Media & Events

Celebrate Thanksgiving at Ray’s!

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Ray’s Family Thanksgiving Thursday, November 27 Buffet in Cafe Seasonal Salads, Northwest Antipasto, Seafood Buffet with Oyster Shucking, Snow Crab and Gulf Prawns, Oven Roasted Turkey with all the trimmings, Roast Prime Rib of Beef, Coho Salmon Sides, Variety of Fresh Seasonal Vegetables, Dessert Table and more! Adults $45, children ages 5-11 $20, children under age 5… Read More >>

3 Ways to Celebrate Seattle Restaurant Week at Ray’s!

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It’s time to celebrate the autumn run of Seattle Restaurant Week, with three delicious ways to celebrate at Ray’s! The fall celebration dates are October 19-23 and 26-30, with three-course dinners available for $30 in both the Boathouse and Cafe, and a two-course lunch in the Cafe for $15.  Chef de Cuisine Paul Duncan has created an excellent… Read More >>

Pumpkin Carving Party Oct. 11

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Ray’s Cafe invites you to our all ages Pumpkin Carving Party on Saturday, October 11 ! Please join us from 3:00pm to close for a festive & fun-filled event outside on our deck rain or shine. (Think heaters, blankets, and hot cider!) This celebration of our very favorite costume holiday, Halloween, includes a complimentary pumpkin for… Read More >>

Ray’s Partners With L’Ecole Winery – Wine Dinner Oct. 18

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Ray’s Boathouse welcomes you to celebrate our new partnership with L’Ecole Winery! Join us in the Boathouse on Saturday, October 18 at 6:30pm for a 5-course Winemaker’s Dinner hosted by L’Ecole N° 41 winemaker Marty Clubb. Chef Paul Duncan will be pairing some of Ray’s classic dishes (menu below) with an amazing lineup of wines from L’Ecole… Read More >>

Sunset Supper Debuts Sept. 15

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The days are getting shorter, but the dining is getting even better! To help you make the most of our magnificent fall evenings featuring glorious sunsets, we are launching our new Sunset Suppers in the Boathouse! Dine with us during the first hour of dining room service (5-6pm) for a wonderful three course meal for $35 (does not include… Read More >>

Chef Paul Featured at DeLille Cellars and AWW Wine Gala

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Ray’s Chef de Cuisine Paul Duncan will be featured at two exciting local events this summer, so please be sure to come say hello if you are at either event! Celebrate Bastille Day at DeLille Cellars Chateau Sunday July 13 at One if by Land, Two (three and four) if by Sea, DeLille’s 20th annual celebration… Read More >>

New Summer Menu Debuts in Cafe!

Northwest Berry Salad - Mixed greens, strawberries, blackberries, raspberries, pecans, honey-goat cheese, raspberry vinaigrette

As summer draws near, it’s time to freshen up the Cafe menu with a variety of seasonal ingredients and new preparations that highlight the best of our warm weather season. We look forward to having you dine with us soon, whether it’s for graduation events, Father’s Day celebrations, or just a girls night out on… Read More >>

Copper River Salmon & Pinot Noir – A Rite of Spring!

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Right on schedule, Copper River Salmon arrives in Seattle May 15 and once again Ray’s has plans to celebrate the pairing that helped make Ray’s world-renowned: Copper River Salmon and Pinot Noir! This year marks the 31st anniversary of the first Copper River King Salmon to be flown fresh from Alaska to Seattle.  With an assist… Read More >>

Celebrate Father’s Day and Support the Ballard Food Bank!

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What do dads really want for Father’s Day? A recent study showed that fathers want quality time with their family and prefer gifts that don’t cost anything.  So this year, Ray’s Boathouse has created the perfect opportunity for you to make dad’s wishes come true! To celebrate Father’s Day (June 15), Ray’s Boathouse and Sutter… Read More >>

Springing into our new seasonal menu!

House Smoked Sablefish with jasmine rice, cucumber-daikon kimchi, miso glaze

Spring is in the air, and right on its heels have been a few recent 80-degree days that remind us summer is right around the corner! Chef de Cuisine Paul Duncan and his culinary team have spruced up the Boathouse menu with several bright, fresh new additions, along with a few new preparations of our… Read More >>