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Large Group Dining at Ray’s Summer 2024

A quick note about large group dining at Ray’s as we approach graduation season and summer!

Boathouse
All of our availability for large groups in the Boathouse (10 guests max) is listed online at RESY. We recommend searching there for your desired date and time and if there are no tables available for your group size we unfortunately cannot accommodate your large party at that time.

Cafe 
Ray’s upstairs Cafe remains walk-ins only. The largest party we can accommodate on the deck in any scenario is 6 adults. We do accept groups up to 30 guests in the Cafe Fireside Room which is available for a food and beverage minimum spending requirement.

The fireside room is available 7 days per week for both lunch and dinner UNTIL Memorial Day weekend. We do not accept reservations for the Fireside Room on the weekends (Friday-Sunday) during peak summer months which is Friday, May 24 (Memorial Day) through Monday, September 2 (Labor Day), 2024.

Please review our Fireside Room FAQ for all the details. To book please email rays@rays.com.

Ray’s Catering
If you’re looking for a larger private dining experience please contact Ray’s Catering for more details. rayscatering@rays.com or 206.789.6309.

Thank you for your understanding and we look forward to seeing you soon!

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Mother’s Day Brunch & Dinner at Ray’s!

Celebrate your mother and the mother figures in your life on Sunday, May 12, 2024 at Ray’s! 

Our first floor Boathouse will serve some of our best-selling appetizers, salads and entrées along with Mother’s Day inspired a la carte breakfast and brunch specials. And our upstairs Cafe will offer a grand holiday brunch buffet.

Reservations are strongly encouraged for both restaurants and available for the Cafe here and Boathouse here for parties of 8 people or fewer, including high chairs. Cafe brunch reservations are accepted from 9am to 2pm on Mother’s Day, Cafe dinner is walk-ins only.

BOATHOUSE
Brunch: 10am (first seating) to 3pm (last seating).

Dinner: 3pm (first seating) to 9pm (last seating). Enjoy our full Boathouse dinner menu featuring our new selection of shareable and small plates with sustainable, local seafood like Wild Alaskan King Salmon, NW Sablefish, handmade pasta, vegetarian dishes and more!

Full children’s menu available all day in the Boathouse.

CAFE – Brunch is currently sold out
Brunch: Enjoy our upstairs Cafe grand holiday buffet from 9am (first seating) to 2pm (last seating for buffet) for $85 per adult and $42.50 per child ages 5 to 11 (pricing includes juice and sodas but excludes tax and gratuity).

No reservations needed for the Cafe bar and lounge, ages 21 and over only.

Buffet Menu
Complete range of appetizers, salads, entrees, and desserts, plus Ray’s traditional carving and shellfish action stations, as well as breakfast and brunch items. Buffet items will be available until 3:30pm when the buffet closes.

Dinner: At 2pm we will begin serving the entire a la carte Café menu.

Please note: we will not be offering Happy Hour in the Boathouse or Cafe on Mother’s Day.

We can’t wait to share this special day with you and yours!

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Seattle Cocktail Week is March 3-10!

Celebrate local craft cocktails at Ray’s Boathouse & Cafe during Seattle Cocktail Week March 3-10! We’re offering two new cocktails in our restaurants just for the occasion.

Try them both before they’re gone!

First floor Boathouse
Ray Bird in the Jungle 
Ten to One white & dark rum, Aperol, chai simple, lime, pineapple, black strap bitters, large rock

Upstairs Cafe
Spill the Tea 
Hibiscus tea infused Tito’s vodka, Giffard ‘Ginger of the Indies’ liqueur, lime, rocks

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March is Washington Wine Month! Sip at Ray’s

March is Washington Wine Month and we’re excited to share some of our current favorites with you!

Enjoy these local wines by the glass or bottle all March long in our first floor Boathouse and upstairs Cafe.

By the Glass

Gorgiste Gamay Noir Rosé
Columbia Gorge, WA 2022  
Private label rosé made for Rays by Jeff Lindsay-Thorsen of WT Vintners. Dry andmineral driven with watermelon rind, tart strawberry, raspberry, and tangerine

Dunham ‘Shirley Mays’ Chardonnay
Columbia Valley, WA 2022  
Beautifully balanced with just a touch of oak. Anjou pear, green apple and nectarine.

Discover more Washington wines by the glass when you come to Ray’s!

By the Bottle

Delille Chaleur Estate Blanc
Columbia Valley, WA 2022
Blend of sauvignon blanc and semillon fermented in French oak. Notes of fresh pear, roasted hazelnut and starfruit

Avennia Roussanne-Marsanne
Columbia Valley, WA 2020
Ripe pear, lemon curd, tangerine blossom crushed macadamia and toasted brioche. Rich and plush but supported by nice acidity

Poet’s Leap Dry Riesling
Columbia Valley, WA 2021
Very limited release. As opposed to the typical riesling from Poet’s Leap, this is fermented to dry. Bright minerality and crisp tropical fruit character

Cadence ‘Tapteil’ Red Blend
Red Mountain, WA 2018 
Plum, black cherry, licorice, pomegranate, cocoa powder and graphite. Long finish with dark red fruits, river stones, and savory herbs.

Lobo Hills ‘Right Bank Blend
Columbia Valley, WA 2021
Blend of predominantly Merlot with Cabernet, Petit verdot and Cab Franc. Vibrant aromas of strawberry and clove then finishing with blackberry and dark chocolate.

Pedestal Merlot
Columbia Valley, WA 2018
Concentrated dark fruit aromas with wild blackberry, and chocolate covered cherry

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New Boathouse Menu is Here!

Our first-floor Boathouse has a new menu with a bigger focus on small andshareable plates so you can mix and match to try more dishes while you dine!

We also have the main dishes you know and love like our Sablefish in Sake Kasu, Grilled Wild Alaskan King Salmon and more. After being grilled, rested andsliced even our steaks are served shareable now!

Our Happy Hour menu has also been revamped! Come check it out and join us nightly starting at 5pm. Reserve in the Boathouse today. 

Smaller
Little Gem Salad green goddess dressing, pickled lemon, feta cheese, scallions, cherry tomatoes GF V
Lyonnaise Salad bacon vinaigrette, frisée, bacon lardons, soft egg, croutons DF
Crispy Calamari Salad orange vinaigrette, carrots, frisée, cornichon, red onion
Seared Albacore blood orange-avocado salsa, ponzu, watercress DF GF
Ray’s Pacific Northwest Chowder clams, house smoked bacon, red potato
Applewood Grilled Alaskan Spot Prawns butter, garlic, herbs, charred lemon GF

Shareable
PNW Mussels jalapeño-lime butter, radish, toasted baguette
PNW Manila Clams onion, celery, white wine, Old Bay, herbs, toasted baguette
Seared Diver Scallops roasted parsnips, parsnip purée, vanilla beurre blanc, chervil GF
Seared Yucatan Octopus zucchini and chickpea salad, toasted pine nuts, salsa verde GF DF
Moroccan Carrot Salad baby carrots, couscous, hazelnuts, yogurt, cilantro, garlic-harissa oil V
Steamed Alaskan Tanner Crab Clusters butter sauce, lemon GF
Crispy Fried Calamari mini sweet peppers, green goddess dressing
Crab Cakes lemon aïoli, pickled red onion, orange supremes, pea vines
Seared Asparagus parmesan vinaigrette, hazelnuts DF GF V
Crispy Brussels Sprouts muhummara, walnuts, scallions DF
Crispy Fried Yukon Gold Potatoes hollandaise, chives V

Mains
Applewood Grilled Sablefish in Sake Kasu jasmine rice, charred savoy cabbage, scallions, dashi-miso velouté
Grilled Wild Alaskan King Salmon garlic whipped potatoes, seared asparagus, cornichon-caper beurre blanc GF
House-Made Tagliatelle basil cream sauce, crispy prosciutto, peas, mint
House Smoked Sablefish gnocchi, caramelized celery root, green apple vinaigrette
Grilled Double R Ranch Hangar Steak celery root purée, roasted Brussels sprouts, sauce Bordelaise
Applewood Grilled Double R Ranch 15 oz Ribeye sautéed wild mushrooms, caféde Paris butter GF

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Boathouse Reopens Saturday, Feb. 17!

We’re thrilled to reopen our first-floor Boathouse on Saturday, February 17 at 5pm!

Book a post-Valentine’s date or a night out at Seattle’s best seafood restaurant and join us back here for your favorite Ray’s dishes like Wild PNW King Salmon, Applewood Grilled Sake Kasu, Dungeness Crab Cakes, salads, steak, pasta, dessert and so much more!

Don’t forget a bottle from our award-winning wine list.

Reserve in the Boathouse today. See you soon!

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Easter at Ray’s 2024!

Join Ray’s for a delicious Easter brunch or dinner on Sunday, March 31, 2024! Our first floor Boathouse will serve brunch with a la carte guest favorites and a spring-inspired 3-course dinner menu.

Easter reservations are strongly encouraged and available on RESY! We can accommodate parties of 10 people or fewer, including high chairs.

Reserve Easter in our first floor Boathouse

BOATHOUSE BRUNCH
10:30am (first seating) to 3pm (last seating).

A La Carte Boathouse Easter Brunch Menu:

Smaller

  • Little Gem Salad green goddess dressing, pickled lemon, feta cheese, scallions, cherry tomatoes GF V
  • Lyonnaise Salad bacon vinaigrette, frisée, bacon lardons, soft egg, croutons DF
  • Crispy Calamari Salad orange vinaigrette, carrots, frisée, cornichon, red onion DF
  • Fresh Berry Parfait vanilla whipped yogurt, fresh berries, house-made granola, honey
  • Ray’s Pacific Northwest Chowder  clams, house smoked-bacon, red potato
  • Avocado Toast toasted como loaf, avocado, pickled red onion, cherry tomatoes, everything bagel seasoning DF

Shareable

  • PNW Mussels jalapeño-lime butter, radish, toasted baguette
  • PNW Manila Clams  onion, celery, white wine, Old Bay, herbs, toasted baguette
  • Seared Diver Scallops roasted parsnips, parsnip purée, vanilla beurre blanc, chervil GF
  • Cold Smoked Salmon Plate house smoked PNW salmon, scallion whipped cream cheese, pickled red onion, cucumber, dill, ikura, everything bagel chips
  • Moroccan Carrot Salad baby carrots, couscous, hazelnuts, yogurt, cilantro, garlic-harissa oil V
  • Crispy Fried Calamari  mini sweet peppers, green goddess dressing
  • Dungeness Crab Cakes  lemon aïoli, pickled red onion, orange supremes, pea vines
  • Seared Asparagus parmesan vinaigrette, hazelnuts GF V

Mains

  • Vegetarian Quiche fried breakfast potatoes, mixed green salad
  • Hangtown Fry fried oysters, scrambled eggs, house smoked bacon, fried breakfast potatoes, spicy aioli
  • Steak and Eggs 8oz Double R Ranch bavette steak, two eggs, fried breakfast potatoes, chimichurri GF
  • 8oz House Ground Beef Burger brioche bun, american cheese, shredded lettuce, special sauce, breakfast potatoes GF
  • Two Eggs choice of bacon or Uli’s breakfast sausage, fried breakfast potatoes, toasted como loaf
  • Challah French Toast Uli’s breakfast sausage, spiced maple syrup, whipped cream, fresh berries, fried breakfast potatoes
  • Prawns & Grits Del Pacifico Day Boat prawns, Anson Mills grits, chorizo vinaigrette, two eggs, como loaf
  • Applewood Grilled Sablefish in Sake Kasu jasmine rice, charred savoy cabbage, scallions, dashi-miso velouté
  • Grilled Wild Alaskan King Salmon garlic whipped potatoes, seared asparagus, cornichon-caper beurre blanc GF

BOATHOUSE DINNER
3pm (first seating) to 8pm (last seating)

Enjoy our normal a la carte dinner menu alongside a $75.00 Easter inspired 3-course dinner menu of appetizer, entrée and dessert (beverages, tax and gratuity not included).

3-course Boathouse Easter Dinner Menu
choice of one from each section 

Appetizers

  • Artichoke & Parmesan Soup fried artichokes, crème fraîche, spring herbs
  • Dungeness Crab & Spring Pea Salad snap peas, watermelon radish, English peas, mint, arugula, lemon vinaigrette, chevre GF
  • Seared Oregon Albacore blood orange-avocado salsa, ponzu, watercress GF/DF

Entrees

  • Double R Ranch Spice Rubbed Prime Rib garlic whipped potatoes, seared broccolini, demi-glace GF
  • Fresh Pan-seared Alaskan Halibut green garlic sauce, fried Yukon Gold potatoes, sautéed mushrooms
  • Moroccan Carrot Salad baby carrots, couscous, hazelnuts, yogurt, cilantro, garlic-harissa oil V

Desserts

  • Vanilla Crème Brûlée caramelized shell
  • Spiced Carrot Cake cream cheese frosting, candied pecans
  • Olympic Mountain Creamery Ice Cream/Sorbet

Full children’s menu available all day in the Boathouse.

Boathouse Bar has limited seating and will be offered on a first come basis for ages 21 and over only. The Bar is open from 10:30am (first seating) to 8pm (last seating).

CAFE
Enjoy our Cafe grand holiday buffet from 9am (first seating) to 8pm (last seating) for $85 per person including coffee, juice and sodas (excluding tax and gratuity). Children 5 to 11 years of age $35.

Menu
Complete range of appetizers, salads, entrees, and desserts, plus Ray’s traditional carving and shellfish action stations featuring Northwest seafood. Breakfast items will be served on the buffet until 3pm then we will transition to a dinner buffet until 9pm.

The Cafe Bar will be open from 9am (first seating) to 8pm (last seating) and is seated on a first come basis. Cafe Bar is 21 and over only.

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Winter Warmer Cocktail Recipes from our Bar Team!

Try these delicious, guest-favorite hot cocktails from our talented bar team and stay nice and cozy while we’re closed this month. Cheers!

Ray’s Hot Buttered Rum

Buttered Rum Mix

  • 1lb gold unsalted butter softened
  • 1½ cups brown sugar
  • 2 heaping tbls molasses
  • 1 tbls vanilla
  • 5 tsp cinnamon
  • 5 tsp nutmeg
  • 3 tsp clove
  • 2 tsp cardamom
  • 1 tsp allspice
  • 1oz dark rum

Blend together with kitchen aid or similar device.

Build your cocktail:

  • 1.5oz dark rum similar to Gosling Black Seal or Plantation Dark
  • Heaping bar spoon of mix
  • Hot water

In a mug combine rum and butter mix, top with hot water and stir to mix until combined. Serve hot and top with whipped cream. Enjoy!

Ray’s Blueberry Mulled Wine

  • 2 cups fresh or frozen blueberries
  • 1⁄3 cup sugar
  • 10 whole cloves
  • 5 allspice berries
  • 5 cardamom pods
  • 3 cinnamon sticks
  • 1 bottle (750 mL) red wine

In a saucepan over medium heat, combine blueberries and sugar.  Cook until lightly simmering, about 5 minutes.

Puree blueberry mixture until smooth, then add in cloves, allspice, cadamom, and cinnamon. Continue lightly simmering for 30 minutes.

Pour wine into the pot and reduce heat to a very slow simmer for 30 minutes.

Strain and serve warm with a cinnamon stick and blue berries.

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New Year’s Eve 2023 at Ray’s!

Come dine with us on New Year’s Eve and take in the gorgeous views as you toast to 2024!

Ray’s first floor Boathouse and second floor Cafe will be serving the last day of our Steakhouse Pop-Up menu along with the two specials below (our normal menus are also available) on Sunday, December 31.

New Year’s Eve Specials 2023

  • Steak & Cake 8oz Double R Ranch Filet Mignon, Seared Dungeness Crab Cake, garlic whipped potatoes, sautéed green beans, Béarnaise sauce $75
  • King Crab Leg butter sauce, lemon $85 (approximately 12oz leg)

View our full Steakhouse Menu here!

Reservations for both restaurants are strongly encouraged!

BOATHOUSE HOURS (first floor)
5pm (first seating) to 9pm (last seating). Reserve your table.

CAFE HOURS (second floor)
11:30am (first seating) to 8pm (last seating). Reserve your table.

We’re Open New Year’s Day!
Ray’s Boathouse and Cafe will be open regular hours on New Year’s Day Monday, January 1! Join us starting at 11:30am in the Cafe for Bloody Mary’s, Fish & Chips, Clam Chowder and all of your favorites. The Boathouse will open at 5pm for hay hour and dinner. Cheers!

Photo by Emma Lee Photography
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Steakhouse Pop-Up this December!

We’re beefing up our menus this December!

Our Steakhouse Pop-Up features a limited number of steaks per day served with classic steakhouse sides and option to add special sauces or compound butters.

These specials are available now through December 31 in our first floor Boathouse and upstairs Cafe!

Reserve your table today in the Boathouse, our Cafe is walk-ins only (except on select holidays).

Ray’s Steakhouse Menu

Grilled RR Ranch Steak
(served with demi-glace and seared broccolini)

  • Hanger Steak 8oz 
  • Filet Mignon 8oz 
  • Eye of Ribeye 10oz  
  • Beef Cap 6oz 
  • Strip Steak 12oz

Sauce/Butter Add-ons

  • Sauce au poivre
  • Béarnaise (add Dungeness Crab for Oscar style)
  • Foie Butter
  • Calabrian Chili Butter

Sides

  • Loaded Baked Potato
    house-smoked bacon, sour cream, cheese, chives
  • Dungeness Crab Mac & Cheese 
    fusilli pasta, Tillamook white cheddar, parmesan bread crumbs
  • Fried Potato Latke 
    crème fraiche, chives, smoked ikura
  • Truffled Creamed Spinach 
    black truffle, herbed bread crumbs
  • Prawn Cocktail
    chilled Del Pacifico day-boat prawns, cocktail sauce
  • Alaskan Tanner Crab Cluster
    steamed with butter sauce

Plus… we’re hearing rumblings of an off-menu, house-ground burger. Come in to check it out!