Whether inside the Colonial Victorian home or outside in the Florida Courtyard, the Raintree Restaurant is the perfect setting for a new beginning, a group event or a private dinner and a show.
We’ll be happy to help you with your rehearsal dinners or even an intimate wedding ceremony. You can also enjoy our Sunday Brunch following your rehearsal or wedding.
We’re fully prepared to make your group event a success. We offer multiple menu and bar options plus LCD and screen for visual displays. Give us call and we’ll help handle the special details for your group outing.
And we’ve got plenty of room to bring the theater to the Raintree. Our upstairs area is perfectly suited for a private performance and dining experience.
$100 deposit required with reservation, minimum fee per private room.
Upstairs dining room seats up to 55 people with a weekend minimum of $1500 for food and beverage before tax and gratuity.
Downstairs dining room seats up to 30 guests with a weekend minimum of $900 for food and beverage before tax and gratuity.
Subject to change. Not to be combined with any other offers or discounts.
All menus come with a Mixed Green dinner salad with Pepper Parmesan dressing, fresh bread, an appropriate starch and vegetable, Crème Brulee for dessert and Coffee or Tea.
Vegetarian and gluten free entrées are available with all menus.
One Item Menus
Sautéed Boneless Chicken Breast with Pesto, Tomato, Provolone and Balsamic
Roasted Pork Loin with a Merlot Demi Glaze. 20
Baked Salmon with a Champagne Lobster Cream Sauce. 30 (Market Price for Grouper or Mahi-Mahi)
Grilled Filet Mignon (6 oz.) Served with Béarnaise and Bordelaise Sauces’ 32
(37 for 9 oz. Filet)
Surf and Turf – 6 oz. Filet Mignon and a 4 oz. Maine Lobster Tail. 40 (45 for 9 oz. Filet)
Multiple Choice Menus
($3 Discount per Entrée when pre ordering 24 hours in advance)
Choice of: Sautéed Chicken Breast (Above Preparation), Roasted Pork Loin with a Merlot Demi Glaze, Parmesan Crusted Tilapia with a Champagne and Lobster Cream Sauce. 30 (35 Substitute Salmon for Tilapia)
Choice of: Grilled Filet Mignon with Béarnaise and Bordelaise Sauces (6oz.), Baked Salmon with a Champagne and Lobster Cream Sauce, Sautéed Boneless Chicken Breast (Above preparation). 35 (40 for 9 oz. Filet Mignon)
Choice of: Grilled Filet Mignon (9 oz.) With Béarnaise and Bordelaise Sauces, Broiled Maine Lobster Tail (7 oz.), Baked Salmon with a Champagne and Lobster Cream Sauce. 45
Soup: Cup of Lobster and Red Pepper Bisque for an additional 3
Salad: Add Choice of Caesar Salad and Raintree House Salad with Gorgonzola Cheese and
Balsamic Dressing to any Menu for an additional 2
Dessert: Add Choice of Cappuccino Ice Cream Crepe or Key Lime Pie to any menu for an
Appetizer Additions to All Group Menus
Veggie Eggroll Bites w/ Wasabi Soy Sauce
Fried Calamari w/ Sweet Pepper Aioli
Bruschetta – Mozzarella, Pesto, Roasted Tomato
Marinated Olive Medley (Platters only)
Spanakopita – Spinach and Cheese in Phyllo Pastry
Baked Spinach and Artichoke Dip (Platters Only)
Assorted Cheese Board (Platters Only)
Steamed Shell off Shrimp w/ Datil Pepper Cocktail Sauce
Baked Oysters w/ Bacon, Smoked Gouda and Spinach
Lamb Meatballs w/ Mint Pesto Chimichurri Glaze
Flatbread Margherita Pizza Squares (Platters Only)
(Bite Count Varies Depending On the Particular Item)
Any One Item: 3 – 5 Total Bites Individual Serving or Platters 8/Person Any Two Items: 5 – 7 Total Bites On Serving Platters Only 10/Person Any Three Items: 7 – 9 Total Bites On Serving platters Only 12/Person