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Celebrate at Ray’s this Valentine’s Day

Treat your special someone to waterfront views at Ray’s this Valentine’s Day!

Shilshole Bay and the Olympic Mountains make the perfect backdrop for a romantic night out in Seattle; and our menus of fresh, sustainable PNW seafood and local  ingredients will delight until the very end.

Ray’s Boathouse
Couples are invited to take in spectacular views in our first floor Boathouse restaurant as you indulge in a delicious three-course seafood menu created by our Executive Chef Paul Duncan.

The three-course menu is $65 per person excluding tax and gratuity, and will be available Thursday, February 14 to Saturday, February 16. Our regular Boathouse menu will also be available on these dates. Guests are encouraged to reserve in the Boathouse from 5-9 p.m. or you may dine in the bar on a first come basis. To reserve call 206.789.3770 or visit rays.com/boathouse.

Boathouse Valentine’s 3-Course Menu

Starters

Choice of one
Oyster Tempura
chorizo vinaigrette, sea bean salad

Poke Tacos
ginger-soy marinade, wonton wrapper, avocado mousseline

Salad of Baby Romaine GF
hard egg vinaigrette, radish, pickled jalapeno, spice dusted

Entrées

Choice of one
Alaskan Halibut
pan seared, poached prawns, crispy potatoes, lemon-butter, capers, creamed spinach

Seared Ahi Steak GF
cumin-spice rubbed, shiitake, snap pea, soy-butter potatoes

Filet & Half Maine Lobster Tail
applewood grilled filet, butter poached lobster, garlic whipped potatoes, charred broccolini, smoked onion ring, perigeuex

Desserts

Choice of one
Mousse Napoléon
caramel mousse, vanilla mousse, spiced sponge cake

Chocolate Indulgence
chambord sabayon, fresh raspberries

Ray’s Café
Located upstairs from the Boathouse, our casual waterfront restaurant and bar is offering a special a la carte menu this Valentine’s Day weekend alongside our regular Cafe menu. Enjoy gorgeous views on the Seattle waterfront as you feast on fresh, local seafood.

The a la carte menu will be available Valentine’s Day weekend Thursday, February 14 to Saturday, February 16. Guests can reserve in the Café from 11:30 a.m.-9 p.m. or dine in the bar on a first come basis. For more information and to reserve call 206.789.3770 or visit rays.com/café.

Café Valentine’s A la Carte Menu

Starter
Dungeness Crab Lumpia $15
Sweet and spicy soy, wasabi, shredded cabbage

Entrée
Filet of Beef & Petite Lobster Tail $58
Grilled Double R Ranch filet, butter poached lobster tail, fried potatoes, garlic greens

Grilled Mahi Mahi $36
Glazed baby carrots, Jasmine rice, pineapple beurre blanc

Dessert
Mousse Napoléon $9
Carmel mousse, vanilla mousse, spiced sponge cake

Chocolate Indulgence $9
Chambord sabayon, fresh raspberries

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Celebrate the Legacy of Ray’s Co-owner Elizabeth Gingrich Sept. 25

Please join us at Ray’s Café on Tuesday, September 25 as we celebrate the legacy and contributions of our beloved co-owner Elizabeth Gingrich who recently passed.

We will be offering a special a la carte menu of her favorite Ray’s dishes, dessert and cocktail from 11:30am to 9pm in the Cafe.

All proceeds from Elizabeth’s menu on this date will be donated to MultiCare Hospice of Tacoma where she was president of the board for five years and instrumental in establishing the program. We can also accept monetary donations to the hospice in the form of checks. Ray’s will match 100% of donations from the day!

Ray’s alumni will receive 10% off their Cafe bill that day (discount excludes the special menu), and are encouraged to share stories about Elizabeth and bring photos of her!

Elizabeth Gingrich Menu
Dungeness Crab Salad
King Salmon
Mixed Nut Tart
Bombay Sapphire Martini

Reservations strongly recommended. Contact the Cafe at 206.789.3770 or online to reserve today.

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New Desserts & New Pastry Chef at Ray’s Boathouse!

Chocolate Terrine Close Up

We’re sweet on our new pastry chef Karen Williams! She has blown us away with her new Boathouse dessert menu… from rich chocolate terrine with orange and pistachio, to almond cake with merlot poached pears and currant-balsamic ice cream–it’s time to indulge in a little winter treat or two.

A former instructor at Le Cordon Bleu, Karen comes to Ray’s with many years of pastry experience, and you can enjoy her delicious labors of love in the Boathouse now.

Grab a date and try them all alongside a creamy cappuccino or delicious dessert wine like Taylor Fladgate Late Bottled Vintage Port. For a special treat ask your server about D’Oliveiras Bual Vintage Madeira from Portugal!

Almond Cake merlot poached pear, currant-balsamic ice cream, candied marcona almonds, brandy snap 10

Bittersweet Chocolate Terrine orange and pistachio sable, raspberry coulis, raspberries, pistachios 10 

Chocolate Caramel Bread Pudding Baileys, spiced caramel popcorn (cayenne), walnut ice cream, ganache, brandy snap 10

Deconstructed Lemon-Meringue Tart basil, lavender-shortbread crumble, candied lemon peel

 

But now back to Karen! She is a lover of all things chocolate and confessed she would choose chocolate cake for dinner over a ribeye any night! Don’t you love her already?

Karen hails from upstate New York and received a degree in restaurant management at Morrisville State College, near where she grew up. Then she was off to the Culinary Institute of America for a baking and pastry degree. Next she found herself living in Seattle with a continued desire for education and a passion for food and enrolled in Bastyr University to earn her BS in nutrition. She went on to become a pastry and baking instructor for Le Cordon Bleu, first in St. Louis then in Orlando. While living in Orlando she earned her CEPC (certified executive pastry chef).

Karen and her husband are currently renovating a 55-foot wooden motor yacht on dry dock, getting it ready to call home at Shilshole Bay Marina.

We’re thrilled to have Karen running our pastry program and you can rest easy knowing all of your sweet treat dreams are in her capable hands. See you soon!

Poached Pear & Dessert Wine