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Off Site Catering

Enjoy the excellence of Ray’s signature service and menus at a venue of your choice! Ray’s will travel to local venues, offices and homes to cater your event from top to bottom.

With passion and dedication, Ray’s Seattle Catering Service has thoughtfully created the most memorable private events for more than 40 years. We are committed to producing the perfect atmosphere for your special occasion, and our attention to detail allows you to relax and enjoy the celebration.

Delight and impress your guests with delicious customized menus created by our acclaimed culinary team. All of our dishes, including our famous seafood cuisine, feature the freshest, high-quality, local ingredients.

If you are hosting a wedding reception, special occasion or catered event, Ray’s Seattle Catering is committed to providing gold-standard service and professionalism that your guests will remember and cherish.

Inquire today about venue options and details.

  • Our Menus

    Create a customized menu with our culinary team that is the perfect compliment to your event! From fresh, sustainable Northwest seafood to meat, charcuterie and vegetarian items we can create your ideal menu.

  • Start Planning

    Contact Ray’s Catering Team today to book your date, tour the venue, take in the views, and let us start planning your special day!

Catering News

  • rex hill 2

    REX HILL Wine Dinner at Ray’s Boathouse Mar. 27

    We are thrilled to have Carrie Kalscheuer, Director of Sales & Education for REX HILL and A to Z Wineworks at Ray’s Boathouse on Tuesday, March 27th for a beautiful four-course wine dinner. She will share with us the groundbreaking work that these wineries are engaged in; making both stunning wines as well as forging… Read More >>

  • Chocolate Terrine Close Up

    New Desserts & New Pastry Chef at Ray’s Boathouse!

    We’re sweet on our new pastry chef Karen Williams! She has blown us away with her new Boathouse dessert menu… from rich chocolate terrine with orange and pistachio, to almond cake with merlot poached pears and currant-balsamic ice cream–it’s time to indulge in a little winter treat or two. A former instructor at Le Cordon Bleu,… Read More >>

  • Chef Paul Duncan

    Ray’s FareStart Guest Chef Night March 22!

    Join Executive Chef Paul Duncan at FareStart’s Guest Chef Night on Thursday, March 22 from 5:30-8 p.m.! If you don’t know FareStart, this is the perfect way to learn and support its vital job training programs. The FareStart team works tirelessly to train displaced locals and teach them cooking and restaurant kitchen skills through set course work…. Read More >>