A Letter of Thanks from Executive Chef Kevin

This Thanksgiving brings a close-knit holiday at home with loved ones, a day that we at Ray’s would otherwise be happily working for you. It’s a glimpse of reality the year has bestowed upon the restaurant industry.

However different this holiday may look, there is still plenty for which we can be thankful. As a chef, I am always grateful for the bounty the Pacific Northwest has to offer, and the countless people that work every day to ensure that it arrives on our holiday tables. From the farmers of Eastern Washington to the fishermen of Alaska, salespeople to the delivery drivers, the simple act of providing a warm meal requires a multitude of passionate professionals. The Thanksgiving meal is an amazing testament to the complex coordination between these people and is truly something to be thankful for each and every day.

Anne Utigard of King’s Garden is one such person. Once per week she drives from her farm in Eastern Washington over the Cascades to Seattle to deliver her produce to many local Seattle restaurants. Crates of summer-ripened tomatoes give way to autumn sunchokes and squash. Ray’s is lucky to be one of her first stops, both for the quality of her vegetables and for the kindness of her spirit, as anyone who has met Anne can tell you. I look forward to the next time her truck comes rattling into the parking lot.

I’m thankful for our relationship with Fish & Family Seafoods, a family-run business led by Lexi and Adam Hackett out of Sitka, Alaska. They supply us with pristine wild Alaska King salmon, and kind enough to be our guides around Sitka on a Ray’s Managers’ trip a few years back. At Rays, we are also, along with so many of our regular guests, grateful for Penn Cove Shellfish. Multiple generations of Ray’s chefs have had the pleasure of working with Penn Cove mussels, clams and oysters over the past 5 decades (the first Penn Cove delivery to Ray’s was in 1977!). Rawle Jefferds, one of the founders, still hand-delivers shellfish twice per week, without fail a smile on his face, eager to share the pleasures of the sea.

From land—or sea—to your plate is a long trip, and there are many hands on your food in between. Without them and their logistical savvy, getting food onto your plate would be impossible. Eydfinn Tausen of Olympic Seafoods has a knack for sourcing some of Neah Bay’s highest quality sablefish, for which anyone who has tried Ray’s sablefish in sake kasu should be grateful! As well, he coordinates the delivery of thousands of pounds of fat, oily keta salmon straight from Alaska’s Yukon River to Ray’s Boathouse every year. Daniel Shilley, our Merlino Foods delivery driver, is another of thanks. He is the ideal driver: neat, organized, controlled, and calm, a welcome sight twice weekly bearing sacks of flour, jugs of oils, and boxes of luxury. Daniel is always looking for ways to help and goes above and beyond the call of delivery driver.

By no means is this list exhaustive, there are so many more people that I could share, too many in fact. Thanks go to all of you!

Most of all, I am grateful for the amazing staff we have at Ray’s. For my fellow chefs, cooks, dishwashers, front of house staff, and everyone else. They work extremely hard to provide high quality food and service day in and day out. To all my industry friends and colleagues: stay strong, we will get through this time together, and use this time to reflect on what really matters in life and in work. I look forward to cooking and eating with all of you very soon!

During this holiday season, please be safe and stay at home. Wear your mask, and social distance. Please. Try out a new dish that you normally wouldn’t. This Thanksgiving is different, and it’s okay if your holiday table looks different, too! Support local independent restaurants and other small businesses, whether that is ordering take-out/delivery, buying gift cards, or just staying home and being safe so we can all get back to work. Tip, well and often. Urge your local Senator to support the RESTAURANTS ACT which would establish a $120 billion Independent Restaurant Revitalization Fund. We must support our independent restaurants and the thousands of farmers, fishermen, delivery drivers, and others that rely on them!

Finally, a big “thank you” to all health care workers who are working every day on the front lines to keep us all safe!

Happy Thanksgiving and Happy Holidays,
Executive Chef Kevin Murray

Rock The Vote with Ray’s this October!

At Ray’s we believe that voting is one of the most important steps we can take for our democracy, for the future of our country and for generations to come. Our managers, cooks, servers, dish washers, hosts and bartenders each have their own reasons that they vote, and all are equally important.

Our goal this October is to give a voice to everyone through voting. This cannot be done without first registering to vote, so we are doing everything we can to help spread the word and get all of our guests and everyone in the restaurant community registered by October 26, 2020!

You can register to vote in two minutes or less by texting Rock The Vote at 788-683 or visiting rockthevote.org to learn more and register online.

Please help spread the word to everyone you know about how easy it is to register and let’s all put our voices to use this November 3rd!

Important dates and details for Washington Voters

      • Registration deadline: Monday, October 26, 2020
      • Voting by mail: All registered voters will be mailed a ballot. If you’re already registered, check your details by October 26 to make sure your ballot is going to the right place. You can drop your ballot at your county election office, a voting drop box, or mail it via USPS with plenty of time for it to arrive.
      • Early in-person voting: October 16 until November 2. Check your county for exact details.
      • Voter ID: Not needed to vote.
      • Voting abroad: Are you a U.S. citizen living abroad or a uniformed service member? Request an overseas ballot.
      • Voting deadline: Tuesday, November 3, 2020

Educator Gift Card Special all September!

Back to school looks different this year for almost every family and educator. Parents and caretakers are becoming educators and teachers face the challenges of not being able to educate in person.

To spread a little back-to-school cheer this September, Ray’s is offering a gift card special: for every $100 you spend on Ray’s gift cards you will receive a complimentary $20 Ray’s gift card now through September 30, 2020!

Buy a $100 gift card for those who are making this new way of schooling possible and keep the $20 for yourself (or gift it to anyone who needs a pick-me-up)!

You can put that $20 gift card to good work with our new Ray’s Woodford Reserve Private Selection Perfect Manhattan, a bottle of Washington wine, daily Cafe Happy Hour and more!

Gift cards are available in any amount and can be purchased online (recommended) or at Ray’s Guest Relations desk in the Boathouse.

Ray’s Custom Woodford Reserve Whiskey Has Arrived!

Our Woodford Reserve whiskey barrel has arrived from Louisville, Kentucky filled with our custom-blended Private Selection No.1 Bourbon! Purchase it now by the 1-liter bottle via *Toast or in-person for $60. You can also sip it in a cocktail with our Private Selection Perfect Manhattan available now in the Café

Woodford Reserve Ray’s Private Selection No. 1 – $60
One-liter bottle
Proof: 90.4 (45.2% ABV)
Nose: Orange peel, leather, cherry-soaked oak, fruitcake. Alcohol is present but in balance.
Palette: Honey graham crackers, caramel, toffee.
Finish: Long, rich and decadent.

Private Selection Perfect Manhattan – $16
Woodford Reserve ‘Ray’s Private Selection No.1’ bourbon, Carpano Antica Formula sweet vermouth, Dolin dry vermouth, Angostura bitters, served up with a house-made brandied cherry.

How Our Custom Whiskey Got Here
Our GM and Co-Owner Doug Zellers, Ray’s Wine Director Chip Croteau and Manager Emmett Niland visited the Woodford Reserve Distillery in Louisville in late winter 2020 to taste and hand-select the blends to create Ray’s own custom bourbon.

Traveling from downtown Louisville took them through picturesque country landscapes complete with horse farms and beautiful scenery. Upon arrival, the team was greeted with incredible hospitality from Brown Forman and the team at Woodford Reserve. They were taken on an exhilarating tour of the grounds, admiring the historic landmark that has been making and aging whiskey since 1812.

After a tour of the grounds, distillery and rickhouses where the barrels live while they age, they began the tasting and selection process.

Woodford Reserve whiskey is crafted from a grain recipe of 72% corn, 18% rye, and 10% malted barley. This recipe balances the sweetness of corn with the spice of rye, and the nuttiness of malt to build the base for an incredibly flavorful bourbon!

They started the tasting with four different single-barrel samples, all pulled directly from the barrel with proofs ranging from 130-140! After the tasting, they chose their least favorite of the four and eliminated it.

Woodford’s master taster then created three blends; each blend comprised of two barrels. Our team blind-tasted the samples of these three blends and chose the favorite. The ultimate decision was meant-to-be as it happened to be the blend compromised of the two best-liked single barrels from the initial tasting of four. Thus, Ray’s Woodford Reserve Private Selection No. 1 Bourbon was born!

It was a dream come true for our team to create a custom bourbon and age it in a personalized Ray’s barrel! Each barrel matures at its own rate, so this is a truly unique whiskey unlike any other.

Purchase a bottle for home or gifting or enjoy a cocktail at Ray’s of this limited-time bourbon, available while supplies last!

*Please note that per Washington State law you must purchase food when you order bottles of liquor or cocktails to-go.

Wine Sampler Packs To-Go from Ray’s!

August is Washington State Wine Month! Celebrate our incredibly diverse and vast wine industry all August at Ray’s! You can enjoy local bottles and glass pours in the Cafe or order our brand new wine sampler packs online via Toast to sip at home!

Our Wine Director Chip Croteau has created six wine sampler packs for your sipping enjoyment, including our Washington Wine Summer Sampler Pack!

Here’s more fun details about each of the Washington wines we’re featuring in the pack! Read on below to learn about the rest of our Wine Sampler Packs and order yours on Toast today!

Washington Wine Summer Sampler Pack
Four bottles of Washington wine to enjoy in the sun! A Rosé, some bubbles and two crisp, non-oaked whites for just $70.

    • Underground Wine Project ‘Mr Pink’ Rosé 2018 

This 2018 cult rosé is back, and better than ever! Perfectly pink, with flavors full of fresh picked cherries, crisp watermelon, pomegranates, and lip-smacking acidity to balance out the mouthwatering fruit. This year’s “Mr. Pink” deserves to be stocked in your fridge! The Underground Wine Project is a collaboration between Washington wine makers Mark McNeilly (Mark Ryan Winery) and Trey Busch (Sleight of Hand Cellars). Mark and Trey are close friends of nearly 14 years and have both have launched successful wineries in their respective parts of Washington State.

    • Treveri Blanc de Blancs Brut Zero Columbia Valley NV 

Treveri’s Blanc de Blancs Dry, sparkling wine is fruit-forward and simply stunning! Hints of citrus and melon round out a creamy finish. Treveri is a family-owned sparkling wine house that has been producing some of the finest handcrafted sparkling wines in the United States since 2010.

    • Seven Hills Sauvignon Blanc Columbia Valley 2019 

Seven Hills 2019 Sauvignon Blanc is zesty, crisp and refreshing, with bright fruit and honeysuckle with an underlying richness, resulting in a wine of medium body and substance. With hints of pineapple, clementine, honeysuckle and white pepper, you’ll want a full bottle of this for summer! Casey and Vicky McClellan founded Seven Hills Winery in 1988 and were among the first handful of wineries to open in the Walla Walla Valley. Casey remains head winemaker, logging 31 vintages under his belt.

    • Idilico Albariño Yakima Valley 2018

When sipping Yakima Valley Albariño, look for notes of citrus and tropical fruit followed by luscious, crisp and refreshing flavors. Drink outside in the sunshine for best results! Idilico is the only winery in Washington focusing exclusively on Spanish varietals grown in Washington State. Washington vineyards are ideally suited to grow finicky Spanish grapes like Albariño. Contrary to popular belief, wine regions in Spain are not balmy and endlessly sunny. In fact, most top growing regions in Spain best resemble Washington State! Dry desert conditions, hot daytime temperatures with big temperature swings at night, all wrapped up in a short growing season.

Don’t miss our other sommelier-selected Wine Sampler Packs including:

100 Point Cellar Collection
All five of these wines have scored 100-points by at least one famed wine writer! Create a 500-point dinner for your friends or family! $1000 for all five bottles.

    • Cristal Brut Reims, FRA 2008 
    • Aubert Lauren Vineyard Sonoma Coast, CA 2016 
    • Quilceda Creek Cabernet Sauvignon Columbia Valley, WA 2014 
    • Vérité ‘Le Désir’ Sonoma County, CA 2005 
    • Alvear PX ‘De Anada’ (sweet sherry), ESP 2011

Pinot Pack Introductory
Three famous wine regions, four different Pinot Noirs! $165 for all four bottles.

    • Brittan Vineyards ‘Basalt Block’ Willamette Valley, OR 2015
    • WillaKenzie Estate ‘Pierre Leon’ Willamette Valley OR 2014
    • Emeritus Hallberg Ranch Russian River Valley, CA 2014
    • Albert Bichot Savigny-lès-Beaune, FRA 2015

Pinot Pack Advanced
Three of the top Pinot Noir producers and one bottle from each of the three best places in the world to grow Pinot! $350 for all three bottles.

    • The Beaux Frères Vineyard Willamette Valley, OR 2014
    • Sea Smoke ‘Southing’ Sta. Rita Hills, Santa Barbara, CA 2017
    • Dujac Fils & Père Morey-Saint-Denis, FRA 2016

Intro to Dessert Wine
You’ve probably tried port or sherry, but our Intro to Dessert Wines Sampler Pack features three that will make liquid dessert your next favorite thing! $125 for three bottles with the option to add a fourth for an additional $85.

    • Château Roûmieu-Lacoste Sauternes, FRA 2016 (375ml)
    • Kiona Chenin Blanc Ice Wine Red Moutain, WA 2018 (375ml)
    • Royal Tokaji ‘Aszú’ 5 puttonyos, HUN 2013 (500ml)
    • ADD-ON: Inniskillin Cabernet Franc Ice Wine, Niagra, CAN 2017 (+$85)

Impress Your Friends & Blow Up Your Cellar Pack
Six legendary and rare wines! Each could be the centerpiece of your collection; together, you’ve got a flight for the ages. $1350 for all six bottles.

    • Dom Perignon Brut FRA 2008
    • Kongsgaard Chardonnay Napa Valley, CA 2016
    • Dom Leflaive Puligny-Montrachet Clavoillon 1er Cru FRA 2015
    • Cayuse Syrah Cailloux Vineyard, WA 2017
    • Cht Montelena Estate Cabernet Sauvignon Napa Valley, CA 2003
    • Gaja Barbaresco Piedmonte, ITA 2013

Pop the Question at Ray’s on Feb. 14!

Getting engaged on Valentine’s Day? Pop the question at Ray’s Boathouse or Cafe and enjoy a special rate when you book your wedding at Ray’s Northwest Room in 2020!

Any guests who become engaged at Ray’s Boathouse or Cafe on Friday, February 14, 2020 will receive 1/2 off their room rental fee at Ray’s Northwest Room when they book their wedding in 2020 (restrictions apply)!

To qualify you must inform Ray’s in your reservation that you will be proposing that day. Ray’s Catering will contact you after to help book your wedding day!

Engagement Promotion Rules:

    • Applies to new wedding inquires and bookings only.
    • Valid for weddings that take place on any open date at Ray’s Northwest Room from February 15, 2020 to March 31, 2021.
    • Wedding must be booked by April 30, 2020 to qualify for offer.
    • Wedding deposit must be paid by April 30, 2020 to qualify for offer.
    • Valid for weddings only, does not apply to rehearsal dinners, showers or other wedding-related events at Ray’s.
    • Engagements are valid in both the Boathouse and Café.
    • You must have a reservation at Ray’s Boathouse or Ray’s Cafe and inform Ray’s staff in advance to qualify.
    • The wedding date you request with this offer is subject to availability.

 

Photo by Kaitlyn Montanaro Photography

Christmas Eve & Day 2019 at Ray’s Boathouse & Café

Celebrate the holidays with Ray’s! Join us on Christmas Eve in the Café for a delicious Northwest seafood lunch or dinner as you enjoy our cozy fireplace and breathtaking views of the Puget Sound. On Christmas Day, the Café is featuring a greatest hits menu of our most-loved dishes!

In the Boathouse, you’ll feel the spirit of the holidays with festive décor and our seasonally inspired 3-course dinner including soup or salad, entrée, and your choice of house made dessert, available on Christmas Eve and Christmas Day. Read on for Christmas hours and menu details and reserve your table today!

Reservations strongly recommended for Christmas Eve and Christmas Day at Ray’s! For Café reservations click here. For Boathouse reservations click here.

Christmas Eve – Tuesday, Dec. 24 

Boathouse
The Boathouse will be serving its regular dinner menu with dishes such as Sablefish in Sake Kasu, Alaskan King Crab Legs, Filet Mignon and delicious house made desserts. Or choose our 3-course menu including a choice of salad, entrée, and dessert (beverages, tax, and gratuity not included) for $60. Children’s menu available.

Starter – choice of one
Calamari Salad Citrus marinated, Jalapeno, cilantro, sesame, Won-ton
Roasted Butternut Squash Soup Crème fraiche, cayenne, pepitas
Roasted Cauliflower & Burrata WA honey crisp apple, sweet peppers, balsamic, hazelnuts

Entrée – choice of one
Prime Rib of RR Ranch Beef Roasted garlic mashed potatoes, black kale, Delicata squash, demi-glace
Neah Bay Ling Cod Fennel dusted, pan seared, potato gnocchi, preserved chanterelles
King Salmon Apple wood grilled, Ikura, fried Brussels sprouts, beurre blanc
Wild Mushroom Risotto Arborio rice simmered in mushroom consommé, wild Northwest mushrooms, Parmesan cheese, Parmesan espuma

Dessert – choice of one
Vanilla Pavlova Crème fraiche, lemon mousse, fresh mint
Cranberry Tart Hazelnut sucre, rosemary, ricotta

The Boathouse is open from 2pm (first seating) to 8pm (last seating) on Christmas Eve. Boathouse Bar is open 2-8pm offering the same menu and is seated on a first come basis.

Café
Ray’s Café is offering its regular lunch and dinner menu with dishes like Wild Northwest Salmon, Fresh Alaskan Halibut, Dungeness Crab Cakes, Seared Sea Scallops, Clam Chowder, Fish and Chips, and much more. Children’s menu available.

The Café is open from 11:30am (first seating) to 8pm (last seating) on Christmas Eve. The Café Bar is open from 11:30am to 8pm with regular menu offerings and seated on a first come basis. No reservations needed.

Christmas Day – Wednesday, Dec. 25

Boathouse
Enjoy our regular dinner menu plus the 3-course seasonal menu featured above with choice of starter,  entrée, and dessert (beverages, tax, and gratuity not included) for $60 per guestFull children’s menu available.

The Boathouse is open on Christmas Day from 2pm (first seating) to 8pm (last seating). Boathouse Bar is open from 2-8pm on Christmas Day with the regular menu available. No reservations are needed, first come basis.

Café
Ray’s Café is open Christmas Day from 12pm (first seating) to 8pm (last seating). The menu will include the greatest hits from our Café menu along with seasonally inspired a la carte specials! A full children’s menu will be available.

The Café Bar will be open from 12-8pm with the same Café menu. No reservations are needed, first come basis.

*Ray’s does not accept senior discount, passport or other promotional offers on holidays.

Mother’s Day Brunch & Dinner at Ray’s Boathouse & Cafe May 12!

This Mother’s Day treat mom to a delicious brunch or dinner with spectacular waterfront views on Sunday, May 12, 2019!

Reservations are highly recommended and available for groups up to 8 guests (including children and highchairs) for our Boathouse brunch and dinner, or Cafe dinner. Reserve in the Café or the Boathouse today!

Café
Brunch Buffet – only accepting bar seating reservations for guests 21 years of age and older at this time.

Enjoy a Mother’s Day Brunch Buffet from 9am-2pm (last seating) featuring a Carving Station, Shellfish Bar, breakfast dishes, appetizers, salads, sides, desserts and much more! $65 per guest for brunch, juice and sodas (prices exclude tax and gratuity).

Cafe Brunch Buffet Menu
Salads

  • Spring Panzanella salad
  • Spring mixed green salad, white balsamic vinaigrette
  • Chicory salad, walnuts, apple, Manchego, sherry vinaigrette
  • Classic chopped Caesar salad
  • Soba noodle salad, sesame, sweet soy, ginger, peppers, edamame
  • Antipasto assorted meats and pickled vegetables
  • Caprese salad
  • Roasted beets with French feta, hazelnuts, arugula and sherry vinaigrette
  • Assorted fresh fruits and berries

Raw Bar

  • Chilled peel and eat prawns
  • Oysters on the half shell
  • Dungeness Crab Legs

Breakfast

  • Eggs benedict
  • Scrambled eggs
  • Brioche french toast
  • Uli’s breakfast sausage
  • Carlton Farms bacon
  • Pan seared true cod, broccolini and lemon caper beurre blanc
  • Sautéed garlic prawns
  • Grilled herbed chicken breast, green bean and cherry tomatoes
  • Crispy breakfast potatoes, old bay, scallion
  • Penn Cove manila clams and mussels
  • Three cheese mac n’ cheese
  • Bay shrimp mac n’ cheese
  • Green beans with walnuts and lemon
  • Washington spring asparagus
  • Whipped Washington russet potatoes
  • Roasted cremini mushrooms

Carving Board

  • Roasted RR Ranch prime rib of beef
  • House smoked wild Alaskan salmon

Dessert Table 
Assorted house made desserts and pastries

Dinner
We will open for dinner at 4pm serving our regular menu until 9pm.

Bar
The Cafe Bar will have the same menu offerings and hours as above for brunch and dinner, reservations only accepted for guests 21 years of age and older.

 

Boathouse
Brunch
We are serving some of our best-selling Boathouse appetizers, salads and entrées along with a special Mother’s Day a la carte brunch menu from 10am-3pm.

Boathouse A la Carte Brunch Menu

  • Hamachi sashimi of yellow tail amberjack, Shiso, avocado, apple, pepitas
  • Washington Asparagus burrata, hazelnuts, saba, chili flake
  • Roasted Carrot Soup  Parmesan, herbed bread crumb, olive oil
  • Frittata  spring vegetables, basil, eggs, feta, mixed greens with lemon vinaigrette
  • Brioche French Toast house smoked bacon, fried red potatoes, maple syrup
  • Lamb Sugo braised lamb leg, tomato, ramp, chard, fried polenta, pecorino Romano
  • Mahi Mahi applewood grilled, shiitake, snap pea, shoyu, beurre blanc

Dinner
We will be open for dinner at 3pm serving our regular menu until 9pm.

Bar
The Boathouse Bar will have the same menu offerings and hours as above for brunch and dinner but is on a first come basis with no reservations taken.

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.