News & Events



Resolve to party and dance the night away with PIER 22 where scrumptious dining options and festive New Year's Eve celebrations abound!

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: Monday, December 31, 2018, through Tuesday, January 1, 2019!

Hours: Open from 11:30 AM–1:00 AM

Or Call +1 (941) 748-8087
VIP Option Requires Booking By Phone

2nd Floor Ballroom Access Included | $149 per person + 7% tax & 20% gratuity

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!
(Several gluten-free menu items are available on the buffet).

Premium open bar includes a variety of beer, wine, and cocktails.
Liquors such as Grey Goose, Titos, Crown Royal, Makers Mark, The McCallen,
Kahlua, Baileys, Cuervo 1800, Cointreau, Flor de Cana Rum, Captain Morgan Private Stock
& Amaretto di Sarona, etc. are also available.

Additional Details:
∙Two floors of entertainment including al fresco terrace dance party
∙Exclusive access to the newly renovated PIER 22 Grand Ballroom
∙Premium dinner buffet created by Executive Chef Greg Campbell
∙Premium open bar
∙Ballroom party DJ entertainment by Party Pro DJ
∙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.

Reservations: Call +1 (941) 748-8087

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.

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 by Party Pro DJ
∙Photo fun booth access
∙New Year’s Eve party favors
∙Cash bar for those 21 and up
∙Menu subject to change

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.

Reservations: FOR GENERAL DINING BOOK ONLINE OR CALL +1 (941) 748-8087

Chef-Created Holiday Menu
(à la carte menu pricing)


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
Dijon, rosemary, garlic breadcrumbs and mint sauce

Boursin, wine, garlic and puff pastry

Asian Lettuce Wraps
bibb lettuce, ponzu chicken, Asian coleslaw, wasabi aioli, Sriracha and peanut sauce


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

1976 Salad
iceberg lettuce and Parmesan dressing finished with applewood smoked bacon crumbles and chopped egg


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

New Zealand Rack of Lamb
full rack, Dijon, rosemary, garlic, breadcrumbs, mint sauce with parsley red creamer potatoes and asparagus

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 sauteed spinach

Pork Osso Bucco
pork, demi-glace, mashed potatoes and asparagus

Chicken Chevre
grilled, sun-dried tomatoes, goat cheese, basil, mashed potatoes and vegetables

Grouper Stuffed Prawn
broiled shrimp, grouper cake, Old Bay beurre blanc, creamer potatoes and asparagus

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

Consuming raw or undercooked meat, poultry, shellfish, fish or egg products may increase your risk for foodborne illness.