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Menus2018-12-10T21:54:39+00:00

Menus

11:30am – 2:30pm

A shortened lunch menu is available 2:30pm-4:30pm while the kitchen prepares for dinner service.

Appetizers

Soup of the Day or Gazpacho ~ Cup 9 ~ Bowl 13
Naples Best New England Clam Chowder ~ Cup 9 
~ Bowl 14
Caesar Salad ~ White Balsamic Caesar Vinaigrette  13
Artisanal Greens ~ Classic Herb Vinaigrette  13
Skillet-Roasted Mussels ~ Garlic, Tomato, Wine, Lemon, Basil, Clam Juice, Butter & Olive Oil, Garlic Toasted Focaccia for Dipping   20   Large size   31
Lightly Dusted Fried Calamari ~ Fried Lemon & Shishito Peppers, Lemon Garlic Aioli, Spicy Thai Dipping Sauce  17.50

Sandwiches

Choice of Fries, Fruit or Slaw

Griddled Chicken ~ Caramelized Onions, Bacon, Gruyere Cheese, Sweet Mustard Sauce  17.50
Roast Beef Stack ~ Rare Roast Beef, Fried Onion Rings, Horseradish Sauce  17
Fried Fish Sandwich ~ Lightly Coated and Crisply Fried ~ Remoulade Sauce  18
BLT ~ Applewood Smoked Bacon, Beefsteak Tomatoes, Toasted Ciabatta  16.50
USDA Prime Beef Burger ~ 8 oz, Pan Seared, Crispy Fries 18
add Cheese 1.50 ~ add Bacon 1.50 ~ add Sautéed Onions 1.50 ~ add Sautéed Mushrooms 3 ~ add Blue Cheese 3
Soup & Half Sandwich ~ any soup ~ Choice of BLT, Roast Beef, Chicken & Grapes or Tuna Fish Salad (no side included)  15
“The Wurst Place” Bratwurst ~ Usinger’s of Milwaukee Veal Brat Grilled, House-made Ciabbata Roll, Coarse Mustard, Sautéed Peppers and Onion or Sauerkraut  14

Salads

House Made Mozzarella & Beefsteak Tomato ~ Artisanal Greens, Basil Oil  18.50
Roasted Beet Salad ~ Aged Herb Goat Cheese, Orange Vinaigrette  18.50
Bayley Hazen Blue Cheese & Julienne Apple 
~
 Fig Jam, Walnut Oil, Crostini  18
The Honeycutt Salad
~ Grilled Chicken, Crunchy Greens & Vegetables, Fried Tortilla Strips, Spicy Peanut Sauce & Lime Vinaigrette  17.50
Caesar Salads ~ Herb Grilled Chicken  19; Salmon, Grilled or Blackened  25
Spinach Salad
~ Roasted Pears, Candied Spiced Walnuts, Bayley Hazen Blue Cheese, Shredded Chicken, Red Onions, Orange Zest Gastrique  19.50
Grilled Shrimp ~ Artisanal Greens, Avocado, Mango Puree, Balsamic Vinaigrette  24

Lunch Specialties

Blackened Fish Tacos ~ Soft Tacos, Red Pepper & Cabbage Slaw, Spicy Mango Salsa  18.50
Quesadilla ~ Corn Tortilla, Grilled Chicken, Onions, Peppers, Cheddar Cheese, Shredded Romaine, Tomato Salsa Salad, Guacamole 16.50
Three Cheese Flatbread ~ Grana Padana, Asiago, House Made Mozzarella, Herb Oil  14.50
White Bean & Chicken Chili
~ Salsa Verde, Queso Fresco
 & Fresh Tortilla Chips  18
Grilled Cheese & Choice of Soup ~ Reading Spring Brook Farm Cheese, House-Made Ciabatta Bread  17
Chicken & Grapes
~ Banana Nut Bread & Fresh Fruit 18.50
Quiche Lorraine ~ Mixed Greens  18
Shrimp Roll ~ The Classic Butter Seared Roll, Florida Pink Shrimp, Onion, Celery & Mayo 19.50
Lump Crab & Avocado ~ Gazpacho Salsa ~ Small Plate 19.50
 ~ Entrée 29.50
Lump Crab Cake ~ Slaw & Mixed Greens  19
Blackened Chicken Flatbread ~ Caramelized Onions, Spinach, Goat Cheese  18.50
Chicken Pot Pie ~ Creamy, Chunky, Flavorful  23
Fettuccini Pomodoro ~ Fresh Pasta, Fresh Tomato, Garlic, Basil, Olive Oil, White Wine  25
Ratatouille & House-Made Ricotta Omelet ~ Home-fried Potatoes, Fresh Fruit, Ciabatta Toast  18

A $3.00 charge is applied to split entrees. Consuming raw or undercooked meat, poultry or seafood may increase your risk to food borne illness.

Saturday and Sunday
10:00am


Small Plates

Fruit & Yogurt Martini
 ~ House-Made Granola  13
Chilled Melon & Ginger Soup  13
House-Cured Salmon ~ House-Made Potato Chips, Herb Cream  11
Brioche Donuts ~ Chocolate Hazelnut
 & Raspberry Sauces  10
Steak Tartare ~ House Made Potato Chips 19
Pecan Sticky Buns  11
Individual Loaf of Cinnamon Coffee Cake  11

Entrees

Grafton Vermont Cheddar Omelet ~ Home-Fried Potatoes, Fresh Fruit
 & Ciabatta Toast  16.50
add Ham  2
Hanger Steak & Eggs ~ Two Eggs Cooked Your Way, Home-Fried Potatoes
, Fresh Fruit & Ciabatta Toast  21
Ratatouille & House-made Ricotta Omelet ~ Home-Fried Potatoes
, Fresh Fruit & Ciabatta Toast  18
Traditional Eggs Benedict ~ Home-Fried Potatoes & Fresh Fruit  17
Pork Belly & Asparagus ~ Poached Eggs, Hollandaise, Crisply Sautéed Fingerling Potatoes  21
Crab Cake Benedict ~ Home-Fried Potatoes & Fresh Fruit  21
Santa Fe French Toast ~ Applewood Bacon, 
Fresh Fruit, Vermont Maple Syrup  17
Croque Madame ~ Brioche Bread, Aged Cheddar, 
Black Forest Ham, Over Easy Egg, Reggiano Parmesan Cream  18
Sweet Corn Grits Cake ~ Sausage (Andouille & Sweet Italian) & Pepper Hash,
 Avocado, Pico de Gallo, Over Easy Eggs  19

Sparklers

Louis Pommery Brut NV ~ Sonoma, California
Segura Viudas Brut Reserva Cava NV ~ Penedes, Spain (split)
Maschio Prosecco NV ~ Veneto, Italy (split)
Laurent Perrier Brut NV ~ Champagne, France (split) 

Brunch Specialty Drinks

Bloody Mary Accoutrements ~ Grilled Shrimp  3 ~ Bacon  2 ~ Shishito Peppers  1 ~ Pickles  0.50 (Celery, Lime and Olives Included)
Bloody Chili ~ St. George Green Chili Vodka & Zing Zang Bloody Mary Mix
Bloody Bull
~ Spicy Bloody Mary with a Splash of Beef au Jus
Bloody Caesar ~ Absolut Vodka & Clamato Juice
Aperol Spritz ~ Aperol, Split of Maschio Prosecco, Splash of Club Soda, Orange Slice
Ridgway Mimosa ~ Fresh Orange Juice & Pommery Brut
Key Lime Martini ~ Ke Ke Beach Key Lime Liqueur & Pearl Vanilla Vodka

Bellini ~ A Venetian Favorite ~ Prosecco, Peach Nectar
Blueberry Mojito ~ Absolute Berri Acai, Lime, Mint & Fresh Blueberries
Sukie’s Sassy Sangria ~ Grenache, Marinated Orange & Lemon Slices, Shaken and Served over Ice with a Dash of Cinnamon.
Champagne Classic ~ Pommery Brut, Brown Sugar Cube Infused with Fee Bros. Orange Bitters
Bubbly Elderflower ~ Pommery Brut & Elderflower Liqueur

4:30pm – 9:30pm

For the Table

gf Shishito Peppers 12
Pan Blistered ~ Olive Oil, Coarse Salt & Pepper
Parker House Rolls 7
Sweet Butter, Coarse Salt & Pepper
gf Castelvetrano Olives 9
Sautéed in Oil, Garlic and Chili Peppers
Cheddar Cheese Dip 14
Cheddar Cheese and Walnuts, Mini Ciabatta Loaf

Soups

Soup of the Day or Gazpacho Cup 9 Bowl 13
Chef’s New England Clam Chowder Cup 9 Bowl 14

Appetizers

Lightly Dusted Fried Calamari ~ Fried Lemon & Shishito Peppers, Lemon Garlic Aioli, Spicy Thai Dipping Sauce  17.50
gf Skillet Roasted Mussels ~ Garlic, Tomato, Wine, Lemon, Basil, Clam Juice, Butter & Olive Oil, Garlic Toasted Focaccia for Dipping 20  Large Size 31
Panko Encrusted Shrimp ~ Thai and Mango Dipping Sauces, Cucumber Slaw 19
gf Lump Crab & Avocado ~ Gazpacho Salsa 20
gf Steak Tartare ~ House-Made Potato Chips 19
gf Southwest Florida Stone Crab Claws – Dijon Mustard & Lemon Sauce 7.50 each claw
gf Bayley Hazen Blue Cheese & Julienne Apple ~ Walnut Oil, Fig Jam, Focaccia Crostini 18
gf Speck ~ Diced Pickled Veggies, Olive Oil, Grilled Ciabatta 17

Salads

gf Roasted Baby Beets ~ Aged, Herbed Goat Cheese, Orange Gastrique Vinaigrette 17
gf House-Made Mozzarella & Beefsteak Tomato
~
 Artisanal Greens, Basil Oil 15
gf Whole Small Leaf Caesar Salad ~ White Balsamic Caesar Vinaigrette 13
gf Artisanal Greens ~ Classic Herb Vinaigrette 13
Whipped Ricotta & Heirloom Tomatoes ~ Basil Oil, Fresh Croutons, Romaine Lettuce  18

gf Simple Seafood

Each Seafood Entrée Served with One Side
Grouper 39   Mahi Mahi 29   Snapper 34   Salmon 32   Swordfish 34   
Can be Grilled, Sautéed or Blackened
Sauces: Remoulade, Mango Salsa, Lemon-Caper Butter, Romesco Sauce

gf Simple Meats

Each Meat Entrée Served with One Side
Sliced Hanging Tender Steak  33
Center Cut USDA 12 oz. Prime NY Strip 47
Center Cut 6 oz. Filet of Beef  38
Niman Ranch Long Bone Pork Chop ~ Fennel Pollen Dusted, Apple Demi-Glace  38
Choice of: Red Wine Demi-Glace, Béarnaise, Chimichurri

Sides

Pair with Simple Meats and Seafood or Make a Meal of Our Savory Sides

gf Butter & Cream Mashed Potatoes 7
gf Sweet Potato Fries 7
gf French Fries 7
gf Haricots Verts 8
Fried Green Tomatoes 8
Oven-Roasted Fingerling Potatoes 9

gf Ratatouille 8

gf Ridgway’s Sweet Potato Mash 8
Sweet Corn Grits Cake 9
gf Sautéed Greens 7
Parmesan-Encrusted Eggplant 9
Mac & Cheese 10

Ridgway’s Casual Classics

Country Meatloaf ~ Mashed Potatoes, Haricots Verts, Meatloaf Gravy  27
House-made Pappardelle Bolognese ~ The Classic Italian Meat Sauce  29
Grilled Broccolini ~ Pan-Roasted Farro, Onions, Red Peppers, and Walnuts ~ Romesco Sauce, Dollop of House-made Ricotta 29
Cacio e Pepe ~ The Classic Preparation, House-made Pasta, Butter, Cheese, Freshly Ground Pepper 23
Chicken Pot Pie ~ Oven-baked with a Pastry Crust, Creamy Chicken and Vegetables  31
gf Fettuccine Pomodoro ~ Fresh Pasta, Fresh Tomato, Garlic, Basil, Olive Oil & Wine 27
USDA Prime Beef Steak Burger ~ 8 oz., Pan Seared, Parker House Roll, French Fries 18
add Cheese 1.50 ~ add Bacon 1.50 ~ add Sautéed Onions 1.50 ~ add Sautéed Mushrooms 3 ~ add Blue Cheese 3

Chef’s Creations

gf Pan-Seared Scottish Salmon Filet ~ Seasonal Succotash of Squash, Peppers, Onions, Sweet Corn & Blistered Tomatoes 35
Pan-Roasted Florida Pink Shrimp ~ Sweet Corn Grits Cake, Fried Green Tomato, Tasso Ham Gravy 37
Fried Black Grouper & Chips ~ Cole Slaw, Fries & Remoulade  42
gf Sautéed Snapper Piccata ~ Haricots Verts, Herb-roasted Fingerling Potatoes, Lemon-White Wine Butter 39
gf Braised Short Ribs ~ Crisped Onion, Mashed Potatoes, Natural Juices  37
Grilled Marinated Lamb ~ Sweet Corn Polenta and Ratatouille 34
One Half Roasted Chicken ~ Pan-Roasted Veggies, Chicken Demi-Glace 31
Steak Sandwich ~ Seared Tenderloin Rubbed with Chimichurri on a house-made flat ciabatta roll 27
Add Sautéed Onions and Shishito Peppers 4Add Shaved Bayley Hazen Blue Cheese 5
Sauteed Veal 
Scaloppini ~ Ricotta and Spinach Gnocchi, Red Pepper, Onions and Julienne Tomato 38
Crab Cake ~ Loosely Packed Lump and Backfin Crabmeat, Red Pepper-Sweet Corn Cream  38
gf Pan-Seared Grouper & Shrimp ~ Spicy Sautéed Shrimp & Grouper in a Rich Fish & Vegetable Stock over Sun Ramen Noodles 43

The Ridgway Way

Great product, well prepared and beautifully served is our goal. Your servers are well versed on the nuances of the menu. Please ask for assistance. Also, the Chef is generally in the house and loves talking to you about the menu.

Split charges may apply. Consuming raw or undercooked meat, poultry or seafood may increase your risk to food borne illness.

Truffles Original Carrot Cake ~ A 46-year tradition  9
Chocolate Sundae ~ Vanilla Ice Cream, Pitcher of Warm House-made Chocolate Sauce  10
Add a Brownie  4
Raspberry Crème Brûlée ~ Studded with Whole Fresh Raspberries  9
Key Lime Tart ~ Tart, Creamy & Rich, topped with Sweet Cream  9
Apple Galette ~ Freshly Baked ~ Cinnamon Gelato 10 (may only be preordered with entree)
House-made Ricotta and Berries ~ Lemon Curd and Sugar Cookies  11
Chocolate Almond Torte ~ Layers of Almond Cake, Flourless Chocolate Cake & Chocolate Mousse  12
Freddo’s Gelato 7 per scoop
: Chocolate, Coconut, Cinnamon

Pastries Prepared by Tony’s Off Third Wine & Pastry Shop located adjacent to Ridgway Bar & Grill

Dessert Wines

Pacific Rim “Vin de Glaciere” Riesling 2012  36
Quady Essencia 2009  29
Chateau La Fleur d’Or Sauternes 2011  42
Beringer Nightingale 2004
  62

Cognacs

Courvoisier VS 12
Hennessy VS 14
Hennessy VSOP 18
Remy VSOP 18
Delamain Pale & Dry 18
Larressingle Armagnac VSOP 20
Martell Cordon Bleu 26
Remy Martin XO 35
Hennessy XO 38

Irish Whiskies

Jameson 12
Tullamore Dew 12-Year Old
14
Redbreast 12-Year Old
16
Green Spot Single Pot Still
16

Grappas

Banfi Montalcino 15
Alexander Cabernet 15
Nonino Merlot 18

Coffees

Irish Coffee ~ Jameson Irish Whiskey & Kahlua 10
Jamaican Coffee ~ Tia Maria & Myers Rum 10
Illy Cappuccino au Chocolat ~ White Godiva Liqueur 10
International Coffee
~ Frangelico, Baileys, Kahlua 11
Millionaire’s Coffee ~ Tia Maria, Amaretto, Dark Cacao,
 Kahlua, Grand Marnier 13

Ports

Sandeman Ruby 10
Warre’s Warrior
 12
Fonseca Bin 27 12
Sandeman Founders Reserve 13
Graham’s Six Grapes Reserve 14
Dow’s Tawny 10-Year Old 18
Dow’s Tawny 20-Year Old 20
Dow’s 1985 25

Single Malt Scotches

Laphroaig 10-Year Old 13
Glenmorangie 10-Year Old 13
Glenfiddich 12-Year Old
 13.50
Glenlivet 12-Year Old 14.50
Macallan 12-Year Old 15.50
Balvenie 12-Year Old 18
Oban 14-Year Old 17.50
Abelour 16-Year Old 21
Highland Park 18-Year Old 26

Early Dining
Choose from our two-course $29 or $39 menus, available daily from 4:30-5:30PM (excluding holidays)

$29 Prix Fixe Menu
Select one Appetizer and One Entree

Appetizer

Cup of the Soup of the Day or Gazpacho
Cup of Chef’s New England Clam Chowder
Artisanal Green Salad – Classic Herb Vinaigrette
Caesar Salad – White Balsamic Ceasar Vinaigrette

Entrée

Country Meat Loaf – Mashed Potatoes, Haricots Verts
House-Made Pappardelle Bolognese – The Classic Italian Meat Sauce
Fettuccine Pomodoro – Fresh Pasta, Fresh Tomato, Garlic, Basil, Olive Oil and Wine

………………………………………………………………….

Simple Meat & Seafood, Served With Your Choice of One Side:
Sliced Hanging Tender Steak
Mahi Mahi
Salmon

Sides:
Butter & Cream Mashed Potatoes
Sweet Potato Fries
French Fries
Haricots Verts
Oven-Roasted Fingerling Potatoes with Chive Herb Cream
Ratatouille
Ridgway’s Sweet Potato Mash
Sweet Corn Grits Cake
Sautéed Greens
Fried Green Tomatoes
Parmesan Encrusted Eggplant
Mac & Cheese

$39 Prix Fixe Menu
Select one Appetizer and One Entree

Served with complimentary Parker House Rolls and Castelvetrano Olives

Appetizer

Cup of the Soup of the Day or Gazpacho
Cup of Chef’s New England Clam Chowder
Artisanal Green Salad – Classic Herb Vinaigrette
Caesar Salad – White Balsamic Ceasar Vinaigrette
House-Made Mozzarella & Beefsteak Tomato, Artisanal Greens – Basil Oil
Bayley Hazen Blue Cheese & Julienne Apple – Walnut Oil, Fig Jam, Focaccia Crostini
Roasted Baby Beets – Aged Herb Goat Cheese, Orange Vinaigrette

Entrée

Long Bone Pork Chop ~ Niman Ranch, Small Farm Raised, with Sweet Mashed Potatoes, Apple Demi-Glace
Pan Seared Grouper & Shrimp ~ Spicy Sautéed Shrimp & Grouper in a Rich Fish & Vegetable Stock over Sun Ramen Noodles
Center Cut 6-ounce Filet of Beef ~ Roasted Marrow Bone, Fingerling Potatoes, Red Wine Demi-Glace
Sautéed Yellowtail Snapper Picatta ~ Haricots Verts, Herb Roasted Fingerling Potatoes, Lemon-White Wine Butter

All wines served in Ridgway Bar & Grill are available for purchase in Tony’s Off Third, adjacent to the restaurant.

Wines by the Glass

Sparklers

Louis Pommery Brut NV, Sonoma, California 10.00/48.00
Segura Viudas Brut Reserva Cava NV, Penedes, Spain 10.00 (split)
Cantine Maschio Prosecco NV, Veneto, Italy 10.50 (split)
Leon Launois Brut Rose NV, Champagne, France 14.00/56.00
Laurent Perrier Brut NV, France 18.00 (split)

Whites/Roses

Hahn Chardonnay 2016, Monterey, California 9.00/36.00
Fleur de Mer Dry Rose 2017, Cotes de Provence, France 10.00/40.00
Caposaldo Pinot Grigio 2017, Veneto, Italy 10.00/40.00
Dr. Loosen “Dr. L” Riesling 2017, Mosel, Germany 11.00/44.00
Cono Sur Bicicleta Sauvignon Blanc 2017, Chile 12.00/48.00
Stonestreet Estate Chardonnay 2015, Alexander Valley 15.00/60.00

Reds

Guenoc Cabernet Sauvignon 2017, California 8.50/34.00
Wild Horse Merlot 2015, Paso Robles, California 12.00/48.00
Cherry Pie 3 Vineyards Pinot Noir 2016, Carneros, California 13.00/48.00
Kuleto Frog Prince Red Blend (Cab, Merlot, Cab Franc, Malbec) 2015, Napa, California 14.00/56.00
Loveblock Pinot Noir 2015, Central Otago, New Zealand 15.00/60.00
Justin Cabernet Sauvignon 2016, Pasa Roble, California 15.00/60.00

Wines by the Bottle

USA WHITES

Kendall Jackson VR Chardonnay 2016,  36
Ponzi Pinot Gris Willamette Valley 2017,  36
Elk Cove Willamette Valley Riesling 2015,  42
Wente Monterey Riva Ranch Vineyard Chardonnay 2016,  42
Chappellet Dry Chenin Blanc 2017,   44
Chalk Hill Sonoma Coast Chardonnay 2016,  45
Cambria Katherine’s Vineyard Chardonnay 2015,  48
Caymus Conundrum 2015,  50
Honig Rutherford Reserve Sauvignon Blanc 2016,  52
Sonoma Cutrer Russian River Chardonnay 2016,  54
King Estate Oregon Domaine Pinot Gris 2016,  58
Cakebread Napa Sauvignon Blanc 2017,  60
Jordan Russian River Chardonnay 2015,  62
Brewer Clifton Sta. Rita Hills Chardonnay 2015,  63
Gargiulo Napa Pinot Grigio 2017,  68
Spottswoode Napa Sauvignon Blanc 2016,  70
Rombauer Carneros Chardonnay 2016,  78
Newton Napa Unfiltered Chardonnay 2014,  84
Cakebread Napa Chardonnay 2016,  92

USA REDS

Von Strasser ‘Rudy’ Napa  Zinfandel 2015,  40
Joel Gott 815 Cabernet Sauvignon 2015,  42
Fidelity Red Blend Alexander Valley 2015,  43
Sean Minor Central Coast Pinot Noir 2015,  43
Franciscan Napa Merlot 2014,  44
Brea Central Coast Pinot Noir 2016,  46
J. Lohr Tower Road Vineyard Petite Sirah 2014,  48
Pali Riviera Sonoma Coast Pinot Noir 2016,  50
Swanson Napa Merlot 2015,  52
Hess Allomi Vineyard Napa Cabernet Sauvignon 2015,  57
Blue Rock Sonoma Baby Blue 2016,  58
Girard Napa Cabernet Sauvignon 2015,  62
Estancia Paso Robles Reserve Meritage 2013,  65
Cristom Mt. Jefferson Willamette Pinot Noir 2015,  66
Brewer Clifton Sta. Rita Hills Pinot Noir 2015,  74
“The Prisoner” Napa Proprietary Red 2016,  74
Honig Napa Cabernet Sauvignon 2014,  74
Paul Hobbs Crossbarn Sonoma Coast Pinot Noir 2015,  82
Stag’s Leap Artemis Napa Cabernet Sauvignon 2015,  118

USA LIMITED PRODUCTION

Shea Estate Pinot Noir Willamette Valley 2013,  88
Joseph Phelps Freestone Vineyard Pinot Noir 2015,  93
Flowers Sonoma Coast Pinot Noir 2016,  96
Domaine Serene Evenstad Chardonnay 2015,  96
RAEN Sonoma Coast Pinot Noir 2015,  102
Hamel Family Estate Napa Zinfandel 2013,  104
Gargiulo Napa Aprile 2015,  105
Duckhorn Napa Merlot 2015,  106
Turley Dragon Vineyard Zinfandel 2015,  108
Gramercy Cellars Cabernet Sauvignon 2014,  108
Peter Michael l’Apres Midi 2016,  109
Kistler Les Noisetiers Sonoma Coast Chardonnay 2016,  112
Jordan Sonoma Cabernet Sauvignon 2014,  114
Kistler Russian River Pinot Noir 2014, 134
Silver Oak Alexander Valley Cabernet Sauvignon 2013,  136
Cakebread Napa Cabernet Sauvignon,  138
Domaine Serene Evenstad Reserve Pinot Noir 2014,  139
Justin Paso Robles Isosceles 2014,  148
Peter Michael Belle Cote Chardonnay 2015,  159
Kosta Browne Sonoma Coast Pinot Noir 2015,  164
Caymus Napa Cabernet Sauvignon 2015,  168
Shafer One Point Five Napa Cabernet Sauvignon 2015,  179
PlumpJack Oakville Cabernet Sauvignon 2013,  215
Silver Oak Napa Cabernet Sauvignon 2013,  220

CHAMPAGNES/SPARKLERS

Bisol Jeio Prosecco NV,  40
Domaine Chandon Blanc de Noirs NV,  45
Louis Roederer Brut Premier NV,  76
Veuve Clicquot Yellow Label Brut NV,  92
Moet & Chandon Imperial NV,  94
Taittinger Brut La Francaise NV,  96
Dom Perignon 2006,  295

DRY ROSE

Chateau d’Esclans Whispering Angel Rose 2017,  39
Walt Rose of Pinot Noir 2017,  42
Domaine Ott ‘By Ott’ Rose 2017,  44

AUSTRALIA/NEW ZEALAND

Kim Crawford Sauvignon Blanc 2017,  38
d’Arenberg Footbolt Shiraz 2015,  44
Cloudy Bay Sauvignon Blanc 2017,  58
Penfolds Bin 389 Cabernet-Shiraz 2013,  72

FRENCH RED

Domaine Andre Brunel Cotes du Rhone 2016,  44
Domaine Bachelet Monnot Bourgogne Rouge 2013,  64
Chateau Cantemerle Haut Medoc 2014,  76
Perrin Chateauneuf de Pape Les Sinards 2014,  78
Chateau Grand Pontet St. Emilion 2010,  86
Chateau La Garde Pessac Leognan 2008,  92
Montille Beaune Les Sizies Premier Cru 2013,  92
Chateau de Pez St. Estephe 2012,  94
Moreau Santenay Clos Rousseau Premier Cru 2011,  110
Chateau Grand Puy Ducasse Pauillac 2010,  168

FRENCH WHITE

Joseph Mellot Pouilly Fume 2016,  46
Louis Jadot Pouilly Fuisse 2016,  52
Vincent Delaporte Sancerre 2016/17,  54
Domaine Zind Humbrecht Gewurztraminer 2015,  56
Chateau de la Cree Montagny Les Tourelles 2015,  57
William Fevre Champs Royaux Chablis 2017,  58
Jean Marc Pillot Bourgogne Blanc 2016,  64
Carbonnieux Bordeaux Blanc 2014,  92
Sauzet Puligny Montrachet 2014,  116
Jean Noel Gagnard Chassagne Montrachet 2014,  129

ITALIAN RED

Masi Bonacosta Valpolicella 2016,  38
Vietti Barbera d’Asti Tre Vigne 2016,  42
Prunotto Dolcetto d’Alba 2014,  44
Mazzei Fonterutoli Chianti Classico 2011,  56
Il Poggione Rosso di Montalcino 2015,  59
Villa Antinori Toscana 2014,  61
Giacosa Nebbiolo d’Alba 2012,  74
Ratti Barolo Maranesco 2013,  92
Allegrini Amarone 2013, 98
Argiano Brunello di Montalcino 2012,  124

ITALIAN WHITE

Pieropan Soave 2015,  38
Benvolio Pinot Grigio 2016,  38
Banfi Principessa Gavi 2016,  42
Santa Margherita Pinot Grigio 2017,  46
Antinori Vermentino 2016,  46

SPANISH RED

Vega Sindoa El Chaparral Garnacha Navarra 2012,  39
Sierra Cantabria Crianza Rioja 2014,  42
Avante Ribero del Duero 2014,  46
Muga Reserva Rioja 2014,  56

SOUTH AFRICA

Neil Ellis ‘Sincerely’ Sauvignon Blanc 2016,  44
Glenelly Glass Collection Cabernet Sauvignon 2014,  46

CHILE/ARGENTINA

Luminus Lujon de Cuyo Malbec 2015,  40
Montes Alpha Syrah 2014,  48
Catena Malbec 2015,  52
Concha y Toro Terrunyo Block 27 Carmenere 2015,  78

HALF BOTTLES

Sonoma Cutrer Russian River Chardonnay 2016,  28
Duckhorn Sauvignon Blanc 2016,  31
Honig Napa Cabernet Sauvignon 2015,  46
Chateau Ormes de Pez St. Estephe 2011,  49
Schramsberg Blanc de Blancs 2012,  52
Duckhorn Napa Merlot 2014,  54
Shafer Napa Merlot 2014,  58
Veuve Clicquot Yellow Label Brut NV,  58
Stag’s Leap Artemis Cabernet Sauvignon 2013,  62

DESSERT WINES (HALF BOTTLES)

Quady Essencia 2009,  34
Pacific Rim Vin de Glaciere Riesling 2012,  40
Chateau La Fleur d’Or Sauternes 2014,  46
Mondavi Muscato 2014,  46

BEER

On Tap ~ Stella Artois, Belgium ~ a Euro Pale Lager, 5.2% ABV, with a Pleasantly Bitter Flavor 6.95
On Tap ~ Corona Light, Mexico ~ a Pale Lager, 4.5% ABV, Garnished with a Lime Wedge 6.50
On Tap ~ SweetWater 420, Georgia ~ an Extra Pale Ale, 5.4% ABV, Citrusy and Smooth 6.95
On Tap ~ Karbach Brewing Co. Hopadillo IPA, Texas ~ 6..6% ABV ~ Dark, with Lots of Caramel Malt, Hearty and Medium-Bodied 6.95
On Tap ~ Victory Brewing Prima Pils, Pennsylvania ~ 5.3% ABV, a Pilsner, Nicely Bitter with Earthy, Herbal Hop Character 6.95
Bud, USA ~ King of American Beers, 5% ABV 4.75
Bud Light, USA ~ Queen of American Beers, 4.2% ABV 4.75
Michelob Ultra, USA ~ a Light Lager ~ 4.1% ABV, Brewed with Malt, Grains and Hops 4.75
Michelob Light, USA ~ a Light Lager ~ 4.3% ABV, Brewed with Hallertau, Strissel Spalt & other Hops  4.75
Motorworks Rollcage Red, Florida ~ a Red Ale, 6.5% ABV, Maris Otter, 60L Caramel & Chocolate Malt Balanced with Chinook Hops 6.25
Full Sail Amber, Oregon ~ an Amber Ale, 6% ABV, Sweet, Malty, Medium-Bodied, a Spicy, Floral Hop Finish 6.25
Reef Donkey, Florida (16 oz) ~ an American Pale Ale, 5.5% ABV, Dry-Hopped, Lemon-Lime Aroma 6.75
Darwin Brewing Co. Llama Mama Milk Stout, Florida ~ 6.9% ABV ~ Smooth, Medium-Bodied and Fruity 6.50
Goose Island 312, Chicago ~ 4.2% ABV ~ an Urban Wheat, Smooth, Creamy Body, with Crispy, Fruity Ale Flavor 6.50
Southern Tier 2XIPA, New York ~ a Double IPA, 8.2% ABV, Feverishly Hoppy with a Malty Backbone 6.75
Corona Extra, Mexico ~ a Pale Lager, 4.6% ABV, Garnished with a Lime Wedge 6.25
Kona Big Wave, Hawaii ~ a Golden Ale, 5.3% ABV, Smooth, Easy Drinking, Tropical Hop Aroma 6.50
Florida Avenue Brewing Co. Betchy Brown Ale ~ a Classic English-style, Notes of Caramel, Toffee & Chocolate, Dry Finish 6.50
Stella Artois, Belgium ~ a Euro Pale Lager, 5.2% ABV, with a Pleasantly Bitter Flavor 6.50
Beck’s Blue, Germany ~ a Non-Alcoholic Beer, Light Toastiness and Decent Malt ~ 4.95

Download Master Wine List

Christmas Day at Ridgway

Served 12pm – 9pm

Soups

Tomato Basil – Cup 9 Bowl 13

Chef’s New England Clam Chowder – Cup 9 Bowl 14

Light Plates

Artisanal Greens – Classic Herb Vinaigrette 13

Caesar Salad – White Balsamic Caesar Vinaigrette 13

Panko Encrusted Shrimp – Thai and Mango Dipping Sauces, Cucumber Slaw 19

Flatbread – Blackened Chicken, Caramelized Onions, Spinach, Goat Cheese 18.50

Fried Calamari – Lemon Garlic Aioli, Thai Dipping Sauce 17.50

Lump Crab and Avocado – Gazpacho Salsa 20

Florida Stone Crab Claws – Dijon Mustard and Lemon Sauce 7.50 Per Claw

House-Made Mozzarella and Beefsteak Tomato – Artisanal Greens and Basil Oil 15

Backfin and Lump Crab Cake – Sautéed Pine Island  Lump Crab and Fresh Corn 19

Skillet Roasted Mussels – Toasted Focaccia for Sopping 20 Entree Portion 31

Bayley Hazen Blue Cheese & Julienne Apple – Walnut Oil, Fig Jam, Focaccia Crostini 18

Roasted Baby Beets – Aged Herb Goat Cheese, Orange Vinaigrette 18.50

Speck – Pickled Veggies, Olive Oil, Grilled Bread 16

Cheddar Cheese Dip – Cheddar Cheese and Walnuts, Individual Ciabatta Loaf 14

Entrees

Roast Fresh Turkey – Fresh Sage Stuffing, Butter and Cream, Mashed Potatoes, Sautéed Vegetables, Cranberry-Orange Chutney 33

Child’s Portion 19

Herb-Encrusted Roasted Prime Rib – Fingerling Potatoes,  Haricots Verts, Au Jus 39

Grilled Broccolini – Pan-Roasted Farro, Onions, Red Peppers, and Walnuts, Romesco Sauce, Dollop of House-Made Ricotta 29

Sautéed Snapper Picatta – Haricots Verts, Herb-Roasted Fingerling Potatoes, Lemon-White Wine Butter 39

Pan-Seared Scottish Salmon – Seasonal Succotash of Squash, Peppers, Onions, Sweet Corn & Blistered Tomatoes 35

Pan-Roasted Florida Pink Shrimp – Sweet Corn Grits Cake, Fried Green Tomato, Tasso Ham Gravy 37

6 oz. Center Cut Filet of Beef – Butter and Cream Mashed Potatoes, Haricots Verts 38

Desserts

Pumpkin Tart 9

Chocolate Almond Torte 12

Key Lime Tart – Sweet Cream 9

Chocolate Sundae – Vanilla Ice Cream and House-Made Chocolate Sauce 10

Inclusive Menu

Turkey Dinner – $49 per person or Herb-Encrusted Roasted Prime Rib Dinner – $59 per person

No Substitutions, Please

Choice of:

Roast Fresh Turkey, Fresh Sage Stuffing, Butter and Cream, Mashed Potatoes, Sautéed Vegetables, Cranberry-Orange Chutney

Herb-Encrusted Roasted Prime Rib, Fingerling Potatoes, Haricots Verts, Au Jus

Choice of:

Tomato-Basil Soup

New England Clam Chowder

Artisanal Greens

Caesar Salad

Choice of:

Pumpkin Tart

Key Lime Tart

Carrot Cake

Chocolate Mousse Cake

New Year’s Eve
Three Course Menu, $75 Per Person

 

First Course

Tomato Basil Soup
Gazpacho
Chef’s New England Clam Chowder
Lightly Dusted Fried Calamari – Fried Lemon & Shishito Peppers, Lemon Garlic Aioli, Spicy Thai Dipping Sauce
gf Skillet-Roasted Mussels – Garlic, Tomato, Wine, Lemon, Basil, Clam Juice, Butter & Olive Oil, Garlic Toasted Focaccia for Dipping
Panko-Encrusted Shrimp – Thai and Mango Dipping Sauces, Cucumber Slaw
gf Steak Tartare – House-made Potato Chips
gf Lump Crab & Avocado – Gazpacho Salsa
gf Bayley Hazen Blue Cheese & Julienne Apple – Walnut Oil, Fig Jam, Ciabatta Crostini
gf Whole Small Leaf Caesar Salad – White Balsamic Caesar Vinaigrette
gf Artisanal Greens – Classic Herb Vinaigrette
gf Roasted Baby Beets – Aged, Herbed Goat Cheese, Orange Gastrique Vinaigrette
gf House-made Mozzarella & Beefsteak Tomato – Artisanal Greens, Basil Oil
Whipped House-Made Ricotta & Heirloom Tomatoes – Basil Oil, Balsamic Glaze, Grilled Bread, Romaine Lettuce

Entrée Course

gf Pan Seared Scottish Salmon – Seasonal Succotash of Squash, Peppers, Onions, Sweet Corn & Blistered Tomatoes
Grilled Center Cut Filet of Beef – Fingerling Potatoes and Ratatouille, Your Choice of Béarnaise Sauce or Red Wine Demi-Glace
Sautéed Grouper – Haricots Vertes and Fingerling Potato, Your Choice of Remoulade, Romesco or Mango Salsa
Grilled Niman Ranch Long Bone Pork Chop – Dusted with Fennel Pollen, Sweet Potato Mashed and Haricot Verts, Apple Demi-Glace
Pan Roasted Florida Pink Shrimp -Sweet Corn Grits Cake, Fried Green Tomato, Tasso Ham Gravy
Fried Black Grouper and Chips – Cole Slaw, Fries & Remoulade
gf Sautéed Snapper Piccata -Haricots Verts, Herb-roasted Fingerling Potatoes, Lemon-White Wine Butter
gf Braised Short Ribs -Crisped Onions, Mashed Potatoes, Natural Juices
Grilled Marinated Lamb – Sweet Corn Polenta and Ratatouille
One Half Roasted Chicken – Pan-Roasted Veggies, Chicken Demi-Glace
Sautéed Veal Scaloppini – Ricotta and Spinach Gnocchi, Red Pepper, Onions and Julienne Tomato
Crab Cake – Loosely Packed Lump and Backfin Crabmeat, Red Pepper-Sweet Corn Cream
gf Pan Seared Grouper & Shrimp – Spicy Sautéed Shrimp & Grouper in a Rich Fish & Vegetable Stock over Sun Ramen Noodles

Dessert Course

Chocolate Torte
Lemon Curd and Fresh Ricotta
Crème Brûlée
Apple Galette
Carrot Cake
Key Lime Tart
Chocolate Sundae
Chocolate Mousse Cake


gf – 
Can be prepared gluten-free

Consuming raw or undercooked meat, poultry or seafood may increase your risk to foodborne illness

Tony Ridgway’s menus are the expression of a seasoned chef’s distinct style, honed over an illustrious 46-year career as Naples’ leading chef, embracing our customers’ all-time favorites as well as reflecting Tony’s sense of culinary adventure and curiosity. Overall, his menus reflect classic American cuisine entwined with timeless French culinary traditions.

We take great care in sourcing exceptional ingredients, and produce as much as we can from scratch and in-house, including all our breads and desserts, some pastas, all sauces and soups, and much more. You will find the freshest Florida Gulf Shrimp, artisanal salad greens, meats from Niman Ranch, gelatos made in Naples by Freddo Gelateria, and the list goes on! Whether joining us for a casual lunch, brunch, or dinner, or a more formal occasion, and whatever your appetite or dietary needs, you will find our menus and chefs accommodating.

Co-owner and wine director, Sukie Honeycutt, has scripted a wine list of more than 600 selections, with a special emphasis on boutique and limited production wines, some so rare that they can be found in only a few places in the U.S. You will also find a robust list of wines by the glass that represent great values from around the world.

Desserts and breads are fresh-baked every day at our award-winning Tony’s Off Third bakery, which is adjacent to the restaurant.

Come share our passion for food, fun and friends.

Check out our special party and function menus HERE.

Recent Accolades from Diners

“Thank you for such a lovely reception . . . the food was absolutely the best we have ever had at one of our conferences . . . your wait staff was sensational.”
Betts J., Middleton, Delaware

“You have created a delightful atmosphere – keep it up.”
Robert B., Naples, FL

“We like it in your restaurant.
Warm, friendly, happy. This is the
7th year of our visit.”
Anna and Detlef P., Sag Harbor, NY

“Excellent food! Excellent location – just a great experience!”
David E., Port Orange, FL

“We have been coming here for about 15 years. Always good!”
Robert M., Marco Island, FL

“Excellent food and service, year after year! Keep it up!”
P. Carlson, Monalapan, NJ

“Thanks for exceptional hospitality – only the finest. Four stars!”
Chef MacAnespie, Miami, FL

“This was the best restaurant in Naples, for sure!”
Richard M., Naples, FL

“We were just walking by and decided to try your restaurant –
it was fabulous!”
Cheryl M., Fayetteville, NY

“Best meal ever! Great service.”
Pete G., East Providence, RI