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April Seafood Spotlight: Alaskan Halibut

Enjoy two Alaskan halibut specials at Ray’s Boathouse and Cafe this April in celebration of our 50th year!

Halibut has been a guest favorite since day one at Ray’s. This meaty yet tender fish has the most incredible flavor and is perfection on the grill or pan seared until crisp on the outside and juicy on the inside.

This April enjoy a classic halibut dish from our founding chef/partner Russ Wohlers – Pan Seared Halibut with Smoked Tomato Coulis. As well as a new dish from Executive Chef Kevin Murray – Halibut Tiradito.

Enjoy them both today through April 30 in our Boathouse or Cafe!

50th Anniversary April Halibut Specials

Pan Seared Halibut
creamy polenta, smoked tomato coulis, sautéed king oyster mushrooms, fried leeks 50
Halibut Tiradito
ají amarillo-yuzu leche de tigre, scallion, radish, cilantro 22
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Summer Drinks & Eats at Ray’s Boathouse & Cafe!

Summer has officially hit our Boathouse and Cafe menus! Seattle’s best waterfront restaurant is cooking up fresh, sustainable seafood, local fruits and vegetables and of course plenty of cold cocktails (and beer and wine)!

Join us in our first floor Boathouse for dinner nightly at 5pm or our upstairs Cafe daily at 11:30am for lunch, happy hour and dinner. Boathouse reservations can be made online here for indoor dining (deck is first come), and our Cafe is walk-ins only.

Here’s a peek at some new menu items from starters and cocktails to entrees and desserts. We’ll see you soon!

Boathouse

Seared Yucatan Octopus romesco, red potatoes, salsa verde, pickled red onion and parsley salad

Seared Wild Alaskan Halibut warm orzo and sundried tomato salad, Castelvetrano olives, arugula, onion and fennel slaw

Pan Seared Sea Scallops focaccia and heirloom tomato panzanella, lime aioli, pickled mustard seeds, cucumber, toasted hazelnuts

Strawberries and Cream Washington strawberries, house-made brown sugar ice cream, roasted strawberry sauce, orange sponge cookie, miso streusel

Raspberry Chocolate Verrine milk chocolate mousse, raspberry gelee, brown butter peanut crumble

Dino-Mite! High West American Prairie Bourbon, Amaro Nonino, Aperol, lemon, egg white 17

Rhu the Day El Corazon Blanco tequila, lemon, grapefruit, rhubarb-raspberry-rosemary Syrup 1

Cafe

Hatch Chile Prawns charred corn, red onion, cherry tomatoes, spicy hatch chiles, lime, cilantro

Pan Seared Alaskan Halibut sweet corn purée, charred corn succotash, scallion

Pan Seared Sea Scallops herbed yogurt, roasted summer squash and peppers, fennel/herb salad, lemon oil

Raspberry Chocolate Verrine milk chocolate mousse, raspberry gelee, brown butter peanut crumble

Honey Poached Apricot Tart strawberry-stone fruit sauce, salt & pepper diplomat cream, citrus curd, candied pistachios

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Fresh WA Halibut Starts Today at Ray’s!

Our Salish Sea Certified fresh halibut was just caught below Lopez Island by the Lummi Nation and delivered to Ray’s! This incredible fish feasts on spot prawns and Dungeness crab throughout its life (10-15 years) resulting in a beautiful, flavorful fish.

This halibut is from a fishery that did not exist until the 1990s, due to destructive trawl fishing methods that caught juveniles before they could spawn. Now that halibut is allowed to mature and grow in the Salish Sea, there is enough of a biomass for a tribal commercial fishery, and a non-tribal sport fishery for about three weeks every March.

This is a precious local resource only available during this short window! Join us starting today in the Cafe and Boathouse for fresh halibut specials.

Ray’s Halibut Specials:

Cafe
Pan seared halibut, mashed potatoes, grilled asparagus, citrus-herb butter. 40

Boathouse
Pan seared halibut, potato gnocchi, black trumpet mushrooms, English peas & pea shoots, creamy butter emulsion. 46

Ray’s Proudly Supports Sustainable Seafood Celebration

Sustainable Seafood Celebration is a nonprofit group launched in 2018. Its mission is to raise awareness of the fruits of the Salish Sea – encouraging efforts to keep our local waters healthy despite rapid population growth; rebuilding healthy populations of wild salmon from the Salish Sea; supporting the survival of the Orcas; and highlighting the successful results of good policy and responsible management.

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Fresh NW Halibut & Sablefish at Ray’s April 9-22!

Alaskan Halibut

Join us as we celebrate the fresh Washington halibut and sablefish (black cod, butterfish) season from Monday, April 9 through Sunday, April 22 in the Boathouse and Café!

We’ve partnered with Northwest fisheries to bring you an abundance of halibut and sablefish from Washington’s coast. Enjoy new preparations below in both the Boathouse and Café during this time only!

Make your reservations for the Café at 206.782.0094 or online; and in the Boathouse at 206.789.3770 or online to enjoy these limited seasonal specials.

Café Specials

  • Crispy Smoked Sablefish and Pork Belly braised greens, miso glaze 42
  • Halibut Fish and Chips cilantro-red onion coleslaw, batter dipped fries 26
  • Sablefish Cheeks green papaya-apple salad 8
  • Halibut Bouillabaisse Alaskan king crab, mussels, tomato-saffron sauce, grilled bread 36

Boathouse Specials

  • Sablefish Two Ways seared with sesame crust and hot smoked with shoyu glaze, jasmine rice, pickles 44
  • Sablefish Cheeks green papaya-apple salad 8
  • Pan Seared Halibut king oyster mushroom, pomme puree, pea vines, currant beurre blanc 45
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Fresh Fish Series: Halibut!

BH-Pan Seared Washington Halibut 2

Kicking off our Fresh Fish Series on the Ray’s blog is….. Halibut! Halibut season has taken off this year with no short supply.  Fleets are fishing from Kodiak Island, to South East Alaska, and through British Columbia.  We’ve been filleting beautiful fish this season and halibut is forecasted to be plentiful now through October.

We’ve also just heard from our local fishermen that we will receive Washington Coast halibut as soon as this Monday, April 17!

Because of the grand numbers of halibut in the Pacific Ocean, it elevates its sustainability level, which protects other species living in our ocean, like Rockfish. This is another delicious option that is set to be abundant this year and available at Ray’s all summer.

Join us this weekend for perfectly prepared halibut in the Boathouse or Cafe!

See you soon,

Steve Hauch, Executive Sous Chef