Ridgway Bar and Grill

Private Parties

Private Parties

Ridgway Bar & Grill loves hosting your private parties and we have several spaces to accommodate parties from small to large.

Our private dining room can seat up to 42 people. It is decorated with wine bins, wine barrels, wine lithographs and lanterns, giving it the intimate feel of a wine cellar. We can create one table for parties up to 20 people, or rounds for larger parties. The room has two sets of French doors that offer a view of the garden terrace but still provide privacy.

SukieWe also hold private parties for up to 80 people on our patio overlooking the garden. The patio is climate-controlled, but on nice days and evenings the sliding glass doors are completely opened with a full view of the garden. And the garden outside the patio is a perfect spot for cocktails and hors d’oeuvres prior to dinner.

Depending on the time of year, our outdoor garden area can be reserved for parties of 20 (semi-private) to 70 people (private). The Courtyard, located in front of Tony’s Off Third, has its own bar, an antique fountain and grand oak trees. Here we can seat up to 42 people for dinner, or it can be reserved for private cocktail receptions for 30 to 75 guests.

The restaurant can be reserved exclusively for parties of 100 or more. Pricing depends on the time of year. Your group, regardless of its size, has the option of ordering off our dinner menus or we can arrange a special menu.

Sukie Honeycutt, owner and wine director, will personally plan your party or reception. Just call her at 239-262-5500 or email her at sukieh@ridgwaybarandgrill.com.

 

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Choice of:

Chicken and Grapes ~ Banana Nut Bread & Fresh Fruit

Roast Beef Stack ~ Rare Roast Beef on a Toasted Parker House Roll, Fried Onion Rings & Horseradish Sauce

BLT ~ Apple Wood Smoked Bacon, Beefsteak Tomatoes, Toasted Ciabatta

Quiche Lorraine ~ Mixed Greens

The Honeycutt Salad ~ Grilled Chicken Breast, Crunchy Greens, Beefsteak Tomatoes, Carrots, Radicchio, Fried Tortilla Strips, Peanut Sauce and Honey Lime Vinaigrette

Choice of Coffee, Iced Tea or Soda

Includes tax & gratuity

Choice of:

Chicken and Grapes ~ Banana Nut Bread & Fresh Fruit

Roast Beef Stack ~ Rare Roast Beef on a Toasted Kaiser Roll, Fried Onion Rings & Horseradish Sauce

BLT ~ Apple Wood Smoked Bacon, Beefsteak Tomatoes, Toasted Ciabatta

Quiche Lorraine ~ Mixed Greens

The Honeycutt Salad ~ Grilled Chicken Breast, Crunchy Greens, Beefsteak Tomatoes, Carrots, Radicchio, Fried Tortilla Strips, Peanut Sauce and Honey Lime Vinaigrette

Dessert ~ Carrot Cake with Cream Cheese Frosting

Choice of Coffee, Iced Tea or Soda

Includes tax & gratuity

First Course

Tomato-Basil Soup

Artisanal Greens ~ Classic Herb Vinaigrette

Caesar Salad ~ White Balsamic Caesar Vinaigrette

Entrees

Pan-Seared Scottish Salmon Filet ~ Seasonal Succotash of Squash, Peppers, Onions, Sweet Corn & Blistered Tomatoes

Sliced Hanging Tender Steak ~ Naples Best Fries, Red Wine Demi-Glace

Fettuccine Pomodoro ~ Fresh Pasta, Fresh Tomato, Chicken, Garlic, Basil, Olive Oil & Wine

Vegetable Plate ~ Seared Cauliflower, Farro Risotto with Lightly Pickled Vegetables and Walnuts

Desserts

Key Lime Tart ~ Sweet Cream

Carrot Cake ~ Cream Cheese Frosting

First Course

Tomato-Basil Soup

Artisanal Greens ~ Classic Herb Vinaigrette

Caesar Salad ~ White Balsamic Caesar Vinaigrette

Panko Encrusted Shrimp ~ Thai & Mango Dipping Sauces, Cucumber Slaw

Entrees

Sauteed Snapper Piccata ~ Haricots Verts, Herb Roasted Fingerling Potatoes, Lemon-White Wine Butter

Grilled Center Cut Filet of Beef ~ Mashed Potatoes, Red Wine Demi-Glace

Crab Cake ~ Loosely Packed Lump and Backfin Crabmeat, Red Pepper-Sweet Corn Cream

Vegetable Plate ~ Seared Cauliflower, Farro Risotto with Lightly Pickled Root Vegetables and Walnuts

Desserts

Chocolate Almond Torte

Key Lime Tart ~ Sweet Cream

First Course

Lump Crab & Avocado ~ Gazpacho Salsa

Chef’s New England Clam Chowder

Caesar Salad ~ White Balsamic Caesar Vinaigrette

House-Made Mozzarella and Beefsteak Tomato ~ Artisanal Greens, Basil Oil

Entrees

Pan Roasted Florida Pink Shrimp ~ Sweet Corn Grits Cake, Fried Green Tomato, Tasso Ham Gravy

Sauteed Snapper Piccata ~ Haricots Verts, Herb-Roasted Fingerling Potatoes, Lemon-White Wine Butter

Grilled Center Cut Filet of Beef ~ Mashed Potatoes, Red Wine Demi-Glace

Desserts

Chocolate Almond Torte

Key Lime Tart ~ Sweet Cream


Passed Hors d’Oeuvres

Tuna Tartare ~ Potato Crisp $33/dz
Mini Crab Cakes ~ Remoulade Sauce $36/dz
Fingerlings with Goat Cheese Cream ~ $27/dz
Pretzel Encrusted Chicken ~ Sweet Mustard Sauce $30/dz
Lump Crab & Avocado ~ Gazpacho Salsa $30/dz
Steak Tartare ~ $36/dz
Pan Seared Herb Encrusted Shrimp ~ Pureed Mango Salsa  $30/dz
Fried Parmesan Encrusted Eggplant Bites ~ Marinara Sauce $24/dz
Herb Seared Tenderloin ~ Potato Crisp, Balsamic Onion Marmalade $36/dz
Spicy Andouille Sausage ~ Sweet Mustard Sauce $24/dz
Mini Sliders with Caramelized Onion ~ $36/dz

Stationary Hors d’Oeuvres

Serves 15-20 guests

Cheese Platter ~ ½ lb each of Aged Wisconsin Sharp Cheddar, Bayley Hazen Blue, Grana Padano, Grapes, Candied Nuts, Carr’s English Crackers $95
Black Olive-Sun Dried Tomato Tapenade or Tomato-Basil Bruschetta ~ Crostini $36
House Made Hummus ~ Pita Toast $36
Crudite Basket ~ Blue Cheese Dipping Sauce $50
Coarse Duck Pate ~ Crostini $50

DOWNLOAD and PRINT a function menu below.

$25 Lunch Function Menu
$29 Lunch Function Menu
$48 Function Menu
$56 Function Menu
$62 Function Menu
Hors d’Oeuvres