Wednesday, February 19, 2014

Stay Warm at Ray's Restaurants with New Three Course Winter Menu

Photo by Timothy Thiel  

If you're still thawing out from Snowpocalypse 2.0, Ray's Restaurants has the perfect new dishes to warm you up.The executive chefs at Ray's have crafted a three-course winter menu encompassing the season's best flavors for $32 per person (excluding tax and gratuity, no splits). Add sommelier-selected wine pairings to each course for an additional $15 per person. Just reading through course options will thaw you out in no time. Start with winter chicory salad topped with Ellijay apples, spiced pecans and farm cheese; soup du jour or crispy green tomato stack (+$3) with Boursin cheese and smoked bacon. Entrée choices include slow-roasted pork "osso bucco" with Logan Turnpike grits; a filet trio with local, wild mushroom risotto; and grilled, marinated Block Island swordfish (+$4) accompanied by fingerling potatoes and grilled endive. End with winter fruit cobbler and High Road vanilla ice cream, chocolate-raspberry mousse cake with ganache and raspberry coulis or warm white chocolate bread pudding with High Road burnt sugar ice cream (+$2). Respective wine pairings include Bliss Family Vineyard sauvignon blanc with the first course, Bell Glos "Meiomi" pinot noir or Steele "Pacini" zinfandel with the second course and La Marca prosecco, Rustico with dessert. Enjoy now at Ray's on the River,Ray's in the City and Ray's at Killer Creek because, like winter, this menu is only here for a limited time.

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