Posted on

New Fall Dishes at Ray’s Boathouse & Cafe!

Fall has arrived and our Executive Chef Kevin Murray, along with Ray’s talented culinary team, has created a cozy line up of delicious new dishes!

Try them all in our first floor Boathouse or upstairs Cafe. while you sip on Fall cocktails and take in the views. Dine inside or on our covered and heated Cafe patio.

Reserve a table in the Boathouse online here. Cafe is walk-ins only. See you soon!

Boathouse
House Smoked Sablefish rapini, quinoa, miso glaze, chili-lime cucumbers, cilantro (GF)

Pan Seared Sea Scallops creamy polenta, braised kale, pancetta vinaigrette, Grana Padano, toasted pecans (GF)

Cafe
Pacific Manila Clams house-smoked bacon, leek, garlic, shallot, apple cider, cream, butter (GF)

Chicory Salad Belgian endive, Treviso, bleu cheese crumbles, sliced pears, candied walnut, balsamic vinaigrette (GF)

Grilled Wild Alaskan King Salmon maitake mushrooms, sautéed leeks, fried Yukon potatoes, whole grain mustard beurre blanc

Pan Seared Sea Scallops porcini dusted sea scallops, lentils Du Puy, house smoked bacon lardon, mirepoix, fennel cream (GF)

Pan Seared Alaskan Halibut chorizo, white bean and kale stew, lemon gremolata (GF)

Wagyu Sirloin Steak Frites Snake River Farms American Wagyu, shoestring fries, garlic aïoli, port demi-glace

Grilled Double R Ranch Ribeye seared Brussels sprouts, braised cippolini onions, garlic whipped potatoes, port demi-glace (GF)

Posted on

New Fall Dishes at Ray’s!

Satisfy your craving for cozy weather comfort food with an exciting lineup of new Fall dishes available now! Dig in to the hearty flavors of the season with fresh seafood, autumn vegetables, delicious desserts and more!

New for Lunch & Dinner

  • Grilled Wild Alaskan King Salmon with brown butter, squash purée, roasted delicata squash, sautéed maitake mushrooms and lacinato kale
  • House-Made Tagliatelle Pasta with roasted butternut squash, spinach, whipped ricotta, brown butter breadcrumbs and fried sage
  • Dungeness Crab Cakes with grilled zucchini, smoked piquillo pepper aïoli, frisee salad with blood orange, sweet peppers, pickled red onions and pickled watermelon radish
  • Potato Leek Soup with puréed Yukon gold potato and leek, cold smoked salmon, ikura, chive, crème fraiche
  • Kale and Washington Apple Salad with lacinato kale, Honeycrisp apples, toasted pine nuts, pickled shallots, lemon vinaigrette and Grana Padano
  • Smoked Sablefish Brandade with puréed potatoes and smoked sablefish dip topped with horseradish vinaigrette served with crostini

New Lunch Dishes

  • Fried Chicken Sandwich made with a crispy fried chicken thigh, spicy Brussels sprout slaw, mustard aioli and pickled red onion
  • Steak Frites made with grilled sirloin steak, French fries, green peppercorn sauce, frisee salad and a warm bacon vinaigrette
  • Prawns and Grits with Anson Mills grits, serrano chiles, scallions, tomatoes, and Del Pacifico prawns

New Dinner Dishes

  • Pan Seared Alaskan Halibut with spaghetti squash, Brussels sprouts and red pepper vinaigrette
  • Grilled RR Ranch Ribeye with roasted garlic whipped mashed potatoes, seared Brussels sprouts, and green peppercorn sauce
  • Dungeness Crab Risotto with saffron-scented risotto, fresh Dungeness crab and wild chanterelle mushrooms
  • Pan-Seared Scallops with celery root-parsnip purée, chanterelle mushrooms, roasted parsnips, sherry-sage gastrique and fried sage

For a little something sweet enjoy a decadent slice of Epic Chocolate Cake from The Sweetside Bakery plus our house-made Baked Washington Apple Pie a la Mode.