Rays on the River - Sandy Springs

lyre's agave, blueberries, basil, lime

earl grey infused na bourbon, fig, sugar

lyre's dark cane spirit, espresso, vanilla

lyre's london dry gin, cucumbers, mint, lemon

dry rosé sparkling wine, rheinhessen germany

Lyre's Blanco

Lyre's Gin

lyre's london dry gin, italian orange, aperitif rosso

Virgin Mary

Virgin Moscow Mule

iceberg, nueske's bacon, tomato, blue cheese, fried shallots

romaine, sourdough breadcrumb, parmesan-reggiano

bibb lettuce, fennel, radish, herbs, mustard vinaigrette

sherry crème fraiche

whipped potatoes, carrots, veal demi, crispy shallots

housemade vodka sauce, calabrian chili, basil, parmesan-reggiano

jumbo lump crab, béarnaise, whipped potatoes, asparagus garnish

horseradish cracker crust, seasonal vegetables, dijonnaise

baby potatoes, garlic oil, pickled red onions, chorizo, snapper fumet, basil pesto

braised white beans, tomato broth, kalamata olives, basil oil, crispy artichoke

parmesan-reggiano, kale, lemon beurre blanc

#1 sesame crusted tuna, misoyaki glaze, shiitake mushrooms, napa cabbage, yuzu

bell & evans organic, truffle mushroom stuffing, cipollini onions, hen of the woods, celery root purée, demi-glace

charbroiled (medium well and well done filets will be butterflied)

charbroiled (medium well and well done filets will be butterflied)

16 oz, charbroiled

22 oz, charbroiled

30 oz (serves 2), charbroiled

14 oz, charbroiled

bacon & shallot jam

hollandaise sauce

brown butter, slivered almonds

white truffle, parmesan

caramelized bananas, strawberries, pecans, vanilla ice cream, chocolate sauce

graham cracker crust, torched meringue

blueberry compote, lemon curd, vanilla ice cream

warm date cake, pecans, caramel, vanilla ice cream

fries

fries

fries

#1 yellowfin tuna, avocado, cucumber, wonton, sesame yuzu ponzu

marinated heirloom tomato, basil oil, balsamic glaze, grilled sourdough

flash-fried, baby vegetables, ray’s aioli

mushroom demi, truffle ricotta

roasted corn & pepper salad, whole grain mustard sauce, calabrian chili & basil oil

horseradish, classic cocktail sauce

salted honey butter

bayou butter, boursin grit cake, green onion

red onion granita, dill

original ray’s 1984 recipe, jalapeño jelly

cream cheese, everything spice, dill, saltine crackers

white truffle, parmesan

Recipe: 2oz Ketel One Vodka 1oz Kahlua 1oz Espresso Make: Add ingredients to shaker; no ice; dry shake add ice shake; doubel strain into coupe glass Glassware: Coupe Glass Garnish: 3 espresso beans