PRIVATE PARTIES

PRIVATE DINING ROOMS

we have two private dining rooms perfect for your next business dinner meeting, rehearsal dinner or holiday party.

One space – “Parkway” – comfortably accommodates up to 60 seated guests but together with an adjoining room can accommodate up to 80. The smaller more intimate “Airlie Room” can hold up to 24 seated guests. To plan your next private event and for more information, availability and special pricing, please call 910-256-6056 or email: anne@portlandgrille.com.

About Our Private Dinner Parties

Our private dining rooms can accommodate groups from 12 to 60. They can accommodate special features such as audio visual equipment and live music, which makes it the perfect location for a dinner program presentation, rehearsal dinner, anniversary/birthday bash, family celebration, fundraiser or wedding reception.  Our sample menus (prix fixe or otherwise) give an idea of the breadth of what we can offer and are subject to minor changes at any time. Please advise us of any special dietary needs and we will do our best to accommodate them. Private room reservations may require a Food and Beverage (F & B) minimum for the exclusive use of the room. F & B minimums vary based on the season and/or day of the week and will be negotiated and finalized when booking your reservation.

Menus:   We are delighted to create your own special menu based on your budgetary requirements and culinary preferences based off of our regular dinner menu which changes “Slightly Nightly”.  There may be additional charges for any desserts or cakes brought in.

Beverage Service: We can serve a variety of wines from our glass pours or you can preorder from our extensive wine list. Premium liquors, interesting cocktails and a large selection of imported and domestic beers are readily available from the bar and we can provide an “open bar” or we can set up a “cash bar” for your guests. Special wine orders are gladly accommodated but we regret we cannot allow any wines brought in.

Rooms: Under normal circumstances, there are no set-up fees or room charges but there may be a food and beverage minimum specific to each room based on the seasonality and the day of the week. When a minimum is required, this will be discussed at the time the reservation is made.

Reservations: To make a reservation for your next special event call us at 910-256-6056 -OR- e-mail info@portlandgrille.com. For groups 6 or under that do not require a private room, you may also make reservations directly through our website or visit opentable.com

Private Room Details

Airlie Room (Capacity: min 10 – max 24*) Very private (four walls and a door) with access and view to our “fountainside” patio. Wireless Internet available. You may bring in whatever audio visual services you may require or we have a 55” TV Monitor (rental fees apply, HDMI > VGA compatible)  *max capacity 16 + 2 if AV is being used

Parkway Room (Capacity: min 15 – max 65*) Very private (four walls and a door) with adjoining room available for check-in or reception area. Wireless Internet available. You may bring in whatever audio visual services you may require at your expense or you can use our 65” TV monitor (rental fees apply, HDMI > VGA compatible). *max 48+/- if AV is in use.

Fountainside Patio & Deck (Capacity: 20 – 100 guests)  Our beautifully renovated open air, outdoor space has seating for 40 and gathering space for up to 100 +. It is partially covered with flexible seating and a gas fire pit overlooking Lumina Station’s beautifully landscaped pond (with fountain) and surrounded by live oak trees.  Weather permitting – this area is perfect for your pre-dinner cocktail hour or after dinner drinks ’round the firepit. The Airlie room has direct access to the patio. 

Private room reservations will be subject to “food and beverage” minimums to be determined at the time of booking.

 

 

Sample Menus for Private Room Events

                                             

“OPTION ONE” MENU: Three Courses –  $55 per person (Minimum 25 guests)

SALAD  ~
Farmer’s Market Salad with baby lettuces, pickled beets, hearts of palm, organic grape tomatoes, English cucumbers, Easter radishes & toasted sunflower seeds with our house vinaigrette of white balsamic, garden herb, Extra Virgin Olive Oil

ENTREE ~
Your guests would choose from the following entrée selections:

GRILLED SCOTTISH SALMON (or comparably priced option) old bay spiced grilled fingerling potatoes, corn-pork belly chowder,
butter lemon-pepper spinach & a silver queen corn chow-chow                                                                                                                                                                                               

7-SPICE RUBBED HEIRLOOM BERKSHIRE PORK CHOP (Minnesota) roasted NC sweet potato-pork BBQ hash, sweet & sour cabbage, grilled okra
 and a bourbon/spiced “stewed” fuji apples

WOOD GRILLED CHICKEN – (Piedmont, North Carolina) pepper jack-scallion whipped potatoes, skillet seared basil corn
and our “East meets West” style BBQ sauce

DESSERT ~
Assorted (Chef’s choice) Dessert Platter for the table to share family style – OR – we can serve 2 pre-selected desserts (alternating)

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“OPTION TWO” MENU ~ A four course meal  ~ $80 per guest (minimum 15 guests):

APPETIZERS ~
(Chef’s or your choice of assorted appetizers – served family style – suggestions listed below)

OUR FAMOUS “RED-NECK” EGGROLLS – pork BBQ, southern style collard greens and a sweet & sour mango glaze

TEMPURA GREEN BEANS with an avocado-parmesan-peppercorn ranch dipping sauce

 ”VIETNAMESE STYLE” PORK & BEEF MEATBALLS with mango sweet-n-sour sauce

HOUSE MADE EXTRA SHARP CHEDDAR PIMIENTO CHEESE with crostini

“DRUNKIN” CRAB DIP local blue lump & claw crabmeat baked with caramelized sweet onions,
Rain Water Madeira, fontina & house made Old Bay Spiced potato chips

SALAD ~

FARMER’S MARKET SALAD with assorted baby lettuces, organic grape tomatoes, English cucumbers, roasted radish
with our house vinaigrette of white balsamic, garden herb, Extra Virgin Olive Oil

ENTREE –
Your guests will choose from the following selection:

CHEF’S LOCAL  CATCH – with blue crab meat, English pea, asiago risotto with buttered spinach 
and a San Marzano tomato, basil, melted sweet onion “fondue sauce”

SCOTTISH SALMON with our four cheese truffle spiked local stone ground grits, ale braised collards and an ancho chili remoulade

7-SPICE RUBBED HEIRLOOM BERKSHIRE PORK CHOP (Minnesota) roasted NC sweet potato-pork BBQ hash, sweet & sour cabbage, grilled okra
 and bourbon/spiced “stewed” fuji apples

WOOD GRILLED CHICKEN – (Piedmont, North Carolina) pepper jack-scallion whipped potatoes, skillet seared basil corn
and our “East meets West” style BBQ sauce

AGED ANGUS “BARREL CUT” BEEF TENDERLOIN  – with mashed Yukon gold potatoes, sautéed baby green beans and our famous blue cheese-roasted garlic-balsamic glaze

USDA PRIME GRADE Black Angus BEEF RIB EYE STEAK 16 oz  – with dijon whipped Yukon gold potatoes, roasted asparagus
and a brandy peppercorn sauce

DESSERT ~
Assorted (Chef’s choice) Dessert Platter for the table to share family style – OR – we can serve 2 pre-selected desserts (alternating)

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“OPTION THREE” PARTY MENU ~
This may be the easiest option of all! Your guests order off of a “limited version” of the regular nightly menu offered in the main dining room. The Chef will limit only as necessary to accommodate our ever changing nightly menu and you will be charged “as ordered” vs a “prix fixe” rate per person. The menu can be personalized to accommodate any preferences or let us make the selections for you. Price per person may range anywhere from $55 (minimum) on up per person depending upon the number of courses offered and the selections made. Estimated prices do not include beverages, sales tax or gratuity. This option is available for groups of any size. 

FOR ALL SAMPLE MENUS ~ Menu items are subject to change based on seasonal availability and chef’s whims. Prices don’t include beverages, 7% NC sales tax and 20% gratuity. Private room reservations and subsequent pricing may be subject to “food and beverage” minimums to be determined at the time of booking.

Fine-Dining Awaits.

Make A Reservation