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.

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

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


  • 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!

Ray’s Apparel Holiday Sale!

Take 20% off all Ray’s apparel now through December 31!

Our current apparel line up will be gone January 1 so make sure to stock up on this commemorative gear including our retro hoody, beanies and more before it’s too late!

This cozy, quality gear is the perfect holiday gift or stocking stuffer for all the Ray’s fans in your life. And we’re offering 20% off as a token of our appreciation for 50 incredible years!

Shop now and use code Rays20 at checkout to get 20% off your entire order of our 50th anniversary retail collection through Sunday, December 31, 2023 at 11:59pm PST!

Shop today before this limited edition merch is gone for good!

Shellfest Returns This November!

We’re celebrating fresh, PNW shellfish this November with our annual Shellfest! Available in the Boathouse & Cafe daily now through November 30 – try them all!

Shellfest Menu

Oyster Shooter
house-infused spicy vodka, Dimitri’s bloody  mix, old bay rim, oyster $8
Steamed Manila Clams
chorizo, sherry, oregano, butter (by the half or full pound) GF $11/$22 

Steamed Penn Cove Mussels
shallot, garlic, white wine, butter, herbs (by the half or full pound) GF $11/$22

Peel & Eat Alaskan Spot Prawns
old bay dusted, bopo, lemon GF $28

Fried Coconut Shrimp 
thai chili dipping sauce DF $14

Baked Oysters
lime-seaweed butter, pickled sea beans GF $5/each

Oysters on the Half Shell
with shallot mignonette GF/DF $4/each

Black Pepper Tanner Crab
jasmine rice, steamed bok choy, scallion $36

Celebrate Christmas Eve & Day 2023 at Ray’s!

Ray’s first floor Boathouse and second floor Cafe will be open on Christmas Eve and Day serving up your favorite dishes and seasonal specials. Join us Sunday, December 24 and Monday, December 25, 2023!

Reservations are available now and strongly encouraged for all parties on Christmas Eve and Christmas Day: Reserve BoathouseReserve Cafe. There is very limited seating for parties larger than 6 people.

Christmas Eve: reservations from 2pm (first seating) to 8pm (last seating). 3-course holiday menu with soup or salad, choice of entrée, and dessert for $75 per person (beverages, tax and gratuity not included). We will also serve our normal menu offerings.

Christmas Day: reservations from 2pm (first seating) to 8pm (last seating). 3-course holiday menu with soup or salad, choice of entrée, and dessert for $75 per person (beverages, tax and gratuity not included). We will also serve a limited Boathouse a la carte menu.

Full children’s menu is available both days. Boathouse bar will be open with the same offerings for guests ages 21 and over, no reservations taken.

Boathouse Christmas Eve & Day Three Course Menu


  • Butternut Squash and Roasted Sweet Potato Soup Crispy kale, focaccia croutons, extra virgin olive oil
  • Winter Citrus Salad Blood orange, cara cara orange, grapefruit, fennel, mixed greens, citrus vinaigrette, walnuts
  • Prosciutto Wrapped Albacore Tuna Cranberry gelee, persimmons, puffed barley


  • Applewood Grilled King Salmon sweet potato puree, marble potatoes, sauteed mushrooms, beurre blanc
  • Prime Rib of Beef spice rubbed, garlic whipped potatoes, seared brussels sprouts, demi-glace
  • Dungeness Crab Spaghetti spiced tomato butter, breadcrumbs, chives
  • Roasted Root Vegetables white bean puree, sauteed kale and white beans, roasted carrots and parsnips, soy tahini dressing


  • Seasonal Inspired Dessert
  • Crème Brulee
  • Olympic Mountain Ice Cream and Sorbet

Christmas Eve: reservations available from 11:30am (first seating) to 8pm (last seating). Normal Cafe menu along with seasonally inspired a la carte specials.

Christmas Day: reservations available from 12:30pm (first seating) to 8pm (last seating). Normal Cafe menu along with seasonally inspired a la carte specials.

Full children’s menu is available both days. Cafe Bar & Lounge will be open with the same hours and menus with no reservations needed, ages 21 and over only.

Cafe Christmas Eve & Day Specials

  • Butternut Squash and Roasted Sweet Potato Soup Crispy kale, focaccia croutons, extra virgin olive oil
  • Prime Rib of Beef Spice rubbed, garlic whipped potatoes, seared brussels sprouts, demi-glace
  • Dungeness Crab Spaghetti Spiced tomato butter, breadcrumbs, chives
  • Seasonally Inspired Dessert

Kindly review our Christmas guidelines for a seamless experience!
*All reservations are for inside tables only.
*We cannot accommodate every window seating request.
*Walk ins are only accepted for our bar top and lounge seating (ages 21 and over).
*Sorry, no promotional discounts available. Loyalty cards accepted and encouraged!

We look forward to seeing you and yours soon!

New Fall Boathouse Menu!

Welcome Fall and welcome a new set of cozy, seasonal dishes at Ray’s Boathouse! Come try them all from fresh seafood to hearty veggie dishes, salads, desserts, cocktails and more.

Our first floor Boathouse is open nightly from 5-9 with happy hour from 5-6pm. Reserve at and we’ll see you soon!

Take a peek below and check out our full menu here!

Wedge Salad blue cheese dressing, scallions, cherry tomatoes, blue cheese crumbles, bacon GF

Gem Salad balsamic dressing, honey crisp apple, Tillamook cheddar, toasted walnuts GF, V

Burrata roasted beets, basil oil, watercress, pistachio GF, V

Albacore Tuna Salad tuna katsu, peanut-sesame dressing, arugula, cabbage, carrots, jalapeño, crispy potato, peanuts

Seared Yucatan Octopus fingerling potatoes, piccata sauce, fried capers 

Penn Cove Manila Clams tomato broth, hot Italian sausage, fennel, parsley, baguette

Wild PNW King Salmon mushroom velouté, sautéed kale, mushrooms, fried fingerling potatoes, parsley, pickled red onion

Dungeness Crab Cakes  stone ground mustard aïoli, Yukon potato coins, mixed greens, bacon, fennel, almonds

Pan Seared Sea Scallops polenta, sautéed kale, pancetta vinaigrette, goat cheese, pecans GF

Roasted Delicata Squash sweet potato purée, spinach, mushrooms, sundried tomatoes, reduced balsamic, fingerling, potatoes, salted pepitas, thyme GF, DF, Vegan

House-Made Tagliatelle mushroom bolognese, burrata, basil, capers V

New Boathouse Happy Hour!

We can all use an extra dose of happy when Fall hits Seattle, and we’ve got just the cure! Our new Boathouse Happy Hour offers guest favorite dishes in a perfect, pre-dinner portion, plus specials on cocktails, wine and beer.

Our first-floor Boathouse Happy Hour is offered daily from 5–6pm – perfect timing to watch the beautiful Fall sunset! Click to reserve. Cheers!

Ray’s Boathouse Happy Hour Menu

Ray’s Clam Chowder 7
Gem Salad croutons, bay shrimp, garlic dressing, Grana Padano 8
Fried Oysters pickled shallots, Calabrian chili aïoli 12
Octopus fingerling potatoes, piccata sauce, fried capers GF 14
Penn Cove Mussels white wine, herbs, butter, shallots, baguette 10
Pacific Manila Clams Tom Kha, pickled serrano peppers, chili oil, chorizo, basil, baguette 10
Beer & Wine
Fremont Pilsner Draft 7
Montucky ‘Cold Snack’ 16oz can 5
Chenin Blanc 9
Garnacha 9
Rosé 9

Well High Ball well spirit with one mixer 7
Daiquiri rum, lime, sugar, up 9
Lemon Drop vodka, lemon, triple sec, up 9
Sunset Sour Bourbon, Fonseca Bin 27 port, lemon, rocks 9
Margarita blanco tequila, lime, triple sec, rocks salt rim 9
Negroni gin, Campari, Mata Tinto sweet vermouth, up 10

Premium Cocktails 
Old Fashioned Buffalo Trace Bourbon, Angostura bitters, rocks 11
Vesper Bombay Sapphire gin, Wheatley vodka, Lillet Blanc, up 12
Grey Goose Vodka Martini olives or a twist 13

No substitutions, excludes holidays.

Hispanic Heritage Month Specials with Chef Gus

Ray’s Executive Sous Chef Gustavo Guerra hails from Lagos de Moreno, Jalisco, Mexico and he’s graciously whipped up his Pollo en Mole Oaxaqueño in honor of Hispanic Heritage Month!

This limited quantity dish will be available in the Boathouse and Café starting Friday, September 15 until it’s gone!

Pollo en Mole Oaxaqueño pan seared chicken breast, chayote, radish, marjoram garnish.

Gus’ mole recipe originates from Oaxaca and includes a delicious blend of chiles, spices, pepitas, raisins, Mexican chocolate and much more. He shares that the key to the best mole is starting with good quality chiles; his favorites are mulato, ancho/pasilla, guajillo and cascabel pods – all of which come dried and are reconstituted to create a deep, rich flavor. It takes at least two-days to prepare the mole to achieve the perfect taste and texture.

Gus makes this mole at family celebrations and get togethers, as well as his other favorite dishes including pozole verde, shrimp ceviche tostadas, and nopales (cactus leaves).

Look for different specials inspired by Gus’ heritage throughout the next four weeks!

Thanksgiving at Ray’s 2023!

Note – Ray’s reservations are sold out for Thanksgiving 2023. 

Join us for Thanksgiving in our Boathouse and Cafe on Thursday, November 23, 2023! Our upstairs Cafe will be serving a signature holiday buffet throughout the restaurant and bar and our Boathouse will offer a seasonal Fall-inspired 3-course menu.

Reservations are required for all parties on Thanksgiving and can be made online for the Cafe here and Boathouse here.

Kindly review our Thanksgiving guidelines for a seamless experience!
*Reservations for parties of up to 10.
*All reservations are for inside tables only.
*We unfortunately cannot accommodate all window seating requests.
*Walk-ins are only accepted for our bar top seating in the Cafe and Boathouse bars (both ages 21 and over).
*Sorry, no promotional discounts available. Loyalty cards accepted and encouraged!

We look forward to seeing you this Thanksgiving!

The Boathouse’s 3-course menu offers a delicious seasonal Fall menu of soup or salad, choice of entrée, and dessert for $75 per person (beverages, tax and gratuity not included). Our children’s menu will include a $20 traditional turkey plate (excluding tax and gratuity). Boathouse bar top will be open with the 3-course menu available if the entire party is over the age of 21. No reservations taken.

Boathouse reservations are available from 11:30am (first seating) to 8pm (last seating) online for groups of 10 or fewer, including highchairs.

Ray’s Boathouse Thanksgiving 3-Course Menu


  • Mushroom Veloute Soup Roasted maitake mushrooms, crème fraiche, herbs
  • Roasted Beets Salad GF Whipped goat cheese, arugula, sherry vinaigrette, pistachios, scallion oil
  • Seared Oregon Albacore Tuna * GF DF Pickled cabbage slaw, apple cider vinegar aioli, grapefruit


  • Oven Roasted Turkey Herbed stuffing, garlic whipped russet potato, green beans, cranberry, glazed carrots
  • Prime Rib of Beef GF Spice rubbed prime rib, garlic whipped russet potato, brussels sprouts, green beans, Demi-Glace
  • Mushroom Ragout Shepherdess Pie GF Roasted Delicata Squash, mixed mushroom ragout, butternut squash, green salad with red wine vinaigrette
  • Alaskan Halibut PNW pan seared halibut, gnocchi, sauteed mushrooms and kale


Traditional Thanksgiving pies served with vanilla bean whipped cream

  • Pumpkin Pie
  • Apple Pie
  • Pecan Pie
  • Olympic Mountain ice cream or sorbet

Enjoy our signature Cafe buffet upstairs for $75 per person (includes coffee, tea, juice and sodas – excludes tax and gratuity) with a variety of guest favorite items including Seasonal Salads, Northwest Antipasto, Seafood Buffet with Oyster Shucking, Dungeness Crab clusters and Gulf Prawns, Oven Roasted Turkey with all the trimmings, Roast Prime Rib of Beef, smoked PNW Salmon Sides, variety of Fresh Seasonal Vegetables, Dessert Table and more!

Children 5 to 11 years old are $37.50 each (excluding tax and gratuity), children under 5 dine free.

Cafe reservations are available from 11:00am (first seating) to 8pm (last seating) online for groups of 10 or fewer, including highchairs.

The Cafe bar and lounge will be open. The lounge will accept advance reservations if the entire party is over the age of 21. Only buffet menu available. Cafe bar top will be available for walk ins only.

Ray’s Second Floor Cafe Thanksgiving Buffet Menu

Salads & Cold Items

  • Farm Lettuces and Greens Salad spring mix, chopped romaine, sliced red onion, white balsamic vinaigrette, dried apricot, aged white cheddar cheese (GF)
  • Roasted beets Salad, sherry vinaigrette, arugula, Goats milk cheese (GF)
  • Market cheese board domestic and imported cheeses, marinated mozzarella balls, dried fruit (GF)
  • Ray’s cured meats platter hot coppa, salame Toscano, sliced prosciutto, finocchiona salame
  • Vegetable Platter grilled vegetables, olives, pickled peppers, marinated artichoke hearts
  • Roasted Delicata Squash Salad pomegranate, arugula, pepitas, maple-balsamic vinaigrette (DF)
  • Kale and Honeycrisp apple salad, lemon vinaigrette, honeycrisp apples, grana Padano, pickled shallot (GF)
  • Caesar Salad chopped romaine lettuce, grana Padano, creamy Caesar dressing, house made croutons

Seafood Bar & Shucking

  • Half shell oysters mignonette, cocktail, lemons (GF)
  • Peel and eat prawns cocktail, horseradish. Lemons (GF)
  • Dungeness crab Clusters lemon, bopo (GF)

Carving Station

  • Spice rubbed prime rib of beef horseradish cream, demi-glace (GF)
  • House smoked NW salmon ginger-peach compote (GF)

Hot Entrée & Side Dishes

  • Manilla clams white wine, garlic, herbs and butter (GF)
  • Penn cove mussels coconut curry broth (GF)
  • Butter whipped Washington Russet potatoes (GF)
  • Oven Roasted Turkey cranberry sauce, herbed gravy
  • Pan seared PNW Rockfish roasted cherry tomatoes and mini sweet peppers, lemon-chive beurre blanc (GF)
  • Traditional Herbed Stuffing
  • Mac and Cheese
  • Corn Pudding (GF)
  • Roasted Brussels sprouts house smoked bacon, toasted garlic, chilies (GF)
  • Blistered green beans garlic, lemon (GF)
  • Glazed carrots brown sugar, fresh herbs, shallot, butter (GF)
  • Garlic Prawns garlic, smoked paprika, chili flake, EVOO, herbs, lemon (GF & DF)