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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