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Ray’s New Partnership Chardonnay is here!

We’re thrilled to announce that our new partnership Chardonnay with Willamette Valley Vineyards is now available by the glass and bottle at Ray’s Boathouse and Café! Ray’s Chardonnay, bottled exclusively for Ray’s by Willamette Valley Vineyards, continues our tradition of partnering with Northwest wineries to create incredible wines for our guests.

“I’ve been excited about Oregon chardonnay for some time now. Most people think of Oregon and the Willamette Valley as the land of Pinot Noir; but amazingly Chardonnay is the real secret behind our friends down south and I’m thrilled to share this with our guests at Ray’s!”, said Chip Croteau, Ray’s Wine Director.

From the first time Chip met with the winemaking team at Willamette Valley Vineyards, he knew they were the perfect partners. Willamette Valley Vineyards believes that wines made with consideration for the environment, employees and community simply tastes better; and we couldn’t agree more. From their vineyard certification as LIVE (Low Impact Viticulture and Enology) and Salmon-Safe, to their use of biodiesel and support of native bee populations, Willamette Valley Vineyards’ focus on sustainability and being true stewards of the land echoes Ray’s own history and ethos.

As for the Chardonnay, it’s delicious! The vines used to grow Ray’s Chardonnay are 100 percent Dijon Clone that hail directly from Burgundy. Willamette Valley Vineyards’ founder Jim Bernau traveled with the Oregon Governor’s Delegation to Burgundy in the 1980s to seek out French clones to improve Oregon’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.

“Anyone who knows me knows that I’m a white Burgundy nut. Having an Oregon Chardonnay bearing the Ray’s name, made by such incredible people, and one that is downright delicious…well, you’ll just have to come in and try It for yourself,” Croteau said.

The new Chardonnay is now available for enjoying at both Ray’s Boathouse and Café for $15 a glass and $60 a bottle. It’s a versatile wine with mouth-watering acidity that pairs beautifully with the seafood focused menu. It’s a refreshing counterpoint to our Seared Octopus dish, the richness of garlic butter being smoothed out by the crisp edges of the Chardonnay. One of Chip’s personal favorite pairings: a great Chardonnay with Dungeness Crab. He can’t recommend enough Ray’s WVV Chardonnay with our tender, meaty Dungeness Crab Cakes.

About Willamette Valley Vineyards
Founded in 1983 by Jim Bernau with the dream of creating world-class Pinot Noir while serving as stewards of the land, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers” from Wine Enthusiast. All of the vineyards have been certified sustainable through LIVE (Low Impact Viticulture and Enology) and Salmon-Safe programs. The winery is community-owned by wine enthusiasts devoted to sharing the Oregon story of world-class wines. wvv.com

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Mother’s Day Brunch & Dinner at Ray’s Sunday, May 8!

It’s time to celebrate all the mothers, grandmothers and mother-figures in your life with an incredible meal at Ray’s!

Join us on Sunday, May 8, 2022 in our upstairs Cafe for our grand holiday brunch buffet or in our first floor Boathouse for a beautiful 3-course holiday menu alongside a la carte guest favorites.

Reservations are strongly encouraged for both restaurants and available for the Cafe here and Boathouse here. Ray’s Cafe only accepts reservations on certain holidays and can accommodate parties of 8 people or fewer, including high chairs.

CAFE
Enjoy our Cafe grand holiday buffet from 9am (first seating) to 2pm (last seating for buffet) for $70 per person including juice and sodas (excluding tax and gratuity). Children 5 to 11 years of age $35. From 2-4pm we will offer a limited Café menu and at 4pm we will serve our regular Café menu for dinner.

No reservations needed for the Cafe bar. We will offer buffet seating until 2pm, then our regular full Café menu until 9pm. Open from 9am (first seating) to 9pm (last seating). Ages 21 and over only.

Buffet Menu
Complete range of appetizers, salads, entrees, and desserts, plus Ray’s traditional carving and shellfish action stations, as well as breakfast and brunch items will be served until 3:30pm when the buffet closes.

BOATHOUSE
Brunch
From 10am (first seating) to 3pm (last seating) enjoy our 3-course Mother’s Day brunch menu for $70 per person (beverages, tax and gratuity not included) alongside a selection of some of our best-selling appetizers, salads and Boathouse entrées.

Dinner
From 3pm (first seating) to 9pm (last seating) we are serving our regular Boathouse dinner menu featuring fresh local seafood like Wild Alaskan King Salmon, NW Sablefish in Sake Kasu, handmade pasta, and much more!

No reservations needed for the Boathouse bar. Open 10am (first seating) to 9pm (last seating) serving the same menus as above. Ages 21 and over only.

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

We look forward to seeing you and your family then!

 

Photo: Emma Lee Photography

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It’s Washington Wine Month! Check Out Ray’s Incredible Lineup

Join us this March to celebrate Washington wineries and the vineyards they source their grapes from, specifically those that have been certified Salmon Safe!

Ray’s Boathouse and Cafe are featuring wines by the glass and bottle from four fantastic Washington wineries in both our upstairs Cafe and first floor Boathouse from March 1-31. Come back throughout the month to taste them all and enjoy the best views in Seattle!

Cafe Featured Wines

  • Baer Winery Merlot ‘Star’ Stillwater Creek Vineyard, Royal Slope AVA WA 2017  (glass $16 / bottle $64)
  • Baer Winery ‘Royal Slope Rosé’ Stillwater Creek Vineyard, Royal Slope AVA WA 2020 (glass $16 / bottle $64)
  • L’Ecole No 41 ‘Luminesce’ 7 Hills Vineyard, Walla Walla, WA 2020 (bottle only $68)
  • Woodward Canyon Chardonnay Columbia Valley, WA 2019 (bottle only $80)

Boathouse Featured Wines

  • Baer Winery Cabernet Sauvignon ‘Artos’ Stillwater Creek Vineyard, Royal Slope AVA, WA 2019 (glass $25 / bottle $100)
  • Hedges Syrah ‘DLD’ Les Gosses Vineyard Red Mountain, WA 2017 (glass $18 / bottle $70)
  • L’Ecole No 41 ‘Luminesce’ 7 Hills Vineyard, Walla Walla, WA 2020 (bottle only $68)
  • Woodward Canyon Chardonnay Columbia Valley, WA 2019 (bottle only $80)

Among our star studded lineup of featured wine is Baer Winery.  One of the original wineries to make juice in Woodinville, this small family owned operation has utilized the brilliance of expert winemaker Erica Orr.  They source the majority of their grapes from Stillwater Creek Vineyard in the Royal Slope AVA.

Also in our lineup is one of favorite wineries from Red Mountain, Hedges. Not only are their estate vineyards certified Salmon Safe, they are also 100% certified organic AND biodynamic.  The incredible care they take to preserve and maintain the integrity of their land is reflected in the consistent quality and uniqueness found in their wines.  Enjoy one of the Red Mountains most delicious, funky, earthy, fruit forward Syrahs.

Lastly, two of the wineries that put Walla Walla on the map: Woodward Canyon and L’Ecole No 41.  Little needs to be said for these two behemoth wineries and their influence on Washington wine and its growth.  Any focus on Washington wine wouldn’t be complete without a taste from their cellars.

Cheers!

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Celebrate Easter at Ray’s April 17!

Enjoy a beautiful Easter brunch or dinner with stunning water and mountain views on Sunday, April 17, 2022 at Ray’s!

Our upstairs Cafe will offer its grand holiday buffet and our first floor Boathouse will serve a spring-inspired 3-course holiday menu alongside a la carte guest favorites.

Easter reservations are strongly encouraged for both restaurants and available for the Cafe here and Boathouse here. Ray’s Cafe only accepts reservations on holidays and can accommodate parties of 8 people or fewer, including high chairs.

CAFE
Enjoy our Cafe grand holiday buffet from 9am (first seating) to 8pm (last seating) for $70 per person including 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.

Salads & Cold Items
Farm Lettuces and Greens Salad spring mix, chopped romaine, sliced red onion, white balsamic vinaigrette, dried apricot, aged white cheddar cheese (GF)
Roasted beets Salad, sherry vinaigrette, arugula, Goats milk cheese  (GF)
Market cheese board domestic and imported cheeses, marinated mozzarella balls, dried fruit (GF)
Ray’s cured meats platter hot coppa, salame Toscano, sliced prosciutto, finocchiona salame
Vegetable Platter grilled vegetables, olives, pickled peppers, marinated artichoke hearts
Roasted Baby Carrot Salad lemon tahini dressing, golden raisins, mixed greens, dukkah spice
Kale and Honeycrisp apple salad, lemon vinaigrette, honeycrisp apples, grana Padano, pickled shallot (GF)
Caesar Salad chopped romaine lettuce, grana Padano, creamy Caesar dressing, house made croutons

Seafood Bar & Shucking
Half shell oysters mignonette, cocktail, lemons (GF)
Peel and eat prawns cocktail, horseradish. Lemons (GF)
Dungeness crab Clusters lemon, bopo (GF)

Carving Station
Spice rubbed prime rib of beef horseradish cream, demi-glace (GF)
House smoked NW salmon apple-pear chutney (GF)

Breakfast Items
Eggs Benedict English muffin, Canadian bacon, poached egg, hollandaise sauce
Scrambled Eggs chives
Challah French Toast whipped cream, fresh berries, maple syrup
Uli’s Breakfast Sausage
Carlton Farms’ Bacon

Hot Entrée & Side Dishes
Manilla clams white wine, garlic, herbs and butter (GF)
Penn cove mussels coconut curry broth (GF)
Crispy red potatoes new potatoes, old bay, scallion
Herb-marinated, grilled chicken breast, green goddess dressing
Pan seared PNW Rockfish roasted cherry tomatoes and mini sweet peppers, lemon-chive beurre blanc (GF)
Mac and Cheese
Washington Spring Asparagus lemon, herbs
Blistered green beans garlic, lemon (GF)
Scampi Prawns (GF)
Garlic Whipped Mashed Potatoes
Roasted mushroom medley garlic, spring fennel, goat cheese, herbs

BOATHOUSE
Brunch
From 10:30am (first seating) to 3pm (last seating) enjoy our 3-course Easter brunch menu for $70 per person (beverages, tax and gratuity not included) or try a selection of some of our best-selling appetizers, salads and Boathouse entrées.

Boathouse Easter Brunch 3-course Menu

Appetizers:

  • Seared asparagus, wild mushrooms, Dungeness crab, pickled onion, tarragon crème fraiche GF
  • Chilled pea soup, mushroom cream, snap peas, mint GF
  • Salt-roasted AK spot prawns, lemon, thyme, butter emulsion, herbs GF

Entrees:

  • Challah French toast, foie gras ganache, cherry preserves, spiced maple syrup, fried breakfast potatoes
  • Vegetarian frittata, asparagus, wild mushrooms, gruyere, green salad with champagne vinaigrette GF
  • Dungeness Crab Frittata, chive, chopped truffle, green salad with champagne vinaigrette GF
  • Spice rubbed prime rib of beef, Yukon potato cake, roasted baby carrots, sauce bordelaise GF
  • Pan seared PNW halibut, smashed new potatoes, blistered cherry tomatoes, seabeans, champagne beurre blanc GF

Desserts:

  • Honey Lavender crème brulee, honeycomb, dried lavender GF
  • Warm housemade cinnamon roll, brioche dough, cream cheese icing
  • Coconut-almond sponge cake, coconut-basil panna cotta, cardamom roasted pistachios, fresh strawberries DF
  • Olympic Mountain creamery ice cream/sorbet, GF shortbread cookie

Dinner
From 3pm (first seating) to 8pm (last seating) we are serving a holiday inspired 3-course dinner menu with salad, entrée and dessert for $70 per person (beverages, tax and gratuity not included) alongside our regular dinner menu.

Boathouse Easter Dinner 3-course Menu

Appetizers:

  • Seared asparagus, wild mushrooms, Dungeness crab, pickled onion, tarragon crème fraiche GF
  • Chilled pea soup, mushroom cream, snap peas, mint GF
  • Salt-roasted AK spot prawns, lemon, thyme, butter emulsion, herbs GF

Entrees:

  • Spice rubbed prime rib of beef, Yukon potato cake, roasted baby carrots, sauce bordelaise
  • Pan seared PNW halibut, smashed new potatoes, blistered cherry tomatoes, seabeans, champagne beurre blanc GF
  • English Pea Agnolotti, wild mushrooms, mushroom-parmesan espuma, herb salad

Desserts:

  • Honey Lavender crème brulee, honeycomb, dried lavender GF
  • Coconut-almond sponge cake, coconut-basil panna cotta, cardamom roasted pistachios, fresh strawberries DF
  • Olympic Mountain creamery ice cream/sorbet, GF shortbread cookie

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

The 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).

We look forward to seeing you and your loved ones then!

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Dreamy Rehearsal Dinners at Ray’s

Did you know Ray’s award-winning Catering services offers exceptional rehearsal dinners for small and large groups in our private Northwest Room?

Let us take care of the menu planning as you enjoy an evening with family and close friends before you tie the knot. From fresh sustainable Northwest seafood to the best meats and vegetables available – we will plan and prepare a beautiful meal complete with beverages, appetizers, entrees and desserts.

Contact our Catering team to learn more and book your rehearsal dinner today at rayscatering@rays.com or 206.789.6309.

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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!

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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!

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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!

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Ray’s Wins ‘Best Seafood’ & ‘Best Outdoor Dining’ 2021 in Seattle Mag

A HUGE thank you to all of our loyal guests who voted Ray’s in Seattle Magazine’s Best of 2021 poll!! We won ‘Best Seafood’ for the third year in a row and ‘Best Outdoor Dining’ 2021!

Thank you for showing up for Ray’s! We hope our fresh seafood and outdoor dining has been a respite and an escape for the community, a place to relax and enjoy some much needed time out of the house. We are grateful to you all.

Photo by Lillie Marshall
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New Year’s Eve Dining 2021!

End 2021 with an incredible meal at Ray’s!

We’re thrilled to be open and serving you this New Year’s Eve in both our first floor Boathouse and upstairs Cafe. Join us for dinner, pop some bubbly and toast to 2022!

Both venues will offer regular menus along with elegant specials prepared by our Executive Chef Kevin Murray and team.

Reservations are strongly encouraged for all parties on New Year’s Eve and can be made online for the Cafe here and Boathouse here.

Boathouse reservations are available from 5pm (first seating) to 9pm (last seating). Boathouse bar will be open for guests ages 21 and over on a first-come basis.

Cafe reservations are available from 11:30am (first seating) to 8pm (last seating). Cafe bar will be open for guests ages 21 and over on a first-come basis.

Please review our holiday 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!

Rays will be open on New Year’s Day for regular business hours Saturday, January 1, 2022!