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

Chocolate Terrine Close Up

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, Karen comes to Ray’s with many years of pastry experience, and you can enjoy her delicious labors of love in the Boathouse now.

Grab a date and try them all alongside a creamy cappuccino or delicious dessert wine like Taylor Fladgate Late Bottled Vintage Port. For a special treat ask your server about D’Oliveiras Bual Vintage Madeira from Portugal!

Almond Cake merlot poached pear, currant-balsamic ice cream, candied marcona almonds, brandy snap 10

Bittersweet Chocolate Terrine orange and pistachio sable, raspberry coulis, raspberries, pistachios 10 

Chocolate Caramel Bread Pudding Baileys, spiced caramel popcorn (cayenne), walnut ice cream, ganache, brandy snap 10

Deconstructed Lemon-Meringue Tart basil, lavender-shortbread crumble, candied lemon peel

 

But now back to Karen! She is a lover of all things chocolate and confessed she would choose chocolate cake for dinner over a ribeye any night! Don’t you love her already?

Karen hails from upstate New York and received a degree in restaurant management at Morrisville State College, near where she grew up. Then she was off to the Culinary Institute of America for a baking and pastry degree. Next she found herself living in Seattle with a continued desire for education and a passion for food and enrolled in Bastyr University to earn her BS in nutrition. She went on to become a pastry and baking instructor for Le Cordon Bleu, first in St. Louis then in Orlando. While living in Orlando she earned her CEPC (certified executive pastry chef).

Karen and her husband are currently renovating a 55-foot wooden motor yacht on dry dock, getting it ready to call home at Shilshole Bay Marina.

We’re thrilled to have Karen running our pastry program and you can rest easy knowing all of your sweet treat dreams are in her capable hands. See you soon!

Poached Pear & Dessert Wine

Ray’s FareStart Guest Chef Night March 22!

Chef Paul Duncan

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. Guest Chef Nights often honor graduates with a short ceremony and announce their new job at a local restaurant. It’s truly a beautiful evening!

Paul and the FareStart chef students will prepare a delicious three-course menu for $29.95 per person with all proceeds supporting FareStart’s programs. For reservations call 206.267.7601 or visit farestart.org today as these dinners sell out fast!

FareStart Guest Chef Dinner Menu

Starter (choice of one)

  • Penn Cove Mussels in Thai Curry with coconut milk, red curry, cilantro
  • Beets Three Ways with roasted red and golden beets, beet relish, crispy beet chips, sherry vinaigrette, watercress, fresh herbs, goat cheese

Entrée (choice of one)

  • Crispy Smoked Sablefish and Pork Belly with braised greens, jasmine rice, miso
  • Minted Green Pea Pancakes with quinoa Zatar, horseradish crème

Dessert

  • Chocolate Indulgence Cake with caramel popcorn, caramel sauce

 

 

 

 

 

Shellfest Returns to Ray’s Café Jan. 17-31!

Shrimp copy

Shellfest is back this winter at Ray’s Café from Wednesday, January 17 through Wednesday, January 31!

Our Executive Chef Paul Duncan has created a delicious, limited-time Shellfest menu featuring an array of fresh, local shellfish including oysters, snow crab, clams, shrimp and more in our upstairs Café.

Enjoy them while they last and try them all from January 17-31! Make your reservations for the Café at 206.782.0094 or online today.

Café Shellfest Menu

  • Popcorn Shrimp breaded and fried, served with tartar and cocktail sauce ($12)
  • Oysters on the Half Shell served with lemon and cocktail sauce (Market Price)
  • Full Pound of Steamed Clams with house smoked bacon, white wine, oregano and butter ($16)
  • Blackened Shrimp sautéed in butter, onions and bourbon, served with garlic bread ($16)
  • Mussels in Marinara simmered in spiced tomato broth, linguini and fresh basil ($23)
  • Peel & Eat Shrimp poached and served chilled with lemon and cocktail sauce ($9)
  • Snow Crab & Frites poached legs, seasoned shoestring fries, served with tartar sauce and butter ($21)
  • Smoked Scallop Carbonara house smoked scallops, bacon, cream, roasted pepper, squid ink spaghetti ($23)