Portobello Mushroom

Marinated, grilled Portobello mushroom with fresh mozzarella, pickled red onions, and tomato marmalade finished with citrus olive oil.

Poutine Fries

Pulled pork, smoked gouda mornay, bacon, green onions and jalapenos.

Shrimp Bruschetta

Roasted tomatoes, fresh mozzarella, basil pesto & balsamic glaze on French baguette.

Beef Brisket Nachos

Over kettle chips, smoked gouda mornay, pico de gallo, jalapenos ,and finished with West 6 IPA BBQ.

Salmon Poke Stack

Over basmati rice, mango, avocado, pickled red onion, and finished with Asian vinaigrette.

Shrimp Cocktail

5 Argentine Red Shrimp served with house made cocktail sauce.

Mussels

Sautéed with garlic, onions, tomatoes and spinach, finished with a Chardonnay butter sauce.

Crab Cake

Served over charred corn black bean relish with cilantro lime aioli.

Fried Green Tomatoes

Topped with a charred corn and bacon cream sauce.

Chicken Wings

8 Wood-Fired chicken wings with a choice of sauce: Buffalo, West 6th IPA BBQ or sweet Thai chili.

Wedge Salad

Served with tomatoes, bacon, candied walnuts, feta cheese finished with champagne vinaigrette.

Roasted Beet Salad

Served over arugula topped with craisins, artichoke, pickled red onions, croutons and goat cheese; served with warm bacon vinaigrette.

Granny Smith Apple Salad

Over mixed greens topped with mandarin oranges, onions, candied walnuts and feta cheese.

Shaved Brussel Sprout Salad

Baby spinach, pickled onions, sweet corn, tomatoes, craisins and goat cheese.

Caesar Salad

Over romaine hearts topped with banana peppers, bacon, croutons, parmesan cheese and Caesar dressing.

Gibson Salad

Over mixed greens topped with cucumbers, tomatoes, onions and mozzarella cheese.

Teriyaki Chicken

Served over basmati rice and sautéed broccoli topped with pineapple strawberry salsa.

Chicken Parmesan

Served over angel hair pasta tossed with house-made marinara finished with provolone and parmesan cheeses.

Basil Pesto Chicken Alfredo

Served over fettucine pasta tossed with basil pesto cream sauce and topped with balsamic drizzle.

Basil Pesto Shrimp Alfredo

Served over fettucine pasta tossed with basil pesto cream sauce and topped with balsamic drizzle.

Salmon

Served over basmati rice and sautéed broccoli, finished with a bourbon honey glaze.

Sea Scallops

Served over parmesan risotto topped with Portobello mushroom, arugula; finished with a cabernet reduction sauce.

Shrimp Scampi

Served over fettucine pasta with a garlic white wine butter sauce.

Walleye

Lightly fried, served with garlic horseradish mashed potatoes and grilled asparagus.

Seafood New Orleans Pasta

Crawfish, shrimp, sausage, green peppers, sun-dried tomatoes, spinach and Ray Rays famous Cajun cream sauce over penne pasta.

Fresh Halibut

Pan seared with Caribbean seasoning served with basmati rice, sautéed broccoli and 3 Generations tequila mango salsa garnish.

12 oz French Cut Pork Chop

Seasoned with smoked bourbon sea salt, over fingerling potatoes shaved brussel sprouts, shallots and Peach glaze.

Crab Cakes

2 lightly fried over angel hair pasta with sun-dried tomatoes, artichokes, spinach and tossed with Citrus Cream Pan Sauce.

10 oz Prime Sirloin

With sautéed fingerling potatoes, asparagus and truffle demi glaze.

14 oz New York Strip

Served with basmati rice and asparagus; topped with compound butter.

14 oz Ribeye

Served with smoked gouda mac and cheese, asparagus, and demi glaze.

8 oz Bacon wrapped Filet Mignon

With sautéed fingerling potatoes, asparagus, and demi glaze.

Steak Tips

Sautéed over garlic horseradish mashed potatoes topped with cabernet reduction.

Southwest Chicken

Avocado, bacon, black bean corn salsa, provolone cheese and chipotle mayo.

Buffalo Chicken

Lightly fried and served on brioche bun with pickle and ranch.

Grouper

Lightly fried and served on brioche bun with tartar sauce.

Chicken Tenders

Served with waffle fries.

Beef Brisket

Sweet bourbon glaze, roasted red peppers, pickled red onions and provolone cheese.

Shrimp Po Boy

Lightly fried shrimp, Cajun Cole slaw, banana peppers, arugula and chipotle aioli.

Pulled Pork

Dry rubbed and served on brioche bun topped with onion straws and West 6th IPA BBQ.

Chicken Salad

On wheatberry bread with lettuce, tomato and bacon.

Steakhouse Burger

Hand patted and served on brioche bun with choice of cheese and topped with full garden.

Crab Cake Po' Boy

Served on brioche bun with lettuce, tomato, bacon and a sweet Thai chili.

California Chicken Club

Grilled chicken breast with avocado, sliced ham, lettuce, tomato, bacon, and Dijon mustard on wheatberry bread.

Quesadillas

Shredded mozzarella, pineapple, banana peppers and pico de galo.

Kids Chicken Tenders

Served with fries.

Kids Mac & Cheese

Kids Burger

Served with fries.

Kids Buttered Noodles

Chocolate Cake

Crème Brulee

Cheesecake

Carrot Cake