Ray’s Gourmet Country’s executive chef Soren Pedersen is so dedicated to building a seasonal menu from the produce and meats raised near the Fulshear restaurant that Inside Rose-Rich Magazine noted, “There are no can openers at Ray’s, with everything being delivered fresh from the local markets.” If the hunt for dinner leads you here, you'll be rewarded with Saint Arnold–spiked fried gulf shrimp, foie gras and cognac terrine, and main courses such as chicken-fried ostrich, wild boar scaloppine, and braised veal cheeks. Desserts include pumpkin cheesecake with whiskey caramel and a double chocolate brownie with pear compote and amaretto-spiked crème fraîche. Ray's rolls out a brunch buffet every Sunday from 10:30 a.m. to 3 p.m., and schedules live jazz and complimentary wine tastings on Thursday nights.
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1000+ soldThree-Course Dinner for Two or Four at Ray’s Gourmet Country (Up to Half Off)
810+ soldLocally Sourced American-Fare Appetizers, Entrees, and Dessert for Two or Four at Ray’s Gourmet Country in Fulshear (Up to 51% Off)
530+ sold$20 for $40 Worth of Seasonal Organic Fare at Ray's Gourmet Country