Johnnyray's Restaurant - Milford, CT

with a tamarind glaze served over coconut creme fraiche

tossed with tomato, pignoli nuts & chili peppers

with soy lime glaze & wasabi aioli

steamed with green onions & a chipotle bass ale broth

plaintain encrusted jumbo lump crabcakes finished with a blood orange burre blanc sauce

with sundried tomatoes & pignoli nuts in a sherry butter sauce

served over greens with pink grapefruit & tropical fruit vinaigrette

tossed with frisse, topped with a red chili peanut sweet & sour vinaigrette

served over warm goat cheese & poached pears finished with fresh herbs & basil infused olive oil

sauteed with serrano ham, portobello mushrooms & grilled squash in a sherry roasted garlic sauce

with red onion, tomatoes, cucumbaers, & red chili with chef's vinaigrette dressing

with your choice of caesar or point reys blue cheese dressing

tossed with cranberries, walnuts, gorgonzola, & an aged balsamic dressing

made with crawfish, chicken, shrimp, clams, mussels, andouille sausage & basmati rice

with wild mushrooms, fantina cheese & serrano ham in a light tomato veal reduction sauce

served over mashed plaintains with coconut corn crepes in a honey guava barbecue sauce

plaintain encrusted with a coconut curry peanut sauce over quinoa

with a grand marnier orange sauce, served over roasted sweet potatoes & broccolini

with a soy lime glaze & tropical fruit served over garlic mashed potatoes

with clams in a garlic herb sauce

with organic chicken, & spring vegetables in a chicken broth

with shrimp & scallops in a lobster reduction sauce

served with braised veal, pork & beef in a light tomato & veal broth

served with oil, garlic, wild mushrooms & broccolini

filled with artichoke hearts & mascarpone cheese, pan fried, finished with a herb burre blanc sauce

or creme brulee of the day

finished with a scoop of vanilla gelato