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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...
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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.
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The Menu for April 22, 2011 | Ray's at the Serving Spoon
https://rayscoastalcuisine.wordpress.com/2011/04/20/the-menu-for-april-22-2011
Ray's at the Serving Spoon. A special dining experience. The Menu for April 15-16, 2011. The Menu for May 6-7, 2011 →. The Menu for April 22, 2011. April 20, 2011. Classic french onion soup:. The sweetest onions are caramelized then added to a rich homemade stock with cognac, herbs and spices topped with a Gruyère crouton. Crab cakes with lemon aoili:. The freshest crab meat, herbs, spices and panko bread crumbs are pan-fried and served with a homemade garlic and lemon aoili. Pineapple upside down cake:.
rayscoastalcuisine.wordpress.com
The Menu for March 4-5, 2011 | Ray's at the Serving Spoon
https://rayscoastalcuisine.wordpress.com/2011/03/01/the-menu-for-march-4-5-2011
Ray's at the Serving Spoon. A special dining experience. The Menu for February 18-19, 2011. The Menu for March 18-19, 2011 →. The Menu for March 4-5, 2011. March 1, 2011. Homemade linguine tossed with a pan sauce of pancetta, onions, garlic, prosciutto, parmigiano reggiano, egg yolks, cracked pepper and a touch of cream *. This is the national soup of Hungary / mine is made with rich beef stock, tomatoes, potatoes, peppers, onions, garlic, sweet Hungarian paprika and tender pieces of beef. THIS IS NOT YO...
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Ray's at the Serving Spoon | A special dining experience | Page 2
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Ray's at the Serving Spoon. A special dining experience. Newer posts →. 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 :. Baby organic field greens are tossed with my famous Martha’s Vineyard-grette dressing which is basically a classic french vinaigrette with a Japanese twist. This is the traditio...
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The Menu for April 15-16, 2011 | Ray's at the Serving Spoon
https://rayscoastalcuisine.wordpress.com/2011/04/14/the-menu-for-april-15-16-2011
Ray's at the Serving Spoon. A special dining experience. The Menu for April 1-2, 2011. The Menu for April 22, 2011 →. The Menu for April 15-16, 2011. April 14, 2011. Onion tart a’ la suisse:. The sweetest vidalia onions, fresh herbs, lean bacon and gruyere fill a homemade pie crust thats baked to perfection. Chilled Spring Pea Soup:. As the temperature rises this refreshing soup has all the best of the season, finished with a yogurt swirl and fresh chives. Our Savory Short Ribs:. Coq au Vino Bianco:.
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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...
rayscoastalcuisine.wordpress.com
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...
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