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Sip on New Fall Cocktails at Ray’s!

Our talented bar team has created a new lineup of Fall cocktails to complement our newest menu items! Sip them at Ray’s daily. Cheers!

Ray’s Cafe

Back in My Day
Old Forester 100 Proof Rye Whiskey, Letterpress nocino, Luxardo Maraschino liqueur, maple syrup, angostura, large rock

Jalisco Old Fashioned
Campo Bravo reposado tequila, Amaro Montenegro, chai simple, Bittermen’s, Xocolatl mole bitters, large rock

Ray’s Boathouse

Apples & Pears
Boulard V.S.O.P Calvados Pays d’Auge, St. George Spiced Pear liqueur, Mata Tinto sweet vermouth, Dolin dry vermouth

Autumn Sidecar
Metaxa ‘5 star’ Greek Brandy, Cointreau orange liqueur, lemon, apple cider, nutmeg, up

Coffee & Cigarettes
Caffé Vita Espresso infused Cynar70 amaro, Ilegal Mezcal Joven, Old Forester 100 Proof Rye Whiskey, agave, Fee Brothers Whiskey Barrel Aged Bitters, large rock

Available at Ray’s Boathouse & Cafe

Bolívar
Diplomático Mantuano rum, Vecchio Amaro del Capo, Lillet Blanc Aperitif, Bittermen’s Tiki Elemakule bitters up

Earth & Sky
Ford’s London dry gin, Tozai ‘Well of Wisdom’ ginjo sake, yuzu, bell pepper syrup, up

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New Fall Menus at Ray’s!

Dive into new Fall menus at Ray’s Boathouse & Cafe! We love seasonal changes and showcasing local flavors in delicious new ways.

Our first floor Boathouse has a new selection of small and shareable plates to mix and match alongside main dishes. And our upstairs Cafe has introduced some delicious new sandwiches as well as a PNW Seafood Gumbo.

Take a peek into our new menus below and click for full menus: Boathouse and Cafe. Then join us to try them all at Seattle’s best seafood restaurant!

Ray’s Cafe

Seafood Gumbo
PNW salmon & whitefish, clams, mussels, prawns, Uli’s andouille sausage, green bell pepper, okra, jasmine rice, scallion (pictured)
Seared Dungeness Crab Cakes
sweet potato puree, fried brussels sprouts, honeycrisp apples, toasted pecans
Chicories Salad
Treviso, Belgian endive, blue cheese crumbles, sliced pears, candied walnuts, balsamic vinaigrette GF
Smoked Scallop Carbonara
house-smoked bacon and bay scallops, bucatini, pecorino romano
Nashville Hot Chicken Sandwich
spicy fried chicken thigh, cilantro slaw, buttermilk aïoli, bread and butter pickles, King’s Hawaiian Bun (pictured)

Ray’s Boathouse

Seared Diver Scallops
braised pork belly, cauliflower puree, radicchio, pork jus, toasted pecans (pictured)
Honeycrisp Apple Salad
mixed greens, red onion, Honeycrisp apples, blue cheese crumbles, craisins, toasted pecans, apple cider vinaigrette GF (pictured)
Dungeness Crab Cakes 
grapefruit, goat cheese and fennel salad, stone ground mustard aioli, pine nuts, olives, basil oil
Pan Seared Wild PNW Halibut
creamy polenta, sautéed greens, chanterelle mushrooms
Butternut Squash Risotto 
pepitas, fried sage, basil oil
Ray’s upstairs Cafe is open daily from 11:30am to 9pm for walk-ins during lunch, happy hour and dinner. Ray’s first floor Boathouse is open daily from 5-9pm for happy hour and dinner. Reservations accepted and encouraged for the Boathouse. Cheers!
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Book Your 2024 Holiday Parties at Ray’s!

Party at Ray’s this holiday season! Prime party dates are starting to book up in December, check out our offerings below and contact us today to learn more!

In addition to evening parties we offer holiday brunches, lunches, happy hours and more!

Ray’s Venue Offerings:

  1. Cafe Fireside Room – semi-private group dining for groups up to 30 with a food and beverage minimum spending requirement. Learn more.
  2. The Boathouse – group dining for up to 12 guests.
  3. The Northwest Room – holiday office parties, luncheons, dinners, cocktail parties and more for large and small groups in our private Northwest Room. Learn more.

Contact Ray’s Catering to book your holiday parties:
[email protected] or 206.789.6309. We look forward to making your event unforgettable!

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Celebrate Hispanic Heritage Month Sept. 15-Oct. 15

In honor of Hispanic Heritage Month our Executive Sous Chef Gustavo Guerra has prepared some incredible specials hailing from Veracruz, Mexico. The flavors and traditions of these dishes date back over 200 years and are still beloved today.

Rotating specials will be offered daily in our upstairs Cafe and first floor Boathouse from Sunday, September 15 through Tuesday, October 15. Look out for the below dishes as well as some surprise options that will show up throughout the month!

Chiles en Nogada Stuffed with Prawns
Fire roasted poblano pepper stuffed with sautéed prawns, tomatoes, onions, garlic, corn, and almonds, topped with nogada sauce (walnuts, cream and goat cheese), and pomegranate seeds

Camarones en Adobo
Sautéed prawns, onions, peppers, garlic, over adobo sauce made with guajillo andancho chilis and achiote. Topped with pickled green tomatoes, jalapeños andwakame

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Book A Cozy Fall Wedding at Ray’s!

Outdoor Waterfront event venue at Rays Boathouse on the Seattle waterfront

Book a gorgeous and cozy Fall wedding at Ray’s Northwest Room!

Enjoy a private dock and venue for your ceremony and reception, dine on incredible food from Ray’s culinary team, serve your guests a custom wedding cocktail and so much more… all set to the backdrop of the stunning Olympic mountains and Puget Sound.

View our Northwest Room 360 tour here! Visit rays.com/catering for photos, floor plans, menus and more.

We offer both morning and evening weddings with weekend dates still available.

Contact our talented Catering team today to inquire about dates and more at rayscatering@rays.com or 206.789.6309.

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Thanksgiving at Ray’s 2024!

PLEASE NOTE: Ray’s Boathouse & Cafe is sold out for Thanksgiving Day 2024. You can join our waitlist if you click the reservation links below.  Thank you!

 

Join us for Thanksgiving at Ray’s Boathouse and Cafe on Thursday, November 28, 2024!

Our upstairs Cafe will be serving a signature holiday buffet throughout the restaurant and bar and our Boathouse will offer a seasonal Fall-inspired 3-course menu and greatest hits menu.

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

RAY’S 2nd FLOOR CAFE
Enjoy our signature Cafe buffet upstairs for $85 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 $42.50 each (excluding tax and gratuity), children under 5 dine free.

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

RAY’S 2nd FLOOR CAFÉ BAR & LOUNGE
The Cafe lounge will accept advance reservations if the entire party is over the age of 21. Cafe bar top will be available for walk ins only. Only our buffet menu will be available.

Ray’s 2nd Floor Cafe Thanksgiving Buffet Menu

Salads & Chilled 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)
  • 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
  • Vegetable Platter grilled vegetables, olives, pickled peppers, marinated artichoke hearts
  • Roasted Delicata Squash Salad pomegranate, arugula, pepitas, maple-balsamic vinaigrette (DF)
  • Kale and Honeycrisp apple salad, lemon vinaigrette, honeycrisp apples, grana Padano, pickled shallot (GF)
  • Caesar Salad chopped romaine lettuce, grana Padano, creamy Caesar dressing, house made croutons
  • Fruit Platter honeydew, cantaloupe, pineapple, mixed berries (DF & GF)
  • Fusili Pasta Salad butternut squash, bell peppers, Brussels sprouts, Pecorino Romano cheese, paprika vinaigrette

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)

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 sauce, 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 garlic, lemon (GF)
  • Glazed carrots brown sugar, fresh herbs, shallot, butter (GF)
  • Garlic Prawns garlic, smoked paprika, chili flake, EVOO, herbs, lemon (GF & DF)

RAY’S 1st FLOOR BOATHOUSE
Our first floor Boathouse will offer a delicious 3-course seasonal Fall menu of soup or salad, choice of entrée, and dessert for $75 per person (beverages, tax and gratuity not included). Our children’s menu will include a $25 traditional turkey plate (excluding tax and gratuity). A menu of our Boathouse greatest hits will also be available all day.

1st FLOOR BOATHOUSE BAR
The Boathouse bar top will be open with the 3-course menu available if the entire party is over the age of 21. No bar reservations taken, seated on a first come basis.

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

1st Floor Boathouse Thanksgiving 3-Course Menu

Choice of one from each

Starters

  • Potato Leek Soup Yukon Gold potatoes, leek, crème fraîche, chives, crispy potato threads
  • Roasted Beets Salad GF whipped goat cheese, arugula, sherry vinaigrette, pistachios, scallion oil
  • Seared Oregon Albacore Tuna * GF DF pickled cabbage slaw, apple cider vinegar aïoli, grapefruit

Entrees

  • Oven Roasted Turkey herbed stuffing, garlic whipped russet potato, green beans, cranberry, glazed carrots
  • RR Ranch Prime Rib of Beef GF spice rubbed prime rib, garlic whipped russet potato, Brussels sprouts, green beans, demi-glace
  • Creamy Polenta sautéed mixed mushrooms, goat cheese, toasted walnuts, herbs
  • PNW Halibut PNW pan seared halibut, beurre blanc, gnocchi, sautéed mushrooms and kale

Desserts

  • Traditional Thanksgiving pies served with vanilla bean whipped cream Choice of Pumpkin Pie, Apple Pie or Pecan Pie
  • Olympic Mountain Creamery ice cream or sorbet GF

Kindly review our Thanksgiving guidelines for a seamless experience!
*Reservations for parties of up to 10.
*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). Our Cafe Lounge accepts reservations but is also ages 21 and over.
*Sorry, no promotional discounts available. Loyalty cards accepted and encouraged!

We look forward to seeing you this Thanksgiving!

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Summer Lunch in the Cafe!

Albacore Cobb Salad, fresh seafood at Ray's Cafe in Seattle WA

Grab a friend and catch up over lunch at Ray’s Cafe this Summer!

Choose from so many fresh seasonal menu items with the best PNW seafood you love!

Ray’s upstairs Cafe opens daily at 11:30am. Walk-ins welcome. See you soon!

Ray’s Cafe Menu Highlights

Oysters on the Half Shell rotating selection with red wine mignonette

Alaskan Tanner Crab Cajun Boil red potatoes, corn on the cob, Cajun butter sauce

Charred Corn & Dungeness Crab Salad shredded romaine, lime aïoli, cherry tomatoes, onion, avocado, cotija cheese, jalapeño, cilantro, lime

Smoked Scallop & Bay Shrimp Salad chilled smoked scallops and bay shrimp, mixed greens, shaved fennel, avocado, grapefruit, Marcona almonds, citrus vinaigrette

Seared Oregon Albacore Cobb Salad pink peppercorn crusted tuna, romaine/spring mix, red wine vinaigrette, house smoked bacon, cherry tomatoes, red onion, avocado, cucumber, 6 ½ minute egg

Fresh Wild Alaskan Halibut garlic whipped potatoes, sautéed green beans, roasted grape & fennel salad, Banyuls gastrique 

Ahi Poke Bowl soy-ginger marinated tuna, sesame encrusted rare tuna, wasabi aïoli, jasmine rice, wakame salad, pickled cucumber, edamame, carrots, wontons

Steamed Alaskan Tanner Crab WA asparagus, fried Yukon Gold potatoes, butter sauce, lemon

Seared Dungeness Crab Cakes cucumber-peach salsa, basil-lime aïoli, blistered mini sweet peppers, basil

Blackened Neah Bay Rockfish Sandwich whole grain mustard aïoli, avocado, red onion slaw, ciabatta bun, choice of French fries, sweet potato fries, Caesar salad, or garden salad

Pan Seared Sea Scallops coconut milk-green curry sauce, jasmine rice, fresh mango-cabbage slaw, crispy shallots, Thai basil, lime

Spring Pea Cacio e Pepe bucatini, pancetta, green peas, snap peas, cacio e pepe butter, breadcrumbs, herbs

Roasted Zucchini and Yellow Squash sautéed quinoa, mushrooms, spinach, roasted red bell pepper sauce

Grilled Double R Ranch Bavette Steak roasted baby carrots, toasted walnuts, bleu cheese crumbles, Banyuls gastrique

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Washington Wine Month Specials!

Happy Washington Wine Month! It’s a favorite month of the year at Ray’s where we get to further recognize all of the incredible Washington winemakers, growers and innovators.

Come to Ray’s Boathouse and Cafe all of August to enjoy a special Washington wine list curated by our wine director Darrell Statema.

Washington Wine Month

Cellar Selection By the Glass

Quilceda Creek Cabernet
Col Valley, WA 2019  35/gl(3oz) & 70/gl(6oz)
crushed berries, currants and dark chocolate. Very aromatic. Full-bodied and soft with precise tannins and great length

Featured Bottle Selections

Cymbal Sauvignon Blanc
Columbia Valley, WA 2022
Intensely aromatic, with expressive layers of lemongrass, passion fruit and honeysuckle

DeLille Chaleur Estate Blanc 
Columbia Valley, WA 2022
69% Sauvignon Blanc with the remainder Semillon. Offers roasted hazelnuts on the nose with bright pear and starfruit tones

DeLille Roussanne
Red Mountain, WA 2022
Lime granita and lemongrass tea are punctuated by streaks of salinity and parsley

Sonder ‘Field Blend’
Columbia Valley, WA 2022
Dry field blend of Counoise, Grenache, Cinsault, Viognier, and Roussanne. Fresh, rustic, and spicy

DeLille ‘D2’ Red Blend
Columbia Valley, WA 2021
Merlot, Cabernet, Cab Franc and Petite Verdot. Expressive on the nose, showing oregano, orange peel, sliced chilis, cocoa beans, black fruit and violets

Abeja Cabernet
Columbia Valley, WA 2020
Appealing aromas of crushed cherries with hints of lightly roasted coffee, vanillin, cloves, and a tinge of mint play on the nose

Then visit us at the Auction of Washington Wines’ Winemaker Picnic on Friday, August 9! 

Join our Executive Chef Kevin Murray and team on the beautiful grounds of Chateau Ste. Michelle from 5:30-8:30pm. Enjoy delicious food, more than 100 Washington wines, prizes and more. Purchase tickets here!

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Boathouse Summer Menu!

It’s Summer in the Boathouse with a fresh set of new sharable plates and mains showcasing the best in the PNW!
.
Reserve a table in our first floor Boathouse Monday-Friday starting at 5pm and Saturday-Sunday starting at 4:30pm.

Here’s a sampling of our current dinner menu. Cheers!

Smaller
Bay Shrimp Louie Salad gem lettuce, egg, cherry tomato, avocado, cucumber
Spinach Strawberry Salad arugula, toasted pecans, feta, balsamic poppy seed dressing, shallots
Ancho Crusted Albacore ginger sesame sauce, wakame

Shareable
Seared Diver Scallops strawberry-peach gazpacho, brioche crouton, basil, strawberries, cucumber (pictured)
Seared Summer Squash  hummus, pearl couscous, pepitas, basil, harissa
Dungeness Crab Cakes sweet corn purée, Tabasco-spiked fried green tomatoes, hollandaise, scallions
Fresh Burrata cherry tomato and romaine salad, croutons, red wine vinaigrette, crispy prosciutto

Mains
Fresh Wild PNW Halibut marble potatoes, sautéed green beans, Rainier cherry and tomato relish, basil
House-Smoked Sablefish corn fritters, braised greens, tomato-olive vinaigrette
Applewood Grilled Sablefish in Sake Kasu wild rice, shiitake mushrooms, coconut broth, bok choy, toasted sesame seed pickled cucumbers
Grilled Double R Ranch Bavette Steak romesco, Yukon Gold potato hash, compound butter

Click here to view our full dinner and happy hour menus. Reserve your table!