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New Fall Dishes & Drinks at Ray’s!

Crisp Fall weather has arrived and with it comes a new menu of cozy dishes in our first floor Boathouse and upstairs Cafe! Grab a table and order one of our new Fall cocktails with your meal as you take in the views from our dining rooms or on our covered and heated Cafe patio.

Delicious new menu items include:

Boathouse

Seared Albacore whipped goat cheese, roasted beets, beet relish, pistachios
Grilled Spanish Octopus cannellini bean purée, chickpea ragu, Uli’s chorizo, micro radish mix, crispy potato
Seared Pacific Northwest Halibut cauliflower purée, roasted cauliflower steak, grape & pomegranate vinaigrette, toasted hazelnuts
Dungeness Crab Cakes griddled focaccia, braised greens, old bay hollandaise, fennel, green apple, scallion oil
Pan Seared Sea Scallops white grits, Uli’s chorizo, micro arugula, radish, goat cheese, shallots, garlic, sherry
Braised Delicata Squash wild mushrooms, miso, farro, butternut squash, coconut-squash emulsion
Albacore Tagliatelle house made pasta, amatriciana, olive oil poached albacore, pancetta, shaved Parmesan

Barrel Aged Vieux Carré Sazerac 6 year rye, Martel Blue Swift VSOP cognac, Dolin Rouge, Benedictine, Peyshauds and Angostura bitters, on one big rock
Tequilling Me Softly Mi Campo Reposado tequila, St. George spiced pear liqueur, agave, Fee Brother’s black walnut bitters, served up

Cafe

Kale & Apple Salad chiffonade of Lacinato kale, lemon vinaigrette, sliced honeycrisp apples, pickled shallots, toasted pine nuts, Grana Padano
Grilled Wild Alaskan King Salmon garlic whipped potatoes, sautéed mushrooms, tomato-beurre blanc, crispy fried onions
Release the Kraken Kraken spiced rum, cinnamon-clove brown sugar simple, lemon, on the rocks with soda
Cowboy Cappuccino Four Roses Bourbon, St. George ‘Nola’ coffee liqueur, demerara, Scrappy’s chocolate bitters, up topped with cold brew infused egg white foam

Reserve a table in the Boathouse online today. Cafe is walk-ins only. We’ll see you soon!

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Book Your 2022 Winter Wedding at Ray’s!

Shorter days are coming and with it brings Winter Wedding Specials at Ray’s Northwest Room! For couples who book a wedding January-March 2022 at Ray’s Northwest Room you will enjoy an array of exclusive offers for your ceremony, photography and floral services! See offers below.

Experience a Winter waterfront wedding with gorgeous views, fresh local seafood, seasonal cocktails and much more. Our talented Catering team is here to help you plan your big day with ease.

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

And visit our Promotions page to view more wedding partner offers for lighting, A/V, spa services and more!

View a virtual walk-through of our venue and ceremony spaces here.

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Book Your Holiday Celebrations at Ray’s NW Room!

The holidays are fast approaching and prime holiday party dates at Ray’s Northwest Room are going quickly! 

Book today with our talented Catering team and let us help you plan a safe and festive event with friends and family in our gorgeous waterfront venue.

Hannah Corey and Michelle Chang, our Catering Managers, look forward to helping you book your event and plan all the details from start to finish. From the perfect menu prepared by our Catering Culinary Team, to cocktails, decor, music and more, Ray’s has you covered!

We also cater to your home! Inquire with us about safely bringing Ray’s to your home or venue of choice.

Contact Ray’s Catering to book your event today at rayscatering@rays.com or 206.789.6309.

Meet our Catering Managers!
HANNAH COREY

Hannah joins Ray’s Catering team with a dedication to hospitality and extensive wedding, large event and operations experience. Since her first job bussing tables at age 15, hospitality has been her passion and one and only career goal. She graduated from Central Washington University with a BS in global wine studies and a minor in event planning.

Hannah has executed all types of events, from large movie nights at Redhook Brewery, to boutique corporate dinners and weddings at the Alexis Hotel. The details of set up and presentation and making her clients’ vision come to life are her favorite parts of the event planning process.

MICHELLE CHANG

With extensive hospitality, guest services and event experience Michelle Chang brings her trifecta of talent to lead Ray’s Catering team. Highly organized, Michelle is a wiz at planning the details of your event – from corporate luncheons to gorgeous weddings to lively family celebrations, she will make sure your special occasion is well planned from start to finish.

As a former east coaster Michelle graduated from Boston University with a BA in Hospitality Administration, then moved to New York to pursue a career in hospitality. Now a west coaster Michelle loves to watch New York sports, and explore new restaurants and bars in Seattle.

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Thanksgiving 2021 at Ray’s Boathouse & Cafe

Join us for Thanksgiving in our Boathouse and Cafe on Thursday, November 25th! Our upstairs Cafe will be serving its signature holiday buffet throughout the restaurant and bar and our Boathouse will offer a seasonal Fall-inspired 3-course menu.

Reservations are required for all parties on Thanksgiving and can be made online for the Cafe here and Boathouse here.

Kindly review our Thanksgiving guidelines for a seamless experience!
*All guests vaccinated or not must wear masks at all times 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!

RAY’S CAFE
Enjoy our signature Cafe buffet upstairs for $70 per person (includes coffee, tea, juice and sodas – excludes tax and gratuity). Children 5 to 11 years old are $35 each, children under 5 eat free (excluding tax and gratuity).

Cafe reservations are available from 11:00am (first seating) to 8pm (last seating) online for groups of 10 or less, including highchairs.

RAY’S CAFÉ BAR & LOUNGE
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 bar top will be available for walk ins only.

Cafe Buffet Menu

Salads & Cold Items

  • Farm Lettuces and Greens Salad white balsamic vinaigrette, dried apricot, aged white cheddar cheese, marcona almonds (GF)
  • Roasted Beets Salad, sherry vinaigrette, arugula, Goats milk cheese (GF)
  • Market Cheese Board domestic and imported cheeses, mixed-roasted nuts (GF)
  • Ray’s Antipasto cured meats, marinated mozzarella, olives, pickled peppers, grilled vegetables (GF)
  • Roasted Delicata Squash Salad pomegranate, arugula, pepitas, maple-balsamic vinaigrette (DF)
  • Kale and Honeycrisp Apple Salad lemon vinaigrette, honeycrisp apples, grana Padano, pickled shallot, pine nuts (GF)

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)

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
  • Pan Seared PNW Rockfish roasted cherry tomatoes and mini sweet peppers, lemon-chive beurre blanc (GF)
  • Traditional Herbed Stuffing
  • Mac and Cheese
  • Corn Pudding GF
  • Roasted Brussels sprouts house smoked bacon, toasted garlic, chilies (GF)
  • Blistered Green Beans slivered almonds, garlic (GF)
  • Glazed Carrots brown sugar, fresh herbs, shallot, butter (GF)
  • Garlic Prawns garlic, smoked paprika, chili flake, EVOO, herbs, lemon (GF & DF)

Dessert Table

  • Mini Pies, Bars, Cookies, Tartlets, Creme Brûlée, Cheesecake, and more!

 

RAY’S BOATHOUSE & BOATHOUSE BAR
The Boathouse’ 3-course menu offers a delicious seasonal Fall menu of soup or salad, choice of entrée, and dessert; $70 per person (beverages, tax and gratuity not included). Our children’s menu will include a $16 traditional turkey plate (excluding tax and gratuity). Boathouse bar top will be open with the 3-course menu available if the entire party is over the age of 21. No reservations taken.

Boathouse reservations are available from 11:30am (first seating) to 8pm (last seating) online for groups of 10 or less, including highchairs.

Thanksgiving 3-Course Menu

Starters
Potato Leek Soup GF
Yukon gold potatoes, leek, crème fraiche, chives

Chicory Salad GF
Radicchio, frisee, Treviso, fennel, blood orange, pickled shallot, ricotta salata, citrus vinaigrette

Pink Peppercorn Crusted Albacore Tuna GF DF
Avocado mousseline, shiso leaf, yuzu kosho, daikon radish

Entrees
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, Demi-Glace

Wild Mushroom Risotto GF
Arborio rice simmered in mushroom consommé, wild Northwest mushrooms, parmesan cheese, parmesan espuma

Alaskan Halibut GF
Whipped Washington potatoes, blistered green beans, cavallo nero, Parsley Vinaigrette

Desserts
Traditional Pumpkin Pie
Spiced pumpkin, vanilla bean whipped cream

Pecan Pie

Olympic Mountain ice cream or sorbet

We look forward to celebrating with you this Thanksgiving!

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Masks at Ray’s Starting Aug. 23

Dear guests,

In compliance with Gov. Inslee’s indoor mask mandate effective Aug. 23, 2021 Ray’s Boathouse, Cafe and Catering will require guests and staff to wear masks at all times unless actively eating and drinking.

Thank you for your understanding, we look forward to seeing you soon!

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Drink Salmon Safe Wine this August for WA Wine Month!

For the month of August Ray’s is thrilled to support the mission of one of our partners, local nonprofit Long Live the Kings, and promote Washington wineries using grapes from “Salmon Safe” certified vineyards!

Long Live the Kings works to restore local salmon and steelhead populations, and choosing to drink salmon safe wines is one small step you can make to positively impact our waterways and ecosystem.

A salmon safe certification means that the vineyard has taken big steps to help restore and preserve wild salmon habitats.

Read on for tasting notes from our Wine Director Chip Croteau who hand selected the featured wines, and enjoy them in our first floor Boathouse and upstairs Café all month long.

Learn more about the important work of Long Live the Kings and get involved or donate today at LLTK.org!

L’Ecole No 41 ‘Luminesce’
7 Hills Vineyard Walla Walla Valley, WA 2020
12 glass /45 bottle

Bright and mouth-filling displaying expressive aromas of citrus blossom and key lime with the refreshing flavors of melon, lemon and peach; perfectly balanced by the rich fruit profile of Semillon and the crisp, floral, and mineral notes of the Sauvignon Blanc.

Hedges ‘DLD’ Estate Syrah
Les Gosses Vineyard Red Mountain, WA 2016
13 glass / 50 bottle

A wonderful balance of sweet and savory, fruity and smoky. There is a hint of tart reddish blue fruits, some graphite, toasted spices, crushed graham cracker and rosemary shortbread with bright acidity and a long balanced finish.

àMaurice Estate Viognier ‘Sparrow’
Walla Walla Valley, WA 2018
80 bottle

Crystalized jasmine, honey and orchard fruit aromatics leap out of the glass.   Rich and mouth coating stone fruits and white flowers follow up.  Arguably the best domestic Viognier and maybe the best white wine in WA state.

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Wild Alaskan King Salmon & Pinot Noir – a Perfect Pairing!

We celebrate fresh wild Alaskan King Salmon every spring at Ray’s and there is no better pairing we’ve found than Oregon Pinot Noir. It’s a combination that Ray’s made popular way back and still holds true today.

Our Wine Director Chip Croteau is excited to share with you his Pinot Noir pick for this year: Brick House Vineyard Estate Pinot Noir ‘Les Dijonnaise’ Ribbon Ridge, OR 2016.

Chip’s Tasting Notes: Sourced from their 100% Biodynamically farmed estate vineyard in Ribbon Ridge, this stunner displays a classic nose of red cherries and berries with nuances of spiced cranberries and wonderful layers of earth and mineral: cola, wood smoke, dusty earth, dried tea leaves and touches of cracked pepper. Medium-bodied and silky textured, it fills the mouth with warm red fruits that carry the layers of earth and spice on the mouthwatering, layered finish. This is lovely!

Come to the first floor Boathouse to enjoy it every Wednesday-Sunday 5-9pm!

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Father’s Day Specials June 18-20, 2021!

Get out and celebrate Dad this Father’s Day!

Join us June 18-20 in the Cafe and Boathouse for tempting Father’s Day specials created by our Executive Chef Kevin Murray and crew. Pair it with a Ballard beer or special cocktail to treat Dad!

Boathouse

  • Steak & Cake 4oz filet mignon, crab cake, hollandaise, triple cooked wedge potatoes, broccolini
  • Tom Kha Alaskan King Crab Knuckles scallion, thai basil, pickled serrano chiles

Café

  • Grilled Pork Chop Anson Mills white grits, grilled red cabbage, red eye gravy
  • Whole Fried Rockfish tomatillo salsa, escabeche, flour tortillas

Our first floor Boathouse is open from 5-9pm on Father’s Day Weekend (June 18-20) and is accepting reservations online for the indoor dining room. The Cafe dining room and patio is open at 11:30am for walk-ins only. Both restaurants’ patios are seated on a first come basis, weather pending.

We look forward to seeing you and the fam then!!

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New! Virtual Wedding Tours at Ray’s

Weddings are returning to Ray’s in 2021 and looking ahead to 2022! If you or someone you know is looking for a stunning wedding experience we have created a series of virtual tours that highlight different elements of our gorgeous Northwest Room venue and catering offerings.

View our five virtual tours including a Ray’s Virtual Wedding Overview followed by close ups that explore the following: 

Ceremony
Northwest Room Tent
Northwest Room
Dance Floor

These are sure to spark wedding daydreams and create inspiration for your big day! Please contact our Catering Team to book your date today at rayscatering@rays.com.

You can also explore our Weddings page for menus, photos, floor plans, FAQs, and more!

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Welcome Back to The Boathouse!

We are thrilled to once again be serving you in The Boathouse!

Come enjoy your favorite fresh Northwest seafood dishes, award-winning wine program and the best scenery in Seattle every Wednesday-Sunday from 5-9pm.

Reservations are now available for our main level indoor dining room. Our outdoor deck is not available for reservations and is seated on a first come basis, weather pending

Take a peek at highlights from The Boathouse’s reopening menu below and view the full menu here.

Razor Clams panko crusted, crispy fried, Thai tartar, basil
Applewood Grilled Sablefish Sake Kasu quinoa, yuzu dashi, carrots, edamame, bok choy, Shiitake mushrooms
Grilled Wild Alaskan King Salmon garlic & rosemary duck fat roasted potatoes, grilled WA asparagus, dill beurre blanc
Pacific Northwest Halibut cauliflower purée, snap peas, wild mushrooms, pea vines, hazelnuts, parsley vinaigrette
Dungeness Crab Cakes fried green tomatoes, sweet corn purée, green onions, hollandaise
Seared Oyster Mushrooms capers, kale, rice pilaf, Calabrian chili, miso, micro arugula
Penn Cove Clams tom kha broth, pickled serrano chilis, green onions, scallion oil grilled baguette

We’ll see you soon!