Our Menu
STARTERS
CHILLED SEAFOOD TOWER
Maine lobster, freshly shucked cold-water oysters*, king crab legs, colossal shrimp cocktail, jumbo lump crab meat {serves 4-6 guests}
HOT SEAFOOD PLATTER
Ray’s New Orleans BBQ shrimp, crispy calamari and shrimp, oysters Rockefeller, jumbo lump crab cakes
COLD-WATER OYSTERS*
Atomic cocktail sauce, champagne mignonette
ARTISANAL BREAD BASKET
Locally sourced, seasonal focaccia, pretzel, sourdough, raisin walnut, lavash, Banner butter
GOAT CHEESE PIMENTO FRITTERS
House-made pepper jelly
NEW ORLEANS BBQ SHRIMP
BBQ butter, crispy leeks, Boursin grit cake
WBO OYSTERS ROCKEFELLER
Pernod, spinach, Zoe’s applewood bacon, hollandaise
AHI TUNA POKE*
Avocado, cilantro, red onion, macadamia nuts, citrus ponzu, shrimp crackers
COLOSSAL SHRIMP COCKTAIL
Atomic cocktail sauce, Ray’s Louis sauce
CRISPY CALAMARI & SHRIMP
Point Judith calamari, pickled sweet peppers, house-made marinara, Ray’s Louis sauce
JUMBO LUMP CRAB CAKE
Creole mustard beurre blanc, roasted corn relish
WBO SPINACH & ARTICHOKE FONDUE
Monterey jack, aged Parmesan, crispy pita chips
SOUPS & SALADS
Add any protein to any salad: Springer Mountain Chicken , Shrimp , Salmon, Steak
BISTRO FRENCH ONION
Sherry, gratineed onions, Gruyere
CLASSIC SEAFOOD GUMBO
Andouille sausage, oysters, shrimp, okra, white rice
RAY’S NUTTY SALAD
Artisan mixed greens, baby gem, candied pecans, dried cranberries, red grapes, Mutzu apples, shaved red onion, green goddess dressing
BABY GEM CAESAR
Baby gem lettuce, shaved pecorino cheese, herb croutons, Caesar dressing
MODERN STEAKHOUSE WEDGE
Baby gem, Zoe’s applewood candied bacon, Statesboro blue cheese, scallions, tomatoes, balsamic drizzle
BLACK & BLUE STEAKHOUSE
Marinated bistro filet, artisan lettuce, Statesboro blue cheese, blistered campari tomatoes, roasted onion, crispy potato strips, roasted garlic vinaigrette
SESAME AHI TUNA SALAD
Sashimi sesame seared tuna, chopped baby gem, Napa cabbage, carrot, edamame, pickled peppers, radish, campari tomato, avocado, fresh herbs, champagne vinaigrette
SHAREABLE SIDES
LOBSTER MAC
Lobster, four cheese mac
GRILLED JUMBO ASPARAGUS
Hollandaise sauce
4-CHEESE MAC
Southern style
LOADED CRISPY POTATOES
Fingerlings, cheese, scallions, bacon
GOUDA TWICE BAKED POTATO
Chives garnish
WBO CREMINI MUSHROOMS
Confit, topped with gremolata
BRUSSELS & CAULIFLOWER
Lightly crisped, sweet onion gastrique
WHIPPED POTATOES
Chive garnish
BROCCOLINI ALMONDINE
Garlic creme fraiche
MONTREAL POUTINE FRIES
Hand cut and spiced
SOUFFLE PRALINE SWEET POTATO
RAYS HAND-CUT STEAKS
Ray’s at Killer Creek serves top quality Certified Angus Beef that is wet-aged 21-28 days to reach ultimate tenderness. and taste. We do not guarantee steaks ordered ‘medium well or above’.
NEW YORK STRIP*
FILET MIGNON*
BONE-IN COWBOY RIBEYE*
DELMONICO RIBEYE*
SIGNATURE SEAFOOD
HONEY GLAZED SALMON*
Faroe Island local honey, quinoa & farro, sautéed kale, roasted cauliflower
JUMBO LUMP CRAB CAKE
Whipped potatoes, grilled asparagus, roasted corn relish, Creole mustard beurre blanc
HORSERADISH CRUSTED GROUPER
Horseradish butter cracker crust, seasonal vegetables, dijonnaise
PAN SEARED SCALLOPS*
Colossal day boat scallops, porcini risotto, bacon lardons
BORDEAUX BLACK COD
Sweet and tangy, Bordeaux-style red wine sauce, mushrooms, bacon
REGIONAL SPECIALTIES
WAGYU BEEF MEATBALLS
Roasted garlic marinara, ricotta cheese, Parmesan, linguine
CHICKEN PICCATA
Spirnger Mountain Farms chicken, lemon butter caper sauce, garlic butter, Angel hair pasta, pecorino cheese, fresh herbs
HOMESTEAD FARMS SHORT RIBS
Yukon Gold whipped potatoes, cipollini onions, baby carrots, BBQ red wine demi-glace, crispy onion ring
CRISPY GROUPER SANDWICH
Black grouper lightly crisped, fresh coleslaw, sliced red onion, fries
WAGYU BURGER
Aged cheddar, Doux South bread and butter pickles, comeback sauce, wine-ripened tomato, lettuce, butter-toasted pain de mie bun, fries
STEAKHOUSE MEATLOAF
Ribeye and NY Strip, red wine demi-glace, bruleed Gouda, smoked aioli, pickled red onion
LOBSTER CARBONARA
Sauteed lobster, spring peas, bacon, blistered tomatoes, Parmesan cream sauce
Menu
Key Lime Pie
Toasted macadamia nut & coconut graham cracker crust, key lime chiffon filling
Warm Butter Cake
Lemon butter cake, warm berry compote, vanilla bean ice cream
Crème Brulee
Madagascar vanilla bean custard, seasonal berries
Ray’s Signature Praline Basket
House made praline, vanilla bean ice cream, fresh berries, pecans, Ray's house made caramel sauce
Red Velvet Cake
Red velvet cake, cream cheese frosting, sliced almonds
Chocolate Raspberry Mousse Cake
Silky chocolate mousse, seedless raspberry jam, chocolate cake, chocolate ganache
Chef's Feature Cheesecake
Chef's choice of seasonal cheesecake
Cocktails & Coffee
Ray's Coffee
Gran Marnier, Kahlua, Amaretto, Frangelico, whipped cream
Espresso Martini
Espresso, Absolut Vanilla, Frangelico, Kahlua, Baileys Irish Cream
Chocolate Martini
Absolut Vanilla, Godiva chocolate, Frangelico, chocolate
rim
French Dream
Baileys Irish Cream, Chambord, Kahlua, raspberries
Tawny Ports
Taylor Fladgate LBV
Taylor Fladgate 10 year
Sandman Founders Reserve
Sandman 20 year
Cordials
Courvoisier
Remy
Remy 1738
Grand Marnier Louis Alexandre
Grand Marnier 100 Years
Our Sunday Brunch Buffet is BACK, and expanding with new menu items each week! We will be open from 11am-3pm every Sunday, $50 per person (price and menu items may vary on holidays). Make your reservation now or call 770-649-0064.
Brunch Menu
Prime Rib
Cedar plank honey salmon
Sesame crusted chicken tenders
Brown sugar glazed Neuske Spiral Ham
Brabant potatoes
Southern style baked mac 'n cheese
Roasted seasonal vegetables
Assorted fresh fruit
Ray's salad bar
Chef's omelette station
Buttermilk waffles
Vanilla bean French toast
Thick cut Neuske bacon
Fresh baked pastries
Chesapeake blue crab and smoked fish dip
Pimento & goat cheese fritters
Peel & eat shrimp
Wagyu Beef Bolognaise
Chef's selection of house-made dessert
Pricing and availability subject to change without notice.
*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.