WARNING:

PLEASE READ THIS BEFORE COMMITING TO ANY CATERER

WHAT MOST CATERERS DON'T WANT YOU TO KNOW AND HOPE YOU NEVER ASK

 

 

How many people can each tray of your food feed?

When you request pricing by "tray" from a caterer, especially when

receiving a phone quote, they NEVER specify what size tray the

price quote is for. Quoting "Small" or  "Large" can be VERY misleading.

Though the quality of the food should be first priority, it is important to

know how much you are getting, in order to truly do price comparisons,

or to know if you have enough food, and to get the best overall value.

A "large tray"  from one caterer can hold significantly less than from

another, and you may very well end up with a party-planners worst nightmare,

running out of food at your party!

There are standard half size and full size trays, made to fit into wire

or stainless steel chafing dishes. They come in three depths,

shallow, medium and deep.  There is a big difference in how much food

each one of these sizes can hold. On the average, each depth holds

33% less than the other, but can be manipulated to hold even less or more

 

What time can I pick up my order or do you deliver?

 

Many restaurants that include catering as part of their services treat it as

part of the regular business operation. 

This means that if the restaurant happens to be busy when you show up to

pick up your order, you might find yourself getting REAL impatient because

your order isn't ready, but your guests ARE!

Delivery is even more of a gamble, because your party start time may

coincide with the restaurant s busiest time and you may

find your delivery time suddenly changed without notice due to the

lack of availablity of the cook/s or

delivery person to get your order out.

Keep in mind that pick-up or deliveries between 4pm and 7pm

is prime time for this disaster to take place.

 

FACTOID:

Over 85% of Ripe's catering clients who used us once, do so repeatedly!

 

 

 

Ripe’s Catering Menu:

  

All prices quoted are for LARGE, DEEP catering trays.

Each tray easily feeds approximately 18-20 people 

 

Half, DEEP catering trays are also available on some items,

and easily feed approximately 8-10 people.

 

 

 

E-Mail us with all your catering requests at

info@riperestaurant.com

 

 

 

Kingston Curried Goat  $145

Bite-sized chunks of bone-in “real” goat meat in a spicy curry

Feeds at least 20 hungry people, more with other selections

 

Braised Colorado Lamb Shanks $185

 Spring Lamb Fore shanks (the other oxtailJ) slowly simmered for 2 ½ hours till

“fall off the bone” tender, in a hearty & spicy red wine brown sauce.

 

 

 Ripe's Jamaican "Cannonball" Meatballs  $140

Spicy bite sized meatballs seasoned with island BBQ spices

Feeds well over 20 people with 2-3 meatballs per person

A great addition to any order to "stretch" your budget-very popular with both kids and adults

 

Jamaican Roast Pork  $155

Bite sized pieces of  pork marinated in Ripe’s special “roadside” marinade

and roasted till tender and succulent Feeds 20 people and beyond.

 This plus our Scalloped Potatoes make a great addition to the table for the holidays

 

 

Ripe’s Original Jerk Chicken Bites   $150

Jerk Chicken marinated in our signature “made from scratch” jerk sauce and slow-grilled

on our massive backyard grill. We use Whole Chickens, so you get a mixture of

BOTH dark & white meat with that distinct “char-grilled” flavor.

Ripe has grilled over 40,000 chickens to date, so we know a thing or two about what makes it great.

This is NOT that oven baked crap!

Cut into bite sized pieces for easy eating at your event.

Feeds up to 20 people, but order wisely, 'cause everybody LOVES our  chicken!

 

Add Rice & Peas and Mesclun Salad and you are all

set to enjoy an evening in the tropics!

 

“Asian inspired” Island Chicken  $135

Cut up bone-in chicken stewed with a combination of Caribbean and Asian spices.

(substitute boneless +$15,boneless breast +$22)

 

 

Balsamic Escoveitch Chicken $148

Boneless chicken breasts and an aged balsamic vinegar reduction with an

onion, carrot, and scotch bonnet pepper julienne

 

 

Good ‘Ol Curried Chicken   $135

Cut-up bone-in chicken in a spicy curry

(substitute boneless +$15,boneless breast +$22)

 

Jerk Chicken Quesadillas  $165

Soft  flour tortillas stuffed with Jerk Chicken, Pepper Jack Cheese, and Grilled Mushrooms. 

Served with Mexican sour cream and a tropical mango salsa.

Very popular for cocktail, finger food type settings, and kids parties.      

 

Yard Gone to Italy  $185

(Rasta Pasta)

Linguine with Large Tiger Shrimp, Mushrooms, Spinach, Ricotta &

Parmesan cheese in a garlic- seafood sauce

A favorite of the small & big kids

Feeds more than 22 people

 

Ripe’s Ultimate Caribbean Seafood Rice  $185

 Large Florida Shrimp, Atlantic Mussels, Spicy Peppered Shrimp,  and Ripe’s Original 

Jerk Chicken in a saffron yellow seafood rice.

Your guests will marvel at the beauty of this seafood & chicken flavor explosion.

Can be served as a main dish, or side dish.

This dish along with the Mesclun Salad is an easy way to feed a crowd.

 

Linguine with “REAL” Clam Sauce  $145

Linguine with Cherrystone "fresh" clams (in the shell) in a white garlic sauce

"Always the first to go at dinner parties"

A  economical substitute for shrimp.

              

                                                          Red-Stripe Beer Steamed Mussels $115

Straight from the sea steamed Atlantic Mussels in a

spicy scotch-bonnet –Red Stripe-coconut broth

The Ultimate Aphrodesiac Appetizer-Get Your Groove On!

Gives Your Buffet Table that "UPSCALE" look without the price to go with it!

They are a lot of fun to eat without the "seafood sticker shock!"

 

Escoveitch Boneless Fish Bites  $175

Boneless RED Tilapia fillets, lightly fried till golden, then steeped in a spicy,

vinegary pickle, and a carrot and onion julienne.

  Red Tilapia is very tender and has a texture very similar to Red Snapper, &

marries well with the pickled sauce,

and best of all, no bones for your guests to deal with!

Feeds more than 20 people

(you can substitute whole , bone in, head on, Snapper by request, and we will adjust to the market price)

 

Smoked Salmon Quesadillas  $150

Bite sized quesadillas with smoked salmon, spicy pepper-jack cheese, capers and scallions

 

Barbecued  Salmon  $145

Boneless fillets of Salmon roasted with our own barbecue sauce till just cooked

through and succulent—NEVER DRY! These are hand picked and custom

fabricated by Mike & Geo, our fish guys from the Fulton Fish Market.

We "DARE" you to beat this price! (can substitute JERK salmon)

 

Curried Shrimp   $175

Large Tiger Shrimp with mixed fresh vegetables and diced potatoes, in a spicy curry.

 

 

 

Shrimp Quesadillas   $175

Soft  flour tortillas stuffed with grilled Tiger shrimp, pepper jack cheese, and grilled mushrooms. 

Very popular for cocktail parties, & 

finger food type settings.  Kids (and big kids) go bananas for them!

Very Tasty!

 

 

St. Elizabeth Style Peppered Shrimp $135

Peel and eat LARGE head-on shrimp in a spicy sauce

These literally "disappear" at ANY function!

These are great to keep near the bar area of your party. Its the perfect thing to

pop in your mouth with a beer or mixed drink over conversation

Feeds 25 and beyond as an appetizer!

 Our MOST requested party pleaser!

Serve at room temperature.

 

 

       Mini Caribbean  Crab Cakes  $165

Claw  & Backfin Crabmeat mixed with just enough filling to hold

it all together, with  red peppers  scallions, and a 

Spicy Mayonnaise. We'll bet your guests can't eat just one,

and not want more and more.

 

 

 

 

 

Codfish Buljol Salad $145

Popular Trinidadian side dish—codfish, onions, tomato, peppers and avocado tossed

 with olive oil to make a Caribbean style salad.

A great non-traditional component to your party which can  substitute

for green salad, and popular with the non-meat eaters!

 

 

 Plantain & Codfish Medley  $125

A catering variation of our “Plantain Boats” from the restaurant menu.

The plantains are sliced on the bias and tossed with the codfish& vegetable medley,

 rather than being stuffed, to facilitate more servings in a party tray.

A tasty and interesting twist on regular ripe plantains. Your non-caribbean guests will

feel like they took a trip to the Islands with one mouthful of this marriage made in heaven!

A great side-dish.  So caribbean and so delicious

 

 

Scalloped Potatoes $125

Paper thin slices of potatoes layered and baked with garlic and Parmesan cheese

Its hard to resist this delicate, creamy combination

 Feeds more than 20 people

 

Field Green Salad  $75

Mesclun baby greens tossed with a balsamic vinaigrette

 

Vegetarian Pasta Salad  $150

Penne or linguine pasta tossed with garden vegetables, mushrooms and balsamic-caper vinaigrette

Easily feeds more than 20 people

 Add Scalloped Potatoes and Salmon and you have a great mix of dishes

for vegetarians and the non-meat eaters.

 

 

 

Rice & Peas   $95

 

White Rice   $80

                                

Fried Ripe Plantains $85

Always very ripe and sweet!

Never oily, never starchy, just pure goodness in every bite.

You might think our plantains were grown next to sugarcane bush!

Creamed Spinach Caribbean Style $105

Spinach and Okra stewed in coconut milk

One of our favorites

 

Roasted Garlic Mashed Potatoes $105

This silky puree is so good you don't need gravy

 

 

Herb-Roasted Vegetables   $105 

Fresh thyme, olive oil and sea salt is what makes this Yellow and Green Squash,

Japanese Eggplant, Tomato and onion medley so good

 

 

Roasted Yucca Bites (yams)   $105

Steeped in a salt water brine, then roasted with a garlic cilantro oil.

This comes from the influence of the Spanish speaking Islands in the Caribbean.

 

 

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•  E-Mail us with all your catering requests at info@riperestaurant.com. 

 

·        Don't forget to join our VIP mailing list for information on catering specials & discounts, and for all upcoming events, etc.

 

 

·        Orders placed less than 7 days prior to event are subject to product availability.

 

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If you are requesting information about an "on-premise" event, please specify the date and time slot you are requesting and the number in your party. Ripe can accommodate up to 30 people seated in our dining room. We have many bar options available.  

 

 

 

Booking for In-House events are available Tuesday, Wednesday, Thursday and Sunday

Special arrangements required for Friday or Saturday 

 

A $150 NON-refundable deposit is required to book and hold a date, which is credited to your total invoice. An additional 50% deposit is required upon order placement, with the balance to be paid on pick-up or delivery for off-premise events, or 48 hours prior to event for all on-premise catering events. The 50%  Deposit is refundable up to 15 days prior to your event date, after which there are no refunds.  Ripe is closed on Mondays.

     

 Exactly how much food does  it take to feed an army?

 

That is a question that haunts even the most experienced

dinner party entertainer!

 

 We are here to help you plan the right amount of food to serve at your next get-together, whether you are serving

 two people or 299!

(we limit our catering to 300 people maximum) 

 

Feeding a lot of people does not have to be hard;

It only takes some planning and a little confidence! 

Ripe is here to arm you with that confidence. 

 

We do it EVERYDAY!

 

Remember to relax and enjoy the process -don't stress too much - guests do not expect you to make everything like an experienced culinary professional, and anything you feel should be cooked professionally, Ripe is here to do it for you!

 

Opt for a Buffet Line

The easiest and most simple way to feed guests is with a buffet line. A general rule is that everyone will not eat everything.

 

People normally will eat more starches and meats than vegetables and anything fried will be the first to go!

 

Going through a buffet line can make people feel the pressure of others behind them, so they move along quickly and won't take

huge quantities the first time through.

 

Using special sized plates with give a subtle hint as to how much you expect each guest to take per trip to the buffet line. 

 

People generally consume more at parties that begin around dinner time.  They consume significantly less the farther past dinner time your event begins.

 

Remember that it is much more preferable to have leftovers than a

meager spread at your buffet table

 

ICE,  ICE,  ICE, 

One of the most important considerations, and the one most likely overlooked at parties is ice. A drink just plain “sucks” when it’s not chilled with a few cubes, and can really bring your party to a halt,

especially on a hot July afternoon.

We never seem to miss it until it’s all gone!

You can never have too much ice!

 

RELAX

Throwing a successful dinner party does not have to throw you into a cardiac arrest! Just have fun, relax, and enjoy the time with your many guests - they will remember the fun and fellowship much longer than they will remember the menu.

…………..And don’t forget the “reggae riddims”

 

 

ANSWERS TO MOST CATERING QUESTIONS: