News & Events

Spring 2015 Seattle Restaurant Week at Ray’s!


  Spring onto the Seattle restaurant scene April 12th-16th & 19th- 23rd for Seattle Restaurant Week, with three delicious ways to celebrate at Ray’s! Savor three-course dinners available for $30 in both the Boathouse and Cafe, and a two-course lunch in the Cafe for $15.  Executive Chef  Paul Duncan has created an excellent lineup of choices,… Read More >>

Find Your “Pot of Gold” at Ray’s this St. Patrick’s Day!

Rainbow over Rays2

Follow the rainbow to Ray’s this St. Patrick’s Day and enjoy some of our Irish inspired creations! Tuesday, March 17th! Menu Specials Ray’s Boathouse Dinner Special offered 5pm- 9pm Guinness Braised Lamb Shank – potato crusted country pie, gravy and peas 32   Ray’s Café Lunch & Dinner Special offered 11:30am- 9pm Spice Braised Corned… Read More >>

Celebrate Easter at Ray’s!


Celebrate Easter at Ray’s – Sunday April 5th RAY’S CAFE - BUFFET Reservations: Reservations strongly recommended Hours: 9:00 AM (first seating) to 7:00 PM (last seating) Price: $45 Buffet (beverages, tax and gratuity not included) Children: Children 5 to 11 years of age $20. Children under 5 years of age no charge. Menu: We will be offering our grand holiday buffet (see below)… Read More >>

Celebrate WA Wine Month at Ray’s!

Rays Wine + Steak

Ray’s Boathouse and Cafe is planning an array of special wine offerings in March to celebrate Washington Wine Month! Ray’s has a long history of supporting local wineries and was honored to be awarded a Grand Award at this year’s Washington State Wine Awards. Celebrate with us all of March! Ray’s Café – 100% Washington… Read More >>

Ray’s Hosts Woodward Canyon Winery – Winemaker Dinner

Woodward Canyon

    Don’t miss out on Woodward Canyon’s Winemaker Dinner! Join us at Ray’s Boathouse as we celebrate Woodward Canyon and the pioneering efforts of Rick and Darcey Small. Chef Paul Duncan will prepare five courses of classic Northwest cuisine showcasing the Washington heritage that both Ray’s and Woodward Canyon are proud to share. The… Read More >>

New Executive Chef Paul Duncan!

Chef Paul_Headshot

Please give a big congratulations to Ray’s new Executive Chef Paul Duncan! With Ray’s since 2013, Chef Paul began overseeing the kitchen team in February 2014 when he was promoted to Chef de Cuisine of Ray’s three kitchens (Boathouse, Café and Catering). We are thrilled about his promotion and new role as the sixth Executive… Read More >>

Fifty Shades of Ray’s


Ray’s Cafe has six steamy ways to turn up the heat this Valentine’s Day!  Join us for one (or two!) of these Ray-mantic themed cocktails February 14th and 15th!*    Box of Chocolates  Vodka, Amaretto, Godiva Chocolate Liqueur  9 Between the Sheets Courvoisier, Orange Liqueur, Bacardi Rum, lemon juice 10 Raspberry Beret Gin, Raspberry Liqueur,… Read More >>

Celebrate Valentine’s Day At Ray’s

Ray's Salmon + Asparagus 1

Ray’s is offering  two ways to celebrate Valentine’s Day in 2015! We’ll be offering a special 3-course a la carte menu in the Boathouse, Thursday February 12th through Saturday February 14th. Don’t delay in making your reservation today - click here to reserve your table in the Boathouse and click here for Cafe reservations. Boathouse Valentine’s Day Menu Starters… Read More >>

Get “Shell-Fish” in January!


Are you a shellfish fanatic? Join us in the Café to celebrate the bounty of the Pacific Northwest for a two-week celebration January 19-31 of what Ray’s does best! Chef de Cuisine Paul Duncan presents “Shell-Fest 2015″with a dozen of your favorite shellfish dishes: Full Pound Steamed Manila Clams - Pork belly, vermouth, butter, chives 7/14 Penn Cove Mussels Marinara - Fresh basil,… Read More >>

Start Your New Year’s Eve Right at Ray’s!


There’s plenty of excitement to experience in Seattle on New Year’s Eve, so be sure you fuel up before the festivities begin! To help you get a great start on ringing in the New Year, we’re offering several festive menu choices in the Boathouse that are perfect for celebrating with your friends and family. Click here… Read More >>