BOOK A TABLE AT RAY’S BOATHOUSE
Ray’s Boathouse elevates local, sustainable seafood with global flavors and Northwest inspiration nightly.
Bread Basket V/DF
Grand Central Bakery focaccia, extra virgin olive oil, balsamic
vinegar, Italian herb mix, four slices 5
Crispy Calamari DF
lemon aïoli half 10 / full 20
Bacon Wrapped Scallop Skewer GF
Alaskan weathervane scallops wrapped in house-smoked bacon,
charred lemon, sherry beurre blanc 16
Pacific Northwest Mussels DF
Thai style red curry, coconut milk broth, toasted baguette 25
Pacific Northwest Manila Clams
shallot, garlic, white wine, butter, herbs, toasted baguette 25
Coconut Prawns DF
fried coconut Del Pacifico day-boat prawns,
spicy Thai-style chili dipping sauce 18
Dungeness Crab Dip
artichoke hearts, roasted red pepper, chives, cream cheese, tortilla chips 25
Oysters on the Half Shell* GF/DF
ask your server for rotating selection red wine mignonette MP
Prawn Cocktail GF/DF
chilled Del Pacifico day-boat prawns, cocktail sauce
27 half dozen
Warm Brie V
honey drizzle, house-made strawberry jam,
Marcona almonds, rosemary croccantini 18
Ray’s Clam Chowder
New England style with clams & house smoked bacon
cup 9 / bowl 11
Greek Salad V/GF
romaine lettuce, Kalamata olives, cucumbers, red onions,
Roma tomatoes, feta cheese, coriander vinaigrette small 8 / large 16
add grilled chicken 9
Classic Caesar
house-made croutons, shredded Parmesan
small 8 / large 16
add grilled chicken 9
add Spanish anchovies 7
Strawberry-Spinach Salad GF
mixed greens, poppy seed dressing, feta cheese, slivered almonds
small 8 / large 16
House-Smoked Scallop & Bay Shrimp Salad
chilled smoked scallops and bay shrimp, arugula, mixed greens, snap peas, watermelon radish, goat cheese, citrus vinaigrette, herbed breadcrumbs 25
Seared Oregon Albacore Cobb Salad* DF
pink peppercorn crusted tuna, romaine/spring mix, red wine vinaigrette, house smoked bacon, cherry tomatoes, red onion, cucumber, 6 ½ minute egg 25
choice of a side Caesar or garden salad
sub battered fries 1
sub sweet potato fries 1
sub chowder 3
Grilled Wagyu Tavern Burger*
1/3rd lb. American Wagyu beef, American cheese, butter lettuce,
special sauce, King’s Hawaiian bun 20
add extra burger patty & cheese 11
add bacon 5
Jerk Seasoned Coho Salmon Sandwich
green goddess dressing, sliced cucumber, pickled red onion,
butter lettuce, King’s Hawaiian bun 25
Nashville Hot Chicken Sandwich
spicy fried chicken thigh, cilantro slaw, buttermilk aïoli,
bread and butter pickles, King’s Hawaiian Bun 22
True Cod Fish & Chips
cilantro coleslaw, house-made tartar sauce, French fries, two pieces 27
add an additional piece of cod 10
Seafood Cioppino DF
herbed tomato sauce, mussels, clams, salmon, white fish,
prawns, shell on tanner crab, toasted baguette 38
Ahi Poke Bowl*DF
soy-ginger marinated tuna, sesame encrusted rare tuna, wasabi aïoli, jasmine rice, wakame salad, pickled cucumber, edamame, carrots, wontons 32
Grilled Fresh PNW King Salmon GF
garlic whipped potatoes, grilled WA asparagus,
lemon-chive beurre blanc 51
Pacific Northwest Sablefish in Sake Kasu GF/DF
jasmine rice, grilled bok choy, honey soy, scallion oil 51
Steamed Alaskan Tanner Crab
green beans, fried Yukon Gold potatoes, butter sauce, lemon
one cluster 52 / two clusters 88
Pan Seared Fresh Wild Alaskan Halibut GF
mashed potatoes, baby carrots, snap peas, sweet peas purée,
red radish, radish sprouts 55
Seared Dungeness Crab Cakes
red beet purée, salad of roasted beets, arugula, and watermelon radish,
orange-sherry vinaigrette, toasted pistachios
two cakes 28 / four cakes 56
Pan-Seared Gnocchi V
sautéed mushrooms, green peas, basil pesto, Calabrian chiles, shredded Parmesan 32
add four Del Pacifico day-boat prawns 20
Roasted Baby Carrots VGN/DF
carrot purée, pearled couscous, vegan pesto, Calabrian chili,
toasted hazelnuts 30
Grilled Double R Ranch Ribeye* GF
broccolini, braised cippolini onions, garlic-whipped potatoes,
port demi-glace 62
(Dinner below Lunch)
Oysters on the Half Shell* GF/DF
served with red wine mignonette – 5.00 per oyster.
Shigoku – Bay Center, WA
strong brininess with a sweet finish and firm texture
Virginica – Totten Inlet, WA
a firm texture and heavy briny flavors
Chef’s Specials
Roasted WA Asparagus Appetizer
Washington asparagus, fennel confit, lemon oil, chèvre,
dill, toasted pine nuts 18
BBQ Pulled Pork Sandwich
house-smoked slow cooked pulled pork,
smoked apple BBQ sauce, bread and butter
pickles, fried red onions, coleslaw 25
sub fries or sweet potato fires for 1 add avocado for 5
Pan Seared Fresh Lingcod
barley, pea vines, red bell peppers,
cherry tomatoes, coconut curry 35
Grilled Copper River Salmon
sautéed morel mushrooms & leeks,
fried baby rainbow potatoes, Pinot Noir gastrique
6oz Sockeye 52 5oz King 68
Hot Girl Summer
cucumber infused Broker’s London dry gin,
Aperol, lemon, rocks 16
DINNER
Oysters on the Half Shell* GF/DF
served with red wine mignonette – 5.00 per oyster
Shigoku – Bay Center, WA
strong brininess with a sweet finish and firm texture
Virginica – Totten Inlet, WA
a firm texture and heavy briny flavors
Roasted WA Asparagus Appetizer
Washington asparagus, fennel confit, lemon oil,
chèvre, dill, toasted pine nuts 18
Pan Seared Fresh Lingcod
barley, pea vines, red bell peppers, cherry tomatoes, coconut curry 35
Grilled Copper River Salmon
sautéed morel mushrooms & leeks,
fried baby rainbow potatoes, Pinot Noir gastrique
6oz Sockeye 52 5oz King 68
Prickly Pear Margarita
Blanco tequila, Mezcal Ilegal Joven, lime,
agave, pricky pear, rocks, salt 16
Desert Bloom
El Jimador reposado tequila,
Amaro Montenegro, lime, grapefruit, agave 16
‘Tavern Beer’ Lager,
Georgetown Brewing, Seattle 6
An easy drinking lager brewed with malted barley from the Pacific Northwest and Simcoe hops from the Yakima Valley. The perfect beer for a hot summer day!
Bavarian Hefeweizen,
Stoup Brewing, Ballard 8
fermenting with a German yeast strain that imparts
prominent banana and clove notes. The wheat gives
this beer a crisp, slightly tart, refreshing finish
Bread Basket V/DF
Grand Central Bakery focaccia, extra virgin olive oil, balsamic
vinegar, Italian herb mix, four slices 5
Crispy Calamari DF
lemon aïoli half 10 / full 20
Bacon Wrapped Scallop Skewer GF
Alaskan weathervane scallops wrapped in house-smoked bacon,
charred lemon, sherry beurre blanc 16
Pacific Northwest Mussels DF
Thai style red curry, coconut milk broth, toasted baguette 25
Pacific Northwest Manila Clams
shallot, garlic, white wine, butter, herbs, toasted baguette 25
Coconut Prawns DF
fried coconut Del Pacifico day-boat prawns,
spicy Thai-style chili dipping sauce 18
Dungeness Crab Dip
artichoke hearts, roasted red pepper, chives, cream cheese, tortilla chips 25
Oysters on the Half Shell* GF/DF
ask your server for rotating selection red wine mignonette MP
Prawn Cocktail GF/DF
chilled Del Pacifico day-boat prawns, cocktail sauce
27 half dozen
Warm Brie V
honey drizzle, house-made strawberry jam,
Marcona almonds, rosemary croccantini 18
Ray’s Clam Chowder
New England style with clams & house smoked bacon
cup 9 / bowl 11
Greek Salad V/GF
romaine lettuce, Kalamata olives, cucumbers, red onions,
Roma tomatoes, feta cheese, coriander vinaigrette small 8 / large 16
add grilled chicken 9
Classic Caesar
house-made croutons, shredded Parmesan
small 8 / large 16
add grilled chicken 9
add Spanish anchovies 7
Strawberry-Spinach Salad GF
mixed greens, poppy seed dressing, feta cheese, slivered almonds
small 8 / large 16
House-Smoked Scallop & Bay Shrimp Salad
chilled smoked scallops and bay shrimp, arugula, mixed greens, snap peas, watermelon radish, goat cheese, citrus vinaigrette, herbed breadcrumbs 25
Seared Oregon Albacore Cobb Salad* DF
pink peppercorn crusted tuna, romaine/spring mix, red wine vinaigrette, house smoked bacon, cherry tomatoes, red onion, cucumber, 6 ½ minute egg 25
choice of a side Caesar or garden salad
sub battered fries 1
sub sweet potato fries 1
sub chowder 3
Grilled Wagyu Tavern Burger*
1/3rd lb. American Wagyu beef, American cheese, butter lettuce,
special sauce, King’s Hawaiian bun 20
add extra burger patty & cheese 11
add bacon 5
Jerk Seasoned Coho Salmon Sandwich
green goddess dressing, sliced cucumber, pickled red onion,
butter lettuce, King’s Hawaiian bun 25
Nashville Hot Chicken Sandwich
spicy fried chicken thigh, cilantro slaw, buttermilk aïoli,
bread and butter pickles, King’s Hawaiian Bun 22
True Cod Fish & Chips
cilantro coleslaw, house-made tartar sauce, French fries, two pieces 27
add an additional piece of cod 10
Seafood Cioppino DF
herbed tomato sauce, mussels, clams, salmon, white fish,
prawns, shell on tanner crab, toasted baguette 38
Ahi Poke Bowl*DF
soy-ginger marinated tuna, sesame encrusted rare tuna, wasabi aïoli, jasmine rice, wakame salad, pickled cucumber, edamame, carrots, wontons 32
Grilled Fresh PNW King Salmon GF
garlic whipped potatoes, grilled WA asparagus,
lemon-chive beurre blanc 51
Pacific Northwest Sablefish in Sake Kasu GF/DF
jasmine rice, grilled bok choy, honey soy, scallion oil 51
Steamed Alaskan Tanner Crab
green beans, fried Yukon Gold potatoes, butter sauce, lemon
one cluster 52 / two clusters 88
Pan Seared Fresh Wild Alaskan Halibut GF
mashed potatoes, baby carrots, snap peas, sweet peas purée,
red radish, radish sprouts 55
Seared Dungeness Crab Cakes
red beet purée, salad of roasted beets, arugula, and watermelon radish,
orange-sherry vinaigrette, toasted pistachios
two cakes 28 / four cakes 56
Pan-Seared Gnocchi V
sautéed mushrooms, green peas, basil pesto, Calabrian chiles, shredded Parmesan 32
add four Del Pacifico day-boat prawns 20
Roasted Baby Carrots VGN/DF
carrot purée, pearled couscous, vegan pesto, Calabrian chili,
toasted hazelnuts 30
Grilled Double R Ranch Ribeye* GF
broccolini, braised cippolini onions, garlic-whipped potatoes,
port demi-glace 62
(Dinner below Lunch)
Oysters on the Half Shell* GF/DF
served with red wine mignonette – 5.00 per oyster.
Shigoku – Bay Center, WA
strong brininess with a sweet finish and firm texture
Virginica – Totten Inlet, WA
a firm texture and heavy briny flavors
Chef’s Specials
Roasted WA Asparagus Appetizer
Washington asparagus, fennel confit, lemon oil, chèvre,
dill, toasted pine nuts 18
BBQ Pulled Pork Sandwich
house-smoked slow cooked pulled pork,
smoked apple BBQ sauce, bread and butter
pickles, fried red onions, coleslaw 25
sub fries or sweet potato fires for 1 add avocado for 5
Pan Seared Fresh Lingcod
barley, pea vines, red bell peppers,
cherry tomatoes, coconut curry 35
Grilled Copper River Salmon
sautéed morel mushrooms & leeks,
fried baby rainbow potatoes, Pinot Noir gastrique
6oz Sockeye 52 5oz King 68
Hot Girl Summer
cucumber infused Broker’s London dry gin,
Aperol, lemon, rocks 16
DINNER
Oysters on the Half Shell* GF/DF
served with red wine mignonette – 5.00 per oyster
Shigoku – Bay Center, WA
strong brininess with a sweet finish and firm texture
Virginica – Totten Inlet, WA
a firm texture and heavy briny flavors
Roasted WA Asparagus Appetizer
Washington asparagus, fennel confit, lemon oil,
chèvre, dill, toasted pine nuts 18
Pan Seared Fresh Lingcod
barley, pea vines, red bell peppers, cherry tomatoes, coconut curry 35
Grilled Copper River Salmon
sautéed morel mushrooms & leeks,
fried baby rainbow potatoes, Pinot Noir gastrique
6oz Sockeye 52 5oz King 68
Prickly Pear Margarita
Blanco tequila, Mezcal Ilegal Joven, lime,
agave, pricky pear, rocks, salt 16
Desert Bloom
El Jimador reposado tequila,
Amaro Montenegro, lime, grapefruit, agave 16
‘Tavern Beer’ Lager,
Georgetown Brewing, Seattle 6
An easy drinking lager brewed with malted barley from the Pacific Northwest and Simcoe hops from the Yakima Valley. The perfect beer for a hot summer day!
Bavarian Hefeweizen,
Stoup Brewing, Ballard 8
fermenting with a German yeast strain that imparts
prominent banana and clove notes. The wheat gives
this beer a crisp, slightly tart, refreshing finish
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Fresh, wild Copper River King and Sockeye salmon is on the menu at Ray’s Boathouse and Cafe, Seattle’s best waterfront restaurant! From the icy waters of Alaska to your plate, enjoy this local, seasonal delicacy while it lasts, during a casual lunch or date night out. Grilled Copper River King or Sockeye sautéed morel mushrooms …
6049 Seaview Avenue NW
Seattle, WA 98107-2690
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.
