*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