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Seattle Cocktail Week at Ray’s March 26-April 2!

Join us at Ray’s to imbibe during Seattle Cocktail Week! From March 26-April 2 we’ll be offering four special cocktails created by Ray’s bartender LeAnne Burk, so make sure to join us in the Boathouse or Cafe to try them all!

Foreign Relations Monkey 47 Gin, yuzu, lime leaf, simple, topped with bubbles

Checking Out Plantation Stiggins pineapple rum, Plantation Barbados 5 year rum, passion fruit, lime, falernum, Giffard bitter aperitivo, pebble ice

Off Tropic Ilegal Joven Mezcal, Giffard ginger liqueur, hibiscus agua fresca up with candied ginger

Lost & Found (Zero Proof Cocktail) Pathfinder n/a amaro, Caffe Vita cold brew, lime, soda, rocks

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Mother’s Day 2023 at Ray’s! Sunday, May 14

It’s time to celebrate the mothers and mother figures in your life!

Join us on Sunday, May 14, 2023 in our upstairs Cafe for our grand holiday brunch buffet or in our first floor Boathouse for a beautiful 3-course holiday menu alongside a la carte guest favorites.

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 reservations are only accepted from 9am to 2pm on Mother’s Day.

CAFE
Enjoy our Cafe grand holiday buffet from 9am (first seating) to 2pm (last seating for buffet) for $75 per adult and $35 per child ages 5 to 11 (pricing includes juice and sodas AND excludes tax and gratuity). Starting at 2pm we will serve our full Café menu until close.

No reservations needed for the Cafe bar. We will offer buffet seating until 2pm, then our regular full Café menu until 9pm. Open from 9am (first seating) to 9pm (last seating). 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.

BOATHOUSE
Brunch
From 10am (first seating) to 3pm (last seating) enjoy our 3-course Mother’s Day brunch menu for $70 per person (beverages, tax and gratuity not included) alongside a selection of some of our best-selling appetizers, salads and Boathouse entrées.

Dinner
From 3pm (first seating) to 9pm (last seating) we are serving our full Boathouse dinner menu featuring sustainable, local seafood like Wild Alaskan King Salmon, NW Sablefish, handmade pasta, vegetarian dishes and more!

No reservations needed for the Boathouse bar. Open 10am (first seating) to 9pm (last seating) serving the same menus as above. Ages 21 and over only.

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

We can’t wait to celebrate with you on Sunday, May 14!

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March Seafood Spotlight: Penn Cove Mussels

Enjoy two Penn Cove Mussels specials at Ray’s Boathouse and Cafe this March in celebration of our 50th year!

Mussels have long been a Ray’s guest favorite — these plump, buttery morsels with a rich mushroomy flavor work beautifully in a myriad of dishes and flavors from our beloved Thai coconut curry mussels to pastas, dips and more!

This March we’re reviving a classic mussels dish from our founding chef/partner Russ Wohlers – Mussels Dijionnaise. As well as offering a new dish from Executive Chef Kevin Murray – Chilled Smoked Mussel Dip. Enjoy them both today through March 31 in our Boathouse or Cafe!

50th Anniversary March Mussels Specials

Chilled Smoked Mussel Dip
house smoked Penn Cove mussels, dill, pickled red onion, crostini $17

Mussels Dijonnaise
steamed Penn Cove mussels, shallot, white wine, cream, Dijon mustard, herbs $20

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Easter Brunch & Dinner at Ray’s Sunday, April 9 2023!

Join us for a beautiful Easter brunch or dinner on Sunday, April 9, 2023 at Ray’s Boathouse & Cafe!

Our upstairs Cafe will offer a grand holiday buffet and our first floor Boathouse will serve a spring-inspired 3-course holiday menu alongside a la carte guest favorites.

Easter reservations are strongly encouraged for both restaurants and available for the Cafe here and Boathouse here. Ray’s Cafe only accepts reservations on holidays and can accommodate parties of 10 people or fewer, including high chairs.

BOATHOUSE
Brunch
From 10:30am (first seating) to 3pm (last seating) enjoy our 3-course Easter brunch menu for $70 per person (beverages, tax and gratuity not included) or try a selection of some of our best-selling appetizers, salads and Boathouse entrées.

Dinner
From 3pm (first seating) to 8pm (last seating) enjoy our regular dinner menu alongside a $70.00 holiday inspired 3-course dinner menu of salad, entrée and dessert (beverages, tax and gratuity not included).

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 $70 per person including 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.

We look forward to seeing you and your loved ones then!

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February Seafood Spotlight: Olympia Oysters & Schramsberg

This February we’re celebrating oysters as part of our 50th anniversary guest favorites! Specifically we’re showcasing Olympia oysters paired perfectly with Schramsberg sparkling wine. A match made in seafood heaven!

Ray’s has a long history with Olympia oysters — the only oyster truly native to the West coast, that was incredibly abundant but fell victim to over-harvesting and became nearly extinct by the 1980s.

To help save this oyster, food visionary Jon Rowley brought attention to its rich flavor and local history. He partnered with Ray’s to host an event for local and national media serving only Olympia oysters and Schramsberg sparkling wine to help revive the once-beloved oyster and keep it thriving for decades to come.

And it worked! Through demand and dedicated oyster farmers, Olympias became abundant once again and are now enjoyed throughout the region.

Start your lunch or dinner with Olympias and Schramsberg at Ray’s Boathouse and Cafe this February – available now until sold out!

50th Anniversary
Olympia Oysters & Schramsberg

Olympia Oysters on the Half Shell GF
red wine mignonette, wakame-lime mignonette
$4 each,  6 for $22

Schramsberg Blanc de Blancs, CA 2019
$10 3oz / $19 6oz / $75 BTL
vibrant flavors of Meyer lemon and tart apple leading to a crisp, clean finish

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Valentine’s Decadence at Ray’s Feb. 10-14!

Enjoy a stunning Valentine’s dinner on the waterfront from Friday, February 10-Tuesday, February 14!

Ray’s first floor Boathouse will offer a delicious three-course menu featuring Dungeness Crab, Filet Mignon, Lobster, King Salmon and a rich chocolate dessert February 10-14 for $70 per person (excluding tax and gratuity).

Reservations are strongly encouraged and can be made online. The Boathouse will serve its regular menu alongside the special three-course and is open for dinner daily from 5-9 p.m. (last seating at 9 p.m.).

Boathouse 3-Course Valentine’s Menu

Appetizer (choice of one)

Baby Beet Salad whipped goat cheese, watercress, blood orange, crispy beet chips

Citrus Carpaccio with Dungeness Crab & Avocado, citrus vinaigrette, arugula, candied pine nuts, Fresno chili curls

Entrée (choice of one)

4oz Double R Ranch Filet Mignon & Butter Poached ½ Lobster Tail, garlic whipped potatoes, seared broccolini, sauce bordelaise

Crispy Skin King Salmon melted leeks, duck fat potato, roasted tomato relish

Dessert

Chocolate-Raspberry Mousse

Ray’s Café

Marvel at the beautiful water and mountain views while enjoying Valentine’s specials February 10-14 at Ray’s Cafe! The Café’s full menu will be available in addition to the specials from 11:30 a.m. to 9 p.m. (last seating at 9 p.m.). Café reservations are only accepted on Tuesday, February 14 online and are strongly recommended.

Cafe Specials

Appetizer: Coriander crusted Ahi Tuna quinoa tabbouleh, cilantro mint vinaigrette

Entrée: Grilled Wagyu Sirloin and ½ Lobster Tail garlic whipped potatoes, roasted baby carrots, salsa verde

Dessert: Triple Chocolate Cake layers of chocolate cake and whipped chocolate ganache, chocolate sauce

We look forward to celebrating with you soon!

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Cafe Lunch Served on our First Floor thru February 9

Ray’s Cafe will be undergoing maintenance now through Thursday, February 9 and will be closed during this time.

Our Cafe lunch menu will be available daily from 11:30am-3pm in our first floor Boathouse during this time. For dinner we’ll offer our regular Boathouse menu with the addition of some Café favorites including our Burger, True Cod Fish & Chips, and Seared Oregon Albacore Cobb Salad.

Our limited time Shellfest menu will be available for both lunch and dinner.

Hours of operation January 2-February 9:
Lunch – 11:30am-3pm (last seating at 3pm)
Dinner – 5-9pm (last seating at 9pm)
Happy Hour will not be offered during this time and we will be closed from 3-5pm.

Lunch is walk-ins only. Please reserve Boathouse dinner online here.

Thank you for your patience during this time!

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Kicking Off 50 Years of Ray’s!

June 23, 2023 will mark 50 incredible years of service at Ray’s Boathouse.

It’s an understatement to say that a lot has happened in Seattle over the past 50 years as our community grew into its own as a destination full of great things to do for visitors from all over the world, including sport fishing.

In the late 1950s Ray Lichtenberger felt that Harbor Island was getting too congested so he decided to move his fishing boat rental business to sleepy little Ballard. After a few iterations of a fishing boat rental store that started to sell more food than bait, a restaurant was born. In 1973 it became Ray’s Boathouse and the rest is history. History that was built by so many hardworking people both employed by Ray’s directly and the people who caught, raised, grew, brewed, distilled, and vinified the great products we have had the luxury to work with.

There is an undeniable humanity to providing hospitality for our guests, team, and suppliers. When it is done right it leaves a lasting impression that becomes ‘who you are’. Most of us have seen restaurants sprout up that scramble to find an identity and a theme and are tasked with figuring out who they are and/or what they want to be. Our tenure has allowed us the one simple thing: Be Ray’s. Evolve, stay current, change, win some, lose a few, but never stop being Ray’s.

I believe I speak for the Ray’s leadership that has served this endeavor before me and with me: little of our identity would be possible without the kindness of our loyal guests and the (very) hardworking team members we have had by our side since our brand was born. It’s difficult to express gratitude of this scope.

Our mission continues to be that the people we hire for the next 50 years (and beyond) understand what we have created and that they should always ‘Be Ray’s’ with every guest, team member, and purveyor.

Thank you to every person who has helped us thus far and here’s to another 50 years.

With gratitude,
Douglas Zellers
Ray’s Co-owner & General Manager

 

Photo by Halley Sunwold

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New Year’s Eve Dining at Ray’s!

Finish 2022 with an incredible dinner on the water! Join us at Ray’s on New Year’s Eve in our first floor Boathouse or upstairs Cafe, pop some bubbles and enjoy fresh local seafood.

Both venues will offer regular menus along with elegant specials prepared by our Executive Chef Kevin Murray and team, available only on Saturday, December 31.

Reservations are strongly encouraged for all parties on New Year’s Eve and can be made online for the Cafe here and Boathouse here.

Boathouse reservations: 5pm (first seating) to 9pm (last seating). Cafe reservations: 11:30am (first seating) to 8pm (last seating).

Boathouse Specials

Double R Ranch Grilled Tomahawk Steak (serves two) $150
garlic whipped potatoes, seared broccolini, braised cippolini onions, bordelaise sauce
Filet Mignon & Dungeness Crab Cake $78 
8 oz Double R Ranch tenderloin, garlic whipped potatoes, haricot vert, bearnaise sauce
Smoked Ikura and house made potato chips $20
house smoked ikura, thick cut potato chips, crème fraiche, chives

Cafe Specials
Whole Fried Rockfish $36
garlic herb butter, charred lemon, crispy potatoes, green salad with winter citruses
Filet Mignon and Dungeness Crab Cakes $78/$62
8oz/4oz Double R Ranch tenderloin, garlic whipped potatoes, haricot vert, béarnaise sauce

Rays will be open on New Year’s Day Sunday, January 1, 2023 with regular business hours.

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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)