New Boathouse Happy Hour!

We can all use an extra dose of happy when Fall hits Seattle, and we’ve got just the cure! Our new Boathouse Happy Hour offers guest favorite dishes in a perfect, pre-dinner portion, plus specials on cocktails, wine and beer.

Our first-floor Boathouse Happy Hour is offered daily from 5–6pm – perfect timing to watch the beautiful Fall sunset! Click to reserve. Cheers!

Ray’s Boathouse Happy Hour Menu
Food

Ray’s Clam Chowder 7
Gem Salad croutons, bay shrimp, garlic dressing, Grana Padano 8
Fried Oysters pickled shallots, Calabrian chili aïoli 12
Octopus fingerling potatoes, piccata sauce, fried capers GF 14
Penn Cove Mussels white wine, herbs, butter, shallots, baguette 10
Pacific Manila Clams Tom Kha, pickled serrano peppers, chili oil, chorizo, basil, baguette 10
Beer & Wine
Fremont Pilsner Draft 7
Montucky ‘Cold Snack’ 16oz can 5
Chenin Blanc 9
Garnacha 9
Rosé 9

Cocktails
Well High Ball well spirit with one mixer 7
Daiquiri rum, lime, sugar, up 9
Lemon Drop vodka, lemon, triple sec, up 9
Sunset Sour Bourbon, Fonseca Bin 27 port, lemon, rocks 9
Margarita blanco tequila, lime, triple sec, rocks salt rim 9
Negroni gin, Campari, Mata Tinto sweet vermouth, up 10

Premium Cocktails 
Old Fashioned Buffalo Trace Bourbon, Angostura bitters, rocks 11
Vesper Bombay Sapphire gin, Wheatley vodka, Lillet Blanc, up 12
Grey Goose Vodka Martini olives or a twist 13

No substitutions, excludes holidays.

Hispanic Heritage Month Specials with Chef Gus

Ray’s Executive Sous Chef Gustavo Guerra hails from Lagos de Moreno, Jalisco, Mexico and he’s graciously whipped up his Pollo en Mole Oaxaqueño in honor of Hispanic Heritage Month!

This limited quantity dish will be available in the Boathouse and Café starting Friday, September 15 until it’s gone!

Pollo en Mole Oaxaqueño pan seared chicken breast, chayote, radish, marjoram garnish.

Gus’ mole recipe originates from Oaxaca and includes a delicious blend of chiles, spices, pepitas, raisins, Mexican chocolate and much more. He shares that the key to the best mole is starting with good quality chiles; his favorites are mulato, ancho/pasilla, guajillo and cascabel pods – all of which come dried and are reconstituted to create a deep, rich flavor. It takes at least two-days to prepare the mole to achieve the perfect taste and texture.

Gus makes this mole at family celebrations and get togethers, as well as his other favorite dishes including pozole verde, shrimp ceviche tostadas, and nopales (cactus leaves).

Look for different specials inspired by Gus’ heritage throughout the next four weeks!

Thanksgiving at Ray’s 2023!

Note – Ray’s reservations are sold out for Thanksgiving 2023. 

Join us for Thanksgiving in our Boathouse and Cafe on Thursday, November 23, 2023! 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.

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!
*Reservations for parties of up to 10.
*All reservations are for inside tables only.
*We unfortunately cannot accommodate all 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 seeing you this Thanksgiving!

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 $75 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 from 11:30am (first seating) to 8pm (last seating) online for groups of 10 or fewer, including highchairs.

Ray’s Boathouse Thanksgiving 3-Course Menu

Starters

  • Mushroom Veloute Soup Roasted maitake mushrooms, crème fraiche, herbs
  • 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 aioli, grapefruit

Entrees

  • Oven Roasted Turkey Herbed stuffing, garlic whipped russet potato, green beans, cranberry, glazed carrots
  • Prime Rib of Beef GF Spice rubbed prime rib, garlic whipped russet potato, brussels sprouts, green beans, Demi-Glace
  • Mushroom Ragout Shepherdess Pie GF Roasted Delicata Squash, mixed mushroom ragout, butternut squash, green salad with red wine vinaigrette
  • Alaskan Halibut PNW pan seared halibut, gnocchi, sauteed mushrooms and kale

Desserts

Traditional Thanksgiving pies served with vanilla bean whipped cream

  • Pumpkin Pie
  • Apple Pie
  • Pecan Pie
  • Olympic Mountain ice cream or sorbet

RAY’S CAFE
Enjoy our signature Cafe buffet upstairs for $75 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 $37.50 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 CAFÉ BAR & LOUNGE
The Cafe bar and lounge will be open. The lounge 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 Second Floor Cafe Thanksgiving 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)
  • 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

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)

Book Your 2023 Holiday Parties at Ray’s!

Prime holiday party dates at Ray’s private Northwest Room go quickly! 

Book your party today and our talented Catering team will help plan a fun and festive event for your co-workers, friends, or family or in our gorgeous waterfront Northwest Room.

From the perfect menu prepared by our culinary team, to cocktails, decor, music and more, Ray’s has you covered with our team as well as excellent local partners!

Contact Ray’s Catering to book your holiday event today at rayscatering@rays.com or 206.789.6309.

Sip On Ray’s 50th Anniversary Wine Collaborations!

Incredible wine, especially Pacific Northwest wine has been a cornerstone of Ray’s menus and identity for nearly all of our existence. Our partnerships go back decades to when many of the wineries you know and love today were just getting started.

We couldn’t celebrate 50 years of Ray’s without a lineup of collaborations celebrating some of our wine industry icons, as well as champion an incredible newcomer, as we’ve always strived to do.

Read on for more details and tasting notes about each wine! And a special shout out to our two Washington wines below during Washington Wine Month.

Cheers!
Douglas Zellers, GM & Co-owner

2022 L’Ecole N41 “Ray’s Boathouse 50th Anniversary” Chardonnay, Columbia Valley, WA

Ray’s Boathouse and L’Ecole N° 41 are two of the most acclaimed leaders in their respective fields. With their shared passion for creating world-class food and wine experiences for their customers, they crafted this classic Washington State Chardonnay as a timeless pairing for the inspired flavors of Ray’s Pacific Northwest cuisine. This label celebrates the 50th anniversary of Ray’s Boathouse and their iconic identity, alongside the 40th anniversary of L’Ecole N° 41 and their recognition as one of Washington State’s most esteemed wineries.

Tasting notes:
This food-friendly Chardonnay was handcrafted from select barrels, especially for Ray’s Boathouse by L’Ecole N° 41. With fresh and vibrant aromas of fresh pear, melon, green apple, white peach, and spiced Meyer lemon, this lively wine features flavors of stone fruit, citrus, and hints of brioche leading to a balanced and crisp finish.

2022 Gorgiste “Rays Boathouse 50th Anniversary” Gamay Noir Rosé, Rainmaker Vineyard, Columbia Gorge, WA

As Ray’s Boathouse Celebrates its 50th vintage, Gorgiste is celebrating its first. Both seek to capture the essence of the Pacific Northwest at its best. As a timeless icon, Ray’s has set a high bar for us all with its commitment to fresh, local ingredients. Ray’s has been a keystone in the development of what is known as “Pacific Northwest Cuisine.” Gorgiste’s roots run deep in the PNW restaurant and wine culture through its winemaker, owner, and sommelier, Jeff Lindsay-Thorsen. Jeff has sought out vineyards that, like Ray’s, capture the heart and soul of this dynamic region. This rosé of Gamay Noir is from the Rainmaker Vineyard in Washington’s western Columbia Gorge AVA. In your glass, it’s like a cool breeze on a hot summer day, pairing seamlessly with the culinary bounty of our unique corner of the world.

We love Beaujolais and its unsung hero Beaujolais rosé. The grape of Beaujolais, Gamay Noir, can be a chameleon depending on where it is grown and the intent of the winemaker. It has the potential to be a cellar-worthy vin de garde or a simple porch pounder. As a rosé, it has the ability to transmit the minerality of the place it is grown with incredible clarity. By quickly pressing the whole bunches, not concerning ourselves with color, and fermenting in stainless steel we have shed the overt fruit and focused on the piercing acidity and a crunchy mineral profile we don’t often find in new world rosé.

Tasting Notes: 

This Gamay Noir Rosé from the Rainmaker Vineyard in the Columbia Gorge AVA is a delightful and playful expression of the varietal. On the nose, the wine exhibits subtle mineral undertones intertwined with vibrant red fruit aromas. On the palate, it is light to medium body, with bright acidity that brings a refreshing crispness to each sip. The Gamay Noir grapes shine through, showcasing flavors of fresh red berries, particularly tart raspberries, and cranberries. There’s a playful zestiness to the wine, with a hint of citrus that adds a lively twist. This is the rosé you want to crush on a patio while slurping ice-cold oysters and basking in the summer sun

2022 Willamette Valley Vineyards “Rays Boathouse 50th Anniversary” Whole Cluster Pinot Noir, Willamette Valley, OR

Ray’s Boathouse and Willamette Valley Vineyards, two leaders in their fields share a passion to showcase the world-class flavors of the Pacific Northwest. Both championed an innovative culinary idea, that Pacific Salmon and Oregon Pinot Noir made the ideal pairing, and that red wine could be served with fish. After a visit by Julia Child to Ray’s Boathouse, the idea caught on, and is now the backbone of Cascadian Cuisine. This label celebrates the 50th anniversary of Ray’s Boathouse alongside the 40th anniversary of Willamette Valley Vineyards and their contributions to the region’s fare.

Tasting notes:

This Pinot Noir shows rich colors of dark garnet and currant. Plentiful aromas of cherry cola, black tea and wild blueberry give ample depth and character to the wine. A pleasant array of fruit flavors and barrel notes includes marionberry, candied cherry and hints of cedar and sweet tobacco. The wine tickles the palate with lingering tannins and a generous round mouthfeel.

New Summer Menus!

All the fresh summer flavors are here! Our new Boathouse and Cafe menus are filled with sustainable local seafood and seasonal ingredients. Here’s a peek, come try them all this summer!

Cafe
Charred Corn & Crab Salad shredded romaine, lime aioli, cherry tomatoes, avocado, cotija cheese, jalapeno, cilantro
Warm Brie strawberry-balsamic, fresh strawberries, basil, toasted hazelnuts, rosemary croccantini
Tanner Crab Cluster fried Yukon gold potatoes, asparagus, butter sauce, lemon
Seafood Tom Kha PNW salmon and whitefish, clams mussels, prawns, seasoned coconut milk broth, jasmine rice, red bell pepper, basil, scallion
Creamy Lemon Ricotta Rotini seared zucchini, asparagus, herbs, breadcrumbs
Roasted Summer Squash quinoa tabbouleh, lemon-tahini dressing, watermelon radish, fresh herbs

Boathouse
Fried Oysters sweet peppers, pickled shallots, frisée, Calabrian chili aioli, scallion oil
Seared Octopus yogurt, smashed cucumber salad, pickled red onion, radish, mint, dill oil
Penn Cove Manila Clams Tom Kha, pickled serrano peppers, chili oil, chorizo, basil, baguette
Applewood Grilled Sake Kasu brown rice, gai lan, miso glaze, pickled ginger anddaikon
Dungeness Crab Cakes fried green tomatoes, corn salad, cherry tomatoes, cotija, lime, scallions, garlic aioli

Ray’s Cafe: Located upstairs is open Sunday-Thursday 11:30am-9pm, Friday & Saturday 11:30am-10pm. Walk ins only for indoor and outdoor dining.

Ray’s Boathouse: Located on our first floor is open Monday-Friday 5-9pm, Saturday & Sunday 4:30-9pm. Reservations accepted and encouraged for indoor dining, deck is seated on a first come basis.

Shop Ray’s 50th Anniversary Apparel!

Today officially marks 50 years of Ray’s Boathouse! On June 23, 1973 we opened right here on Shilshole Bay with fresh sustainable seafood, excellent hospitality and some incredible views to cap it all off.

To commemorate this milestone we’re unveiling limited edition Ray’s 50th anniversary apparel starting today!

Thank you for celebrating with us, we wouldn’t be here without our incredible community of loyal guests!!

ALL SALES FINAL. Merchandise is only available for online purchase with no returns or exchanges. Ray’s keeps no inventory on site at the restaurants.

Try Our 50th Anniversary Beer Collabs!

Try our three 50th anniversary collaboration beers on tap in the Cafe while supplies last!

We partnered with beloved Seattle craft breweries Fremont BrewingGeorgetown Brewing and Stoup Brewing to create three celebratory beers. Raise a glass and sip on these as we cheers to 50 years!

‘Catch Some Rays’ IPA – Georgetown Brewing, 6.9% ABV. Custom brewed to celebrate 50 years of cold beer on the patio this bright, easy drinking IPA is bursting with citrus and stone fruit

‘Ray’s 50th Hazy Pale Ale’ – Fremont Brewing ABV 5.5%. Big and juicy bursting with tropical fruit and citrus featuring Equinox, Amarillo, Galaxy hops

‘Ray’s 50th IPA’ – Stoup Brewing, Ballard ABV 6.2%. Mosaic, Simcoe, Citra and a pinch of Waimea hops bring the citrus and pine. A Northwest Style IPA for a Northwest icon.

Ray’s Father’s Day Specials Sunday, June 18!

Take Dad, or the Father figure in your life, out for a special celebration on Father’s Day Sunday, June 18, 2023! Treat him to lunch or dinner at Ray’s and enjoy these delicious food and drink specials.

Father’s Day Menu Specials:

Boathouse: Applewood Grilled NY Strip Steak fried marble potatoes, roasted sweet peppers, ramp butter. Our first floor Boathouse is open nightly for dinner. Reservations are available online.

Café: Marinated Hanger Steak charred spring onion, sweet corn, jalapeño, cilantro chimichurri. Our upstairs Cafe is open daily for lunch and dinner starting at 11:30am, seating is walk-ins only.

Father’s Day Cocktail Specials (available in the Boathouse and Cafe):

Man About Town
Old Forester Bourbon, Punt E Mes, Aperol, Crème de Cacao, orange bitters, boozy cherry, up. 16

Dad’s Day Off
Michter’s Rye, Amaro Foro, brown sugar-cinnamon simple, one large rock. 15

June Seafood Spotlight: Copper River Salmon!

Try our 50th anniversary Copper River Salmon special this June! 

Did you know this spring marks the 40th anniversary of Copper River Salmon in Seattle?! In 1983 Ray’s was one of just a few local restaurants to receive the first shipment of fish from Cordova, AK absolutely dripping with incredible, fatty salmon oil. They grilled it simply with salt and pepper to let the fish shine through, just as we do today. 

Enjoy this dish now through June 30 in the Boathouse and Cafe and pair it with an Oregon Pinot Noir for the ultimate Ray’s experience!

50th Anniversary June Special
Grilled Copper River Salmon
sweet corn sauce, ragout of wild mushrooms, English peas and spring onions

And check out Chef Kevin’s recipe for Grilled Copper River King Salmon with Sweet Corn Puree and Succotash on the Copper River 40th anniversary site! Click here to read the full Copper River Salmon story.