A Taste of Rays – Feb 2021 Newsletter

Raid Our Cellar for Valentines Weekend Enjoy a Ray’s Classic Dish At Home

 

Loyal guests, teammates, and alumni,

We are all very excited to see the regionwide healthcare metrics slowly improving. Our most vulnerable populations are receiving vaccines, children are slowly starting to return to school campuses, and the days are getting longer as the sun starts its march northward along the Olympic Mountains. These are all indicators that we are moving closer to the beginning of a new chapter. We are all anxious to start doing what we love again, but still don’t know when that will be. At this point Rays will re-open when we are allowed to have at least 50% inside capacity or consistent deck-dining weather. So for now that means that we are in advanced planning stages for what should be a very busy spring and summer.

As we continue to be patient and do the right thing, my craving for some of the classic Ray’s dishes grows stronger. I was recently asked if we could share the recipe for our signature Thai Mussels. This dish has been on our menu since at least 1983. The freshest ocean flavors of the mussels, combined with the aromatics of Thai curry, are a surefire way to lift your spirits. We hope you have as much fun making it at home as we have serving it here to you.

Thai Mussels Recipe:

Ingredients
1 cup coconut milk
2 teaspoons fresh lime juice
1 teaspoon red curry paste
2 teaspoons Thai fish sauce
2/3 cup sake
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon chopped fresh basil
2 pounds Penn Cove mussels, cleaned and debearded

Garnish
2-4 springs fresh basil

In a large bowl whisk together a broth made using the coconut milk, lime juice, curry paste, fish sauce, sake, garlic, ginger, and chopped basil. Heat a heavy saucepan over high heat for about 30 seconds. Add mussels and broth. Bring to a boil and reduce heat. Cover and simmer for about 5 minutes or until mussels are fully open. Discard any mussels that do not open. Divide the mussels into bowls, spoon over the broth, garnish with basil sprigs, and serve with plenty of crusty bread for broth-sopping.

Pick Up Valentine’s Bubbles
While we are known for our treasured waterfront location, we are also renowned for our vast premium wine collection. For the approaching Valentine’s weekend, while we are not serving dinner for this occasion, we are opening our virtual cellar for special orders of extremely limited selections of Champagne and Sparkling Wines by the bottle, from near and far. Cava, Cremant, Champagne and Sparkling Wines are all available! Examples on offer:

  • Bollinger Grand Année Brut Aÿ 2008 – $300
  • Cristal by Louis Roderer, Brut, Montagne de Reims 2008 – $445
  • Domaine Huet Pétillant Brut Réserve, Vouvray 2009 – $90
  • Ruinart Brut Rosé Reims, France NV – $135
  • Sea Smoke ‘Sea Spray’ Blanc de Noirs Santa Barbara, Calif. 2014 – $155

All it takes is a click and your fast-acting decision to get your hands on something you won’t find just anywhere. Simply click, peruse, purchase and schedule your pickup time starting now. Items must be picked up no later than Thursday, Feb. 11. Not to burst your bubble, but these bubbles will go quickly, so don’t delay!  Shop here.

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

Valentine’s Weekend at Ray’s Feb. 13-16!

Enjoy a gorgeous 3-course Valentine’s menu by Executive Chef Paul Duncan at Seattle’s best waterfront restaurant!  Menu is available in the Boathouse Thursday, February 13 to Sunday, February 16, 2020 from 5-9pm.

Let our sommeliers select the perfect bottle of wine or champagne to accompany dinner and make it a night to remember! 3-course menu is $65 per person excluding tax and gratuity, and our regular Boathouse menu is also available.

Boathouse reservations are strongly encouraged and can be made online today!

Ray’s Cafe will be offering Valentine’s specials alongside its regular menu.

Ray’s Cafe Valentine’s Menu Specials

Starter
Pan fried pacific oysters- Garlic aïoli, ikura, wakame salad $21

Entrées
RR Filet Mignon & 1/2 Dungeness Crab
Charred broccoli, whipped potato, demi-glace, butter emulsion $60
Northwest Cioppino
1/2 pound AK King crab cluster, Penn Cove mussels and clams, grilled baguette, spiced tomato broth $40
Blackened Mahi
kale pesto, hazelnuts, roasted grapes, caper-beurre blanc $37

Ray’s Boathouse Valentine’s 3-Course Menu

Starters
(Choose one)
Duck Liver Pate
Garlic toast, red grape-cashew relish, watercress salad
Poke Nacho
Shoyu marinated yellowfin, jalapeno, pickled onions, cilantro, sambal aïoli
Winter Chicory 
Castlefranco, endive, Washington apples, roasted cauliflower, sherry vinaigrette

Entrée
(Choose one)
Filet & Scallops
Applewood grilled filet of beef, porcini dusted scallops, delicata squash, charred broccoli, demi-glace
Cioppino with Gnocchi
Alaskan king crab knuckles, local clams and mussels, fin fish,
potato gnocchi in saffron-tomato broth
Mushroom Risotto
Arborio rice, Parmesan espuma, fresh herbs

Choice of Dessert
(Choose one)
Chocolate Decadence
Ganache glaze, coffee anglaise
Red Wine Velvet Cake
Cardamom buttercream, vanilla tuille

Photo by Jerome Tso

Celebrate at Ray’s this Valentine’s Day

Treat your special someone to waterfront views at Ray’s this Valentine’s Day!

Shilshole Bay and the Olympic Mountains make the perfect backdrop for a romantic night out in Seattle; and our menus of fresh, sustainable PNW seafood and local  ingredients will delight until the very end.

Ray’s Boathouse
Couples are invited to take in spectacular views in our first floor Boathouse restaurant as you indulge in a delicious three-course seafood menu created by our Executive Chef Paul Duncan.

The three-course menu is $65 per person excluding tax and gratuity, and will be available Thursday, February 14 to Saturday, February 16. Our regular Boathouse menu will also be available on these dates. Guests are encouraged to reserve in the Boathouse from 5-9 p.m. or you may dine in the bar on a first come basis. To reserve visit rays.com/boathouse.

Boathouse Valentine’s 3-Course Menu

Starters

Choice of one
Oyster Tempura
chorizo vinaigrette, sea bean salad

Poke Tacos
ginger-soy marinade, wonton wrapper, avocado mousseline

Salad of Baby Romaine GF
hard egg vinaigrette, radish, pickled jalapeno, spice dusted

Entrées

Choice of one
Alaskan Halibut
pan seared, poached prawns, crispy potatoes, lemon-butter, capers, creamed spinach

Seared Ahi Steak GF
cumin-spice rubbed, shiitake, snap pea, soy-butter potatoes

Filet & Half Maine Lobster Tail
applewood grilled filet, butter poached lobster, garlic whipped potatoes, charred broccolini, smoked onion ring, perigeuex

Desserts

Choice of one
Mousse Napoléon
caramel mousse, vanilla mousse, spiced sponge cake

Chocolate Indulgence
chambord sabayon, fresh raspberries

Ray’s Café
Located upstairs from the Boathouse, our casual waterfront restaurant and bar is offering a special a la carte menu this Valentine’s Day weekend alongside our regular Cafe menu. Enjoy gorgeous views on the Seattle waterfront as you feast on fresh, local seafood.

The a la carte menu will be available Valentine’s Day weekend Thursday, February 14 to Saturday, February 16. Guests can reserve in the Café from 11:30 a.m.-9 p.m. or dine in the bar on a first come basis. For more information and to reserve visit rays.com/café.

Café Valentine’s A la Carte Menu

Starter
Dungeness Crab Toast $15

Entrée
Filet of Beef & Petite Lobster Tail $58
Grilled Double R Ranch filet, butter poached lobster tail, fried potatoes, garlic greens

Grilled Mahi Mahi $36
Glazed baby carrots, Jasmine rice, pineapple beurre blanc

Dessert
Mousse Napoléon $9
Carmel mousse, vanilla mousse, spiced sponge cake

Chocolate Indulgence $9
Chambord sabayon, fresh raspberries