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Ray’s Cafe Reopens!

Ray’s upstairs Café is OPEN! Join us for lunch, happy hour and dinner to enjoy your favorite Ray’s dishes, drinks and views from 11:30am-9pm daily at Seattle’s best seafood restaurants!
Ray’s first floor Boathouse remains temporarily closed and will reopen in February. Thank you for your patience!! Please follow us on Instagram and Facebook for updates.
Ray’s Northwest Room is open and can accommodate private parties and events. Please contact rayscatering@rays.com to learn more.
 
Photo by The Frederick Collection
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Easter at Ray’s 2024!

Join Ray’s for a delicious Easter brunch or dinner on Sunday, March 31, 2024! Our first floor Boathouse will serve brunch with a la carte guest favorites and a spring-inspired 3-course dinner menu.

Easter reservations are strongly encouraged and available on RESY! We can accommodate parties of 10 people or fewer, including high chairs.

Reserve Easter in our first floor Boathouse

BOATHOUSE BRUNCH
10:30am (first seating) to 3pm (last seating).

A La Carte Boathouse Easter Brunch Menu:

Smaller

  • Little Gem Salad green goddess dressing, pickled lemon, feta cheese, scallions, cherry tomatoes GF V
  • Lyonnaise Salad bacon vinaigrette, frisée, bacon lardons, soft egg, croutons DF
  • Crispy Calamari Salad orange vinaigrette, carrots, frisée, cornichon, red onion DF
  • Fresh Berry Parfait vanilla whipped yogurt, fresh berries, house-made granola, honey
  • Ray’s Pacific Northwest Chowder  clams, house smoked-bacon, red potato
  • Avocado Toast toasted como loaf, avocado, pickled red onion, cherry tomatoes, everything bagel seasoning DF

Shareable

  • PNW Mussels jalapeño-lime butter, radish, toasted baguette
  • PNW Manila Clams  onion, celery, white wine, Old Bay, herbs, toasted baguette
  • Seared Diver Scallops roasted parsnips, parsnip purée, vanilla beurre blanc, chervil GF
  • Cold Smoked Salmon Plate house smoked PNW salmon, scallion whipped cream cheese, pickled red onion, cucumber, dill, ikura, everything bagel chips
  • Moroccan Carrot Salad baby carrots, couscous, hazelnuts, yogurt, cilantro, garlic-harissa oil V
  • Crispy Fried Calamari  mini sweet peppers, green goddess dressing
  • Dungeness Crab Cakes  lemon aïoli, pickled red onion, orange supremes, pea vines
  • Seared Asparagus parmesan vinaigrette, hazelnuts GF V

Mains

  • Vegetarian Quiche fried breakfast potatoes, mixed green salad
  • Hangtown Fry fried oysters, scrambled eggs, house smoked bacon, fried breakfast potatoes, spicy aioli
  • Steak and Eggs 8oz Double R Ranch bavette steak, two eggs, fried breakfast potatoes, chimichurri GF
  • 8oz House Ground Beef Burger brioche bun, american cheese, shredded lettuce, special sauce, breakfast potatoes GF
  • Two Eggs choice of bacon or Uli’s breakfast sausage, fried breakfast potatoes, toasted como loaf
  • Challah French Toast Uli’s breakfast sausage, spiced maple syrup, whipped cream, fresh berries, fried breakfast potatoes
  • Prawns & Grits Del Pacifico Day Boat prawns, Anson Mills grits, chorizo vinaigrette, two eggs, como loaf
  • Applewood Grilled Sablefish in Sake Kasu jasmine rice, charred savoy cabbage, scallions, dashi-miso velouté
  • Grilled Wild Alaskan King Salmon garlic whipped potatoes, seared asparagus, cornichon-caper beurre blanc GF

BOATHOUSE DINNER
3pm (first seating) to 8pm (last seating)

Enjoy our normal a la carte dinner menu alongside a $75.00 Easter inspired 3-course dinner menu of appetizer, entrée and dessert (beverages, tax and gratuity not included).

3-course Boathouse Easter Dinner Menu
choice of one from each section 

Appetizers

  • Artichoke & Parmesan Soup fried artichokes, crème fraîche, spring herbs
  • Dungeness Crab & Spring Pea Salad snap peas, watermelon radish, English peas, mint, arugula, lemon vinaigrette, chevre GF
  • Seared Oregon Albacore blood orange-avocado salsa, ponzu, watercress GF/DF

Entrees

  • Double R Ranch Spice Rubbed Prime Rib garlic whipped potatoes, seared broccolini, demi-glace GF
  • Fresh Pan-seared Alaskan Halibut green garlic sauce, fried Yukon Gold potatoes, sautéed mushrooms
  • Moroccan Carrot Salad baby carrots, couscous, hazelnuts, yogurt, cilantro, garlic-harissa oil V

Desserts

  • Vanilla Crème Brûlée caramelized shell
  • Spiced Carrot Cake cream cheese frosting, candied pecans
  • Olympic Mountain Creamery Ice Cream/Sorbet

Full children’s menu available all day in the Boathouse.

Boathouse Bar has limited seating and will be offered on a first come basis for ages 21 and over only. The Bar is open from 10:30am (first seating) to 8pm (last seating).

CAFE
Enjoy our Cafe grand holiday buffet from 9am (first seating) to 8pm (last seating) for $85 per person including coffee, juice and sodas (excluding tax and gratuity). Children 5 to 11 years of age $35.

Menu
Complete range of appetizers, salads, entrees, and desserts, plus Ray’s traditional carving and shellfish action stations featuring Northwest seafood. Breakfast items will be served on the buffet until 3pm then we will transition to a dinner buffet until 9pm.

The Cafe Bar will be open from 9am (first seating) to 8pm (last seating) and is seated on a first come basis. Cafe Bar is 21 and over only.

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Winter Warmer Cocktail Recipes from our Bar Team!

Try these delicious, guest-favorite hot cocktails from our talented bar team and stay nice and cozy while we’re closed this month. Cheers!

Ray’s Hot Buttered Rum

Buttered Rum Mix

  • 1lb gold unsalted butter softened
  • 1½ cups brown sugar
  • 2 heaping tbls molasses
  • 1 tbls vanilla
  • 5 tsp cinnamon
  • 5 tsp nutmeg
  • 3 tsp clove
  • 2 tsp cardamom
  • 1 tsp allspice
  • 1oz dark rum

Blend together with kitchen aid or similar device.

Build your cocktail:

  • 1.5oz dark rum similar to Gosling Black Seal or Plantation Dark
  • Heaping bar spoon of mix
  • Hot water

In a mug combine rum and butter mix, top with hot water and stir to mix until combined. Serve hot and top with whipped cream. Enjoy!

Ray’s Blueberry Mulled Wine

  • 2 cups fresh or frozen blueberries
  • 1⁄3 cup sugar
  • 10 whole cloves
  • 5 allspice berries
  • 5 cardamom pods
  • 3 cinnamon sticks
  • 1 bottle (750 mL) red wine

In a saucepan over medium heat, combine blueberries and sugar.  Cook until lightly simmering, about 5 minutes.

Puree blueberry mixture until smooth, then add in cloves, allspice, cadamom, and cinnamon. Continue lightly simmering for 30 minutes.

Pour wine into the pot and reduce heat to a very slow simmer for 30 minutes.

Strain and serve warm with a cinnamon stick and blue berries.

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Get to Know Long Live the Kings

Did you know Ray’s has partnered with local salmon non-profit Long Live the Kings for nearly seven years? It’s an incredible cause and one that we look forward to supporting every year.

This small but mighty team has been working hard since 1986 to ensure our local salmon and steelhead populations grow and thrive for future generations.

They combine innovative field work, pioneering science, broad partnerships, andsophisticated new management tools to help decision-makers advance salmon recovery while balancing the needs of fish and people.

At Ray’s we do our best to make sure that our seafood comes from good people, good communities and is sustainably sourced. To achieve that we continue to evolve and listen to experts like Jacques White and the LLTK team about how we can help amplify their message and support their efforts for the future of Northwest salmon.

Learn more about their efforts, then keep an eye out here for how you can support them throughout the year at their events or during fundraisers like Survive the Sound and GiveBig!

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Valentine’s Day at Ray’s 2024!

Take in the gorgeous scenery at Ray’s over a Valentine’s lunch or dinner this February 14, 2024!
Valentine’s Day reservations are strongly encouraged and available on RESY.
Please note:we are ONLY accepting reservations for Wed., February 14 in our upstairs Café (the Boathouse will reopen shortly after the holiday). No reservations needed for the bar, seated on a first come first served basis.
 

Ray’s Café 2024 Valentine’s Week Specials

Smoked Salmon & Goat Cheese Mousse
dill, pickled red onion, ikura, crostini

Seared Ahi Tuna Loin
beet puree, roasted beets, caper-blood orange sauce, watercress
Coffee-spiced Double R Ranch Ribeye
whipped russet potato, roasted carrots and parsnips, cocoa-demi glace
Chocolate-Raspberry Cheesecake
chocolate ganache, cocoa dusted raspberries
 
Our Valentine’s menu specials will be available February 12-18 in the Café. We look forward to celebrating with you and yours at Seattle’s best seafood restaurant!
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Delicious Winter Recipes From Our Chef Team!

Even if we’re closed this January you know we got you covered when it comes to good food!

Our Executive Chef Kevin Murray and Executive Sous Chef Gustavo Guerra are sharing their favorite Winter dishes with you this month.

Chef Kevin’s Blackened Rockfish Tacos with Mandarin Orange Salsa, Green Cabbage, and Avocado Crema 

Chef Gus’ Pozole Verde a versatile recipe that tastes delicious with your favorite protein – pork, chicken, lobster or prawns

Try these at home this month and share your pics with us! Tag @rayboathouse on Facebook or Instagram!

Chef Kevin’s Blackened Rockfish Tacos with Mandarin Orange Salsa, Green Cabbage, and Avocado Crema (Makes 6-8 tacos)

When the winter days become short and cold, I like to cook something that gives me a little burst of sunshine and brightness, and I look to the plethora of winter citrus for inspiration. I regularly make these blackened rockfish tacos with mandarin orange salsa, green cabbage, and avocado crema during the winter as a sunshine substitute.

Ingredients:

  • Blackening Seasoning
    • 5 tbsp paprika
    • 1 tbsp salt
    • 1 tbsp onion powder
    • 2 tbsp garlic powder
    • 1 tbsp cayenne pepper
    • 1.5 tsp white pepper
    • 1.5 tsp black pepper
    • 1.5 tsp dried thyme
    • 1.5 tsp dried oregano
    • 2 tbsp brown sugar
  • Mandarin Orange Salsa
    • 1 cup diced mandarin or clementine oranges
    • ¼ cup red bell pepper, small diced
    • ¼ cup red onion, small diced
    • ½ of a jalapeno, small diced
    • 2 scallions, thinly sliced, both green and white parts
    • Juice of 1 lime
    • 1 tbsp EVOO
    • ½ tsp salt
  • 12 oz rockfish filets
  • 4 cups thinly sliced green cabbage
  • 1 large avocado
  • 1 tbsp sour cream
  • 2 limes
  • Cilantro leaves for garnish
  • Flour tortillas (warmed for serving)
  1. Mix all ingredients for blackening seasoning together in small bowl.
  2. In another bowl, mix together salsa ingredients, taste for seasoning, and adjust to your taste.
  3. To make the avocado crema, mash one ripe avocado in a bowl with a fork. Add the juice of half of a lime, the sour cream, and a nice pinch of salt.
  4. Place green cabbage in a small bowl, add a big pinch of salt, and the juice from half a lime, and using your hands crunch up the cabbage a bit. The salt and lime juice will penetrate the cabbage making it more tender.
  5. Place a heavy bottomed pan over medium high heat, and add a tablespoon of oil. Season rockfish fillets with salt and a generous amount of blackening seasoning on one side. When oil is hot, place fish in pan with the seasoning side up. Cook for 2-3 minutes until nicely browned, then flip and cook another two minutes, adjusting the heat as necessary so that the blackening seasoning does not burn. The fish should nicely flake when fully cooked. Remove to a plate and break into bite size pieces with a spatula.
  6. To serve: smear each tortilla with about a tablespoon of avocado cream, a small handful of cabbage, and about 2oz of the blackened rockfish. Then top with the mandarin orange salsa, and cilantro leaves.

 

Chef Gustavo’s Pozole Verde

In winter time a hot soup is the most cozy, but if I have to decide on a specific one I choose the pozole verde, I like that it is versatile that can be prepared with different meats such as chicken or pork, which is my favorite, but also the seafood version is delicious, accompanied by lobster,  shrimp and/or white fish.

Ingredients:

The Base:

  • .5 #White onion
  • 2 each Pasilla Chiles
  • 6 each Tomatillos
  • 4 each Jalapenos
  • 2 cloves Garlic
  • .5 head Romaine lettuce
  • 6 seeds Cumin
  • 2 each Anaheim Peppers
  • 1 bunch Cilantro
  • 1 tsp Cried Mexican oregano

Grains

  • 1 can Hominy

Protein

  • 3 pounds of any protein you choose – Pork, Chicken, Lobster, prawns
  1. Cook the meat of your choice with enough water, 4 cloves of garlic and a white onion. The broth left over from this cooking will be your base for the soup.
  2. Blend the ingredients for the base in the blender using a little of the beef broth.
  3. Sauté this base in a pot for about 10 minutes, add the hominy and the rest of the meat broth, (without the meat since it is already cooked and you don’t want to overcook it).
  4. When it comes to a simmer, add the meat and season with salt and ground black pepper.
  5. Garnish with avocado pieces, radish slices, corded lettuce.

Buen provecho!