Ray’s Boathouse Menu

Dinner Menu

smaller

Arugula Salad ^GF/V
maple pecan vinaigrette, candied pecans, Craisins, blue cheese, pears
half 8 full 16

Mixed Greens Salad ^GF/V
balsamic vinaigrette, Honey crisp apples,
sharp cheddar, Marcona almonds, red onion
half 9 full 18

Gem Salad ^V
green goddess dressing, garlic bread crumbs, pistachio,
parmesan, hard boiled egg
half 9 full 18

Korean Chili and Sesame Crusted Albacore* ^GF
avocado mousse, chili cucumbers, chive oil  28

Rays Pacific Northwest Chowder
clams, house smoked-bacon, red potato  11

Bacon – Scallop Skewer* ^GF
Alaskan weathervane scallops wrapped in
house-made bacon, charred lemon, butter sauce  16

shareable

Bread Plate ^DF/V
Grand Central Bakery focaccia, extra virgin olive oil, balsamic vinegar, salt and Italian herb mix, four slices  5

PNW Octopus^GF/DF
Spanish chorizo, tomato stew, Yukon Gold potatoes, smoked paprika oil, herbs 28

PNW Mussels ^DF
red curry coconut broth, chorizo, chili oil, pickled serrano peppers, basil, toasted baguette  25

PNW Manila Clams
Spanish chorizo, white wine, cream, fried chickpeas, fennel, toasted baguette  25

Roasted Delicata Squash ^V
fried sage, brown butter vinaigrette,
whipped goat cheese, toasted walnuts
17

Wild Mushroom Risotto ^GF/V
caramelized onion, garlic-caper-chili vinaigrette  30

Steamed Alaskan Tanner Crab Cluster ^GF
butter sauce, lemon  42

Crispy Fried Calamari ^DF 
Mama Lil’s peppers, lemon aïoli  20

Dungeness Crab Cakes 
burnt bread aïoli, frisée, pear, walnuts, blue cheese 42

Fresh Burrata ^V/GF
roasted red and gold beets, pistachio pesto, orange, toasted pistachio 24

Crispy Brussels Sprouts ^DF
sweet chili peanut sauce, house smoked bacon, toasted peanuts, basil, cilantro, lime  18

Crispy Fried Yukon Gold Potatoes 
hollandaise, chives  14

mains

Applewood Grilled Sablefish in Sake Kasu 
crispy Yukon Gold potatoes, sautéed mushrooms, kale, white wine cream sauce, lemon   51

Applewood Grilled Fresh Wild PNW King Salmon* ^GF
garlic whipped potatoes, seared green beans, cornichon-caper beurre blanc 51

Seared Fresh Wild Alaskan Halibut
cauliflower purée, potato gnocchi, bacon, brussels sprouts 55

Shrimp Scampi Bucatini
scampi butter, house smoked bacon, parmesan, herbs  42

Pan Seared Diver Scallops ^GF
cannellini bean and red pepper purée, house smoked bacon and stewed tomatoes, Calabrian chili, lemony Marcona almonds, chervil 44

House-Smoked Sablefish ^GF
kabocha squash puree, roasted kabocha squash, seared radicchio, charred red onion, reduced balsamic 51

Double R Ranch Ribeye* ^DF
porcini emulsion, sautéed mixed mushrooms, pancetta, chives, fingerling potatoes, bordelaise sauce  62

Double R Ranch Filet Mignon* ^GF
garlic whipped potatoes, sautéed green beans, caramelized onion butter  60

Add four Del Pacifico Dayboat prawns 20

Daily Specials

Oysters on the Half Shell* ^GF/DF
30 for a half dozen – served with red wine mignonette

Miyagi – Totten Inlet, WA
balanced flavor that is mildly briny, sweet,
and creamy, often with a clean, mineral,
or fruity finish like kiwi or melon

Shigoku – Nahcotta, WA
strong brininess with a sweet finish
and firm, plump texture

Chef’s Special
Ahi Tuna Tartare* ^DF/GF
salsa macha, avocado, pickled jalapeño, cilantro, chips   24

Albacore Tuna Croquette
sambal butter sauce, brussels sprout and apple slaw, Calabrian chili   18

Featured Cocktails
An Unlikely Pear
*citrus, spiced pear, the taste of fall*
Hendrick’s gin, St. George spiced pear liqueur,
pear purée, lemon, up 16

Bobbing for Apples
*fall inspired old-fashioned with warm baking spice notes*
spiced apple infused Four Roses Bourbon,
Carpano Classico sweet vermouth, Punt e Mes,
St. Elizabeth’s allspice dram, large rock 16

Tipsy Monk
*bright and refreshing with a tart finish*
Gray Whale gin, Benedictine, Aperol, Giffard pamplemousse, lemon, lime, grapefruit, large rock, salt rim 16

*Consuming raw or undercooked seafood or meats may increase your risk of foodborne illness. Items marked with GF are gluten friendly, and items marked with DF are dairy free.