*THERE IS A RISK ASSOCIATED WITH THE CONSUMPTION OF RAW SHELLFISH, RAW FISH AND ANY RAW ANIMAL PROTEIN. IF YOU HAVE A CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD OR HAVE IMMUNE DISORDERS, YOU ARE AT A GREATER RISK AND SHOULD CONSULT A PHYSICIAN PRIOR TO CONSUMPTION.
TUNA TATAKI Mustard vinaigrette, cucumber salad, citrus ponzu 12
GOAT CHEESE PIMIENTO FRITTER House-made pepper jelly 10
CRISPY POINT JUDITH CALAMARI Pickled cherry peppers, san marzano marinara, lemon aioli 12
HOUSE-MADE BLUE CHEESE CHIPS Crispy shaved russets, Statesboro “cave aged” blue cheese 8 loaded 10
CAESAR SALAD Romaine hearts, grana padano, herb croutons 7
FIELD GREEN SALAD Candied pecans, dried cranberries, Statesboro blue cheese 7
CLASSIC BISTRO FRENCH ONION Bowl 8
NEW ORLEANS SEAFOOD GUMBO Cup 6, Bowl 8
CHEF’S FEATURE SOUP Cup 5, Bowl 7
STARTERS
J.L. CRAB CAKE Whipped potatoes, asparagus, creole mustard sauce, roasted corn relish 17
SEARED HAWAIIAN AHI TUNA* Wasabi potatoes, julienne farm vegetables, citrus soy sauce 30
HORSERADISH CRUSTED BLACK GROUPER Whipped potatoes, local green beans, orange vinaigrette 30
B.G.E. ST. LOUIS STYLE RIBS House-made fries & slaw, 1/2 rack 17, Full rack 28
FILET MIGNON DUO* Whipped potatoes, crispy onions, mushroom bordelaise 19
BEER BATTERED FISH & CHIPS Black Cod, house-cut fries, tartar sauce 14
COASTAL SHRIMP & GRITS Bacon, mushrooms, tomatoes, peppers, parmesan cheese, wine sauce 16
RAY’S SPECIALTIES
SHAREABLE SIDES 6 each
WOOD-ROASTED CAJUN SPICED SWEET POTATOES
BRUSSELS SPROUTS with SMOKED BACON AND CIDER
YUKON GOLD MASHED Swiss family dairy cream
JUMBO ASPARAGUS Grilled or steamed
WHOLE-ROASTED MUSHROOM CAPS with THYME
SAUTÉED SPINACH with BALSAMIC GLAZE
GARLIC AND HERB LOCAL GREEN BEANS
3 CHEESE MACARONI Creamy mornay sauce
STONE GROUND WHITE GRITS Logan Turnpike, Blairsville
CRISPY HOUSE-CUT FRIES Vine ripe tomato ketchup
FARMER’S MARKET SEASONAL VEGETABLES
Executive Chef Matt Albertario Sous Chef Leodegario Perez
LUNCH MENU Ray’s is committed to quality, serving only the freshest seasonal ingredients available. We source our produce regionally when possible, and we fly
seafood in daily from the Atlantic, Pacific, and the Gulf of Mexico. We bring our fish in whole whenever possible to ensure freshness!
MARKET FISH Seafood is available simply grilled, pan seared, or
blackened, and served with choice of side.
Complement your fresh seafood with Salsa Cruda or Meuniere sauce.
AHI TUNA Hawaii, USA 19
ATLANTIC SALMON Bay of Fundy, Maine 16
BLACK GROUPER Carolina Coast 19
GULF RED SNAPPER Gulf of Mexico 17
GEORGIA MOUNTAIN TROUT Morganton, GA 14
MARKET FISH Chef’s daily selection MP
SIGNATURE SALADS B.G.E. SMOKED SALMON SALAD Mixed greens, grilled onion, roasted beets, artichokes, marcona almonds, olives 15
RAY’S CHOPPED CHICKEN SALAD Gigande beans, goat cheese, olives, marcona almonds 9
BBQ PORK COBB SALAD Bacon, roasted corn, shredded pork, blue cheese crumbles, ranch and bbq sauce 13
BLACKENED SHRIMP SALAD Baby spinach, strawberries, almonds, goat cheese, sweet onion vinaigrette 16
ASIAN CHICKEN SALAD Chilled udon noodles, carrots, cabbage, chilis, snow peas, sesame-ginger dressing 10
STEAK SALAD* Grape tomatoes, creamy horseradish ranch, Statesboro blue cheese, avocado 16
CREATE YOUR OWN COMBO Choose two : A cup of SOD, Field Green Salad or Daily Special Sandwich 10
HANDHELDS All of our handhelds are served with house-cut fries or chips & dill pickle
RAY’S HOUSE GROUND BRISKET BURGER* Applewood bacon, cheddar, lettuce, tomato, fried onions, tangy BBQ sauce 14
B.G.E. PULLED PORK SANDWICH Texas toast, house-made sauce, dill pickles, creamy cabbage slaw 12
HAND FORMED SALMON BURGER Applewood bacon, lettuce, avocado, tomato, spicy remoulade, egg bun 12
DAYBOAT GROUPER SANDWICH Fried, blackened or grilled, lettuce, tomato, onion, tartar sauce, egg bun 14
AHI TUNA SALAD SANDWICH Capers, celery, lettuce, tomato, sunflower-multigrain bread 13
SLICED CHICKEN POBLANO SANDWICH Roasted poblano pepper, caramelized onion, pepperjack cheese, al pastor mayo 12
SHAVED PRIME RIB DIP Swiss cheese, atomic horsey cream, ciabatta roll, au jus 14
CHEF’S BLUE PLATES
MONDAY—CRISPY CHICKEN AND WAFFLES Sweet tea chicken, buttermilk waffles, bourbon-maple syrup TUESDAY—VEAL MEATLOAF Wild mushroom gravy, buttermilk mashed potatoes WEDNESDAY—SMOKED CHICKEN POT PIE Diced chicken and vegetables and velouté in a savory crust THURSDAY—COCA-COLA BBQ SHORT RIB Loaded stone ground grits, crispy onions FRIDAY—FIDEO FRIDAY Paella-style pasta, shrimp, mussels, saffron, and andouille
*THERE IS A RISK ASSOCIATED WITH THE CONSUMPTION OF RAW SHELLFISH, RAW FISH AND ANY RAW ANIMAL PROTEIN. IF YOU HAVE A CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD OR HAVE IMMUNE DISORDERS, YOU ARE AT A GREATER RISK AND SHOULD CONSULT A PHYSICIAN PRIOR TO CONSUMPTION.
Ray’s is committed to quality, serving only the freshest seasonal ingredients available. We source our produce regionally when possible, and we fly seafood in daily from the Atlantic, Pacific, and the Gulf of Mexico. We bring our fish in whole whenever possible to ensure freshness!
GREENS CAESAR SALAD Romaine hearts, grana padano, herb croutons 7
RAY’S CHOPPED SALAD Gigande beans, goat cheese, olives, marcona almonds, red wine vinaigrette 9
FIELD GREEN SALAD Candied pecans, dried cranberries, Statesboro blue cheese 7
CHOPHOUSE WEDGE Tomato, scallions, bacon, creamy blue cheese 8
SPINACH SALAD local strawberries, almonds, sweet onion vinaigrette 8
SOUPS CLASSIC BISTRO FRENCH ONION Bowl 8
NEW ORLEANS SEAFOOD GUMBO Cup 6, Bowl 8
CHEF’S FEATURE SOUP Cup 5, Bowl 7
SHAREABLE STARTERS
TUNA TATAKI Mustard vinaigrette, cucumber salad, citrus ponzu 12
J.L. CRAB CAKE Creole mustard sauce, roasted corn-jalapeno relish 14
HOUSE-MADE BLUE CHEESE CHIPS Crispy shaved russets, Statesboro “cave aged” blue cheese 8 loaded 10
NEW ORLEANS SHRIMP Cajun BBQ butter, crispy boursin grits 11
B.G.E. SMOKED SALMON Sourdough toasts, brown ale mustard 10
COLOSSAL SHRIMP COCKTAIL Atomic cocktail sauce 15
BLUE ICE MUSSELS Charred andouille pot liquor, grilled sourdough 11
RAW OYSTER BAR Chef’s daily selection, atomic cocktail sauce, green apple mignonette MP
CRISPY POINT JUDITH CALAMARI Pickled cherry peppers, san marzano marinara, lemon aioli 12
GOAT CHEESE PIMIENTO FRITTERS House-made pepper jelly 10
HOT OR COLD SEAFOOD PLATTER MP
RAY’S SPECIALTIES Seafood is available simply grilled, pan seared, or blackened and served with choice of side.
Complement your fresh seafood with Salsa Cruda or Meuniere sauce.
J.L. CRAB CAKE Whipped potatoes, asparagus, creole mustard sauce, roasted corn relish 32
HORSERADISH CRUSTED BLACK GROUPER Whipped potatoes, local green beans, orange vinaigrette 30
SEARED HAWAIIAN AHI TUNA* Wasabi potatoes, julienne farm vegetables, citrus soy sauce 30
COASTAL SHRIMP & GRITS Bacon, mushrooms, tomatoes, peppers, parmesan cheese, chives, wine sauce 25
UNSTUFFED ATLANTIC SALMON* Blue crab, green beans, spicy sweet potatoes, creole mustard sauce 26
PARMESAN CRUSTED GEORGES BANK SCALLOPS Lobster risotto, balsamic reduction, basil oil 31
ROSEMARY ROASTED FIELDALE FARMS CHICKEN Light and dark meat, whipped potatoes, farmer’s market vegetables, pan jus 18
1.25LB STEAMED AND CRACKED WHOLE MAINE LOBSTER Drawn butter, choice of side 24
PECAN CRUSTED GEORGIA MOUNTAIN TROUT Brown butter brussels sprouts, goat cheese grits 21
B.G.E. ST. LOUIS STYLE RIBS House-made fries & slaw, 1/2 rack 17, Full rack 28
6 each
WOOD-ROASTED CAJUN SPICED SWEET POTATOES
BRUSSELS SPROUTS with SMOKED BACON AND CIDER
YUKON GOLD MASHED Swiss family dairy cream
JUMBO ASPARAGUS Grilled or steamed
MIXED WILD MUSHROOM CAPS with THYME
WOK ROASTED SPINACH with SESAME and SHITTAKE
GARLIC AND HERB LOCAL GREEN BEANS
3 CHEESE MACARONI Creamy mornay sauce
STONE GROUND WHITE GRITS Logan Turnpike, Blairsville
TWO-FIST BAKED POTATO Add butter, sour cream, bacon, cheese
CRISPY HOUSE-CUT FRIES Vine ripe tomato ketchup
FARMER’S MARKET SEASONAL HARVEST VEGETABLES
CRISPY LYONNAISE-STYLE POTATOES Rosemary-red wine sauce
CARAMELIZED SWEET LOCAL ONIONS
SIDES
STEAKS AND CHOPS
DELMONICO RIBEYE* 16 oz, 21 day wet aged 38
CENTER CUT NEW YORK STRIP* 16oz, 28 day wet aged 35
FILET MEDALLION TRIO* Mushroom bordelaise 24
BARREL-CUT FILET MIGNON* 21 day wet aged 6oz 29 8oz 34
Our chef’s select and hand cut steaks from only the top 4% of grain fed Midwestern beef from Stockyard’s Chicago. All steaks and chops are served with choice of side and crispy onions.
COWBOY RIBEYE* 22 oz, French boned lollipop 50
DRY AGED KC STRIP* 14oz, 30 day bone-in NY strip 40
SLOW ROASTED PRIME RIB* 12 oz, horsey cream, pan jus 29
GRILLED MARINATED PORK CHOP* 10oz, cold smoked 24
COLORADO LAMB RIB CHOPS* Double cut, herb rubbed 41
Surf and Turf Additions Sweet Maine Lobster tail 20, Maryland Crab Cake 14, Dayboat Scallops 15, Gulf Shrimp 12, Classic Oscar-style 12
Complement your steak with our house made Sauces & Toppings
Au poivre Bernaise
Horseradish crust Smokey BBQ
Blue cheese crust Citrus soy glaze
Executive Chef Matt Albertario
Sous Chef Leodegario Perez
DINNER MENU
General Manager Mike Brichta