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!
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.
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!
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
Café
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!!
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 [email protected].
You can also explore our Weddings page for menus, photos, floor plans, FAQs, and more!
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!
Update: Mother’s Day reservations are sold out at this time but we will be accepting walk-ins for outdoor dining May 9, weather permitting!
Treat mom to gorgeous water and mountain views at Ray’s Café this Mother’s Day, Sunday May 9! We’re offering our full Café menu alongside a special Spring-inspired, 3-course plated menu available from 11:30am-9pm.
Reservations are strongly encouraged and available for groups of 6 or less (including children and infants). Reserve online today before we fill up!
Mother’s Day Menu
choice of one item under each course
Starter:
Ray’s Clam Chowder, Caesar Salad, or special Mother’s Day Salad
Entrée:
Seared Albacore jasmine rice, grilled broccolini, chili spiked ponzu, micro green/shaved fennel salad, scallion oil
Herb Marinated Sirloin smoked tomato jam, roasted garlic whipped potatoes, grilled Washington asparagus, demi glacé
Roasted Spring Vegetables baby carrots, Washington asparagus and wild mushrooms, ramp risotto, pickled ramps
Dessert:
Crème Brûlée, Strawberry Shortcake, Sorbet, or Ice Cream
Full children’s menu available
Pricing for the special 3-course menu is $55 (beverages, tax, gratuity not included) and is only available for dine-in at the Café. Reservations accepted only for Mother’s Day Sunday, May 9 for groups up to six people (including children and infants). Dining available indoors by reservation; covered and heated tent and/or uncovered outside seating weather permitting.
No Happy Hour or promotional discounts available on May 9, 2021. Loyalty cards accepted and encouraged!
Marking our first reservation event since reopening the Café dining room (and takeout) earlier this month, Ray’s Café is delighted to announce our Easter holiday, Sunday, April 4, 2021. In addition to offering our Café menu on Easter, we’re extending a special three-course plated menu with choice of one under each course:
Book your Easter table online or by calling 206.789.3770
We’ll be waiting for you with such classics as our Seared (Oregon) Albacore Cobb Salad, the Blackened Neah Bay Rockfish Sandwich, our quintessential Grilled Wild Alaskan King Salmon, the ginger-aromatic Vegetable Coconut Curry, and our beloved Steak Frites. View the full menus online; dine-in or order takeout beginning March 3.
Please note, cloth face coverings are required anytime guests are not seated and while at the table and not actively eating or drinking. Maximum allowed party size is six people, including children and infants.
$15 flights of Jameson Whiskey
(Five half-ounce pours)
Jameson Original
Jameson Black Barrel
Jameson Caskmates IPA Cask
Jameson Caskmates Stout Cask
Jameson Cold Brew
Sláinte!
Loyal guests, teammates, and alumni,
We are all very excited to see the regionwide healthcare metrics slowly improving. Our most vulnerable populations are receiving vaccines, children are slowly starting to return to school campuses, and the days are getting longer as the sun starts its march northward along the Olympic Mountains. These are all indicators that we are moving closer to the beginning of a new chapter. We are all anxious to start doing what we love again, but still don’t know when that will be. At this point Rays will re-open when we are allowed to have at least 50% inside capacity or consistent deck-dining weather. So for now that means that we are in advanced planning stages for what should be a very busy spring and summer.
As we continue to be patient and do the right thing, my craving for some of the classic Ray’s dishes grows stronger. I was recently asked if we could share the recipe for our signature Thai Mussels. This dish has been on our menu since at least 1983. The freshest ocean flavors of the mussels, combined with the aromatics of Thai curry, are a surefire way to lift your spirits. We hope you have as much fun making it at home as we have serving it here to you.
Thai Mussels Recipe:
Ingredients
1 cup coconut milk
2 teaspoons fresh lime juice
1 teaspoon red curry paste
2 teaspoons Thai fish sauce
2/3 cup sake
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon chopped fresh basil
2 pounds Penn Cove mussels, cleaned and debearded
Garnish
2-4 springs fresh basil
In a large bowl whisk together a broth made using the coconut milk, lime juice, curry paste, fish sauce, sake, garlic, ginger, and chopped basil. Heat a heavy saucepan over high heat for about 30 seconds. Add mussels and broth. Bring to a boil and reduce heat. Cover and simmer for about 5 minutes or until mussels are fully open. Discard any mussels that do not open. Divide the mussels into bowls, spoon over the broth, garnish with basil sprigs, and serve with plenty of crusty bread for broth-sopping.
Pick Up Valentine’s Bubbles
While we are known for our treasured waterfront location, we are also renowned for our vast premium wine collection. For the approaching Valentine’s weekend, while we are not serving dinner for this occasion, we are opening our virtual cellar for special orders of extremely limited selections of Champagne and Sparkling Wines by the bottle, from near and far. Cava, Cremant, Champagne and Sparkling Wines are all available! Examples on offer:
All it takes is a click and your fast-acting decision to get your hands on something you won’t find just anywhere. Simply click, peruse, purchase and schedule your pickup time starting now. Items must be picked up no later than Thursday, Feb. 11. Not to burst your bubble, but these bubbles will go quickly, so don’t delay! Shop here.
Ray’s Boathouse elevates local, sustainable seafood with global flavors and Northwest inspiration nightly.
Classic seafood dishes with seasonal preparations in our upstairs Café overlooking Puget Sound.
Simply choose either Ray’s Boathouse or Ray’s Cafe in the first drop down, then find your table.