New Summer Menu Debuts in Cafe!

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 the sunny deck! Chef de Cuisine Paul Duncan and his culinary team are excited to showcase the new seasonal ingredients available from our vendors and suppliers, so please enjoy the preview of our new menu below.

You can view our entire Cafe menu here and make reservations to dine with us here.

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

pinotsalmonRAYSRight 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 from Seattle seafood guru Jon Rowley, Ray’s was one of only four Seattle restaurants to serve Copper River Kings from that first shipment in 1983, along with McCormick’s Fish House, Triples and Rosellini’s Other Place. Also in the 1980′s, Ray’s transformed the minds of Northwest diners by recommending red wine pairings with fish.

Ray’s has commitments from our suppliers to be one of the first Seattle restaurants receiving Copper River Salmon, and we anticipate serving it beginning May 16. Wine Director Edan Schmitz will have more than 25 Pinot Noirs from around the world available for purchase by the glass in the Boathouse to pair with Chef Paul’s subtle touch on this Northwest delicacy. (click for glass list)

Each glass of wine will be pulled from the bottle fresh as we use the state-of–the-art Coravin wine dispensing system that replaces the air in the bottle with Argon. Come check it out! This is a great opportunity to explore a variety of Pinot Noirs that are not normally offered except by the bottle – try a few and let us know what you think!

To celebrate in the Café we’ll offer a special “25 for $50” promotion, with 25 different Pinot Noirs from around the world available for just $50 per bottle. This is one of the widest selections of Pinot Noir being offered in Seattle, and we know you’ll love pairing it with the fresh Copper River Salmon entrees. (click for bottle list)

Don’t  miss out on this amazing Pinot Noir and Copper River pairing opportunity, which runs through June 15.  We look forward to seeing you soon!

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

IMG_2953What 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 Home & Hearth have partnered to support the Ballard Food Bank, making it a win-win situation for everyone! Dine at Ray’s Boathouse or Cafe between May 12 and June 15 for your chance to win a complete Big Green Egg smoker/grill package – the ideal gift for Father’s Day!

Each $5 donation(purchased from Cafe bartender) earns you one raffle ticket for the big prize, and three winners will be chosen and announced on Father’s Day, June 15 (must be present to win). All proceeds will be donated to the Ballard Food Bank, which distributes food and other items to assist our neighbors in need.

We will randomly draw three winners on Father’s Day for the following prizes:

  • 2 pm drawing – 1st runner up – $100 Ray’s gift card and a Ray’s baseball hat (retail value $115)
  • 3 pm drawing – 2nd runner up – Ray’s cookbook and a customized wine dinner for four in the Boathouse (retail value $430)
  • 4 pm drawing – Grand prize – The Big Green Egg and all its gear! In addition, Ray’s Chef de Cuisine Paul Duncan and General Manager Douglas Zellers will come to the lucky winner’s house and teach you how to use it the grill, along with some fantastic recipes [retail value $1500]

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Springing into our new seasonal menu!

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 fish, seafood and meat entrees that showcase the new seasonal ingredients available from our vendors and suppliers.

You can view our entire Boathouse menu here and make reservations to dine with us here.