DINING AT HARBOUR RIDGE
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Overlooking the beautiful, mile-wide St. Lucie River, the elegant 45,000 square foot Clubhouse is a focal point for members and the center of most social activities. It features two signature restaurants; the Grille Room offering a classic menu of all American and Floridian favorites, along with nightly specials, and Riverview offering a more upscale experience with a la carte, prix fix and wine pairings menus and our River Pavilion offering distinctive dining experiences. |
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Grille Room The Grille Room serves as Harbour Ridges’ 19th Hole! In this casual atmosphere members meet for breakfast, lunch and dinner… or just for drinks. It’s a favorite spot for members before and after they’ve enjoyed a round of golf, set of tennis, boating and sailing activities, or one of our many member social clubs. The new Grille, which is directly served by a new Open Grille Kitchen, has an expanded area on the river side of the lower level of the Clubhouse, which allows for additional seating capacity. A variety of seating arrangements accommodates four-top to eight-top tables. New windows and doors from the Grille allow for an expansive view of the river, with the doors opening to exterior covered and open patio areas. The Grille Lounge offers lunch and dinner service and a daily "happy hour" environment with light offerings on a daily basis. | |
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Riverview The Dining areas include the new Riverview Dining Room, the Eagle's Nest Lounge, The Osprey Room and the formal Captain's Table, complete with fireplace and it's own bar. Spatial reconfiguration with new beam detailing creates more intimate spaces and enhanced views to the river beyond. Each room has the flexibility to be divided with movable partitions or planters. All of the Dining Rooms are open to terraces that allow for unencumbered views of the river. | |
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River Pavilion |
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Overseeing the exceptional menus at all restaurants is Executive Chef Christian Alunno. Christian is a native of France, where he developed his remarkable culinary skills. While in Europe he was the Executive Chef at Restaurant Golf De Mougins, Loew’s Hotel Monte Carlo and the Hotel Meridien Nice. Stateside, Christian was the Executive Chef at the Westin Copley Place Hotel in Boston, Ritz Carlton in Michigan and the Brown Palace Hotel in Colorado, which all are rated 4-star, 4-diamond.