Ripe’s Catering Menu:
All prices quoted are for LARGE, DEEP catering trays.
Each tray feeds approximately 18-20 people.
Half trays are also available on most items,
and 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
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.
Jamaican Roast Pork $155
Bite sized pieces of pork marinated in Ripe’s special “roadside” marinade
and roasted till tender and succulent.
Ripe’s Original Jerk Chicken Bites $150
Jerk Chicken marinated in our signature “made from scratch” jerk sauce and slow-grilled to perfection.
We use whole chickens cooked on our backyard smoke grill, so you get a mixture of
dark & white meat with that distinct “char-grilled” flavor.
“Asian inspired” Island Chicken $145
Cut up bone-in chicken stewed with a combination of Caribbean and Asian spices.
(substitute boneless +$15,boneless breast +$22)
Good ‘Ol Curried Chicken $145
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
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.
Linguine with “REAL” Clam Sauce $160
Linguine with Cherrystone clams (in the shell) in a white garlic sauce
"Always the first to go at dinner parties"
A economical substitute for seafood.
Red-Stripe Beer Steamed Mussels $125
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 $185
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!
(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 "WILD" Salmon $165
Not that "full of antibiotics" farmed stuff
Boneless fillets of "Wild" 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 $160
Peel and eat 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
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.
Saltfish Buljol $155
Popular Trinidadian appetizer—codfish, onions, tomato, peppers and avocado tossed
with olive oil to make a Caribbean style salad.
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!
Scotch Bonnet Roasted Potatoes $105
Diced Potatoes roasted with scotch bonnet and herbs
Field Green Salad $75
Mesclun baby greens tossed with a balsamic vinaigrette
Vegetarian Pasta Salad $160
Penne or linguine pasta tossed with garden vegetables, mushrooms and balsamic-caper vinaigrette
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!
Yucca Sticks $105
Steeped in a salt water brine, then adorned with a garlic cilantro oil.
This comes from the influence of the Spanish speaking Islands in the Caribbean.
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· 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:
