Thanksgiving 2022 Reservations & Details!

Join us for Thanksgiving in our Boathouse and Cafe on Thursday, November 24! 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.

RAY’S CAFE
Enjoy our signature Cafe buffet upstairs for $70 per person (includes coffee, tea, juice and sodas – excludes tax and gratuity) with a variety of guest favorite items including Seasonal Salads, Northwest Antipasto, Seafood Buffet with Oyster Shucking, Dungeness Crab clusters and Gulf Prawns, Oven Roasted Turkey with all the trimmings, Roast Prime Rib of Beef, smoked PNW Salmon Sides, variety of Fresh Seasonal Vegetables, Dessert Table and more!

Children 5 to 11 years old are $35 each(excluding tax and gratuity), children under 5 dine free.

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

RAY’S BOATHOUSE & BOATHOUSE BAR
The Boathouse’s 3-course menu offers a delicious seasonal fall menu of soup or salad, choice of entrée, and dessert for $70 per person (beverages, tax and gratuity not included). Our children’s menu will include a $20 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 online from 11:30am (first seating) to 8pm (last seating) for groups of 10 or fewer, including highchairs.

Kindly review our Thanksgiving guidelines for a seamless experience!
*All reservations are for inside tables only.
*We cannot accommodate window seating requests.
*Walk ins are only accepted for our bar top seating in the Cafe and Boathouse bars (both ages 21 and over).
*Sorry, no promotional discounts available. Loyalty cards accepted and encouraged!

We look forward to celebrating with you this Thanksgiving!

Washington Wine Month Specials this August!

We’re celebrating Washington Wine Month with an exciting lineup of some of our Wine Director’s top local picks! Try them this month in the Boathouse & Café alongside fresh local seafood like summery versions of Wild Alaskan Halibut, King Salmon, Scallops and more!

Wine specials are subject to change as we sell out but here is a peek into what we’re kicking the month off with!

BOATHOUSE

Eroica Riesling Columbia Valley, 2019

This beautiful slightly off dry Riesling shows ripe apricot and peach notes. Some beautiful minerality and zippy acids.

Avennia Oliane’ Sauvignon Blanc, Yakima Valley 2019

Crisp and vibrant with lovely citrus and stone fruit notes. Beautifully balanced. A delightful and refreshing white.

L’Ecole No 41 Grenache Rose, Alder Ridge Vineyard, Horse Heaven Hills 2021

Strawberry and raspberry notes with subtle hints of citrus and melon. Bright, refreshing and delicious.

DeLille Cellars D2′ Columbia Valley 2019

A merlot forward Bordeaux blend. Fantastic nose, with notes of black cherry, raspberry, flowers and chocolate. Elegant and refined. A Washington State classic.

Sequel by Longshadows Syrah, Columbia Valley 2019

Blackberry, black current, peppered game, licorice and subtle chocolate flavors shine in this powerful Syrah.

CAFE

Eroica Riesling, Columbia Valley 2019

This beautiful slightly off dry Riesling shows ripe apricot and peach notes. Some underlying minerality and lively acidity.

Avennia Oliane’ Sauvignon Blanc, Yakima Valley 2019

Crisp and vibrant with lovely citrus and stone fruit notes. Beautifully balanced. A delightful and refreshing white.

L’Ecole No 41 Grenache Rose, Alder Ridge Vineyard, Horse Heaven Hills 2021

Strawberry and raspberry notes with subtle hints of citrus and melon. Bright, refreshing and delicious.

DeLille Cellars D2′ Bordeaux Blend, Columbia Valley 2019

A merlot forward Bordeaux blend. Fantastic nose, with notes of black cherry, raspberry, flowers and chocolate. Elegant and refined. A Washington State classic.

Ray’s Chef at Feast on the Farm Sept. 24!

Ray’s Executive Chef Kevin Murray will be cooking the the main course at Stewardship Partners‘ ‘Feast on the Farm’ annual fundraiser!

Join us September 24 from 4-8 pm at Griffin Creek Farm for a magical night of food, wine and live music to raise funds for Stewardship Partners’ incredible work.

A limited number of tickets remain. Click here to purchase and support this amazing local cause with us!

Stewardship Partners’ mission is to create people-based solutions that engage Puget Sound communities as caretakers of the land and water that sustain us. As a partner of Ray’s we know the importance of their work & have seen firsthand how their efforts make a difference in the future of wild salmon.

Summer Drinks & Eats at Ray’s Boathouse & Cafe!

Summer has officially hit our Boathouse and Cafe menus! Seattle’s best waterfront restaurant is cooking up fresh, sustainable seafood, local fruits and vegetables and of course plenty of cold cocktails (and beer and wine)!

Join us in our first floor Boathouse for dinner nightly at 5pm or our upstairs Cafe daily at 11:30am for lunch, happy hour and dinner. Boathouse reservations can be made online here for indoor dining (deck is first come), and our Cafe is walk-ins only.

Here’s a peek at some new menu items from starters and cocktails to entrees and desserts. We’ll see you soon!

Boathouse

Seared Yucatan Octopus romesco, red potatoes, salsa verde, pickled red onion and parsley salad

Seared Wild Alaskan Halibut warm orzo and sundried tomato salad, Castelvetrano olives, arugula, onion and fennel slaw

Pan Seared Sea Scallops focaccia and heirloom tomato panzanella, lime aioli, pickled mustard seeds, cucumber, toasted hazelnuts

Strawberries and Cream Washington strawberries, house-made brown sugar ice cream, roasted strawberry sauce, orange sponge cookie, miso streusel

Raspberry Chocolate Verrine milk chocolate mousse, raspberry gelee, brown butter peanut crumble

Dino-Mite! High West American Prairie Bourbon, Amaro Nonino, Aperol, lemon, egg white 17

Rhu the Day El Corazon Blanco tequila, lemon, grapefruit, rhubarb-raspberry-rosemary Syrup 1

Cafe

Hatch Chile Prawns charred corn, red onion, cherry tomatoes, spicy hatch chiles, lime, cilantro

Pan Seared Alaskan Halibut sweet corn purée, charred corn succotash, scallion

Pan Seared Sea Scallops herbed yogurt, roasted summer squash and peppers, fennel/herb salad, lemon oil

Raspberry Chocolate Verrine milk chocolate mousse, raspberry gelee, brown butter peanut crumble

Honey Poached Apricot Tart strawberry-stone fruit sauce, salt & pepper diplomat cream, citrus curd, candied pistachios

2023 Weddings at Ray’s Going Fast!

2023 waterfront weddings at Ray’s are booking fast! Don’t wait to experience the ultimate Northwest wedding at Seattle’s best waterfront wedding venue.

Ray’s private waterfront venue, the Northwest Room, offers incredible views of Puget Sound and the Olympic Mountains for stunning photographs, fresh and sustainable Northwest seafood, menus by Ray’s acclaimed culinary team, private indoor and outdoor spaces, and much more!

Click here to learn more about our wedding package and offerings! Then contact our talented Catering team today to learn more and book your date now before they go! rayscatering@rays.com or 206.789.6309.

Photo: Sasha Reiko Photography

Join us at the WA Winemaker Picnic August 12!

Ray’s is proud to be the marquee restaurant at the Auction of Washington Wines’ Winemaker Picnic & Barrel Auction on Friday, August 12!

Get your tickets here today to join us that evening at Chateau Ste. Michelle and help raise funds for Seattle Children’s Hospital and WSU Viticulture & Enology while tasting incredible Washington wines and local food!

Our Executive Chef Kevin Murray will be cooking up some delicious fresh Northwest seafood including:

Grilled Washington Oysters with seaweed butter
Cold Smoked Washington Black Cod Wrap
Freshly Hot Smoked Washington King Salmon with WA huckleberry preserve
Washington ‘Street Style’ Sweet Corn with garlic aioli, cotija cheese, cilantro

Private Waterfront Dining & Events at Ray’s Northwest Room!

Summer and Fall is a stunning time on the water at Ray’s!

Take full advantage of these gorgeous views with parties, dinners and events in our private Northwest Room, reserved just for you!

Celebrate it all, including:

  • Grad parties
  • Birthdays
  • Anniversaries
  • Celebrations of Life
  • Rehearsal dinners and brunches
  • Weddings
  • Post-wedding brunch and more

Calling all engaged couples! We have just a few prime wedding dates remaining this summer on July 22, August 21 (daytime only), August 26, August 28 (all day) and September 25. Click here to learn more about our wedding package and offerings!

Additionally, we have daytime summer wedding options which run from 11am-3pm. Available dates include: July: 3, 9, 17, 31. August: 6, 14, 21, 27.

Contact our talented Catering team today to learn more & book your date! rayscatering@rays.com or 206.789.6309.

 

Photo by Ksenia Vasanev Photography

Celebrate Father’s Day at Ray’s June 19!

Treat your Father or Father figure to Ray’s on Sunday, June 19! This Father’s Day Executive Chef Kevin Murray and team have some delicious specials in store created just for Dad.

Café: House Smoked Pork Ribs with potato salad, coleslaw, bread and butter pickles, sold by the half or full rack

Boathouse: Applewood Grilled Double R Ranch New York Strip with foie gras butter, fried Yukon potatoes, braised cippolini onions, grilled broccolini

Order up one of our special Father’s Day cocktails while you’re here – available in both the Cafe and Boathouse!

Man About Town High West American Prairie Bourbon, Punt E Mes, Aperol, Crème de Cacao, orange bitters, boozy cherry, up

Dad’s Day Off Michter’s Single Barrel Rye, Amaro Foro, Demerara, on a large rock

Cafe is walk-ins only for indoor and outdoor dining. Boathouse reservations can be made online in advance for indoor dining. Boathouse deck is seated on a first come basis.

We look forward to celebrating with you and your family!

Ray’s Patio’s are Open – Here’s what you need to know!

We’re excited to share that our Cafe and Boathouse outdoor patios are now open for dining!

As we ease into summer here in the Northwest both patios are open daily, weather pending, and can close without notice based on weather changes. However our Cafe patio has a covered and heated section to allow for multi-season dining and remains open during rainy days as long as it’s not too cold.

We can’t wait to see you this spring and summer for the freshest Northwest seafood, cold cocktails, local microbrews, wines from our award-winning lists and more!

Ray’s Cafe

  • Our upstairs Cafe is open daily for lunch, happy hour and dinner with spectacular views and casual seafood menus.
  • 11:30am-9pm Sunday-Thursday and 11:30am-10pm Friday and Saturday.
  • Seated on a first come basis, no reservations taken for indoor or patio dining.

Ray’s Boathouse

  • Our first floor Boathouse offers dinner nightly with fresh, local Northwest seafood and the best Seattle waterfront dining views.
  • 5-9pm Sunday-Thursday and 5-10pm Friday and Saturday.
  • Reservations available at rays.com

 

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