| Casually elegant, a uniquely defined gourmet dining | | | | sweet, one of my favorites! |
| experience, that is Ray's. | | | | Classic Mesclun Salad: Baby organic field greens |
| A typical Sarasota restaurant, not! Ray's provides | | | | are tossed with my famous "Martha's |
| a unique, memorable, gourmet dining experience, | | | | Vineyard-grette" dressing which is basically a |
| in a most unusual setting. A casual breakfast and | | | | classic french vinaigrette with a Japanese twist |
| lunch establishment, the Southside Village location | | | | Greens are fresh, Asian flare is a nice "pop", next |
| of the Serving Spoon, is transformed on Friday | | | | time I will ask for the dressing on the side |
| and Saturday evenings, by the addition of white | | | | Belgian Braised Prime Shortribs: Meaty short ribs |
| linens, candles, place settings, and smooth jazz | | | | are slowly braised until fork tender with Belgian |
| music in the background. Serving a 4 course | | | | dark beer, beef stock, streaky bacon and |
| Prix-Fixe Dinner for $42.00. One's first impression | | | | tomatoes and fresh herbs/ Served with au gratin |
| might be, expensive for a place like this. Do not | | | | of cauliflower and carrots vichy |
| let the price discourage you. This is high end, high | | | | Fall-off-the-bone delicious, stringy flavorful beef, |
| quality food with ample portions. All served in an | | | | just the way I like it |
| atmosphere that uniquely defines Ray's. | | | | Marinated Grilled "Kobuto" Pork Normande: |
| There are always 2-3 appetizers, entrees, and | | | | Flavorful Kobuto boneless pork chops are brined |
| desserts from which to choose, all accompanied | | | | then grilled to perfection and served with sauteed |
| by a salad course. Since the weekend menu is | | | | greens, an entree apple brown betty and a glace |
| usually available by Tuesday or Wednesday, you | | | | de veau |
| can check out the offerings while making your | | | | Depth of flavors, starting with the moist rich |
| reservations. | | | | meat to the sweetness of the fruit |
| Our meal comprised of the following: | | | | Ray's Famous Warm Chocolate Mousse: Combine |
| Greek Feta and Eggplant Pie: A crispy phyllo crust | | | | the bittersweet Belgian chocolate mousse and the |
| is layered with sauteed eggplant, creamy feta | | | | best chocolate bread pudding, served warm, |
| cheese,fresh herbs and a light custard and baked | | | | topped with homemade whipped cream |
| until golden/served with light tomato coulis | | | | It's famous for a reason! |
| Light, fluffy and full of flavor | | | | All of our dishes were elegantly served, with |
| Savoury Tarte Haute Provence: An individual | | | | ample portions (in fact we took some home), |
| savoury tarte made of homemade puff pastry is | | | | accompanied by a very good bread service, and |
| topped with a flavorful ratatouille and layered with | | | | absolutely delicious. Ray's is not your typical |
| fresh buffalo mozzarella, thinly sliced proscuitto di | | | | restaurant. Chef Ray Schilcher and his wife |
| parma and grated parmigiano reggiano | | | | Melanie Haddock have created a casually elegant, |
| Pastry is flakey, the topping is both salty and | | | | uniquely defined, gourmet dining experience. |