Tuesday, April 8, 2014

Three Courses for $32, Wine Pairings for $15 on Ray’s Restaurants’ New Spring Menu

Need a night out? Ray’s Restaurants executive chef Mike Fuller has just released his new seasonal prix fixe menu available at Ray’s on the River, Ray’s at Killer Creek and Ray’s in the City. The three-course menu features spring’s freshest flavors and is priced at $32 per person (excludes tax and gratuity). Add sommelier-selected wine pairings for $15 per person. Starter choices include crab-corn fritters with green tomato jelly, soup du jour or heirloom tomato salad (+$3). The entrée slot boasts spring lamb ragout with black pepper pappardelle and roasted spring onion, grilled shrimp with glazed pork belly and spring pea succotash or pan-seared halibut with crispy caper piccata and lemon-artichoke risotto (+$4). For dessert, pick PB&J cheesecake, chocolate-raspberry mousse cake or spring fruit sabayon (+$2). Wine pairings by course are Cuvaison chardonnay or Cartlidge & Browne pinot noir; Vavasour sauvignon blanc or Brancaia “Super Tuscan;” and “Ravenna” semi-dry riesling.

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