Gingerbread Decorating Party at Ray’s Cafe Dec. 9!

On Sunday, December 9 Ray’s Café is hosting an all-ages Gingerbread House Decorating event and drive benefitting Mary’s Place, to help local families in need!

For $12 guests will receive a gingerbread kit with supplies including icing and festive candy to build any gingerbread house they can dream up, as they sip complimentary hot chocolate. Food and drink will be available for purchase. Note – each guest does not need to purchase a kit to participate, they can be shared within a party.

The event will take place on the Cafe’s heated and covered patio. Dress warm! Reservations are required and two time slots are available: 11:30am or 1:45pm. Call 206.789.3770 to reserve!

Ray’s is asking guests to bring Twin Blankets and/or Baby Formula to the event with them. These are two high-needs items at Mary’s Place that will make a huge difference in the lives of struggling families. Ray’s will personally deliver all of the items to Mary’s Place after the event.

Mary’s Place empowers and supports struggling families by providing shelter, nourishment, resources, healing and hope in a safe community. For more information on Mary’s Place visit

Thank you for helping to spread holiday cheer!

Christmas Eve & Day 2018 at Ray’s Boathouse & Cafe

The holidays are the most wonderful time of the year, but they can also be incredibly stressful. Spend more time with your family than in the kitchen this season and let Seattle’s best seafood restaurant spread holiday cheer with our Christmas Eve and Christmas Day dining!

Read on for our Christmas hours and menus and book your table today! Reservations strongly recommended for both dates. For Café reservations please call 206.789.3770 or click here. For Boathouse reservations please call 206.789.3770 or click here.

We look forward to celebrating with you!

Christmas Eve

The Boathouse will be serving its regular dinner menu with items like Sablefish in Sake Kasu, Alaskan King Crab Legs, Dungeness Crab Toast and delicious housemade desserts. Or enjoy our $60 holiday inspired 3-course menu which includes a salad, entrée, and dessert (beverages, tax, and gratuity not included). Children’s menu available.

The Boathouse will be open from 2:00pm (first seating) to 8:00pm (last seating) on Christmas Eve. The Boathouse Bar will be open from 2:00-8:00pm on Christmas Eve. No reservations are needed, and service is first come, first served.

Ray’s Café will be offering its regular lunch and dinner menu with dishes like wild Northwest Salmon, Dungeness Crab Cakes, Seared Sea Scallops, Clam Chowder and much more. Children’s menu available. The Café will be open from 11:30am (first seating) to 8:00pm (last seating) on Christmas Eve.

Ray’s Café Bar will be open from 11:30am to 8:00pm with regular menu offerings and on a first come basis. No reservations needed.

Christmas Day

The Boathouse will offer its regular dinner menu plus a $60 holiday inspired 3-course seasonal menu that offers either soup or salad, a choice of entrée, and dessert (beverages, tax, and gratuity not included.) Full children’s menu available.

The Boathouse will be open on Christmas Day from 2:00pm (first seating) to 8:00pm (last seating).

The Boathouse Bar will be open from 2:00pm to 8:00pm on Christmas Day. Regular menu will be available. No reservations are needed, served on a first come first served basis.

Ray’s Café will be open on Christmas Day from 12:00pm (first seating) to 8:00pm (last seating). The menu will include the greatest hits from our regular Café menu along with seasonally inspired a la carte specials. A full children’s menu will be available.

Ray’s Café Bar will be open from 12:00pm to 8:00pm. No reservations are needed, served on a first come, first serve basis. 


*Ray’s Boathouse and Café will not be offering senior discount, passport or other promotional offers on Christmas Eve or Christmas Day.

Ray’s & Long Live the Kings Work to Restore Wild Salmon

Dear guests,

Since our start in 1973 Rays has supported causes that benefit our local waterways, salmon and sustainable fishing. The water is our lifeblood, not just because we sit atop it but because we love to serve fresh fish at Ray’s and support our local fisherman, who depend on it.

The future of fish is the future of Ray’s. We’ve prided ourselves on doing the right thing from a sustainable fishing standpoint for 45 years and being a culinary leader in the community that helped usher in what is now called Pacific Northwest cuisine. We have a responsibility to protect this and we will not back down.

Earlier this month we announced our partnership with local non-profit Long Live the Kings (LLTK) and we would like to take this opportunity to expand on what that entails, how we’ll be working with them in the fight, and how you can get involved.

LLTK was founded in 1986 with the mission to restore wild salmon and steelhead and support sustainable fishing in the Pacific Northwest. They combine innovative field work, pioneering science, broad partnerships, and sophisticated new management tools to help decision-makers advance salmon recovery while balancing the needs of fish and people.

Our involvement with LLTK began with an internal education for our entire team where they were fortunate to receive a training session from Executive Director Jacques White about how LLTK is working to restore our local salmon runs. It’s something staff can share with our guests and also take pride in their knowledge of what it takes to keep wild salmon thriving in the Pacific Northwest.

We have staff field trips in the works and our goal is to get as many of our team as possible out there with LLTK to experience a hands-on working trip and understand their work even further.

We are currently running our Salmon Safe Wine promotion in the Café and Boathouse with $1 from each glass or bottle sold going to LLTK now until November 7. This is a first step to invite our guests to get familiar with LLTK and do something simple to help make a difference.

You can look forward to many more ways to support LLTK at Ray’s through the end of this year and into 2019! We also encourage you to visit to sign up for their newsletter and get informed on the many exciting projects and events they have in the works.

Please join us in this important cause and contact us if you would like to get involved in a bigger way.

Douglas Zellers, GM and Co-owner

Drink Salmon Safe Wine for a Cause at Ray’s Thru Nov. 7!


Raise a glass to support salmon restoration at Ray’s Boathouse & Café this fall!

We are excited to announce our Salmon Safe wine promotion in partnership with Long Live the Kings! $1 from each glass or bottle sold from these special wine lists, will be donated to Long Live the Kings, a local non-profit and proud partner of Ray’s, that works to restore wild salmon and steelhead, and support sustainable fishing in the Salish Sea. Their programs―combining on-the-ground field work with scientific innovation and broad partnerships―help decision-makers advance salmon recovery.

The ‘Salmon Safe‘ certification for a vineyard reflects a grape growers commitment to vineyard management focused on the impact on water quality and salmon habitat.

This wine promotion will run in both the Boathouse and Café now through November 7th, each with different offerings. Scroll down to view the full menus and visit or call 206.789.3770 to reserve. We look forward to seeing you soon!

Boathouse Salmon Safe Wine Menu*

Hedges Family Estate Syrah
‘DLD’ Cuvée Marcel Dupont
Red Mountain, WA 2013
15 gls / 55 btl
Dedicated to Anne-Marie Hedges’s grandfather, Marcel Dupont, this cuvée displays the greatest qualities of low yield farming and the hallmarks of Red Mountain Syrah: earthy minerality, rich dark fruits, dried spices, cocoa, leather and smoke.

Bethel Heights Vineyard Pinot Gris
Eola-Amity-Hills, OR 2017
15 gls / 55 btl
A rich and textured pinot gris with nectarine, apricot and peach flavors set against a bright core of mouth watering acidity.  Elegant yet powerful.

Brickhouse Vineyard Chardonnay
Ribbon Ridge, OR 2015
16 gls / 64 btl
A very ‘old world’ and Burgundian style wine using 100% organic grapes and biodynamic farming. Lemon cream, yellow apple, nutty minerality and saline tinged wet stone.

Sokol Blosser Esate Rosé
Dundee Hills, OR 2017
13 gls / 50 btl
It may not be summer but it’s certainly still a great time to enjoy this rosé made from 100% Pinot Noir grapes.  Fresh strawberry, pink grapefruit and blood orange with a hint of pepper spicing up the finish.

Brickhouse Vineyards Pinot Noir
Les Dijonnaise
Ribbon Ridge, OR 2016
30 gls / 110 btl
From the opening aroma, the complexities compound, offering pepper, spice, cranberry, candied rose petal, red berry and cherry notes.  Sautéed herbs, underbrush and a stony minerality frame the elegant fruit flavors.

Chateau Ste. Michelle
Cabernet Sauvignon
Cold Creek Vineyard
Columbia Valley, WA 2013
16 gls / 60 btl
Inky black in color, this Cab is ripe, sexy, textured and with real density; it gives up lots of chocolate, caramelized plum, vanilla bean, and currant-like aromas and flavors.

àMaurice Cellars ‘Night Owl’
Merlot/Cab Sauv & Franc/Petit Verdot
Walla Walla, WA 2013
23 gls / 85 btl
Offering an exotic, complex bouquet of lavender, wild herbs, loamy earth and both red and black fruits, this estate grown blend is medium-bodied and elegant with a dark, meaty, chocolaty, earthy core.

Cafe Salmon Safe Wine Menu*

Sokol Blosser Estate Pinot Gris 
Willamette Valley, OR 2017 12 gls / 46 btl 
Fresh citrus rind, grapefruit, white flowers and wet stone. 

Terra Blanca Chardonnay ‘Arch Terrace’ 
Red Mountain, WA 2017 11 gls / 40 btl 
Barrel fermented featuring yellow apple, ripe pears and creamy citrus. 

Hedges Family Estate Syrah ‘DLD’ 
Red Mountain, WA 2013 15 gls / 55 btl 
All the hallmarks of Red Mountain Syrah: earthy minerality, rich dark fruits, dried spices, cocoa, leather and smoke. 

Bethel Heights Vineyard Pinot Gris 
Eola-Amity-Hills, OR 2017 55 btl 
A rich and textured pinot gris with nectarine, apricot and peach flavors set against a bright core of mouthwatering acidity 

Brickhouse Vineyards Pinot Noir ‘Les Dijonnaise’ 
Ribbon Ridge, OR 2016 110 btl 
Pepper, spice, cranberry, candied rose petal, red berry and cherry notes with sautéed herbs, underbrush and a stony minerality. 

Chateau Ste. Michelle Cabernet Sauvignon 
Cold Creek Vineyard Columbia Valley, WA 2013 60 btl 
Inky black in color with chocolate, caramelized plum, vanilla bean, and currant-like aromas and flavors. 

àMaurice Cellars ‘Night Owl’ 
Merlot/Cabernet Sauvignon & Franc/Petit Verdot 
Walla Walla, WA 2013 85 btl 
A complex bouquet of lavender, wild herbs, loamy earth and both red and black fruits with a dark, meaty, chocolaty, earthy core.

* Menus subject to change. 

Thanksgiving 2018 at Ray’s Boathouse & Cafe!

Thanksgiving is Thursday, November 22nd and we’re now accepting reservations for parties of 10 or less in the Boathouse and Cafe!

Enjoy our signature Cafe buffet upstairs for $65 per person (includes coffee, tea, juice and sodas – excludes tax and gratuity) with a variety of guest favorite items from fresh Seasonal Salads to our Chilled Shellfish Bar with Oyster Shucking, Snow Crab and Gulf Prawns, to classic Oven Roasted Turkey with all the trimmings, Alaskan True Cod, Roast Prime Rib of Beef, Smoked Wild Pacific Northwest Salmon, a variety of Seasonal Vegetables, a house made Dessert table and more! Children 5 to 11 years old are $32.50 each (excluding tax and gratuity).

The Cafe Bar will be open and will accept advance reservations if the entire party is over the age of 21. Only buffet menu available.

Cafe reservations are available from 11:00am (first seating) to 8pm (last seating) at 206.782.0094 or online.

Salads & Cold Items
Field greens salad apple cider vinaigrette, dried apricot, candied walnuts (GF)
Roasted beet salad sherry vinaigrette, arugula, Goats milk cheese cheese (GF)
Faro and roasted cauliflower lemon-tahini vinaigrette, feta, radish
Roasted vegetable tart balsamic syrup, mixed greens, fresh mozzarella basil
Ray’s antipasto cured meats, marinated mozzarella, olives, pickled peppers, grilled vegetables (GF)
Caesar salad garlic and herb croutons, parmesan, creamy dressing
Cherry tomato caprese basil pesto, fresh mozzarella (GF)
Market cheese board domestic and imported cheeses, mixed-roasted nuts (GF)
Oregon bay shrimp salad cucumber, lemon vinaigrette and herbs (GF)
Roasted apple and kale salad balsamic vinegar, shallots, parmesan (GF)

Seafood Bar & Shucking
Half shell oysters mignonette, cocktail, lemons (GF)
Peel and eat prawns cocktail, horseradish. Lemons (GF)
Dungeness crab (GF)
Carving Station
Spice rubbed prime rib of beef horseradish cream, demi-glace (GF)
House smoked NW salmon apple-pear chutney (GF)
Hot Entrée & Side Dishes
Manilla clams white wine, garlic, herbs and butter (GF)
Penn cove mussels coconut curry broth (GF)
Butter whipped Washington Russet potatoes (GF)
Oven Roasted Turkey cranberry-orange chutney, herbed gravy (GF)
Pan seared rockfish roasted cherry tomatoes, lemon-caper beurre blanc, fresh herbs
Traditional Herbed Stuffing
Mac and Cheese
Bay Shrimp Mac and Cheese
Garlic and herb roasted cremini mushrooms (GF)
Roasted Brussels sprouts house smoked bacon, chilies (GF)
Blistered green beans slivered almonds, garlic (GF)
Glazed carrots brown sugar, fresh herbs, shallot (GF)

The Boathouse’ 3-course menu offers a delicious seasonal fall menu of soup or salad, choice of entrée, and dessert; $60 per person (beverages, tax and gratuity not included). Children 5 to 11 years old are $30 each (excluding tax and gratuity). Boathouse Bar will be open with the 3-course menu available, no reservations taken.

Boathouse reservations are available from 11:30am (first seating) to 8pm (last seating) at 206.789.3770 or online.

We can’t wait to enjoy the holiday with you!

Boathouse Thanksgiving 3-course Menu

Cream of parsnip soup
Sunchoke chips, herbs, truffle
Roasted Beets and Blood Orange
Watercress, sherry vinaigrette, pistachio
Dungeness Crab Cocktail
Romaine hearts, preserved lemon, aioli, cocktail

Oven Roasted Turkey
Herbed stuffing, mashed potatoes, green beans, cranberry, glazed carrots
Prime Rib of Beef
Spice rubbed prime rib, mashed potato, brussels sprouts, green beans, fried onion, Demi-Glace
Wild Mushroom risotto
Arborio rice simmered in mushroom consume, wild Northwest mushrooms, parmesan cheese, parmesan espuma
Alaskan Halibut
Whipped Washington potatoes, blistered green beans, cavallo nero, beurre blanc

Traditional Pumpkin Pie
Spiced pumpkin, vanilla bean whipped cream, pumpkin seed brittle
Pecan Pie Tartlets
Olympic Mountain ice cream or sorbet

Celebrate the Legacy of Ray’s Co-owner Elizabeth Gingrich Sept. 25

Please join us at Ray’s Café on Tuesday, September 25 as we celebrate the legacy and contributions of our beloved co-owner Elizabeth Gingrich who recently passed.

We will be offering a special a la carte menu of her favorite Ray’s dishes, dessert and cocktail from 11:30am to 9pm in the Cafe.

All proceeds from Elizabeth’s menu on this date will be donated to MultiCare Hospice of Tacoma where she was president of the board for five years and instrumental in establishing the program. We can also accept monetary donations to the hospice in the form of checks. Ray’s will match 100% of donations from the day!

Ray’s alumni will receive 10% off their Cafe bill that day (discount excludes the special menu), and are encouraged to share stories about Elizabeth and bring photos of her!

Elizabeth Gingrich Menu
Dungeness Crab Salad
King Salmon
Mixed Nut Tart
Bombay Sapphire Martini

Reservations strongly recommended. Contact the Cafe at 206.789.3770 or online to reserve today.

Ray’s Pumpkin Carving Party Returns October 20!

Calling all Halloween enthusiasts! Join us for our fifth annual Ray’s Cafe Pumpkin Carving Party on Saturday, October 20!

All ages are invited to show-off their pumpkin carving skills on our covered Cafe deck, rain or shine. Each carver receives:

1 pumpkin
Child-safe carving tools
LED candle
Hot apple cider

Food and beverages are available for purchase, including our seasonal homemade pumpkin spice bourbon (to keep the adults extra warm!).

Tickets to the party are $17 per person (tax and gratuity not included). Reservations are required and includes the following three time-slots: 11:30 am, 1:45 pm and 4:00 pm. Please call or email Darla Marchi at or 206.782.0094.

Costumes are encouraged! We invite all attendees to show off their costumes and pumpkin creations by tagging @raysboathouse on InstagramFacebook and Twitter. We can’t wait to see you all at the Cafe on Saturday, October 20!

Pumpkin Carving -people

Ray’s Wins ‘Best View’ 2018 in Seattle Magazine Poll!

Thank you to our loyal guests for voting Ray’s ‘Best View’ in Seattle Magazine’s Best of Seattle readers’ choice poll 2018!!!

We are honored to receive this recognition and owe it all to you, our lovely, loyal guests!! Our view is Seattle, it is quintessential Northwest and we love sharing it with everyone who comes through our doors from casual lunches to celebrations, weddings and more.

Thank you from all of us at Ray’s!

(photo by Emma Lee Photography)

Bring Ray’s to your Home & Earn Loyalty Points!

Bring Ray’s local, sustainable seafood and award winning service to your next in-home event and earn Loyalty Points!

For the first time, Ray’s Catering is extending Loyalty Card Points to any guest that books an in-home catering event with us in October 2018. This means you’ll earn 1.5 points for every $10 spent on your in-home catering event with Ray’s.

From cocktail parties with casual bites to multi-course sit down dinners we handle the details from start to finish!

Contact our Director of Catering, Amanda Viereck, to book your event and start earning Loyalty Points today! 206.789.6309

If you don’t have a Loyalty Card it’s free to sign up online or at Ray’s!

Celebrate Washington Wine all August at Ray’s!

Ray's L'Ecole Chardonnay

Drink wine with us this August during Washington State Wine Month!

To celebrate WA Wine Month and our recent Seattle Magazine Wine Awards win, our Wine Director Chip Croteau has created an excellent ‘Washington Wine by the glass’ list August 1-31 in our first floor Boathouse.

Chip and his team’s passion for wine is exceptional and we highly recommend asking one of our 12 sommeliers for pairing recommendations during your next visit!

Click here or call 206.789.3770 to reserve today.

Our Boathouse Washington Wines By the Glass Menu includes:


Syncline Winery Grenache Blanc, Boushey Vineyard Yakima Valley, WA 2017 16 gls / 62 btl

Rich, yet fresh and lively, this intriguing wine has aromas of orchard blossoms and citrus, complimented by flavors of fresh apple and star fruit.  Minerality, texture, acidity and enticing aromas make this a standout wine.

Long Shadows Winery Poet’s Leap Riesling, Columbia Valley, WA 2016 12 gls / 44 btl

Long Shadows Winery pairs Gilles Nicault with famed German producer, Armen Diel to create a slightly off-dry riesling, bright with honeysuckle, ripe peach, mandarin orange, slate and lime zest notes. Abundant stone fruit flavors, mouthwatering acidity!

DeLille Cellars Chaleur Estate Blanc Sauvignon Blanc/Sémillon, Columbia Valley, WA 2016 16 gls / 60 btl

Riffing on the classic white Bordeaux style, this vibrant, lightly golden wine offers aromas of grapefruit, apples and pears, complimented by earthy notes of golden hay, wet stones and toasty oak.

Betz Family Winery Éleganté Grenache/Counoise/Syrah/Cinsault, Columbia Valley, WA 2015 16 gls / 60 btl

Made from grapes usually destined for Betz’s Bésoleil, this blend is named such because of the way it elegantly walks the line between an almost Pinot-like sense of silky texture and freshness, with plenty of savoury minerality, and the spicy and floral qualities of the Southern Rhone.

Ambassador Vineyards ‘Diplomat’ Cabernet Sauvignon/Syrah, Red Mountain, WA 2012 15 gls / 60 btl

Famed grower Dick Boushey and Hedges winemaker Sarah Goedhart teamed up for this blend featuring blackberry, cassis and plum mixing beautifully with black licorice, spices, cocoa, and just a hint of graphite.

àMaurice Cellars ‘Night Owl’ Merlot/Cab Sauv & Franc/Pet Verdot, Walla Walla, WA 2013 23 gls / 85 btl

Offering an exotic, complex bouquet of lavender, wild herbs, loamy earth and both red and black fruits, this estate grown blend is medium-bodied and elegant with a dark, meaty, chocolaty, earthy core.