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Selecting a menu is an important piece to making your event unique and personalized. Our menus are filled with seasonal selections, delicious Northwest dishes and options to create the perfect event. Chef Wayne Johnson and his culinary team have a palatable passion for food and we invite you to take a look at some sample menus below to get a taste of what Ray’s Catering has to offer.
Includes the items below. $22.00 per guest.
aged cheddar, fresh herbs
butter, maple syrup
At this time we do not have plated breakfasts. This is something we customize for guests that request a plated breakfast.
All plated and buffet meals include:
with butter from Seattle Artisan Bakery
red velvet, chocolate espresso and lemon-berry
Includes the items below. $38.00 per guest.
roasted peaches, marcona almonds, white balsamic vinaigrette
chickpeas, golden raisins, spinach, feta, harissa vinaigrette
lemon caper beurre blanc
red onion marmalade, rosemary demi-glace
butter lettuce, point reyes blue cheese, toasted almonds, craisins, raspberry-thyme vinaigrette 7.50
honey soy and scallion oil, jasmine rice, choy sum, radish sprouts
or 33.00
red wine jus, roasted fingerling potatoes, walla walla onion-corn relish
or 26.00
baby spinach, artichoke hearts, toasted walnuts, lemon cream 22.00
broVo + L lavender, lemoncello, bubbles
hendricks gin, broVo + ginger, cucumber, lime
cruzan rum, pineapple, lime
http://www.rays.com/wp-content/uploads/rays/2013/04/bh_WINEmenu_01-1.pdf
Includes the items below. $28.00 per guest.
candied spiced walnuts, green onion, cherry tomatoes, shallot vinaigrette
yakima peach sauce
flaky pastry, caramelized onion jam, balsamic reduction
ray’s hummus
Includes the items below. $28.00 per guest.
ancho chile aïoli
ume plum sauce
Includes the items below. $24.00 per guest.
butter lettuce, baby radishes, green beans, toasted walnuts, cilantro, sherry-dijon vinaigrette
arugula, smoked sea salt, basil oil, aged balsamic
washington fruit sauce
warm carrot and asparagus “salad”, wasabi aïoli, Lemon Potato Salad, yukon gold potatoes, chive, basil, lemon zest, creamy dressing
roasted peaches, marcona almonds, white balsamic vinaigrette 7.00
orange-basil relish, roasted grape tomatoes, roasted purple potatoes, green beans 25.95
stone ground mustard cream sauce, fried sage leaves, warm fingerling potato salad, local farm vegetables 17.50
quinoa, sunflower pesto, avocado vinaigrette 16.00
The whole experience with Ray’s Catering from our site inspection through the actual event was an A+. You guys were amazing!”
— Moxie Event ManagementRay’s is turning 40 in 2013 – are you too? We’re celebrating all year long with our friends and fans, and have created a fun contest for you to win your 40th birthday party at Ray’s! The grand prize winner will win a birthday party for 25 friends in our remodeled Boathouse
Site by Monster Design | Photos by Jackie Baisa
