New Ray’s Chardonnay!

Ray’s is thrilled to announce a new partnership with the wine team from Willamette Valley Vineyards. The WVV team is currently bottling a Chardonnay exclusively for Ray’s!

Most people think of Oregon and the Willmaette Valley as the land of Pinot Noir;  but amazing Chardonnay is the real secret behind our friends down south and we at Ray’s can’t wait to share this secret with you!

Founded in 1983 by Oregon native Jim Bernau, WVV believes that wines made with consideration for the environment, employees and community simply taste better. We couldn’t agree more. From their vineyard certification as LIVE & Salmon Safe, to their use of Biodiesel and support of native bee populations, WVV focus on sustainability and being true stewards of the land echoes Ray’s own history and ethos. Read more about all the team at WVV does here:  wvv.com/sustainability

As for the Chardonnay, it’s delicious! The vines that were used to grow our own Ray’s Chardonnay are 100% Dijon Clone that hail directly from Burgundy!  Founder Jim Bernau traveled with the Oregon Governor’s Delegation to Burgundy in the 1980s to seek out French clones to improve our state’s Chardonnay quality. These vines were brought back and quarantined at Oregon State University before being propagated for use in Oregon vineyards.
Naturally derived Dijon Clones from France being planted in the Willamette Valley was one of the greatest tipping points in Oregon wine quality.

We’re so excited for everyone to try our new wine when it arrives. Follow Ray’s on Facebook and Instagram to be the first to hear!

And be on the look out for a brand new Ray’s signature Pinot Noir coming soon!

Valentine’s Weekend at Ray’s Feb. 11-14

Valentine’s reservations are now available at Ray’s Boathouse and Café!

Join us in our first floor Boathouse or upstairs Cafe Valentine’s weekend Friday, Feb. 11 to Monday, Feb. 14, 2022 with your special someone and indulge in our incredible Northwest seafood and housemade desserts!

Ray’s Boathouse – Three-course Valentine’s Menu
There’s no place quite as picturesque or romantic as Ray’s Boathouse this Valentine’s weekend! Ray’s first floor Boathouse is offering couples a beautiful three-course prix fixe menu for $70 (excluding tax, gratuity, and beverages) available Friday, February 11-Monday, February 14 from 5-9 p.m. alongside its regular dinner menu.

Reservations are strongly encouraged and can be made online here.

Boathouse Valentine’s Weekend Menu

Starter (choose one)

Tempura Fried Pacific Oyster  grilled romaine, Caesar-hollandaise sauce, pickled red onion, Parmesan ribbons   18

Foie Gras Terrine    cranberry-port gastrique, toasted brioche

Little Gem Salad  GF  watermelon radish, dried apricots, hazelnuts, green goddess dressing    14

Entrée (choose one)

Grilled Alaskan King Salmon potato gnocchi, braised artichokes, smoked ikura-butter emulsion   50

Seared Duck Breast   herbed spaetzle, wild mushrooms, blackberry-ginger pinot noir sauce    55

Grilled Double R Ranch Tenderloin & AK Spot Prawns GF garlic whipped potatoes, broccolini, sauce perigeaux    56

Herbed Tagliatelle lemon ricotta, wilted arugula, cured egg yolk    40

Dessert (choose one)

Chocolate Mousse Cake chocolate fudge center, chocolate mousse, chocolate ganache, nougatine, chocolate puff pastry, hazelnuts   12

Honey-Lavender Crème Brulee vanilla custard, caramelized shell, honey comb   10

Whipped Brie   balsamic syrup, grilled baguette    14

Olympic Mountain Creamery GF seasonal selection of ice cream or sorbet     8

Menu subject to change.

Ray’s Café – Elegant Valentine’s Weekend Specials
Ray’s upstairs Cafe will offer Valentine’s Day specials alongside its regular Café menu from Friday, February 11-Monday, February 14 from 11:30 a.m.-9 p.m. Reservations are strongly encouraged and can be made for Monday, February 14 online here.

Cafe Valentine’s Chef’s Specials

Smoked Salmon Chowder classic chowder with house-smoked salmon   8 cup  10 bowl

Surf & Turf grilled Double R Ranch tenderloin, butter poached Alaskan spot prawns, garlic whipped mashed potatoes, broccolini, sauce perigueax  56

Seared Albacore Tuna coriander crusted, fennel soubise, fried fingerling potatoes, blistered cherry tomatoes, cilantro vinaigrette  44

Save Room For chocolate cake for two, layers of chocolate cake, strawberry compote, chocolate Swiss buttercream  16

Menu subject to change.

We look forward to celebrating with you!

Please review our guidelines for a seamless experience!
*All guests must show proof of full covid-19 vaccination with valid ID to enter the building, or proof of a negative covid-19 test within 72 hours of dining.
*All guests must wear masks unless actively eating or drinking.
*All guests must practice social distancing.
*All reservations are for inside tables only.
*Walk ins are only accepted for our bar top seating in the Cafe and Boathouse bars.
*Please be timely as we have no lobby space to hold guests. Early arrivals will be asked to wait outside on the dock.
*Sorry, no promotional discounts available. Loyalty cards accepted and encouraged!

Shellfest Returns January 5 to Ray’s Cafe!

We’re thrilled to kick off 2022 with the return of our beloved Shellfest in the Cafe!

Join us starting Wednesday, January 5 to enjoy new selections of delicious shellfish dishes created by our Executive Chef Kevin Murray and team.

Menu items include the following with new dishes popping up at the chef’s whim:

Alaskan Spot Prawn Appetizer shell on salt roasted prawns, lemon, thyme, butter sauce, fresh herbs (gf)
Manila Clams chorizo, sherry, oregano, butter (gf)
Penn Cove Mussels white wine, shallot, garlic, dill, butter (gf)
Baked Oyster Rockefeller butter, parsley, breadcrumbs, herbs
Coconut Fried Shrimp Thai-style chili dipping sauce

Items subject to change throughout the month without notice.

This limited menu ends January 31 so make sure to enjoy it while it lasts!

Ray’s Cafe is open Wednesday-Sunday from 11:30am to 8pm and is walk ins only. We’ll see you soon!