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Easter Egg Coloring Party at Ray’s Cafe April 20!

Join us on the Café Deck for our annual Easter Egg Coloring Party on Saturday, April 20 at 11:30am benefitting Mary’s Place!

A $15 donation per table (up to five people) will get you eggs and a dye kit to create beautiful Easter eggs! 100% of your donation will go to Mary’s Place to help shelter local families in need.

The Café’s full menu will be available for purchase and the event will be held rain or shine on our heated and covered deck. To reserve call the Café at 206.789.3770!

About Mary’s Place
Mary’s Place empowers and supports struggling families by providing shelter, nourishment, resources, healing and hope in a safe community. For more information on Mary’s Place and to get involved visit marysplaceseattle.org.

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Announcing our Guest Favorite Menu Nov. 15-21

Ray's Salmon w:Onion Marmalade

Drumroll please! After sorting through your emails, tweets, comments and survey answers, we are pleased to present our Guest Favorite Menu! This 3-course menu showcases your all-time favorite Ray’s appetizer, entrees and dessert from our 44-year history.

This limited-time menu will be offered a la carte in the Boathouse and Cafe from Wednesday, November 15 until Tuesday, November 21, as part of our “Win Dinner for a Year at Ray’s” contest. Use your Loyalty Card each time you dine until November 21 at 9 pm to be entered to win “Dinner for a Year at Ray’s.” Don’t have a Loyalty Card? Sign up for free today!

To make a reservation for the Cafe call 206.782.0094 or visit online, or the Boathouse at 206.789.3770 or visit online.

Appetizer: Mediterranean mussels, Taylor Shellfish Farms mussels, Thai red curry, coconut milk broth  $15

Cafe Entrée: Grilled Wild Northwest King Salmon with Yukon Gold potatoes, broccolini, Kalamata olives, fennel, black kale, lemon, capers $36

Boathouse Entrée: Applewood Grilled Wild King Salmon with sweet onion marmalade, fennel dusted cauliflower, baby carrots, grilled King Oyster mushrooms, pepitas (pictured) $45

Dessert: Scharffen Berger Chocolate Indulgence with Chambord Sabayon $9

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Bring Ray’s Catering to your home!

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Bring Ray’s into your home this fall to cater Dinner Parties, Galas, School Fundraising Dinners, Cocktail Parties and special gatherings!

Our talented catering team brings you Ray’s signature service, fresh local seafood, wine from our award-winning lists, cocktails and more.

We create custom menus for breakfast, lunch or dinner events, or keep it simple with bites and bubbly. Contact our Director of Catering, Amanda and her team, to book your party today and start planning your fall events!

Email catering@rays.com or call 206.789.6309.

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Ray’s Celebrates Alaska Herring Week

Alaska Herring Week Ray's Boathouse 2017

Alaska Herring Week starts today through June 25th!

This week celebrates herring, the most consumed fish in the world, but often overlooked in the U.S. It contains more omega 3s than salmon, a Northwest favorite, and imparts delicious flavor to any number of dishes – not just pickled! It can be poached, smoked, grilled, fried, you name it. That’s why we’re excited to be joining in the effort to raise awareness of our local Alaska herring and all it has to offer.

Executive Chef Paul Duncan has created a beautiful herring dish available today through June 25th in the first floor Boathouse: crispy fried herring fillet, potato blini, pickled radish, and tarragon cream for $26.

Join us and savor this sustainably harvested fish while it lasts! To learn more about Alaska Herring Week, click here.

For Boathouse reservations, call 206.789.3770 or click here.

 

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Fresh Fish Series: NW salmon season has arrived!

WildSalmon

Fresh fish season is rollin’! The 2017 salmon season opens today.

What do you know about salmon? We may turn to the ol’ “interwebs” to discover salmon is full of the omega fat we prefer to eat, and that king salmon is the biggest in the family. You’ll read that they are born from eggs and immediately escape the fresh water river into the salty ocean. Then salmon return back to the same river to spawn as big fatty adults. After swimming around in the great Pacific Ocean for years, how do they know where to come back? Maybe by a built-in magnetic field, or a strong sense of smell they follow. All are still theories; we just don’t quite know.

So if a salmon’s life cycle begins and ends in the same place, what does that do for their genetic make-up? Each river has its own type of salmon profile. The taste, fat content, color and size all attribute from the characteristics of their native river. Copper River for example, provides an extremely fatty, darker colored salmon. Some of these reasons are due to the size of the Copper River, how strong the river flows, and how rugged it is. The vast gorges make for a difficult river to swim up. For that, the Copper River salmon need to grow stronger and store more fat to swim deep into their spawning grounds. All of these salmon share the same strong genetics and pass them down to the next generation.

There have been many chefs at Ray’s and they’ve spent their time perfecting salmon preparation. We utilize almost all salmon species for their many characteristics. For smoked salmon, we love to use Coho or Keta from the Yukon River. They accompany our in-house smoking process so well. Periodically you’ll find the deep red flesh from Sockeye available, and always King salmon. King salmon fetches a fair price for its grand size, its beautiful scales, and the strong flavor it provides, thus being the most popular of them all. I wonder how Coho feels about this? That’s for another segment.

Fisherman will be out searching for King salmon to start the season. Coho, Sockeye, Keta, and Pinks will follow. Salmon runs fresh through the summer and as always, we’ll provide you with wild salmon from the Northwest all summer long. The flavor profile will change based on time of year and region from which the fish originates. So come taste it often and become a “real” Northwest salmon expert.

Until next time…

Steve Hauch, Executive Sous Chef

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Shellfest Returns to Ray’s, Jan 9-22!

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It’s almost time to Shell-ebrate with Shellfest returning to Ray’s Boathouse and Cafe, January 9 – 22! Chilly winter waters are perfect for harvesting pristine shellfish and you’re to partake at Ray’s in the form of specially prepared shrimp, crab, oyster dishes and much more. Prices start at just $6.

Sample Offerings (each sold separately; selections and menu items may change as we try new and exciting recipes):

-Full Pound Steamed Manila Clams with pork belly, vermouth, butter, chives
-Penn Cove Mussels Marinara with fresh basil, and angel hair pasta
-Sautéed Blackened Shrimp with onion, bourbon, butter, garlic bread
-Crispy Fried Rock Shrimp Tacos with pico de gallo, chipotle-sour cream, shredded romaine lettuce, tortilla chips, salsa
-Chilled Peel & Eat Prawns with lemon-spice poached, Louis dressing
-Half Pound Popcorn Shrimp, lightly breaded, fried golden brown, served with tartar sauce, cocktail sauce
-Dungeness Crab Bisque with sweet corn, creamy veloute
-Pan-fried, panko crusted Washington Razor Clams with saffron-shallot jam and jalapeno tartar
-Baked Half Shell Oysters, a half-dozen with Uli’s Andouille sausage, leeks, and smoked paprika-butter
-Steamed Half Pound Snow Crab Legs with drawn butter and fried potatoes
-Prawn Cocktail with classic cocktail sauce and lemon

We also offer delicious wine and cocktail suggestions for each dish. Boathouse reservations can be made at 206.789.3770 or here. Cafe reservations can be made at 206.782.0094 or here. We’ll see you soon!

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Ring in the New Year at Ray’s, Dec. 31 + Jan. 1!

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New Year’s Eve

End 2016 on a delicious note in the Boathouse with celebratory surf-and-turf specials alongside our regular menu overflowing with fresh seafood and seasonal classics. Toast to the New Year on the waterfront with an elegant glass of wine or craft cocktail, such as Ray’s Classic Martini or the Professional with Old Overholt rye whiskey, aged rum, Aperol and Scrappy’s orange bitters.   

The Boathouse will be open from 4 – 9 p.m. and reservations can be made at 206.789.3770 or rays.com. The Cafe will also be open from 11:30 a.m. – 8 p.m. serving our regular menu. Cafe reservations can be made at 206.782.0094 or rays.com.

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New Year’s Day

Gather with friends to refuel and recover from New Year’s Eve festivities at Ray’s! Kick off the New Year in the Cafe 11:30 a.m. – 9 p.m. with our popular Ray’s Bloody Mary with house-infused garlic vodka, classic Dmitri’s spicy bloody mix, spicy salt rim and house smoked salmon paired with Ray’s Seafood Salad or Blackened Salmon Tacos with flour tortillas, cabbage, pico de gallo, cilantro chipotle sour cream and roasted salsa.

From 5 p.m. – 9 p.m., head down to the Boathouse for succulent menu items such as Butter Poached Main Lobster Tail with Tarragon, garlic, ginger, Brussels sprouts, house smoked bacon and Old Bay fried potatoes or start the New Year on the right foot with lighter options such as Grilled Prawns that are spice rubbed and include a fennel-radish salad and chili sauce.

Boathouse reservations can be made at 206.789.3770 or rays.com. Cafe reservations can be made at 206.782.0094 or rays.com.
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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!

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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

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Celebrate the 2015 Copper River Salmon Season at Ray’s

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Starting Friday, May 15th and just in time for the 2015 Copper River salmon season, Ray’s Boathouse & Café will be offering a selection of Pinot and Copper River salmon pairings.

 

The offers will run May 15-June 15, 2015. This year’s Copper River run is slated to begin on Friday, May 15th.

 

Ray’s seafood restaurant in Seattle has a rich history with Copper River salmon. In 1983 Jon Rowley brought the first Copper River to Ray’s Boathouse to serve to guests, prior to this it was typically canned and shipped to Asia. It was an instant favorite and has become a coveted seasonal delicacy ever since.

 

Boathouse Specials:

20 pinots by the glass via Ray’s Coravin wine system, including – Domaine Drouhin, Shea Wine Cellars, Domaine Serene, Beaux Frères.

 

Café Specials:

Featured wine pairings by the glass and bottle, including – Pinots and big, rich chardonnays, that compliment the fat bellied flavor of the Copper River salmon, as well as King and Coho.

 

Both Venues Will Offer the Following:

 

Copper River Sockeye – Seared  crispy skin, cauliflower puree butter radish and Chioggia beets, oregano pesto.

Copper River King Salmon – Grilled, watercress, super sweet cherry tomatoes, sherry – carrot vinaigrette.