Take a Peek at Ray’s Award-Winning Catering Team

Ray’s Catering hosts Seattle’s best private events, from weddings, anniversaries, birthday parties and life celebrations to fundraisers, networking events, luncheons and business meetings. In 2018 we also took home the award for Best Rehearsal Dinner in Seattle Bride!

The Ray’s Catering team works hard behind the scenes to make these events come to life, from planning all of the details to cooking delicious menus! In particular our Catering Sous Chef Gustavo Guerra is a vital part of the team. He creates Ray’s seasonal catering menus and prepares the dishes with help from his talented team. His knowledge of cooking and food and his eye for what pleases a crowd makes him excellent at his job!

If you are planning an event contact our Director of Catering Amanda Viereck and host it with Ray’s either here in Ballard or at a venue of your choice!

We offer private events at our Northwest Room located next to Ray’s Boathouse, with a private deck overlooking Puget Sound and the Olympic Mountains, indoor/outdoor spaces, custom menus and much more! Contact us to select your date then plan your menu, beverages and more while our team coordinates the details.

Call 206.789.6309 or email rayscatering@rays.com today! Learn more about our Catering team here.

Take a look at our Northwest Room and Chef Gustavo’s newest menu items:

 

 

Nic’s Adventures in Nepal!

Our adventurous Boathouse Manager Nic Reinig is an avid alpine climber and enjoys being in the mountains as much as possible when he isn’t here at Ray’s.

Nic has had the opportunity to climb and travel in Nepal in the past, but in 2018 his adventures took him on the climbing trip of a lifetime.

Nic and his partner, Elizabeth were invited to climb an uncharted peak in Northwest Nepal. It’s notoriously difficult to obtain a permit for unclimbed peaks, but his friend and climbing partner owns a Himalayan Guide Service, which allowed them to travel to the remote area.

This climb was truly the climb of a lifetime because the area in Northwest Nepal had previously prohibited ecotourism and very few westerners have been able to explore the area. Nic and Elizabeth were some of the first Americans to set foot on the isolated mountains; a climber’s paradise.

The 45-day expedition started in Kathmandu where they flew to Simikot, a village with the closest airstrip to the entrance of the valley that led to the mountains. From Simikot it took nearly two-weeks to hike through the Limi Valley, a distance of around 100-miles.

Accompanying their team of climbers were seven Sherpa guides as well as 11 mules to help carry food and supplies. Upon reaching the peak, Nic and the team established a base camp and scouted a route. After acclimating to the elevation, they pushed to higher ground and made camp where they would then attempt their summit.

Unfortunately, the group had to turn around at 17,400-feet due to waist-deep snow and dangerous avalanche conditions. The group of climbers certainly gave it their best efforts and were proud to accomplish what they already completed, not to mention enjoying the gorgeous sites of the Himalayas.

Any first ascent of an unexplored Himalayan peak has a very low chance of success and although the summit was the goal, the trip itself was an experience they will never forget!

With modern day Himalayan climbing, there are few places left in the world that are still unexplored. Nic and his group had the very lucky experience of such a grand adventure in 2018 and they look forward to what’s to come in 2019!

We’re so proud of you, Nic for reaching and pursuing your goals! Here’s to more adventures for everyone in the new year!

 

Celebrate at Ray’s this Valentine’s Day

Treat your special someone to waterfront views at Ray’s this Valentine’s Day!

Shilshole Bay and the Olympic Mountains make the perfect backdrop for a romantic night out in Seattle; and our menus of fresh, sustainable PNW seafood and local  ingredients will delight until the very end.

Ray’s Boathouse
Couples are invited to take in spectacular views in our first floor Boathouse restaurant as you indulge in a delicious three-course seafood menu created by our Executive Chef Paul Duncan.

The three-course menu is $65 per person excluding tax and gratuity, and will be available Thursday, February 14 to Saturday, February 16. Our regular Boathouse menu will also be available on these dates. Guests are encouraged to reserve in the Boathouse from 5-9 p.m. or you may dine in the bar on a first come basis. To reserve visit rays.com/boathouse.

Boathouse Valentine’s 3-Course Menu

Starters

Choice of one
Oyster Tempura
chorizo vinaigrette, sea bean salad

Poke Tacos
ginger-soy marinade, wonton wrapper, avocado mousseline

Salad of Baby Romaine GF
hard egg vinaigrette, radish, pickled jalapeno, spice dusted

Entrées

Choice of one
Alaskan Halibut
pan seared, poached prawns, crispy potatoes, lemon-butter, capers, creamed spinach

Seared Ahi Steak GF
cumin-spice rubbed, shiitake, snap pea, soy-butter potatoes

Filet & Half Maine Lobster Tail
applewood grilled filet, butter poached lobster, garlic whipped potatoes, charred broccolini, smoked onion ring, perigeuex

Desserts

Choice of one
Mousse Napoléon
caramel mousse, vanilla mousse, spiced sponge cake

Chocolate Indulgence
chambord sabayon, fresh raspberries

Ray’s Café
Located upstairs from the Boathouse, our casual waterfront restaurant and bar is offering a special a la carte menu this Valentine’s Day weekend alongside our regular Cafe menu. Enjoy gorgeous views on the Seattle waterfront as you feast on fresh, local seafood.

The a la carte menu will be available Valentine’s Day weekend Thursday, February 14 to Saturday, February 16. Guests can reserve in the Café from 11:30 a.m.-9 p.m. or dine in the bar on a first come basis. For more information and to reserve visit rays.com/café.

Café Valentine’s A la Carte Menu

Starter
Dungeness Crab Toast $15

Entrée
Filet of Beef & Petite Lobster Tail $58
Grilled Double R Ranch filet, butter poached lobster tail, fried potatoes, garlic greens

Grilled Mahi Mahi $36
Glazed baby carrots, Jasmine rice, pineapple beurre blanc

Dessert
Mousse Napoléon $9
Carmel mousse, vanilla mousse, spiced sponge cake

Chocolate Indulgence $9
Chambord sabayon, fresh raspberries

Ray’s at FareStart Guest Chef Night Jan. 24!

On Thursday, January 24 our Executive Chef Paul Duncan will cook alongside the hardworking students at FareStart to prepare a three-course meal while he teaches cooking skills, presentation techniques, and service standards in the kitchen.

Last year Chef Paul and FareStart served our famous Mediterranean Mussels and he had the opportunity to teach the students how to prep and cook with mussels, a new experience for most! Excited by being able to teach the new skills Paul will be preparing prawns and showing the students how to properly prepare and cook them.

Reserve your seats today to enjoy this delicious dinner and the satisfaction of helping our local community!

Ray’s FareStart Menu

1st Course – Poached Prawn “Cocktail” blue corn blini, preserved lemon, avocado mousseline.

2nd Course – Fennel Dusted Rockfish spaghetti squash, oyster mushrooms, and pepper escabeche

OR

Crispy Arborio Rice spaghetti squash, oyster mushrooms, and minted peas (vegetarian)*

3rd Course – Mousse Napoleon caramel mousse, vanilla bean mousse, and decadent spiced sponge cake

The three-course dinner is $29.95 per person and the evening runs from 5:30-8:30pm. To learn more about Farestart and make reservations visit FareStart.org.

FareStart is a local non-profit that provides people struggling with poverty and homelessness a chance to overcome barriers by teaching them the work and life skills needed to succeed in the foodservice industry. FareStart works closely with local restaurants to collaborate, teach, and develop programs to help their students succeed.

*Vegetarian options available upon request.

Shellfest Returns to the Cafe Jan. 8-27!

Ray’s Café is kicking off the New Year with Shellfest this January 8-27!

Each winter our local icy waters deliver the freshest crab, clams and oysters available and Ray’s Executive Chef Paul Duncan has created an exciting, limited menu to celebrate this winter bounty. The new shellfish dishes are only available during Shellfest at our upstairs Cafe from January 8-27, and are offered in addition to our regular Café menu.

Reservations are available daily from 11:30am-9pm and are strongly encouraged during Shellfest. Guests can reserve at rays.com/cafe or at 206.789.3770.

Shellfest Menu

Dungeness Crab Bruschetta – garlic aioli, pickled shallot, Dungeness crab meat, avocado. $17

Bourbon-Garlic Prawns – blackened prawns, bourbon, sautéed garlic, grilled bread. $16

Oysters on the Half Shell – mignonette, lemon. $20

Scampi Fettuccini Alfredo – prawns, garlic, white wine, cream, herbs. $26

Pan Seared Pacific Oysters – lightly breaded, garlic aioli, chorizo vinaigrette, dirty rice. $18

Prawn Cocktail – poached and chilled prawns, cucumber, avocado, traditional sauce. $18

Popcorn Shrimp breaded, fried, Louis dressing. $16

Mussels Wilson  Uli’s chorizo, sherry, garlic, butter. $14

* Menu subject to change without notice.