Celebrate Election Night at Ray’s – Nov. 8!

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No matter your party affiliation, there’s no denying that this year’s presidential election has been one for the ages! Watch history in the making and cheer on your favorite candidate with us in the Cafe on Tuesday, November 8.

Patriotic Republicans and Democrats alike are invited to watch the exciting election unfold while savoring our always fresh, always flavorful dinner menu and sipping on a cocktail or two. Enjoy options like our Ray’s Clam Chowder or Dungeness Crab Cakes that will have you in good spirits even if your candidate doesn’t come out on top.

Click for Cafe reservations today!

Seattle Restaurant Week Returns October 9!

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The fall run of Seattle Restaurant Week is back October 9-13th and October 16-20th! Dine like a king at Seattle’s best seafood restaurant with our exceptional three-course dinner menus for $32 at both the Café and the Boathouse. Each menu features exciting new options created by our talented chef team!

View our full menus below and make your reservations now before we fill up! For Boathouse reservations call 206.789.3770 or click here. For Cafe reservations call 206.782.0094 or click here.

Share your #SRW photos with us while you dine via @raysboathouse on Instagram, Facebook and Twitter! 

Boathouse Dinner Menu

$32 per person

Starters & Salads

Chilled Calamari Salad GF

Spice poached calamari marinated with Spanish olives, sweet peppers, anchovy and herbs

Cavalo Nero

Black kale, grilled sourdough, new crop Washington apples, pickled red onion, creamy Dijon vinaigrette

Brussels Sprouts GF

House smoked bacon, chili pepper, fish sauce and soy

Roasted Parsnip Soup GF

Walnut pesto, gruyere, parsley

Entrée

Pork Belly & Crab Cakes

Achiote braised pork belly, Dungeness crab cakes, remoulade, malt vinegar potato, baby arugula

Seared Ahi Tuna GF

Sesame crusted, shiitake mushrooms, beet poke, jasmine rice

Petite Tenderloin of Beef GF

Garlic mashed potatoes, black kale, chimichurri

Quinoa Tabbouleh GF

Cauliflower puree, feta cheese, sweet peppers, Swiss chard

Dessert

Olive Oil Cake

Served with sweetened whipped cream and Washington autumn fruit compote

Chocolate Genoise

Nutella mousse, sea salt roasted hazelnuts

Olympic Mountain Ice Cream or Sorbet GF

Daily flavors with gluten free shortbread cookie

Café Dinner Menu

$32 per person

Starters & Salads

Autumn Kale Salad

Black kale, grilled sourdough, new crop Washington apples, pickled red onion, creamy Dijon vinaigrette

Roasted Parsnip soup GF

Walnut pesto, gruyere, parsley

Fried oysters

Pacific oysters, lemon aioli, wakame, tobiko

Lemon Poached shrimp in cocktail GF

White gulf shrimp, lemon, baby romaine, horseradish cocktail sauce

Entrée

Rays Smoked Scallop Carbonara

House smoked bacon, sea scallops, egg, cream and parmesan with fusilli

Wild Salmon

Lightly smoked, roasted and served with Old Bay fried potatoes, pickled cauliflower, butter

Petite Tenderloin of beef

Mashed potatoes, black kale, chimichurri

Quinoa Tabbouleh

Cauliflower puree, feta cheese, sweet peppers, Swiss chard

Dessert

Double Chocolate Brownie

Dark chocolate sauce, vanilla bean whipped cream

Caramel Panna Cotta

Poached new crop apple, short bread cookie

Olympic Mountain Ice cream or sorbet

Daily flavors

Enter #RaysSunset Photo Contest July 14-28!

Fire Boat Wedding_4.8.16
Photo by Heather Simmonsen

Sunsets at Ray’s overlooking Shilshole Bay and the Olympic Mountains offer some of the most gorgeous and inspiring scenery in Seattle, and our guests are excellent at capturing it nightly!

From July 14-28 enter your sunset photo taken from Ray’s Cafe, Boathouse, private dining room or dock to be entered to win the grand prize:

  • Custom chef’s dinner for 4 at Ray’s Boathouse, designed by Executive Chef Paul Duncan, overlooking Shilshole Bay.
  • Exciting wine pairings from the Boathouse library curated by Boathouse Wine Director Chip Croteau.
  • Prize package of Ray’s gifts with blankets, sunglasses, hats and more!

ENTER TO WIN!
1. Take a sunset photo while at Ray’s Cafe, Boathouse, Northwest Room or dock from July 14-28, 2016.
2. Post photo to your personal Facebook, Instagram or Twitter using #RaysSunset (make sure your post is public so we can see it!).
3. Photo with the most “likes” or re-Tweets by 11:59 p.m. July 28, 2016 will win!

Contest Fine Print

  • Entries must use #RaysSunset to be considered valid submissions.
  • Ray’s Cafe, Boathouse & Catering has the right to publish all photos submitted in the contest in print or online, without prior consent from owner. Ray’s will include photo credit to owner.
  • Winner will be selected based on most “likes” or re-Tweets on social media.
  • Guests can submit up to 5 photos within the two-week period on each social media channel. Profile or post must be public.
  • Start date: July 14th 2016 at 12:01 a.m. PST; entries made prior to this will not be valid.
  • End date: All entries must be submitted no later than 11:59 p.m. PST on July 28th, 2016 in order to be considered.
  • Photos must be taken at Ray’s from July 14-28, 2016 to be considered valid.
  • Winner must claim prize within 48 hours of being contacted by Ray’s via the social media account they used to enter, or we will choose the second place winner.
  • Enter to win anywhere in the country or world.
  • Employees of Ray Boathouse, Inc. and their immediate families are not eligible to participate.
  • Ray’s reserves the right to re post pictures and entries on our social media outlets and website.
  • By claiming a prize, the winners consent to Ray’s use of their names and image/likeness including photography and video in future Ray’s marketing and advertising without compensation or further approval. Further, by accepting a prize, the winner agrees not to assert any claims and to release Ray’s, from any and all liabilities, injuries or damages sustained in connection with the award or use of the prize.
  • Winners are solely responsible for reporting winnings and paying all applicable taxes.
  • The odds of winning will be one out of the total number of eligible responses submitted.
  • Legibility: all submissions must be legible by Ray’s staff.
  • Grand Prize:
    • Custom chef’s dinner for 4 at Ray’s Boathouse designed by Executive Chef Paul Duncan, overlooking Shilshole Bay.
    • Exciting wine pairings from the Boathouse library curated by Boathouse Wine Director Chip Croteau.
    • Prize package of Ray’s gifts with blankets, sunglasses, hats and more!
    • Package is Redeemable on a mutually agreeable date between guest and Ray’s Boathouse. Not valid on holidays.

Contest General Conditions

  • Void where prohibited / restricted by law.
  • All federal, state and local laws apply.
  • Paying and reporting taxes (if any) are the winner’s sole responsibility.
  • Prizes may not be substituted, transferred, redeemed or exchanged for cash, except at the sole discretion of Ray’s.
  • Ray’s is not responsible for illegible, damaged, lost, late or misdirected entries.
  • All submissions become property of Ray’s.
  • Ray’s reserves the right to refuse all prizes to any client who in their sole determination abuses their right to participate or violates the rules.
  • Should the winning submission be determined to be untrue or false in any way, the winner must be responsible for any and all real costs associated with grand prize or another winner may be picked at the discretion of Ray’s management.

These are the official contest rules of #RaysSunset Contest. These rules may be subject to change without notice.

Father’s Day Specials at Ray’s!

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Make this Father’s Day a one-of-a-kind celebration on the waterfront at Seattle’s iconic seafood restaurant this Sunday, June 19! Enjoy gorgeous views of the Puget Sound and the Olympic Mountains at Ray’s Boathouse from 4:30–9:30 p.m., and in our Cafe deck or dining room from 11:30 a.m.–10 p.m.

Father’s Day specials include:

BoathouseSirloin and Half Lobster Tail, grilled 7-ounce sirloin and butter poached half lobster with fried old bay potatoes and corn on the cob, $45.

Café: Half-Rack Rib Plate with house-made barbeque sauce, battered dipped fries and coleslaw, $19. 

S’mores Panna Cotta, $8 in both the Boathouse and Cafe to treat dad to dessert!

For Boathouse reservations, call 206.789.3770 or visit rays.com/rays-boathouse-reservation. For Café reservations, call 206.782.0094 or visit rays.com/rays-café-reservation.

Reuben’s Brews Dinner at Ray’s March 5!

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Congrats to Reuben’s Brews!! Winner of our first Ballard Beer Awards voted by the people! Thank you to all who voted throughout the contest! It was a great showing and we’re prouder than ever to be a part of the Ballard community!

Join us for our Ballard Beer Awards Dinner with Reuben’s Brews on Saturday, March 5 at Ray’s Cafe!

Our 5-course menu compliments the flavor notes of each Reuben’s beer paired alongside it, from smoky to sweet. Meet Reuben’s team, and our Executive Chef Paul Duncan, as they guide you through the menu and talk about the nuance of flavors in each course.

We’re also excited to debut Reuben’s first canned beer! Their Gose will be making its first public appearance during our reception. You can be the first to try it!

Seating is limited and by reservation only. Please reserve today by calling 206.782.0094 or emailing rays@rays.com before they go! $65 per person, inclusive of gratuity and tax. Dinner begins at 6pm for all guests.

Reuben’s Brews Beer Dinner Menu

Reception
Tarragon fritters, spiced Marcona almonds
Gose – German style sour ale; bright lemon, refreshingly tart

Appetizer
Penn Cove mussels and Uli’s chorizo
Sherry reduction, grilled bread
Dark Lager – Light lager notes, cocoa, crisp and refreshing

Starter
Crispy pork ribs
Sweet and spicy mustard
Crikey IPA – Tropical citrus, pine backbone

Entree
House smoked sablefish and chips
Cole slaw, jalapeno tartar sauce
Hoppy Rye – Sweet berry fruit, lime, grapefruit, crisp finish

Dessert
Chocolate Caramel Crème Brûlée
Caramel sauce
Foreign Export Stout – Coffee, sweet caramel

Ray’s Crew Visits Merlino Foods

Imported Merlino Extra Virgin Olive Oil
Imported Merlino Extra Virgin Olive Oil

“Jeff! It’s Steve at Ray’s!”

“Steve how’ve you been? How’s Ray’s been doing?”

“Absolutely wonderful. Hey Jeff, l’d like to bring my Chef team down to Merlino’s and take a tour.”

“Of course! Let’s do it.”

For those unfamiliar with Merlino Foods, they have distributed Seattle with a huge inventory of products. From their brand of imported Italian olive oils, to Tillamook cheddar, to chocolate for our pastry department. Since 1900, the growth and succession this company has endured has been  amazing. In fact, if you’ve eaten at a restaurant in Seattle, there is a good chance you’ve enjoyed their goods.

Jeff Biesold is the Vice President of Merlino Foods. He’s been quite successful in keeping it a family business and sticking to their tradition of local goods and high-quality imported products. Jeff led us into the warehouse and showed us everything. We were amazed with the scale of this company. While walking by stacks of their branded canned tomatoes, we strolled into a giant refrigerator where forklifts cruised around. The place was buzzing with energy. Crews were picking products and taking them to the loading dock, getting ready to send them off.

Ray’s and Merlino Foods have had years of history together. We hold confidence as a team to share great food with our guests. There’s never a hesitation on their end in searching for specific products chefs request, all while providing swift, accurate service. This is important because we want to give you, our guest, the best food experience possible.

Merlino Foods Spice RackAfterwards I had asked our team what they were most impressed with during our visit. We all agree that Merlino’s does their homework. It’s reassuring to have learned how their inspection and approval process works. Jeff had mentioned that he’s “gotta guy” on the east coast inspecting imported products. But before that, he’s “gotta guy” in Italy inspecting his products also. The extensive chain of their quality control process proves to Ray’s that they absolutely want to have the best choices available. Real people on the ground where the food is actually being grown and processed, in touch with the farmers and exporters, is essential to ensuring a quality ingredient ends up on your plate at Ray’s.

I personally speak with many members of the Merlino team on a regular basis and look forward to it each week. Thank you to the entire team at Merlino Foods for a great relationship!

Steve Hauch, Ray’s Sous Chef

1st Ballard Beer Awards at Ray’s Cafe – Jan 14-Feb 14!

Rays Boathouse Sunset Deck

Vote for your Favorite Ballard Brew!

Ray’s is thrilled to bring you the first Ballard Beer Awards voted by the people! In 1982 Paul Shipman started Redhook Brewery in a fire hall in Ballard. Later that year Ray’s Executive Chef Russ Wohlers, and Paul carried the first keg of Redhook into Ray’s and we’ve been a champion of Ballard beer ever since!

From January 14-February 14 we’ll be featuring 5 Ballard-based breweries for you to taste and vote for! Come in and purchase a pint of beer from one of the breweries below and that counts as your vote. Or fill out a ballot if you choose not to imbibe.

Want to try them all at once? Ray’s will offer a special Ballard Beer Flight throughout the month with a sample from each of the five breweries for $5. Then purchase a pint of your favorite to cast your vote, or fill out a ballot!

On February 15 we’ll announce the winner and they’ll host a special Winning Brewery Dinner at Ray’s on Saturday, March 5 for you to attend!

Each brewery will stop in to Ray’s Cafe for a special tasting night during the month. Join us on the following dates to meet their team and vote for your favorite. You can also vote for them any day from January 14-February 14!

January 15 – Stoup Brewing
January 19 – Lucky Envelope Brewing
January 21 – Hilliard’s Beer
January 26 – Maritime Pacific Brewing Co.
January 28 – Reuben’s Brews

Follow along with us using #BallardBeerAwards on social media!

Shellfest Returns in the Cafe January 4th-31st!

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Ray’s is celebrating shellfish season this January! Join us in the Cafe to enjoy a variety of specially prepared shrimp, crab and oyster dishes, only available January 4-31. It’s the perfect time for the novice shellfish eater to try something new, and shellfish lovers to go enjoy their favorites.

We’ll feature rotating wine and cocktail pairings for each dish, check in weekly for changing selections. Reserve here today for lunch or dinner!

Shellfest Menu:

Clam Chancellor Chorizo, sherry, smoked scallop $8/15
Mussels Wilson White wine, garlic, chili flake $8/15
Buffalo shrimp & wings Habanero sauce, blue cheese, celery $13
Rock Shrimp Tacos Crispy fried rock shrimp, Pico de gallo, chipotle-sour cream, shredded romaine lettuce, tortilla chips, salsa $14
Chilled Peel & Eat Prawns Lemon-spice poached, Louis dressing 10
Half Pound Popcorn Shrimp Lightly breaded, fried golden brown, tartar sauce, cocktail sauce $14
Ray’s clam chowder House smoked bacon, clams, cream $6/8
Washington Razor Clams Pan fried, panko crusted, saffron-shallot jam, jalapeno tartar $13
Baked Half Shell Oysters Half dozen with Uli’s Andouille sausage, leeks, smoked paprika-butter $16
Steamed Half Pound Snow Crab Legs Drawn butter, fried potatoes $19
Prawn Cocktail Classic cocktail sauce, lemon $9

Rays Signature Bloody Mary with Grilled Prawn House infused horseradish & garlic vodka, Dimitris Bloody mix, grilled & chilled prawn kebob garnish $10

Support (RED) at Ray’s

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Ray’s Café is participating in this month’s (RED) campaign to support the fight against global AIDS.

The EAT (RED). DRINK (RED). Save Lives. campaign runs June 1-30 and Ray’s Café will be joining hundreds of restaurants from around the country to offer (RED) specials with proceeds benefitting AIDS research and support.

Join us in the Cafe bar, dining room or deck to enjoy Ray’s (RED) Cocktail and drink for a cause all June long!

Ray’s (RED) Cocktail 
Bourbon, Cardamaro, Cherry Brandy, Orange Juice, Grenadine $10

 

Polar Plunge & Hot Clam Chowder

Polar Plunge

Ray’s Executive Chef Paul Duncan was on-site last Saturday at Golden Gardens Park to warm up the brave locals participating in the 2015 Polar Plunge. It was a fun and lively event to help raise awareness and support for the Washington Special Olympics.

In recognition of this event we would like to share with you our beloved Ray’s Cafe Clam Chowder recipe. Enjoy!

Ray’s Café Clam Chowder
Yields 1 gallon

Ingredients     
8 oz. Baby Clams
1 quart Half and Half
2 cups Cream
4 lbs Red Potatoes
½ bunch Celery
1 White Onion
2 Carrots
1 quart Fish Stock
¼ cup St Our’s Clambroth
1 teaspoon Worcestershire
1 teaspoon Tabasco
½ teaspoon Black Pepper
¾ tablespoon Salt
1 cup Flour
½ lb Butter

Bouquet Garnet: (wrap in cheesecloth and tie with string)
6 Black Peppercorn
1 teaspoon Dry Thyme
1 teaspoon Dry Rosemary
4 Bay Leaves

Cooking
Medium dice the potatoes, carrots, onions, celery, and sweat in medium size stock pot for 10 minutes, add the fish stock with the bouquet of herbs and simmer for 45 minutes. In a separate pot melt the butter and whisk in flour to make the roux. On low heat stir the roux for 5 minutes until nice and thick and golden brown. Add the clams, half and half, clam broth, Worcestershire, Tabasco, black pepper, salt and allow to combine. Add the roux and allow the chowder to simmer until the soup thickens. Remove bouquet garnet before serving.