Ray’s at Killer Creek celebrates its 20th anniversary with 20/20 vision toward renewing its steakhouse roots and revealing a new dinner menu with a more traditional look featuring signature steaks, seafood and side dishes offered as à la carte items. The Alpharetta area has undergone dramatic growth over the past two decades. Ray’s Restaurants owner Ray Schoenbaum points to this and years of loyal guests as a “constant motivator for us to push the envelope and give guests a unique dining experience that is full of surprises.” Executive chef Mike Fuller loads his new menu with the unexpected as well as classic steakhouse fare. Starters, Salads and Soups ($11-$125) include a chilled seafood tower, New Orleans BBQ shrimp with Boursin grit cake and BBQ butter, loaded Statesboro blue cheese chips, a signature lobster Cobb and seafood gumbo. Steaks and Chops ($29-$96) feature a dry-aged porterhouse, cowboy rib-eye, herb-marinated lamb chop, steak frites, filet mignon and prime New York strip. The Seafood Market ($30-$60) boasts Block Island swordfish, Ora King salmon, day boat halibut, twin lobster tails and live whole Maine lobster. Signature Dishes ($27-$36) include salmon Oscar, shrimp and grits and horseradish-encrusted black grouper. Shareable Sides ($8-$25) range from lobster mac and cheese and corn crème brûlée to a Gouda twice-baked potato and lightly crisped Brussels sprouts and cauliflower. Luxurious touches set Ray’s at Killer Creek apart -- food served on 400-degree plates, servers personally serving side dishes to guests and hand towels following finger foods. Come for happy hour or pre-dinner drinks -- the bar opens at 4 p.m. daily and the dining room opens at 5 p.m. Sunday brunch is offered from 10 a.m.-3 p.m. Call on Ray’s at Killer Creek to host your next private event so guests can savor new steakhouse options.