Rib Shack Private Parties
Private Dining
We have a large private dining room that can accommodate up to 50 guests. Contact us for reservations.
Restaurant Event Center Rental
Our entire restaurant can be reserved for your event, the price will vary depending on the date. Our combined indoor and patio seating can accommodate 150 guests. Our indoor seating will accommodate 98 guests.
Menu:
Our regular menu is available for all functions along with special items that Andrew might recommend. Beer and wine is also available. Special arrangements can be made for additional menu options. The minimum order for events is $1,500. Sales tax is added to all items along with 18% service fee.
Suggested menu:
- All American Barbecue Sampler: $17.50 per person, plus tax.
- (Includes Beef Brisket, Pulled Pork, Turkey, Smashed Potatoes, Five Bean Baked Beans and Coleslaw with all the sauces and bread)
- These food add on cost to the above sampler: Drinks, ribs, salads and desserts.
- Beer and Wine – option for cash bar or as an addition to menu
- (Includes Beef Brisket, Pulled Pork, Turkey, Smashed Potatoes, Five Bean Baked Beans and Coleslaw with all the sauces and bread)
(Pricing not confirmed until quote is signed.)
**NOTE: REGULATIONS DO NOT ALLOW OUTSIDE FOOD OR BEVERAGE TO BE BROUGHT ON TO THE PREMISES**
Rental Fee:
This covers the use of all of the restaurant facilities, or party room as well as a dedicated attendant to accommodate your guests. Included in this price is the restaurant staff necessary to serve your meal and clean the facility after you leave.
Our facility includes:
• Tables and chairs
• Buffet station
• Plates, glasses and utensils (Rib Shack Style)
• Audio-visual equipment
• Wi-Fi
• Ample guest parking
• ADA Compliance
Deposit:
A 50% deposit is required to reserve the restaurant for your event. The balance will be charged when final headcount is determined, ten days ten days prior to the event. All deposits are non-refundable.
Please contact us at (208) 938-0008 to reserve our restaurant for your next event.
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