Take in Ray’s gorgeous waterfront scenery with your special someone this Valentine’s Weekend! Secure your Valentine’s reservations now and join us in our first floor Boathouse or upstairs Cafe.
Reservations can be made for the Cafe here on Friday, February 14, 2025 and for the Boathouse here from Friday, February 14-Sunday, February 16, 2025.
BOATHOUSE (first floor)
From 5pm to 9pm (last seating) February 14-16 enjoy our full Boathouse dinner menu or choose our special Valentine’s inspired 3-course pre-fixe menu for $80 (beverages, tax and gratuity not included). Full children’s menu available.
CAFE (second floor)
Our upstairs Cafe is accepting reservations for Friday, February 14 from 11:30am to 9pm (last seating). Enjoy our full Café menu alongside a decadent lineup of Valentine’s Weekend specials from February 14-16 (February 15-16 is walk-in seating).
Please note – we will not offer Happy Hour in the Boathouse or Cafe on Friday, February 14.
First Floor Boathouse Valentine’s Weekend 3-course Menu
Choice of one per course
1st Course
Foie Gras Terrine toasted brioche, blueberry compote, toasted almonds
Citrus Carpaccio with Dungeness Crab and Avocado GF/DF arugula, citrus vinaigrette, candied pine nuts, Fresno chili curls
Artichoke and Parmesan Soup fried baby artichokes, crème fraiche, herbs
2nd Course
Grilled Double R Ranch Filet Mignon GF garlic whipped potatoes, roasted baby carrots, sauce bordelaise
Pan-seared Wild Alaskan King Salmon lemon-herb orzo, sautéed haricot vert, ikura-chive beurre blanc
House-made tagliolini sautéed mushrooms, Grana-Padano, black truffle
3rd Course
Raspberry-Rose Crème Brûlée GF fresh raspberries, caramelized shell
Chocolate Ganache Tart toasted hazelnuts, chocolate Chantilly cream, caramel
Olympic Mountain Ice Cream or Sorbet GF seasonal selections
Second Floor Café Valentine’s Weekend Specials
Dungeness Crab and Winter Citrus Salad GF/DF arugula, avocado, candied pine nuts, citrus vinaigrette
Grilled Double R Ranch Filet Mignon GF 6oz, garlic whipped potatoes, roasted baby carrots, port demi-glace
Sesame Crusted Albacore Tuna GF/DF sautéed mushrooms and snap peas, soy-ginger-lime sauce, pickled cucumbers
Chocolate Ganache Tart toasted hazelnuts, chocolate Chantilly cream, caramel
Raspberry-Rose Crème Brûlée GF fresh raspberries, caramelized shell
We look forward to celebrating with you!
