EXPERIENCE
Our signature tasting experience — a multi-course journey, thoughtfully reimagined each season to reflect the freshest ingredients, evolving flavors, and the spirit of the moment. Served every Thursday, Friday, and Saturday, with optional wine pairings to elevate the experience.
As the season turns and the days grow longer, we invite you to experience the latest evolution of our signature tasting menu—reimagined for early summer.
With fewer crowds and more light in the day, there’s a natural pull toward ease and reflection. This menu is built to match that mood: vibrant, unhurried, and quietly celebratory. It’s a chance to chase the sun a little longer, to ride the late-day waves of flavor without rushing toward the evening’s horizon.
For the first time, we’re offering two distinct paths through the menu: the full seven-course tasting experience, and a new, lighter three-course version—crafted specifically with summer appetites in mind. Whether you’re here for the full arc or a more restrained rhythm, both menus offer the same creative thoughtfulness and technical playfulness that The Supper Club brings to every plate, in every season.
Wine is optional—but thoughtfully considered. Whether you’re drawn to a mineral-driven coastal white, a lush yet vibrant rosé, or a cool-climate red, our new pairing structure makes it easy to drink a little less or explore a bit more. Each wine is available by the glass or as part of a streamlined pairing designed for maximum enjoyment for the lighter summer appetite.
CHOOSE YOUR EXPERIENCE
TRADITIONAL SEVEN-COURSE
TASTING EXPERIENCE
FIRST COURSE
BEEF TARTARE
sweet plantain, sofrito, black garlic purée, corn nuts
Withers “Estate” Rosé • El Dorado, California, United States
BLUE CRAB SALAD
elote corn fritter, aji verde, compressed grapes, endive salad
Domaine de Rochebin Aligoté • Azé, Burgundy, France
SECOND COURSE
TEMPURA CAULIFLOWER
braised bacon, yellow pepper relish,
cilantro avocado crema, crispy wonton
Fryer’s Cove Chenin Blanc
Bamboes Bay, Doringbaai, South Africa
CHARRED OCTOPUS
’nduja + tomato gazpacho, fennel, potato, scallion, chili vinaigrette
Poggio del Moro “Fragile” Rosso • Tuscany, Italy
THIRD COURSE
HALIBUT
summer squash, cucumber, lemon, salmon roe, tarragon
Krutz “Magnolia” Chardonnay
Santa Lucia Highlands, California, United States
CONFIT DUCK
tagliatelle, red pepper cream, ricotta,
tomato, fried okra, mint, pistachio
Famiglia Cotarella “Sodale” Merlot • Lazio, Italy
FOURTH COURSE
CENTER CUT FILET
blue cheese-stuffed dino kale, yellow + purple beet tartare,
cherry demi-glace
Prieler “Oggau Johanneshöhe” Blaufränkisch
Schützen, Lake Neusiedl, Austria
BBQ BACKRIB
polenta, habanero, peach, compressed watermelon
Raúl Pérez “Ultreia St. Jacques” Bierzo Tinto
Bierzo, Castilla y Leon, Spain
DESSERT
CHOCOLATE + SMOKE
dark chocolate torte, torched meringue, graham cracker
Juan Piñero Pedro Ximenez • Jerez, Spain
SUMMER PEACHES
peach cremeaux, almond clafoutis, raspberry cream
Honey Bubbles Moscato Spumante NV • Veneto, Italy
$115 per guest, excluding tax and gratuity.
Optional wine pairings + $60.
THREE-COURSE
SAVORY TASTING EXPERIENCE
FIRST COURSE
BEEF TARTARE
sweet plantain, sofrito, black garlic purée, corn nuts
Withers “Estate” Rosé • El Dorado, California, United States
BLUE CRAB SALAD
elote corn fritter, aji verde, compressed grapes, endive salad
Domaine de Rochebin Aligoté • Azé, Burgundy, France
SECOND COURSE
HALIBUT
summer squash, cucumber, lemon, salmon roe, tarragon
Krutz “Magnolia” Chardonnay
Santa Lucia Highlands, California, United States
CONFIT DUCK
tagliatelle, red pepper cream, ricotta,
tomato, fried okra, mint, pistachio
Famiglia Cotarella “Sodale” Merlot • Lazio, Italy
THIRD COURSE
CENTER CUT FILET
blue cheese-stuffed dino kale, yellow + purple beet tartare,
cherry demi-glace
Prieler “Oggau Johanneshöhe” Blaufränkisch
Schützen, Lake Neusiedl, Austria
BBQ BACKRIB
polenta, habanero, peach, compressed watermelon
Raúl Pérez “Ultreia St. Jacques” Bierzo Tinto
Bierzo, Castilla y Leon, Spain
DESSERT
+ $14 supplement
CHOCOLATE + SMOKE
dark chocolate torte, torched meringue, graham cracker
Juan Piñero Pedro Ximenez • Jerez, Spain
SUMMER PEACHES
peach cremeaux, almond clafoutis, raspberry cream
Honey Bubbles Moscato Spumante NV
Veneto, Italy
$75 per guest, excluding tax and gratuity.
Optional dessert course + $14. Optional wine pairings + $35.
First seating available is 5:00PM. Last seating available is 8:30PM.
Reservations required. Please note cancellation policy when booking.
Dietary modifications and food allergies are welcomed, with advance notice.
If you have any concerns about how our menu might be modified to suit your preferences,
please call us at (239) 417-4466 and a member of our hospitality yeam will be delighted to assist you.