March is Washington Wine Month! Raise a Glass with Us

March 2, 2020

Cheers, it’s Washington Wine Month!! Our Wine Director Chip Croteau has curated a special wine menu for our main level Boathouse in celebration of the incredible wines being made in our great state! He also gave a nod to our friends in the Willamette Valley with a special Chardonnay from a 45-year-old winery.

Dunham Cellars Syrah
Columbia Valley, WA 2015
18 gls / 70 btl

Aromas of char, coffee bean, vanilla and berry.  Dark, rich and concentrated.  A classic, fruit forward style of Washington Syrah and another reason to believe that Syrah is THE red grape in eastern Washington.

Sleight of Hand ‘Psychedelic’ Syrah
Stoney Vine Estate Vineyard
Walla Walla Valley 2016
30 gls / 110 btl

From the Rocks District of Milton-Freewater on the Oregon/Washington border, arguably the most exciting wine growing region in American right now.   Olive tapenade. Minerals. Fresh game. Smoke. Tobacco. Black licorice. Blueberry Pie.  Purple fruits. Mouth-coating tannins.  Unique, expressive and stunning!

Pepper Bridge ‘Trine’ Red Blend
Cab Franc/Cab Sauv/Merlot
Walla Walla Valley, WA 2015
28 gls / 105 btl

Aromas of black cherry, black raspberry, mocha, espresso, peppery herbs and cedar. Sappy flavors of dark berries, licorice and pepper are nicely framed by harmonious acidity.  A stunner with sophisticated texture, fine-grained tannins and sneaky length.

Delille ‘Doyenne’ Red Blend
Yakima Valley, WA 2017
20 gls / 80 btl

Dark ruby in color with aromas of Syrah (60%) including tea leaf, violets and lavender combined with notes of Cabernet (40%) including herbes de provence, black currant and cassis.  Mouthwatering and mineral on the palate, the 2017 Doyenne presents blue and red fruit flavors with blueberries, red licorice, and raspberries.

Ponzi Vineyards Chardonnay
Willamette Valley, OR 2015
17 gls / 65 btl

This reserve bottling celebrates the pioneering winery’s 45th anniversary with a delicate nose of crème fraîche, lemon confit, white peach and wet stone. Medium to full-bodied and creamy textured, it fills the mouth with ripe citrus and white peach plus notes of honey toast and cream.  Is this Chablis with a kiss of oak?

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 …


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.


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