May Seafood Spotlight: Sablefish!

Try our two new Northwest Sablefish specials this May in celebration of our 50 years! 

Sablefish (aka black cod) is a rich, buttery fish that has been on our menu since the early days. Many of you know and adore our Sablefish in Sake Kasu, a now iconic dish which has remained a guest favorite for nearly 50 years.

This May we’re celebrating sablefish with two unique specials – a classic entree from our founding chef/partner Russ Wohlers – Cold Smoked and Roasted Sablefish, and a new appetizer from Executive Chef Kevin Murray – Roasted Sablefish Wraps.

Enjoy them now through May 31 in the Boathouse or Cafe!

50th Anniversary May Sablefish Specials

Cold Smoked & Roasted Sablefish
braised savoy cabbage, prosciutto, granny smith apple, mustard-riesling sauce

Roasted Sablefish Wraps
butter lettuce, shiso leaf, pickled cucumber and carrot, spicy honey soy, toasted sesame seeds

Ray’s Boathouse Toasts 50 Years With Ste. Michelle Via Historic Tasting

Douglas Zellers, co-owner and general manager of Ray’s Boathouse in Seattle, orchestrated a tasting of Ste. Michelle red wines that would have been on the wine list in the early days of his restaurant that opened in 1973. (Photo courtesy of Ray’s Boathouse)

SEATTLE — This summer’s 50th anniversary of Ray’s Boathouse prompted co-owner Douglas Zellers to toast Ste. Michelle Wine Estates by carefully pulling corks on some rare bottles, starting with the first red wine it ever released  — a 1967 Pinot Noir.

“A few years ago, with the anniversary coming up, I knew I wanted to do something retro,” Zellers said. “I thought about tasting wine that was most likely on our menu in the 70s, and it has taken me a few years to gather these from the secondary market.”

Last week, Zellers carved out several hours to share these special bottles with Tyler Alden, the Master Sommelier who is the director of food and beverage at Willows Lodge in Woodinville; and three members from the Ste. Michelle Wine Estates team — Brian Mackey, head red winemaker for Chateau Ste. Michelle; certified sommelier Lauren King, senior manager of wine education for Ste. Michelle Wine Estates, and Erik Harshfield, field sales manager for Ste. Michelle Wine Estates and a graduate of Central Washington University’s Global Wine Studies program. The panel also included Chris Nishiwaki, contributor, and Ray’s wine director Darrell Statema. Alex Tilden of Ray’s Boathouse facilitated the tasting.

The opportunity to experience a bit of history that involved the late André Tchelistcheff — the famed Napa Valley winemaker who consulted on Ste. Michelle’s first wines — enchanted Zellers.

“The first half of this tasting is Tchelistcheff,” Zellers said. “He had a hand in these because he was coming to Washington starting in 1967, so his thumbprint is on that Pinot Noir and some of these others.

“And to think they were sending these out the door for $4.75, according to one of the hand-written stickers on the bottle,” Zellers added with a chuckle. “Amazing.”

Ray’s Boathouse, Cold Creek Vineyard Began In ’73

Ray’s Boathouse was voted as Seattle’s Best Date Night Restaurant in 2019 by KING-TV viewers. (Photo courtesy of Ray’s Boathouse)

When Ray’s Boathouse began in 1973, Tchelistcheff was still very much involved with Ste. Michelle. In fact, Cold Creek Vineyard — first planted in 1973 — is dedicated to “The Maestro” with a sign at its entrance. Tchelistcheff, known by some as “the founding father of the Washington wine industry,” inspired his nephew Alex Golitzin to launch now-iconic Quilceda Creek north of Seattle.

“Back when Ray’s started, all of the menus were done with a Smith-Corona typewriter, but those menus and lists were thrown away,” Zeller says. “I don’t even have pictures of them. So what could have been on a wine menu when we started in ‘73? Lancers. Blue Nun, right? Some sort of sweet Riesling and probably these Ste. Michelle wines, I’ll bet you.”

This spring, Ray’s Boathouse, Café and Catering will begin offering throwback apparel in conjunction with the Friday, June 23 celebration and kickoff of what’s expected to be a hopping summer season.

“We’ve got a lot of unique, old photos that are pretty cool,” says Zellers, who began managing Ray’s in 2013 after spending seven years as food and beverage director at the Washington Athletic Club in between management roles at Northwest wine-minded Wild Ginger and Landry’s affiliate Palisade.

And while there’s plenty of history surrounding Ray’s, including a long and storied connection with the late Julia Child, the restaurant remains very much front of mind throughout Seattle. The year before the pandemic, viewers of KING-TV voted Ray’s as the Best of Date Night restaurant in Western Washington.

Last year, Zellers, executive chef Kevin Murray and their team showed haven’t lost a step as Ray’s Boathouse was voted by readers of Seattle Magazine as the Best Restaurant in 2022.

An Afternoon Of Comets Over ‘Shooting Stars’

Ray’s Boathouse in Seattle recently lined up a series of red wines from Ste. Michelle that began with the 1967 vintage and ended with the 1979 vintage. (Photo by Lauren Fior McCaffrey / Courtesy of Evado PR)

However, this day along the shore of Shilshole Bay was a Washington wine time machine project. Zellers expected some “shooting stars,” but a few came with a longer tail than expected.

“It starts when you pull the capsule off to see what the cork is like — whether it leaked or not will tell you something,” Zellers says. “Very rarely are these old Washington wines garbage. I’ve had some sour wines, but other than that, they either show really well and then fall apart or they take some time to get going — especially the old David Lake wines from Columbia (Winery). A lot of the time, if you come back to the wine in a half hour it’s absolutely amazing. They just need time to do their thing.”

And the opportunity to taste history prompted a quick look at the outline of the early days of Ste. Michelle Wine Estates.

In 1967, longtime winery executive Vic Allison of American Wine Growers launched Ste. Michelle Vineyards as a brand focused on vinifera. The first four releases featured varietal bottlings of Cabernet Sauvignon, Pinot Noir, Sémillon and a rosé from Grenache.

That same year, the company asked Tchelistcheff to serve as a consultant to Ste. Michelle’s first winemaker — Howard Somers. Sources for that inaugural vintage included Yakima Valley sites Hahn Hill north of Grandview and a nondescript planting near Benton City known as Vineyard 7.

The influence of Tchelistcheff included the Russian’s 1974 recruitment of winemaker Joel Klein to Ste. Michelle. Klein’s résumé included Simi Winery — where Tchelistcheff also was involved. Klein’s father-in-law, the late Harold Berg, an Oregon native and acclaimed professor of winemaking at UC-Davis, also encouraged him to take a job in Washington. Klein left in 1983 to join grower/vintner David Wyckoff in their launch of Snoqualmie Vineyards, a brand Ste. Michelle purchased in 1991.

Other figures behind some of these bottles included Kay Simon and homegrown winemaker Cheryl Barber Jones, a graduate of Richland High School and Washington State University’s food science program. Last month’s sold-out First Ladies of Washington Wine event included an image of Tchelistcheff sitting in a lab alongside Barber Jones. In 1983, Barber Jones replaced Klein as Ste. Michelle’s head winemaker.

The Lack Of Malolactic Fermentation

Ray’s Boathouse in Seattle recently lined up a series of red wines from Ste. Michelle that began with the 1967 vintage and ended with the 1979 vintage. (Photo by Lauren Fior McCaffrey / Courtesy of Evado PR)

In 2017, Great Northwest Wine co-founder Andy Perdue orchestrated a similar library tasting that included the 1967 Cabernet Sauvignon. Keys to that Cab’s enduring framework included the influence of Tchelistcheff as well as the absence of malolactic fermentation — a winemaking method to develop mouthfeel in red wine that was not yet used in the Washington wine industry. Klein has been credited as the guideline light in Washington for malolactic fermentation.

Albert Coke Roth, III, longtime legal counsel for Great Northwest Wine LLC, has been a member of the Pacific Northwest wine industry his entire adult life, beginning with his family’s multi-generation distribution business in the Columbia Basin. A decade ago, during his days as a columnist, Roth wrote about the influence of Klein.

“The first few Northwest Cabs that I consumed came from Associated Vintners, the daddy of Columbia Winery, and Château Ste. Michelle, and the wines they made in the late 1960s and early 1970s were acidic, tannic, and horribly vegetative,” Roth wrote. “It was not until 1974 when Cabernet Sauvignon actually became drinkable out of the Northwest after Château Ste. Michelle hired Joel Klein fresh out of the University of California-Davis, as their winemaker.

“Joel had a specialty; malolactic bacteria,” Roth continued. “Most people don’t brag about being best pals with bacteria. Joel did. One reason the wines had such blistering acidity before Joel came to town was because their chemistry did not allow for the softening effects of a secondary acid-reducing fermentation. Joel proudly told me the story about starting the malolactic culture in a bottle, gently pouring it into a warmed five-gallon carboy, then a week later lowering the fizzing carboy into a large tank of Cabernet where the miracle occurred, yielding the Château Ste. Michelle 1974 Cabernet Sauvignon. Thanks, Joel.”

That 1974 Cab wasn’t a part of this Ray’s retrospective. Surprisingly, the shining star of this special tasting proved to be the 1973 Cabernet Sauvignon — grapes harvested prior to the arrival of Klein.

A Look At Bottles From 1967 To 1979

The Ste. Michelle Vineyards 1967 French Oak Pinot Noir was among the first four vinifera wines produced by the young company. (Photo by Eric Degerman / Great Northwest Wine)

Ste. Michelle Vineyards 1967 French Oak Pinot Noir, Washington State: Understandably, it was no longer a “red wine” in terms of its wardrobe, looking more like an Arnold Palmer in the glass with its Earl Grey tea appearance. And the nose leaned toward sherry. Still, there were enough notes of sea air and dried brown fruit — think of cherry fruit leather and prune juice — joined by a surprising delivery of acidity to provide enough reward. (12% alc.)
Historical note: It is likely this was the first varietal red vinifera wine — ahead of Cabernet Sauvignon — released by Ste. Michelle Vineyards. And Corti Brothers, the acclaimed wine-savvy grocer in Sacramento, Calif., featured all four single-variety bottlings from the 1967 vintage, according to The Wine Project by Seattle author/winemaker Ron Irvine.

Ste. Michelle Vineyards 1970 Cabernet Sauvignon, American: The back label clearly stated that it was Cabernet Sauvignon grown in the Yakima Valley. Its appearance was reminiscent of Dr Pepper, and aromas of bottle bouquet included some complexity with slate, beef bouillon and red fruit leather. The panel quickly noted some depth of fruit on the palate with dried plum and red currant, a nibble of celery leaf and joined by a remarkable grip of tannin. (12% alc.)
Historical note: The label on the shoulder of the bottle included the following phrase — “U.S. REPRESENTATIVE VINTAGE 1970 VINTAGE” and it prompted a snicker as it conjured up thoughts that it was a Congressional wine. The bottle also included a reference to the Texas warehouse for Bon-Vin, Inc., the first national distributor for Ste. Michelle. (New York native Charles Finkel, who founded Bon-Vin, would sell the company four years later to U.S. Tobacco Co., and become Chateau Ste. Michelle’s first VP of sales.)

Fifty years later, the Ste. Michelle Vineyards 1973 Cabernet Sauvignon continues to benefit from the absence of malolactic fermentation. (Photo by Eric Degerman / Great Northwest Wine)

Ste. Michelle Vineyards 1973 Cabernet Sauvignon, Washington State: As Tyler Alden, MS, quickly noted, “This wine has held onto its hue,” which proved to be a harbinger. There was a remarkable abundance of dark brambleberries in the nose and across the palate, joined by black cherry skins and cranberry acidity, a combination that created lots of texture. And it was no shooting star. About an hour after it had been opened and poured — yet not decanted — the nose still offered compelling notes of blueberry and pomegranate. Bottom line, those who have cared for this bottle can pull the cork on a helluva 50-year-old wine. The back label packed a surprising amount of the chemistry, including the Brix (23.2) and pH (3.2) at harvest (Oct. 17). “After fermenting for approximately 9 days, the free run wines at 12.7% alcohol and .76% total acid were used exclusively and then aged in American and French oak barrels.” (12% alc.)
Historical note: National interest in this wine would have received a boost because Ste. Michelle’s 1972 Riesling topped an October 1974 blind tasting staged by the Los Angeles Times. Also in 1974, Seattle businessman Wally Opdycke and his group — after just two years of purchasing the company and a year after establishing Cold Creek Vineyard — sold Ste. Michelle Vintners to U.S. Tobacco Co. It stands as the most important transaction in the history of the Pacific Northwest wine industry.

Chateau Ste. Michelle 1975 Cabernet Sauvignon, Washington State: The Klein Era would be in full force with this wine, but time was not kind to this bottle. Its color mirrored the 1970 Cab, and the fluid held a scant amount of charm. The nose was short and reminiscent of Worcestershire sauce. While the structure was decent, the fruit was gone. This front label features the chateau that opened prior to the 1976 harvest. The back label referenced “our spectacular new Chateau near picturesque Woodinville,” an October harvest at an average 25.5 Brix, malolactic fermentation, pH of 3.45, TA of 0.65 and American oak barrels. Apparently, no French wood. (12% alc.)
Historical note from 1975: Considering that it was planted in 1973, it’s likely that third-leaf fruit from Cold Creek Vineyard factored into this bottling and the remainder of the lineup opened this day at Ray’s.

The still-delicious Chateau Ste. Michelle 1976 Merlot was the winery’s first standalone bottling of Merlot. (Photo by Eric Degerman / Great Northwest Wine)

Chateau Ste. Michelle 1976 Merlot, Washington State: Disappointment in the ’75 Cab was soon forgotten with this brief shift to Merlot — the first bottling of the variety by Ste. Michelle. In retrospect, this might have been the most expressive red wine of the afternoon. There was minerality, dried blueberry and chocolate-covered pomegranate in the nose. Inside, there was more delicious blue fruit, and the panel’s descriptors included raspberry yogurt, which hit on the buttercream found on the midpalate and signaled the involvement of malolactic fermentation. According to the label, harvest began Oct. 14 at an average of 23.2 Brix at a pH of 3.35 and TA of .67. Again, it was barreled in American rather than French oak. (12% alc.)
Historical note from 1976: Ste. Michelle opened the doors in September 1976 to the $6 million “chateau” that U.S. Tobacco built on the estate that once served as the home of timber baron Frederick Stimson.

Chateau Ste. Michelle 1976 Cabernet Sauvignon, Washington State: The first bottle suffered from cork taint. The second bottle brought notes of cherry cola, dried blueberry, forest floor and menthol. On the palate, creamy red fruit on the entry led directly to frontal tannins that penetrated the top of the gum line, making for a lively and rather tasty wine. (12% alc.)
Historical note from 1976: Wine merchant Bob Betz began his storied career with Ste. Michelle, and the early duties of the future Master of Wine included creating memorable experiences for visitors to the new tasting room.

Chateau Ste. Michelle 1977 Cabernet Sauvignon, Washington State: In the glass, this wine provided perhaps the biggest roller coaster ride of the afternoon. And it fell off the rails at the start. The color reminded one taster of Geritol, and the nose prompted comments such as “dog kibble,” “asparagus” and “steamed bok choy” — a blend of vegetal characteristics and sulfur. There was some dried red fruit that came out as it sat in the glass, joined by leather, and an Old World finish included herbal and dried red currant notes. “It tastes better than it smells,” remarked one judge. (12% alc.)
Historical note from 1977: Klein hired Kay Simon as assistant winemaker. She had been making wine in the San Joaquin Valley after graduating from University of California-Davis. (Simon’s nephew, Brian Mackey, is in his second decade of working for Ste. Michelle. His uncle, Clay Mackey, is co-founder of Chinook Wines and married to Simon.)

Chateau Ste. Michelle 1978 Cabernet Sauvignon, Washington State: The cellar at Ste. Michelle might have needed a few space heaters during the fermentation of this wine because of the historically chilly winter of 78-79. Beyond that, however, this wine was solid, offering some elegance. But it was not stellar. Unlike the previous vintages, the back label did not include any technical information. It did continue to display the maps that show the similarities in latitude between the Columbia Valley and the heart of France. (12% alc.)
Historical note from 1978: This vintage marked the arrival of Wade Wolfe to Washington as Ste. Michelle recruited the Ph.D. from UC-Davis for viticulture expertise. (In 2012, now-defunct Wine Press Northwest Magazine named Thurston Wolfe Winery as its Pacific Northwest Winery of the Year.) It also signaled the first vineyard-designated effort with Cab from Cold Creek.

Chateau Ste. Michelle created a special bottling of Cabernet Sauvignon from winter-damaged 1979 vintage, which was released in 1989. (Photo by Eric Degerman / Great Northwest Wine)

Chateau Ste. Michelle 1979 Limited Bottling Cabernet Sauvignon, Columbia Valley: This represents an unusual approach, and those of us who grew up in Eastern Washington during the late 1970s and experienced the ash from Mount St. Helens in 1980 won’t soon forget the aforementioned bitter winter of 1978-1979. It brought a long stretch of days when the temperature didn’t climb above minus-10 Fahrenheit, so this vintage and the diminished production level reflected the vine damage throughout the Columbia Valley. This nose is amazing with its Bing cherry, light toast, blackberry, sage and forest floor moss. Flavors of Chukar Cherry come with some crunchiness to the structure, which includes a surprising amount of oak and extraction. It’s still a bold Cab and has the bones for another 5-10 years. This was No. 12,141 out of the 20,000 bottles — approximately 1,700 cases — released in 1989. According to the label, that 1979 harvest began in September, and the grapes averaged 24.1 Brix, pH of 3.53 and TA of 0.73. (13.1% alc.)
Historical note from 1979: The use of “Columbia Valley” on the front label stands out. The first American Viticultural Area was established by the federal government in 1980, starting with the Augusta AVA in Missouri (Napa Valley was No. 2), and the Yakima Valley AVA was the first in the Northwest in 1983 — a year before the Columbia Valley AVA. … Clay Mackey was recruited from the Napa Valley by Ste. Michelle as a viticulturist during the 1979 harvest.

Insights By Ste. Michelle Winemaker, Master Somm

The panel at Ray’s Boathouse for this library tasting of Ste. Michelle red wines included, from left to right, Alex Tilden and Douglas Zellers of Ray’s Boathouse, journalist Eric Degerman, Chateau Ste. Michelle winemaker Brian Mackey, journalist Chris Nishiwaki, Master Sommelier Tyler Alden, Erik Harshfield and Lauren King of Ste. Michelle Wine Estates, and Ray’s wine director Darrell Statema. (Photo by Lauren Fior McCaffrey / Courtesy of Evado PR)

Brian Mackey said he came away from the afternoon wanting to dig more deeply into his company’s archives.

“The most surprising wine to me was the 1973 Cab,” the winemaker shared with the tasting group. “The tannin structure was still so robust and intense with fruit aromas and flavors that leapt out of the glass and lasted for over an hour without fading. It stood out from every other wine we tasted.”

Alden, who earned the title of Master Sommelier last year, marveled that such life still remains in these bottles.

“The fact that many still had enjoyable fruit notes in addition to the tertiary/age-related components was wonderful,” Alden noted. “The quality of wines were surprisingly robust for an industry in its youth, and the imprint of Washington terroir was clear.”

Alden ranked the ’73 Cab both as his favorite “for total presentation and arc in glass” and as his biggest surprise “because of how it had held itself together.“ He viewed the ’77 Cab as the “most unique expression,” pointing out that the “use of sulfur and its aging arc gave beautiful changing moments in the glass.”

As a winemaker, Mackey took special delight in the work by Klein and that team.

“My favorite series of wines were the 1976-1978 Cabs,” Mackey noted. “They represented to me an era of experimentation and change in style. There was a huge shift from 1973-1975, and there was even a gap to the 1979. I felt like I was witnessing in the glass a time I’ve heard so much about when the Washington wine industry was first starting to expand.”

And yet, the wine that held the most charm for Mackey was the ’79 Cab.

“We didn’t talk much about it because it seemed so modern and current compared to the others, but that is exactly what I liked about it,” Mackey said. “It was exciting for me to see fruit extraction, tannin structures and aromatics that I still see in the wines I’m making today — 44 years later.”

April Seafood Spotlight: Alaskan Halibut

Enjoy two Alaskan halibut specials at Ray’s Boathouse and Cafe this April in celebration of our 50th year!

Halibut has been a guest favorite since day one at Ray’s. This meaty yet tender fish has the most incredible flavor and is perfection on the grill or pan seared until crisp on the outside and juicy on the inside.

This April enjoy a classic halibut dish from our founding chef/partner Russ Wohlers – Pan Seared Halibut with Smoked Tomato Coulis. As well as a new dish from Executive Chef Kevin Murray – Halibut Tiradito.

Enjoy them both today through April 30 in our Boathouse or Cafe!

50th Anniversary April Halibut Specials

Pan Seared Halibut
creamy polenta, smoked tomato coulis, sautéed king oyster mushrooms, fried leeks 50
Halibut Tiradito
ají amarillo-yuzu leche de tigre, scallion, radish, cilantro 22

Seattle Cocktail Week at Ray’s March 26-April 2!

Join us at Ray’s to imbibe during Seattle Cocktail Week! From March 26-April 2 we’ll be offering four special cocktails created by Ray’s bartender LeAnne Burk, so make sure to join us in the Boathouse or Cafe to try them all!

Foreign Relations Monkey 47 Gin, yuzu, lime leaf, simple, topped with bubbles

Checking Out Plantation Stiggins pineapple rum, Plantation Barbados 5 year rum, passion fruit, lime, falernum, Giffard bitter aperitivo, pebble ice

Off Tropic Ilegal Joven Mezcal, Giffard ginger liqueur, hibiscus agua fresca up with candied ginger

Lost & Found (Zero Proof Cocktail) Pathfinder n/a amaro, Caffe Vita cold brew, lime, soda, rocks

Mother’s Day 2023 at Ray’s! Sunday, May 14

It’s time to celebrate the mothers and mother figures in your life!

Join us on Sunday, May 14, 2023 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 for parties of 8 people or fewer, including high chairs. Cafe reservations are only accepted from 9am to 2pm on Mother’s Day.

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.

From 3pm (first seating) to 9pm (last seating) we are serving our full Boathouse dinner menu featuring sustainable, local seafood like Wild Alaskan King Salmon, NW Sablefish, handmade pasta, vegetarian dishes and 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.

Boathouse Brunch 3-Course Menu – Choice of one per course


  • Seared Asparagus — wild mushrooms, Dungeness crab, pickled red onion, tarragon creme fraiche GF/DF
  • Avocado Toast — Como loaf, Oregon bay shrimp, hardboiled egg, chives DF
  • Chilled Strawberry Gazpacho — cucumber, basil, mint, lemon oil GF/DF


  • Challah French Toast — foie gras ganache, mixed berry preserves, spiced maple syrups, raspberries, fried breakfast potatoes
  • Vegetable Frittata — asparagus, wild mushrooms, white cheddar, tomatillo salsa, pickled red onion, green salad with Champagne vinaigrette GF
  • Dungeness Crab Frittata — leeks, chopped truffle, tomatillo salsa, pickled red onion, green salad with Champagne vinaigrette GF
  • Spice Rubbed Prime Rib of Beef — garlic whipped potatoes, green beans, sauce Bordelaise GF
  • Alaskan Halibut — pan seared, creamy polenta, sautéed oyster mushrooms, smoked tomato coulis, crispy leeks


  • Blueberry-Lemon Parfait — lemon posset, blueberry-basil sauce, lemon poppy seed cake GF
  • Warm Housemade Cinnamon Roll — brioche dough, cream cheese icing
  • Strawberry Mascarpone Mousse — citrus olive oil cake, lemon curd, strawberries
  • Olympic Mountain Creamery — Seasonal selection of ice creams and sorbets GF


Enjoy our Cafe grand holiday buffet from 9am (first seating) to 2pm (last seating for buffet) for $75 per adult and $35 per child ages 5 to 11 (pricing includes juice and sodas AND excludes tax and gratuity). Starting at 2pm we will serve our full Café menu until close.

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.

Cafe Mother’s Day Buffet Menu

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)
  • Caesar Salad chopped romaine lettuce, grana Padano, creamy Caesar dressing, house made croutons
  • Kale and Honeycrisp apple salad, lemon vinaigrette, honey crisp apples, grana Padano, pickled shallot (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, Castelvetrano & Kalamata olives, marinated artichoke hearts, mama Lil’s peppers
  • Vegetable Platter grilled and chilled vegetables, zucchini, red bell peppers, broccolini, carrots, red potatoes, mushrooms (GF DF)
  • Fruit platter pineapple, cantaloupe, honeydew, grapes, strawberries (GF DF)

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 ginger-peach compote (GF DF)

Breakfast Items

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

Hot Entrée & Side Dishes

  • Manilla clams white wine, garlic, herbs and butter (GF)
  • Penn cove mussels coconut curry broth (GF DF)
  • Crispy red potatoes new potatoes, old bay, scallion (GF DF)
  • Tarragon Seared Chicken Breast, braised kale, melted leeks (GF)
  • Pan seared PNW Rockfish roasted cherry tomatoes and mini sweet peppers, lemon-chive beurre blanc (GF)
  • Mac and Cheese
  • Washington Spring Asparagus lemon, herbs (GF DF)
  • Blistered green beans garlic, lemon (GF DF)
  • Scampi Prawns (GF)
  • Garlic Whipped Mashed Potatoes (GF)
  • Roasted mushroom medley garlic, spring fennel, goat cheese, herbs (GF)

We can’t wait to celebrate with you on Sunday, May 14!

Taste Washington Wine Month is Here!

Let’s celebrate all things Washington Wine this March!

We’re so lucky to live in a place with a wine industry such as ours with passionate growers, talented winemakers and the best quality grapes.

Ray’s has been supporting the Washinton wine industry since its inception and has championed dozens of wineries along the way, watching them grow from small operations to successful large scale companies.

Be sure to check out our fresh sheets in the Boathouse and Cafe for excellent Washington Wine picks this month from a variety of wineries and regions and raise a glass to our local wine pros!

And click here to learn why Ray’s was named the “Best Restaurant to Experience Washington Wine” by Seattle Magazine!

March Seafood Spotlight: Penn Cove Mussels

Enjoy two Penn Cove Mussels specials at Ray’s Boathouse and Cafe this March in celebration of our 50th year!

Mussels have long been a Ray’s guest favorite — these plump, buttery morsels with a rich mushroomy flavor work beautifully in a myriad of dishes and flavors from our beloved Thai coconut curry mussels to pastas, dips and more!

This March we’re reviving a classic mussels dish from our founding chef/partner Russ Wohlers – Mussels Dijionnaise. As well as offering a new dish from Executive Chef Kevin Murray – Chilled Smoked Mussel Dip. Enjoy them both today through March 31 in our Boathouse or Cafe!

50th Anniversary March Mussels Specials

Chilled Smoked Mussel Dip
house smoked Penn Cove mussels, dill, pickled red onion, crostini $17

Mussels Dijonnaise
steamed Penn Cove mussels, shallot, white wine, cream, Dijon mustard, herbs $20

Easter Brunch & Dinner at Ray’s Sunday, April 9 2023!

Join us for a beautiful Easter brunch or dinner on Sunday, April 9, 2023 at Ray’s Boathouse & Cafe!

Our upstairs Cafe will offer a 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 10 people or fewer, including high chairs.

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 – Choice of one per course


  • Seared asparagus, wild mushrooms, Dungeness crab, pickled onion, tarragon crème fraîche GF
  • Celery root soup, fried leeks, olive oil GF
  • Avocado toast, como loaf, bay shrimp, hardboiled egg, chives GF


  • Challah French Toast, mixed berry preserves, spiced maple syrup, raspberries, fried breakfast potatoes
  • Vegetarian Frittata, asparagus, wild mushrooms, ramps, gruyere, tomatillo salsa, pickled red onion, green salad with champagne vinaigrette GF
  • Dungeness Crab Frittata, chives, chopped truffle, tomatillo salsa, pickled red onion, green salad with champagne vinaigrette GF
  • Spice Rubbed Prime Rib of Beef, garlic whipped mashed potatoes, green beans, sauce bordelaise GF
  • Pan Seared PNW Halibut, duck fat red potatoes, seared asparagus, dill beurre blanç GF


  • Honey Lavender crème brûlée, honeycomb GF
  • Warm House Made Cinnamon Roll, brioche dough, cream cheese icing
  • Strawberry Mascarpone Mousse, citrus olive oil cake, lemon curd, strawberries
  • Olympic Mountain Creamery Ice Cream/sorbet, GF shortbread cookie

From 3pm (first seating) to 8pm (last seating) enjoy our regular dinner menu alongside a $70.00 holiday inspired 3-course dinner menu of salad, entrée and dessert (beverages, tax and gratuity not included).

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).

Boathouse Easter Dinner 3 Course Menu – choice of one per course


  • Seared Asparagus, wild mushrooms, Dungeness crab, pickled onion, tarragon crème fraiche GF
  • Celery Root Soup, fried leeks, olive oil GF
  • Mixed Greens Salad, buttermilk dressing, radish, cucumber, carrot GF


  • Spice Rubbed Prime Rib of Beef, garlic whipped mashed potatoes, green beans, sauce bordelaise GF
  • Pan Seared PNW Halibut, duck fat red potatoes, asparagus, dill beurre blanç GF
  • Roasted Cauliflower, chickpea mushroom ragu, pipian verde, basil oil GF


  • Honey Lavender Crème Brûlée, honeycomb GF
  • Strawberry Mascarpone Mousse, citrus olive oil cake, lemon curd, strawberries
  • Basque Chocolate Cheesecake, burnt chocolate cheesecake, miso dulcey cremuex, tahini Chantilly, miso dark chocolate cookie
  • Olympic Mountain Creamery Ice Cream/sorbet, GF shortbread cookie

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.

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.

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

February Seafood Spotlight: Olympia Oysters & Schramsberg

This February we’re celebrating oysters as part of our 50th anniversary guest favorites! Specifically we’re showcasing Olympia oysters paired perfectly with Schramsberg sparkling wine. A match made in seafood heaven!

Ray’s has a long history with Olympia oysters — the only oyster truly native to the West coast, that was incredibly abundant but fell victim to over-harvesting and became nearly extinct by the 1980s.

To help save this oyster, food visionary Jon Rowley brought attention to its rich flavor and local history. He partnered with Ray’s to host an event for local and national media serving only Olympia oysters and Schramsberg sparkling wine to help revive the once-beloved oyster and keep it thriving for decades to come.

And it worked! Through demand and dedicated oyster farmers, Olympias became abundant once again and are now enjoyed throughout the region.

Start your lunch or dinner with Olympias and Schramsberg at Ray’s Boathouse and Cafe this February – available now until sold out!

50th Anniversary
Olympia Oysters & Schramsberg

Olympia Oysters on the Half Shell GF
red wine mignonette, wakame-lime mignonette
$4 each,  6 for $22

Schramsberg Blanc de Blancs, CA 2019
$10 3oz / $19 6oz / $75 BTL
vibrant flavors of Meyer lemon and tart apple leading to a crisp, clean finish

Valentine’s Decadence at Ray’s Feb. 10-14!

Enjoy a stunning Valentine’s dinner on the waterfront from Friday, February 10-Tuesday, February 14!

Ray’s first floor Boathouse will offer a delicious three-course menu featuring Dungeness Crab, Filet Mignon, Lobster, King Salmon and a rich chocolate dessert February 10-14 for $70 per person (excluding tax and gratuity).

Reservations are strongly encouraged and can be made online. The Boathouse will serve its regular menu alongside the special three-course and is open for dinner daily from 5-9 p.m. (last seating at 9 p.m.).

Boathouse 3-Course Valentine’s Menu

Appetizer (choice of one)

Baby Beet Salad whipped goat cheese, watercress, blood orange, crispy beet chips

Citrus Carpaccio with Dungeness Crab & Avocado, citrus vinaigrette, arugula, candied pine nuts, Fresno chili curls

Entrée (choice of one)

4oz Double R Ranch Filet Mignon & Butter Poached ½ Lobster Tail, garlic whipped potatoes, seared broccolini, sauce bordelaise

Crispy Skin King Salmon melted leeks, duck fat potato, roasted tomato relish


Chocolate-Raspberry Mousse

Ray’s Café

Marvel at the beautiful water and mountain views while enjoying Valentine’s specials February 10-14 at Ray’s Cafe! The Café’s full menu will be available in addition to the specials from 11:30 a.m. to 9 p.m. (last seating at 9 p.m.). Café reservations are only accepted on Tuesday, February 14 online and are strongly recommended.

Cafe Specials

Appetizer: Coriander crusted Ahi Tuna quinoa tabbouleh, cilantro mint vinaigrette

Entrée: Grilled Wagyu Sirloin and ½ Lobster Tail garlic whipped potatoes, roasted baby carrots, salsa verde

Dessert: Triple Chocolate Cake layers of chocolate cake and whipped chocolate ganache, chocolate sauce

We look forward to celebrating with you soon!