New Cafe Lunch Menu has Arrived!!

February 17, 2020

Ray’s Cafe is launching an exciting new lunch menu starting TODAY!!!

Our Executive Chef Paul Duncan has rebuilt our Café lunch menu with a top-to-bottom refresh that includes a lineup of brand new dishes and new preparations of guest favorites, with fresh, sustainably-caught seafood continuing to fill the menu at Seattle’s best seafood restaurant.

Bring your appetite and we’ll see you today starting at 11:30am! Here’s the mouthwatering rundown of what’s new:

Clams Casino
stuffed with peppers, house smoked bacon, panko, fresh herbs 15

Alaskan Spot Prawns
salt roasted, lemon-mustard aïoli, tarragon 19

Oregon Albacore Tuna Toast
olive oil poached albacore tuna, truffle-white bean purée, Grand Central Bakery Como toast, herb salad, Mama Lil’s peppers 17

Smoked Salmon Grilled Cheese
house smoked salmon, herbed cream cheese, house pickled onions, capers, gruyere, served on Grand Central Bakery toasted Como 16

Skirt Steak Sandwich
citrus marinated and grilled, La Brea baguette, pickled peppers and radish, garlic aïoli 17

NW Cioppino
Alaskan king crab, clams, mussels, La Brea grilled baguette 28

Garlic Bourbon Prawns
sautéed garlic and onions, finished with bourbon and butter, jasmine rice, La Brea baguette, scallions  24

Scallop Carbonara
weathervane scallops, bacon, cream, egg yolk, linguini, Parmesan 16

NW Sablefish in Sake Kasu
nuoc cham, shimeji mushrooms, edamame, bok choy, fried rice noodles 40

Follow along Ray’s Facebook and Instagram for all the delicious lunch photos and tag @RaysBoathouse in your Cafe lunch pics!

Ray’s Black Lentil Soup & Pasta Fagiole Recipe

Executive Chef Paul Duncan shares an easy two-in-one recipe to make any night of the week. Then enjoy it a different way the next night! Black Lentil Soup & Pasta Fagiole Recipe (makes 4 portions of soup and 4 portions of pasta fagiole) *Note: this recipe makes 8 portions of lentil soup total – soup gets …

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