News & Events

A Waterfront New Year's Eve with Pier 22


Event Details
PIER 22, downtown Bradenton's landmark restaurant and party venue, stays open late New Year's Eve.
With two levels of dining and entertainment, there's something for everyone to enjoy!

Date: Tuesday, December 31, 2019, through Wednesday, January 1, 2020!
Hours: Open from 11:30 AM–1:00 AM
Reservations: FOR GENERAL DINING BOOK ONLINE Or Call +1 (941) 748-8087.
VIP Option Requires Booking By Phone and credit card

2nd Floor Ballroom Access Included
$119.95 per person + 7% tax & 20% gratuity
Reservations: Call +1 (941) 748-8087

The PIER 22 Grand Ballroom is for guests who are 21 years of age and older.
Chef-created buffet menu items include party favorites such as assorted sushi, salads, oysters, crab cakes, shrimp, mushrooms, carved prime rib, grouper Oscar, mini burgers, tortellini, market sides, dessert displays and more!

Call open bar includes a variety of beer, wine, and cocktails.
Liquors such as Smirnoff, Bacardi, Bombay, Captain Morgan, Jack Daniels, Jim Beam, Dewar's, Jose Cuervo, Amaretto, Kahlua, Baileys, Triple Sec, Bud Light, Michelob Ultra, AmberBock, Corona and House wines also available.

Additional Details:
∙Two floors of entertainment including an alfresco terrace dance party
∙Exclusive access to the PIER 22 Grand Ballroom
∙Premium dinner buffet created by Executive Chef Greg Campbell
∙Call open bar
∙Ballroom party DJ entertainment
∙Photo fun booth access
∙Midnight toast and balloon drop
∙New Year’s Eve party favors

Due to the popularity of this event, a credit card is required to make a reservation.
VIP Cancellation requests MUST be submitted by Dec. 29 to receive a full refund.
The VIP buffet is served from 9:00–11 p.m.

1st Floor & Terrace Dining Areas | à la carte menu pricing + applicable taxes
Enjoy a chef-created holiday menu while dining waterside with family and friends.
Reservations: FOR GENERAL DINING BOOK ONLINE OR CALL +1 (941) 748-8087

Additional Details:

∙Special holiday menu is served from 4 PM.–11 PM
∙Lounge areas for those that want to stay and play after dinner
∙Terrace party DJ entertainment
∙Photo fun booth access
∙New Year’s Eve party favors
∙Cash bar for those 21 and up

Seating preferences for General Dining Reservations are assigned by the order in which they are received. We are unable to guarantee a specific table, but we will do our best to accommodate your request based on availability. The kitchen closes promptly at 11 p.m.

Chef-Created Holiday Menu


Prosciutto Wrapped Scallops
Medium scallop, Italian prosciutto and Boursin
Crab Cake
Broiled and served with Creole remoulade
Mussels & Bleu
White wine, garlic butter, spinach, bleu cheese and bacon
Lamb Lollipops
Pistachio crusted, port wine demi-glace
Boursin, wine, garlic and puff pastry
Asian Lettuce Wraps
Bibb lettuce, ponzu chicken, Asian coleslaw, fried egg noodles, wasabi aioli, Sriracha and peanut sauce
Sesame Seared Tuna
sesame cumin crust, Sriracha, wasabi aioli, soy glaze and wakame salad


Lobster Bisque
A cup of creamy bisque finished with Maine lobster bits and fresh chives
Baked Onion Soup
Caramelized sweet onions with fresh rosemary, toasted croutons and melted provolone cheese
Spinach & Apple small
Spinach, Granny Smith apples, bacon, candied walnuts, dried cranberries, Gorgonzola and apple vinaigrette
PIER 22 House Salad small
Mixed field greens, balsamic vinaigrette, roasted pumpkin seeds, Gorgonzola and grape tomatoes
Traditional Caesar Salad small
Romaine, herb croutons, Caesar dressing and parmesan


Filet Oscar
10 oz. filet, lump crab meat, port jus, hollandaise, mashed potatoes and asparagus
Grouper Oscar
Pan-seared, blue crab, hollandaise, corn risotto, and asparagus
Prime Rib
12 oz. cut served with au jus and horseradish cream sauce, mashed potatoes and asparagus
Rack of Lamb
Full rack, Pistachio crusted, port wine demi-glace
Stuffed Lobster
Broiled 8 oz. half lobster tail, crab stuffing, drawn butter, sweet corn risotto and vegetables
Roast Duckling
Crispy half duckling slow-roasted, duck gravy with parsley red creamer potatoes and vegetables
Surf & Turf
6 oz. filet and scallops, asparagus and mashed potatoes topped with bacon and bleu cheese beurre blanc
Wasabi Crusted Ahi Tuna
Mild wasabi crust, sesame peanut sauce, soy glaze, sticky sushi rice, and wok vegetables
Lobster Tails
Twin 5 oz. lobster tails, drawn butter, parsley red creamer potatoes and sautéed spinach
Pork Osso Bucco
Pork, demi-glace, mashed potatoes and asparagus
Chicken Chèvre
Grilled, sun-dried tomatoes, goat cheese, basil, mashed potatoes and vegetables
Buffalo Ribeye
Parmesan crusted, mashed potatoes, and asparagus


Rainbow Roll
California roll wrapped with tuna, salmon, yellowtail, and avocado topped with unagi sauce
Hawaiian Roll
tempura fried with tuna, cream cheese, pineapple, and spicy-sweet chili sauce
yellowtail, scallion, eel, lettuce, sesame seeds, tobiko, and secret sauce
The River Roll
signature seafood salad, spicy mayo, unagi sauce, and cucumber, wrapped in salmon
Fiesta Roll
tempura shrimp, avocado, wrapped with tuna, unagi, Sriracha, spicy mustard
Ninja Roll
tempura fried shrimp, eel, avocado, all super crunched with sweet eel sauce and spicy togarashi
California Roll
crab, avocado, cucumber, and sesame seeds


Peanut Butter Pie
creamy peanut butter mousse on an Oreo crust with chocolate ganache
Key Lime Meringue Pie
light key lime mousse in a graham cracker crust
ladyfingers, mascarpone cream, rum and cocoa powder
Carrot Cake
with cream cheese icing and chopped pecans
Chocolate Banana Bread Pudding
housemade bread, custard, bananas, chocolate and whiskey sauce
New York Cheese Cake
Queens, NY cream cheese filling on a graham cracker crust with a fresh berry coulis
Apple Cobbler
Granny Smith apples, cinnamon, crumb topping topped with vanilla ice cream
Creme Brulee
traditional Tahitian vanilla bean custard with a crisp sugar crust
Chocolate Cake
three chocolate mousse cake

*Menu subject to change. Consuming raw or undercooked meat, poultry, shellfish, fish or egg products may increase your risk for foodborne illness.