A MODERN APPROACH TO SOUTHERN-INSPIRED CUISINE

Aside from the classic cocktail, a highball is a train conductor’s signal to depart at full speed. It was how Central Florida’s abundant harvests moved from field to table, an iconic symbol of the region’s agricultural might. Highball & Harvest (H&H) pays homage to this legacy, with menus laden with ingredients from local farms, as well as our own green-growing efforts. We pluck fresh produce from our on-site 7,000- square-foot garden at Whisper Creek Farm. Handcrafted cocktails are infused with seasonal fruits and herbs, and create a culinary adventure that is as inspiring as it is memorable.

Bar/Lounge

Breakfast

Dessert

Dinner

Lunch

Contact Us

Highball & Harvest

The Ritz-Carlton Orlando, Grande Lakes
4012 Central Florida Parkway
Orlando, Florida 32837 U.S.A.
Phone: (407) 393-4422
Fax: (407) 393-4259

Restaurant Manager

matthew.cristi@highballandharvest.com

Email the Chef

mark.jeffers@highballandharvest.com

Parking

Valet parking is available at the hotel and is complimentary for Highball & Harvest guests.

Gift Cards

Treat a friend, loved one or business associate to a luxurious dining experience with The Ritz-Carlton Gift Card.


Learn More »

CONTACT The Ritz-Carlton Orlando, Grande Lakes

GROUP DINING
(407) 393-4648

Reservations

Call to Make a Dining Reservation : (407) 393-4422

Map & Directions

Airports

FROM THE ORLANDO INTERNATIONAL AIRPORT
  1. Follow "North Exit" signs out of the airport 
  2. Take 528 West (Beachline - Toll Road) 
  3. Exit 3 (John Young Parkway South/423) off 528 (Beachline) 
  4. At bottom of exit, turn left onto John Young Parkway
  5. Turn right onto Central Florida Parkway (2nd traffic light) 
  6. Entrance to Grande Lakes Orlando will be on the left

Airports

FROM INTERSTATE 4 EAST OR WEST
  1. Take exit 72 onto 528 East (Beachline - Toll Road) 
  2. Exit 3A (John Young Parkway South/423) off 528 (Beachline) 
  3. At bottom of exit, bear right onto John Young Parkway 
  4. Turn right onto Central Florida Parkway (2nd traffic light) 
  5. Entrance to Grande Lakes Orlando will be on the left

FROM SOUTH FLORIDA VIA FLORIDA'S TURNPIKE
  1. Take Florida's Turnpike North to exit 254 (Toll Road - SunPass/E-PASS Only) 
  2. Follow signs to 528 West (Beachline - Toll Road) 
  3. Exit 3 (John Young Parkway South/423) off 528 (Beachline) 
  4. At bottom of exit, turn left onto John Young Parkway 
  5. Turn right onto Central Florida Parkway (2nd traffic light) 
  6. Entrance to Grande Lakes Orlando will be on the left

Restaurant Team

Mark Jeffers, Chef de Cuisine


Chef Jeffers has been with The Ritz-Carlton Orlando, Grande Lakes since 2007 and leads the opening of Highball & Harvest, the innovative new casual dining restaurant opening at The Ritz-Carlton Orlando in September 2014. Having grown up on the water, the Daytona, Florida native pulls his culinary inspiration from his hometown state as well as his extensive travels around the South, from Low Country-infused Charleston to Cajun-spiced New Orleans. Prior to joining the ladies and gentlemen of The Ritz-Carlton Orlando, the rising young chef attended Le Cordon Bleu College of Culinary Arts in Orlando, Florida.

Stephane Chéramy, Executive Pastry Chef


From the beginning of his career as an apprentice in the kitchens of the South of France to his flourishing career in the United States, Stephane Chéramy has led what some might call a very sweet life. Creating confections like ice cream, pastry, cakes and chocolate desserts is his forte.

As Executive Pastry Chef for Grande Lakes Orlando, Chéramy oversees both The Ritz-Carlton Orlando and the JW Marriott Orlando’s 24-hour pastry operation and a team of 39, and is responsible for the execution of all dessert and pastry production for the resort. Chéramy’s creativity and expertise in the art of patisserie are well represented throughout Grande Lakes Orlando’s food and beverage outlets including Highball & Harvest. His luscious creations are also featured in the hotel’s banquet and special events menus.

He was bestowed the medal and diploma by the Académie Culinaire de France in June 2012. Before joining the Grande Lakes Orlando culinary team in May 2006 as Executive Pastry Chef, Chéramy was the Executive Pastry Chef at The Ritz-Carlton, Sarasota. Prior to that, Chef Chéramy worked at the AAA Five Diamond, Forbes Five-Star-rated Ritz-Carlton, Naples.

Group Dining

Highball & Harvest is the perfect place to host company luncheons, cocktail receptions, rehearsal dinners and other social gatherings. Enhanced by warm and elegantly rustic surroundings, impeccable service and Chef de Cuisine Mark Jeffers’ Southern-inspired culinary touch, enjoy an event that will undoubtedly leave both visual and palatable impressions.

It would be our pleasure to host your group for a private dining experience. Please contact Restaurant Reservations: (407) 393-4648.

Private Dining Room: Discover the modern approach of Southern-inspired farm-to-table dishes in our stylish private room. (Up to 46 guests)

Small Private Room: A warm and inviting atmosphere ideal for intimate events. (Up to 35 guests)

Market Station: For fun, interactive events, perfect for an indoor station-style reception. (Up to 30 guests)

Cocktail Table: Experience signature handcrafted cocktails and interact with your personal Bar Chef. (Up to 8 guests)

Chef’s Table: Embrace the real, artisanal and inspired cuisine H&H has to offer and treat your party to a one-of-a-kind dining experience with our passionate chefs. Learn the secrets of modern, Southern-inspired food and take a few culinary secrets with you. (Up to 8 guests)

Fountain Courtyard: Enjoy a casual reception in our Fountain Courtyard and be delighted by the beautiful Florida weather. (Up to 60 guests)

Terrace: A beautiful covered terrace will provide a relaxing atmosphere overlooking the lake, golf course and gardens. (32 guests for dinner; 50 for reception)