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 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 visit rays.com/café.

Café Valentine’s A la Carte Menu

Starter
Dungeness Crab Toast $15

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

Ray’s at FareStart Guest Chef Night Jan. 24!

On Thursday, January 24 our Executive Chef Paul Duncan will cook alongside the hardworking students at FareStart to prepare a three-course meal while he teaches cooking skills, presentation techniques, and service standards in the kitchen.

Last year Chef Paul and FareStart served our famous Mediterranean Mussels and he had the opportunity to teach the students how to prep and cook with mussels, a new experience for most! Excited by being able to teach the new skills Paul will be preparing prawns and showing the students how to properly prepare and cook them.

Reserve your seats today to enjoy this delicious dinner and the satisfaction of helping our local community!

Ray’s FareStart Menu

1st Course – Poached Prawn “Cocktail” blue corn blini, preserved lemon, avocado mousseline.

2nd Course – Fennel Dusted Rockfish spaghetti squash, oyster mushrooms, and pepper escabeche

OR

Crispy Arborio Rice spaghetti squash, oyster mushrooms, and minted peas (vegetarian)*

3rd Course – Mousse Napoleon caramel mousse, vanilla bean mousse, and decadent spiced sponge cake

The three-course dinner is $29.95 per person and the evening runs from 5:30-8:30pm. To learn more about Farestart and make reservations visit FareStart.org.

FareStart is a local non-profit that provides people struggling with poverty and homelessness a chance to overcome barriers by teaching them the work and life skills needed to succeed in the foodservice industry. FareStart works closely with local restaurants to collaborate, teach, and develop programs to help their students succeed.

*Vegetarian options available upon request.

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