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Ray's at the Serving Spoon | A special dining experienceA special dining experience
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A special dining experience
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Ray's at the Serving Spoon | A special dining experience | rayscoastalcuisine.wordpress.com Reviews
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A special dining experience
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The Menu for May 20-21, 2011 | Ray's at the Serving Spoon
https://rayscoastalcuisine.wordpress.com/2011/05/17/the-menu-for-may-20-21-2011
Ray's at the Serving Spoon. A special dining experience. The Menu for May 6-7, 2011. The Menu for May 20-21, 2011. May 17, 2011. This savory tart starts with homemade pastry layered with feta cheese, olives, tomatoes and crispy onions baked golden brown. Organic chicken stock and homemade meatballs with spinach and aged parmesan cheese make this the perfect marriage. Chicken Curry with Pears and Fig Chutney:. This italian delight is a great way to end a great meal. 4 course prix-fixe dinner only $42.
About Ray’s | Ray's at the Serving Spoon
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Ray's at the Serving Spoon. A special dining experience. Perhaps one of the more unique dining experiences in Sarasota is dinner at Ray’s at the Serving Spoon. Trained and multi-venue restaurateur, Chef Ray Schilcher specializes in coastal cuisine. Hailing from Martha’s Vineyard. Massachusetts, Ray has developed and perfected his craft over many years in a variety of gourmet venues. Ray’s is Sarasota’s best kept gourmet dining experience:. The restaurant has no on-line presence. Simply put, the food is o...
The Menu for February 18-19, 2011 | Ray's at the Serving Spoon
https://rayscoastalcuisine.wordpress.com/2011/02/15/the-menu-for-february-18-19-2011
Ray's at the Serving Spoon. A special dining experience. The Menu for January 7-8, 2011. The Menu for March 4-5, 2011 →. The Menu for February 18-19, 2011. February 15, 2011. Soft handmade corn tortillas are filled with slowly braised pork butt that is pulled and grilled / served with fried green tomatoes and Mexican crema. THE OYSTER BAR OYSTER PAN ROAST:. SAVORY TARTE ROMA :. GEORGES BANK COD WITH GRAPEFRUIT BEURRE BLANC:. PARISIENNE BISTRO BRAISED SHORTRIBS:. This is the traditional winter meal served...
The Menu for January 7-8, 2011 | Ray's at the Serving Spoon
https://rayscoastalcuisine.wordpress.com/2011/01/05/the-menu-for-january-7-8-2011
Ray's at the Serving Spoon. A special dining experience. The Menu for December 31, 2010. The Menu for February 18-19, 2011 →. The Menu for January 7-8, 2011. January 5, 2011. SAVOURY TART PERIGORD :. An individual tart from south western france made with homemade puff pastry topped with imported crème fraiche, caramelized onions, roasted garlic, alsace meunster, fresh roasted duck and herbs de provence. CREAM OF ZUCCHINI SOUP:. BABY BACK RIBS WITH ESPRESSO BBQ SAUCE:. WILD COD A LA VERA CRUZ:. Wild nantu...
The Menu for May 6-7, 2011 | Ray's at the Serving Spoon
https://rayscoastalcuisine.wordpress.com/2011/05/04/the-menu-for-may-6-7-2011
Ray's at the Serving Spoon. A special dining experience. The Menu for April 22, 2011. The Menu for May 20-21, 2011 →. The Menu for May 6-7, 2011. May 4, 2011. Vichyssoise with caramelized shallots. Oven roasted Yukon gold potatoes, leeks and homemade chicken stock are blended together finished with caramelized shallots, parmesan cheese and a drizzle of extra virgin olive oil. Vermont Goat Cheese Tart. Creamy organic goat cheese fill this pie with a Vidalia onion crust finished with a balsamic reduction.
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Ray's at the Serving Spoon | A special dining experience
Ray's at the Serving Spoon. A special dining experience. The Menu for May 20-21, 2011. May 17, 2011. This savory tart starts with homemade pastry layered with feta cheese, olives, tomatoes and crispy onions baked golden brown. Organic chicken stock and homemade meatballs with spinach and aged parmesan cheese make this the perfect marriage. The freshest tuna combined with olive oil, lime, wasabi and soy sauce with sesame seeds make this quite memorable served with french rounds $2 surcharge. Be advised co...
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