Still, with this kind of food, no one walks away with their appetite less than sated, no matter what the size of the plate may be. On a visit at lunch, the menu was virtually identical, although the variety of steaks offered is more limited and more salads are available. Traditionally composed of grilled chicken strips, crumbles of bleu cheese and bacon, avocados, and hard-cooked egg on a bed of lettuces, Ray's version adds shredded carrot and shredded Cheddar as well. The salad was an utterly satisfying, hearty meal, but it was served on a somewhat small plate not unlike the one for my husband's entree. This resulted in an inability to toss items together, and more than a few items being deposited on the table.
Some wines are available by the glass, however.
My husband and I simply weren't up to it the night we were there, but I bet my brother would have taken a whack at it. The service at Ray's is attentive. The big man himself roves the room, inquiring at various tables if the dishes are to the patrons' satisfaction, and a hostess stops by to check on diners, too. Our waiter at dinner was solicitous, if a tad under-informed. To his credit, he checked with the kitchen and promptly returned with the explanation.