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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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Shellfest Returns January 5 to Ray’s Cafe!

Seattle's Best Seafood Restaurant

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!

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Holiday Gifts From Ray’s!

Give the gift of Ray’s!

In addition to the always popular Ray’s gift card we are offering an exciting assortment of holiday gifts hand-selected or hand-crafted by our talented team!

Order gifts online via Toast, schedule your desired pick up date and time and our team will have it ready at the Boathouse host stand–now through December 24.

Gift cards are available at rays.com/gift-card in any amount of your choosing. Based on the constraints of the covid-19 pandemic we are not able to offer our December gift card bonus as we’ve done in years past. We apologize for any inconvenience and are grateful for your continued support.

Browse our holiday gift highlights below and view the full list here.

Ray’s Exclusive Bourbons & Wines

  • Ray’s Old Forrester Bourbon Single Barrel
  • Red Blend – Ray’s Red from L’Ecole N°41
  • Chardonnay – Ray’s L’Ecole N°41

Barrel Aged Cocktails

  • Barrel Aged Brooklyn (32 oz., serves 11 drinks)
  • Barrel Aged Negroni (32 oz., serves 11 drinks)
  • Barrel Aged Vieux Carré (1 liter cocktail kit, serves 16 drinks)
  • Housemade Brandied Cherries (10oz) – Toschi cherries steeped in toasted fall spice and brandy

Rare Wines from Ray’s Cellar

  • Bollinger Brut Special Cuvee Champagne
  • Leonetti Cabernet Sauvignon 2016
  • Delille Grand Ciel Cabernet Sauvignon 2015
  • Gaja Barbaresco 2013
  • And more!

Wine Experiences

  • Washington Wine is Delicious Pack – 1 bottle each of Treveri Blanc de Blancs Sparkling Wine, àMaurice Viognier, Hedges Syrah, Sleight of Hand ‘Illusionist” Cabernet Sauvignon
  • Legends of Oregon Pinot Noir – 1 bottle each from these legendary producers: Rex Hill, The Eyrie Vineyard, Brickhouse ‘Les Dijonaise’
  • And more!
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Christmas Eve & Day Dining 2021!

The holiday season is upon us and we are now taking reservations for Christmas Eve and Day dining, December 24-25, 2021!

Our first floor Boathouse will offer a special 3-course holiday menu both evenings while our upstairs Cafe will have regular menu offerings on Christmas Eve and on Christmas Day will offer greatest hits from our Café menu along with seasonally inspired al carte specials.

Reservations are strongly encouraged for all parties on Christmas Eve and Christmas Day and can be made online for the Cafe here and Boathouse here.

Kindly 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!

RAY’S BOATHOUSE
Enjoy our Boathouse’ 3-course holiday menu on Christmas Eve and Day with options of soup or salad, choice of entrée, and dessert for $70 per person (beverages, tax and gratuity not included). Our regular menu and children’s menu will also be available both evenings.

Boathouse reservations are available from 2pm (first seating) to 8pm (last seating) online.  Boathouse bar will be open with the same offerings for guests ages 21 and over. No reservations taken.

Boathouse Christmas 3-Course Menu
Parsnip Soup
Parsnips, crispy parsnip chips, roasted chestnuts, browned butter (gf)
Kale & Pomegranate Salad
Lacinato Kale, lemon vinaigrette, pomegranate, grana Padano, house made croutons (gf)
Smoked Salmon Rilletes
Grilled baguette, pickled shallot/parsley salad

Entrees
Grilled Alaskan King Salmon
Sweet potato/butternut squash puree, roasted delicata squash, pomegranate beurre blanc (gf)
Pan Seared PNW Halibut
Celery root puree, wild mushrooms, haricot vert, preserved lemon vinaigrette (gf)
Spice Rubbed Prime Rib
Garlic whipped potatoes, seared brussels sprouts, demi glace (gf)
Braised Delicata Squash
Wild mushrooms, farro, miso, butternut squash, coconut-squash emulsion

Plus Dessert

RAY’S CAFE
Cafe reservations are available from 11:30am (first seating) to 8pm (last seating) online on both Christmas Eve and Day. Full children’s menu is available each day. Cafe Bar will be open with the same hours and menu with no reservations needed, ages 21 and over only.

Cafe Christmas Day Specials

Parsnip Soup
Parsnips, crispy parsnip chips, roasted chestnuts, browned butter (gf)
Spice Rubbed Prime Rib
Garlic whipped potatoes, seared brussels sprouts, demi glace (gf)
Pan Seared PNW Halibut
Celery root puree, wild mushrooms, haricot vert, preserved lemon vinaigrette (gf)
Seasonal Desserts

We look forward to celebrating with you and yours this Christmas!

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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 [email protected] 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 [email protected] 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!