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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)

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Contest! Share your Ray’s Swag & Win!

Ray’s Boathouse turns 50 on June 23, 2023! We have so many fun plans in store for you next year as we hit this landmark in our history.

But first, we’re asking for your help in gathering Ray’s swag from the last 50 years! 

Please share photos of any Ray’s branded items on Instagram or Facebook (making sure to tag @raysboathouse) or email images to rays@rays.com by Wednesday, November 30 at 8pm PST to be entered to win a $100 gift card to Ray’s Boathouse and a 50th anniversary swag package!

Swag items include but are not limited to:

  • Clothing – t shirts, sweatshirts, etc.
  • Hats
  • Sunglasses
  • Matchboxes
  • Napkins
  • Glassware
  • Postcards
  • Menus
  • And more!

We can’t wait to see all the amazing items!!

 Contest Rules

  • Must be 18 years of age or older to enter.
  • Must submit items to Ray’s by Wednesday, November 30 at 8pm PST to be considered to win.
  • Ray’s will announce the top three submitted swag items on Wednesday, December 7 on its Instagram and Facebook pages. We will then ask followers to vote on their favorite swag item. The item with the most votes will win a $100 Ray’s gift card.
  • Winner will be announced on Wednesday, December 14 via Ray’s social media pages and the winner will be contacted by Ray’s to claim their prize.
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Celebrate Father’s Day at Ray’s June 19!

Treat your Father or Father figure to Ray’s on Sunday, June 19! This Father’s Day Executive Chef Kevin Murray and team have some delicious specials in store created just for Dad.

Café: House Smoked Pork Ribs with potato salad, coleslaw, bread and butter pickles, sold by the half or full rack

Boathouse: Applewood Grilled Double R Ranch New York Strip with foie gras butter, fried Yukon potatoes, braised cippolini onions, grilled broccolini

Order up one of our special Father’s Day cocktails while you’re here – available in both the Cafe and Boathouse!

Man About Town High West American Prairie Bourbon, Punt E Mes, Aperol, Crème de Cacao, orange bitters, boozy cherry, up

Dad’s Day Off Michter’s Single Barrel Rye, Amaro Foro, Demerara, on a large rock

Cafe is walk-ins only for indoor and outdoor dining. Boathouse reservations can be made online in advance for indoor dining. Boathouse deck is seated on a first come basis.

We look forward to celebrating with you and your family!

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Ray’s Patio’s are Open – Here’s what you need to know!

We’re excited to share that our Cafe and Boathouse outdoor patios are now open for dining!

As we ease into summer here in the Northwest both patios are open daily, weather pending, and can close without notice based on weather changes. However our Cafe patio has a covered and heated section to allow for multi-season dining and remains open during rainy days as long as it’s not too cold.

We can’t wait to see you this spring and summer for the freshest Northwest seafood, cold cocktails, local microbrews, wines from our award-winning lists and more!

Ray’s Cafe

  • Our upstairs Cafe is open daily for lunch, happy hour and dinner with spectacular views and casual seafood menus.
  • 11:30am-9pm Sunday-Thursday and 11:30am-10pm Friday and Saturday.
  • Seated on a first come basis, no reservations taken for indoor or patio dining.

Ray’s Boathouse

  • Our first floor Boathouse offers dinner nightly with fresh, local Northwest seafood and the best Seattle waterfront dining views.
  • 5-9pm Sunday-Thursday and 5-10pm Friday and Saturday.
  • Reservations available at rays.com

 

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Ray’s New Partnership Chardonnay is here!

We’re thrilled to announce that our new partnership Chardonnay with Willamette Valley Vineyards is now available by the glass and bottle at Ray’s Boathouse and Café! Ray’s Chardonnay, bottled exclusively for Ray’s by Willamette Valley Vineyards, continues our tradition of partnering with Northwest wineries to create incredible wines for our guests.

“I’ve been excited about Oregon chardonnay for some time now. Most people think of Oregon and the Willamette Valley as the land of Pinot Noir; but amazingly Chardonnay is the real secret behind our friends down south and I’m thrilled to share this with our guests at Ray’s!”, said Chip Croteau, Ray’s Wine Director.

From the first time Chip met with the winemaking team at Willamette Valley Vineyards, he knew they were the perfect partners. Willamette Valley Vineyards believes that wines made with consideration for the environment, employees and community simply tastes better; and we couldn’t agree more. From their vineyard certification as LIVE (Low Impact Viticulture and Enology) and Salmon-Safe, to their use of biodiesel and support of native bee populations, Willamette Valley Vineyards’ focus on sustainability and being true stewards of the land echoes Ray’s own history and ethos.

As for the Chardonnay, it’s delicious! The vines used to grow Ray’s Chardonnay are 100 percent Dijon Clone that hail directly from Burgundy. Willamette Valley Vineyards’ founder Jim Bernau traveled with the Oregon Governor’s Delegation to Burgundy in the 1980s to seek out French clones to improve Oregon’s Chardonnay quality. These vines were brought back and quarantined at Oregon State University before being propagated for use in Oregon vineyards. Naturally derived Dijon Clones from France being planted in the Willamette Valley was one of the greatest tipping points in Oregon wine quality.

“Anyone who knows me knows that I’m a white Burgundy nut. Having an Oregon Chardonnay bearing the Ray’s name, made by such incredible people, and one that is downright delicious…well, you’ll just have to come in and try It for yourself,” Croteau said.

The new Chardonnay is now available for enjoying at both Ray’s Boathouse and Café for $15 a glass and $60 a bottle. It’s a versatile wine with mouth-watering acidity that pairs beautifully with the seafood focused menu. It’s a refreshing counterpoint to our Seared Octopus dish, the richness of garlic butter being smoothed out by the crisp edges of the Chardonnay. One of Chip’s personal favorite pairings: a great Chardonnay with Dungeness Crab. He can’t recommend enough Ray’s WVV Chardonnay with our tender, meaty Dungeness Crab Cakes.

About Willamette Valley Vineyards
Founded in 1983 by Jim Bernau with the dream of creating world-class Pinot Noir while serving as stewards of the land, Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers” from Wine Enthusiast. All of the vineyards have been certified sustainable through LIVE (Low Impact Viticulture and Enology) and Salmon-Safe programs. The winery is community-owned by wine enthusiasts devoted to sharing the Oregon story of world-class wines. wvv.com

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Shellfest Returns January 5 to Ray’s Cafe!

We’re thrilled to kick off 2022 with the return of our beloved Shellfest in the Cafe!

Join us starting Wednesday, January 5 to enjoy new selections of delicious shellfish dishes created by our Executive Chef Kevin Murray and team.

Menu items include the following with new dishes popping up at the chef’s whim:

Alaskan Spot Prawn Appetizer shell on salt roasted prawns, lemon, thyme, butter sauce, fresh herbs (gf)
Manila Clams chorizo, sherry, oregano, butter (gf)
Penn Cove Mussels white wine, shallot, garlic, dill, butter (gf)
Baked Oyster Rockefeller butter, parsley, breadcrumbs, herbs
Coconut Fried Shrimp Thai-style chili dipping sauce

Items subject to change throughout the month without notice.

This limited menu ends January 31 so make sure to enjoy it while it lasts!

Ray’s Cafe is open Wednesday-Sunday from 11:30am to 8pm and is walk ins only. We’ll see you soon!

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Thanksgiving 2021 at Ray’s Boathouse & Cafe

Join us for Thanksgiving in our Boathouse and Cafe on Thursday, November 25th! Our upstairs Cafe will be serving its 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!
*All guests vaccinated or not must wear masks at all times unless actively eating or drinking.
*All guests must practice social distancing.
*All reservations are for inside tables only.
*Walk ins are only accepted for our bar top seating in the Cafe and Boathouse bars.
*Please be timely as we have no lobby space to hold guests. Early arrivals will be asked to wait outside on the dock.
*Sorry, no promotional discounts available. Loyalty cards accepted and encouraged!

RAY’S CAFE
Enjoy our signature Cafe buffet upstairs for $70 per person (includes coffee, tea, juice and sodas – excludes tax and gratuity). Children 5 to 11 years old are $35 each, children under 5 eat free (excluding tax and gratuity).

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

RAY’S CAFÉ BAR & LOUNGE
The Cafe Bar will be open and 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.

Cafe Buffet Menu

Salads & Cold Items

  • Farm Lettuces and Greens Salad white balsamic vinaigrette, dried apricot, aged white cheddar cheese, marcona almonds (GF)
  • Roasted Beets Salad, sherry vinaigrette, arugula, Goats milk cheese (GF)
  • Market Cheese Board domestic and imported cheeses, mixed-roasted nuts (GF)
  • Ray’s Antipasto cured meats, marinated mozzarella, olives, pickled peppers, grilled vegetables (GF)
  • Roasted Delicata Squash Salad pomegranate, arugula, pepitas, maple-balsamic vinaigrette (DF)
  • Kale and Honeycrisp Apple Salad lemon vinaigrette, honeycrisp apples, grana Padano, pickled shallot, pine nuts (GF)

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 apple-pear chutney (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-orange chutney, 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 slivered almonds, garlic (GF)
  • Glazed Carrots brown sugar, fresh herbs, shallot, butter (GF)
  • Garlic Prawns garlic, smoked paprika, chili flake, EVOO, herbs, lemon (GF & DF)

Dessert Table

  • Mini Pies, Bars, Cookies, Tartlets, Creme Brûlée, Cheesecake, and more!

 

RAY’S BOATHOUSE & BOATHOUSE BAR
The Boathouse’ 3-course menu offers a delicious seasonal Fall menu of soup or salad, choice of entrée, and dessert; $70 per person (beverages, tax and gratuity not included). Our children’s menu will include a $16 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 less, including highchairs.

Thanksgiving 3-Course Menu

Starters
Potato Leek Soup GF
Yukon gold potatoes, leek, crème fraiche, chives

Chicory Salad GF
Radicchio, frisee, Treviso, fennel, blood orange, pickled shallot, ricotta salata, citrus vinaigrette

Pink Peppercorn Crusted Albacore Tuna GF DF
Avocado mousseline, shiso leaf, yuzu kosho, daikon radish

Entrees
Oven Roasted Turkey
Herbed stuffing, mashed potatoes, green beans, cranberry, glazed carrots

Prime Rib of Beef
Spice rubbed prime rib, mashed potato, brussels sprouts, green beans, Demi-Glace

Wild Mushroom Risotto GF
Arborio rice simmered in mushroom consommé, wild Northwest mushrooms, parmesan cheese, parmesan espuma

Alaskan Halibut GF
Whipped Washington potatoes, blistered green beans, cavallo nero, Parsley Vinaigrette

Desserts
Traditional Pumpkin Pie
Spiced pumpkin, vanilla bean whipped cream

Pecan Pie

Olympic Mountain ice cream or sorbet

We look forward to celebrating with you this Thanksgiving!

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Easter Sunday Dining at Ray’s Cafe

Marking our first reservation event since reopening the Café dining room (and takeout) earlier this month, Ray’s Café is delighted to announce our Easter holiday, Sunday, April 4, 2021. In addition to offering our Café menu on Easter, we’re extending a special three-course plated menu with choice of one under each course:

Soup or Salad Starter
Soup du jour
Ray’s Classic Chowder
Caesar Salad
Spring Pea Salad 

Entrée
Pan Seared Rockfish, rice pilaf, grilled asparagus, sautéed mushroom medley, chive beurre blanc
Grilled Sirloin, twice baked potato, broccolini, demi-glace
Vegetable Coconut Curry, somen noodles, fresh herbs, lime, chili oil, scallion oil (V, GF)

Dessert
Seasonal Berry Crisp
Brownie
Olympic Mountain Creamery Sorbet
Olympic Mountain Creamery Ice CreamPricing for this special menu is $55 (dine-in only; beverages, tax, gratuity not included).Reservations

  • We will be offering plated meals including our Café greatest hits menu, our Easter three-course pre fixe, and our children’s menu for those 11 years of age and younger from 11:30am – 9pm.
  • We will not be offering a buffet.
  • We are accepting reservations for inside dining on Easter Sunday April 4th for groups up to a maximum of 6 people including children and infants. Reservations can be made here.
  • If upon arrival you decide you’d like to sit outside we will cancel your inside reservation and add you to the end of the waitlist.
  • Guests arriving without indoor reservations will be offered our covered and heated tent and/or uncovered outside seating, weather pending.
  • Please be timely for your reservation as we are not allowed any lobby space to hold guests.
  • We do not offer happy hour and do not honor any promotional discounts on holidays.
  • We continue to be walk ins only on non-special event holidays.
  • Loyalty cards are accepted and encouraged!

Book your Easter table online or by calling 206.789.3770

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We’re Back! March 3 Reopening

Ray’s Café will open for dine-in service at 25% capacity and for takeout service on Wednesday, March 3! The deck will also be open, so join us on a walk-in basis for the views you’ve missed and the food you crave.

 

We’ll be waiting for you with such classics as our Seared (Oregon) Albacore Cobb Salad, the Blackened Neah Bay Rockfish Sandwich, our quintessential Grilled Wild Alaskan King Salmon, the ginger-aromatic Vegetable Coconut Curry, and our beloved Steak Frites. View the full menus online; dine-in or order takeout beginning March 3.

Please note, cloth face coverings are required anytime guests are not seated and while at the table and not actively eating or drinking. Maximum allowed party size is six people, including children and infants.

 

Café Lunch and Dinner Hours
Wednesday-Sunday, 11:30 a.m.-9 p.m.
Happy Hour: Wednesday-Sunday, 4-6 p.m.
Closed Mondays and Tuesdays
walk-ins only; not accepting reservations

Note: The Boathouse remains temporarily closed for dinner and bar service.

St. Patrick’s Celebration March 17
Mark your calendars for specials available for dine-in at the Café or via takeout! House made Corned Beef Sandwiches on rye bread and a special whiskey flight.

$15 flights of Jameson Whiskey
(Five half-ounce pours)
Jameson Original
Jameson Black Barrel
Jameson Caskmates IPA Cask
Jameson Caskmates Stout Cask
Jameson Cold Brew
Sláinte!

 

Long Live the Kings’ Salmon Stream, A Benefit on March 18

 

Ray’s is proud to serve as a fundraising partner with Long Live the Kings (LLTK), as in King salmon! Join us in supporting their upcoming virtual event and auction byRSVPing and bidding in their auction (opens early on 3/15). Look for an afternoon of boating and a picnic featuring Ray’s food and treats, and other great items and experiences. Your support helps LLTK in fulfilling its mission to restore wild salmon and support sustainable fishing in the Pacific Northwest, a mission we are also dedicated to here at Ray’s.