RETRO SPECIALS “FROM THE ARCHIVES”

The Bistro Special 23.99
(Available Sunday – Thursday)
Sherried Crab Bisque
Burgundian Onion Soup
Mixed Field Greens with Balsamic Vinaigrette
Caesar Salad ~ or ~ Retro Champagne Cocktail ~

NORWEGIAN SALMON – Grilled, Blackened, OR Spicy Diablo-Style
THE HANGER STEAK (ONGLET) – Ray’s Original Classic—Our Richest, Most Intense (But Not Most Tender) Steak
THE HANGER STEAK AU POIVRE – Seared With Cracked Black Peppercorns, With A Port Wine-Peppercorn Cream
Mashed Potatoes and Creamed Spinach Served Family Style ~ Chocolate Mousse or Key Lime Pie ~ or ~ Retro Champagne Cocktail

“The Parisian” – Top Loin Sirloin with Red Wine, Fresh Herbs, Shallot and Garlic Butter ……………………..………17.99
“El Diablo” Top Sirlion Grilled With Our Secret Spicy Diablo Sauce and Topped With Garlic………………………….17.99
“Blue Devil” Top Sirloin Grilled “El Diablo” Style Topped With Blue Cheese Crumbles and Garlic ………………………18.99
Entrecote – Grilled and Served with Maitre d’ Hotel Butter……….……………………………………..………..……….22.99
The Heart Of The Rib-Eye—The Clean Trim of a Filet-Style Cut, Without Sacrificing Flavor or Sizzle, Hotel Butter….25.99
The Heart Of The Rib-Eye With Wild Mushrooms—With Porcini Puree, Bordelaise Sauce and Truffle Oil……………..28.99
12 oz New York Strip—House-Aged and Butchered, Hand-Trimmed……………..…………………………….…..……..23.99
12 oz New York Strip—With Brandy Mushroom Cream…………………………………………………………………….24.99
12 oz New York Strip “Au Poivre” – Seared With Cracked Black Peppercorns, With A Port Wine-Peppercorn Cream….24.99
12 oz New York Strip “Blue”— Bleu Cheese Sauce ……………………………………..…………………………………24.99
12 oz New York Strip “Black and Blue”—Peppercorn Crust, Bleu Cheese Sauce and Crumbles……………………..….25.99
12 oz New York “The House Special”—Peppercorn Crust, Brandy Mushroom Cream, Bleu Cheese Crumbles…………25.99
Petite Filet – With Bearnaise……………..………………………………………………………………………….…….23.99
Petite Filet – With Brandy Mushroom Cream…………………………………………………..………………………….24.99
Petite Filet “Au Poivre” —Seared With Cracked Black Peppercorns, With A Port Wine-Peppercorn Cream………….24.99
Petite Filet – “Blue”— Bleu Cheese Sauce ……………………………………..…………………….………………….24.99
Petite Filet – “Black and Blue”—Peppercorn Crust, Bleu Cheese Sauce and Crumbles………………………..……….25.99
Petite Filet – “The House Special”—Peppercorn Crust, Brandy Mushroom Cream, Bleu Cheese Crumbles………..…25.99

All Entrees Are Served With Complimentary Mashed Potatoes and Creamed Spinach, Served Family Style

ADDITIONAL SIDES
Roasted Wild Mushrooms—Finished With Truffle Oil, Porcini Puree, Fresh Herbs and Golden Sherry………………….……..8.00
Fresh Broccoli Crowns—Topped With Garlic…5.00 Macaroni and Cheese…6.00

STARTERS

Sherried Crab Bisque…………………………………………………………………………………………………………………..5.99
Burgundian Onion Soup………………………………………………………………………………………………………………4.99
Mixed Field Greens With Balsamic Viniagrette………………………………………………………………………………….…..5.99
Caesar Salad……………………………………………………………………………………………………………………………6.99
Applewood-Smoked Bacon with Bleu Cheese Salad—Iceberg, Grape Tomatoes, Sliced Radishes….………………………….…..7.99
Devilishly Good Eggs—Classic Hand-Chopped Steak Tartare, Served Deviled Egg-Style……………………………………….….9.99

Or: Blackened With Cajun Spices or With Spicy Diablo Glaze, Topped With Garlic………………………..……………….21.99/26.99
THE HANGER STEAK (ONGLET) Ray’s Original Classic—Our Richest, Most Intense (But Not Most Tender) Steak …………….16.99
EL DIABLO—Grilled With Our Secret Spicy Diablo Sauce and Topped With Garlic and Red Onion……..……………………….17.99
THE BLUE DEVIL—“El Diablo” Topped With Bleu Cheese Crumbles (And Garlic and Red Onion)……………..…..…..….….18.99
THE BRAZILIAN STRIP (PICANHA) Bold, Rich, Juicy, Flavorful, served With our Spicy Piranha Sauce….………………….23.99
HEART OF THE RIB-EYE—The Clean Trim of a Filet-Style Cut, Without Sacrificing Flavor or Sizzle, Hotel Butter…………..24.99
HEART OF THE RIB-EYE WITH WILD MUSHROOMS—With Porcini Puree, Bordelaise Sauce and Truffle Oil…………….26.99
CROWN OF THE RIB-EYE-Served with Maitre D’ Hotel Butter ………….……………..………….……………………………29.99
RIB-EYE—Served With Horseradish Cream…………………………………….………………………………………………….25.99
THE COWBOY—Giant, Bone-In Rib Steak, With Horseradish Cream and Red Onion………………………….…………………32.99
THE CRAB ROYALE Pure, Fresh Jumbo Lump Crab, Broiled and Finished With a Sherry-Shallot Butter………………..…….23.99
JUMBO SEA SCALLOPS Grilled, Blackened, OR Bacon-Wrapped……………………………………………………………….19.99
GIANT SCAMPI Grilled, Blackened, OR Spicy Diablo Style…………………………………………………………………..…..17.99
NORTH ATLANTIC SALMON Grilled, Blackened, OR Spicy Diablo-Style………………………………………………………15.99