Boathouse Happy Hour 5-6pm Daily!

Kick off your evening or end your day with our Boathouse Happy Hour! It’s the perfect mix of Boathouse food and drinks to enjoy with friends, on a date, or with family.

Join us nightly at Ray’s first floor Boathouse for Happy Hour from 5-6pm and take in the gorgeous views. It’s the best happy hour in Seattle!

Boathouse Happy Hour Menu

Ray’s Clam Chowder house smoked bacon, red potato
Little Gem Salad green goddess, pickled lemon, feta, scallions, cherry tomatoes
Crispy Fried Calamari mini sweet peppers, green goddess dressing
Ancho Crusted Albacore ginger sesame sauce, wakame
Crispy Brussels Sprouts muhummara, walnuts, scallions (pictured)
PNW Mussels jalapeño-lime butter, radish, baguette
PNW Manila Clams onion, celery, Old Bay, white wine, baguette

Premium Cocktails
Negroni Broker’s London Dry gin, Campari, sweet vermouth, up
Old Fashioned Old Forester Bourbon, demerara, bitters mix, rocks
Vesper Martini Bombay Sapphire gin, Lillet Blanc, vodka, up
Vodka Martini Grey Goose vodka, Dolin dry vermouth, up, olives or a twist

Click here for the full drink list including beer, wine and more cocktails!

(no substitutions, excludes holidays)

The Boathouse is open nightly at 5pm for happy hour, dinner and drinks. View our menus here. We look forward to seeing you soon!

Boathouse Reopens Saturday, Feb. 17!

We’re thrilled to reopen our first-floor Boathouse on Saturday, February 17 at 5pm!

Book a post-Valentine’s date or a night out at Seattle’s best seafood restaurant and join us back here for your favorite Ray’s dishes like Wild PNW King Salmon, Applewood Grilled Sake Kasu, Dungeness Crab Cakes, salads, steak, pasta, dessert and so much more!

Don’t forget a bottle from our award-winning wine list.

Reserve in the Boathouse today. See you soon!

Ray’s Boathouse Toasts 50 Years With Ste. Michelle Via Historic Tasting

Douglas Zellers, co-owner and general manager of Ray’s Boathouse in Seattle, orchestrated a tasting of Ste. Michelle red wines that would have been on the wine list in the early days of his restaurant that opened in 1973. (Photo courtesy of Ray’s Boathouse)

SEATTLE — This summer’s 50th anniversary of Ray’s Boathouse prompted co-owner Douglas Zellers to toast Ste. Michelle Wine Estates by carefully pulling corks on some rare bottles, starting with the first red wine it ever released  — a 1967 Pinot Noir.

“A few years ago, with the anniversary coming up, I knew I wanted to do something retro,” Zellers said. “I thought about tasting wine that was most likely on our menu in the 70s, and it has taken me a few years to gather these from the secondary market.”

Last week, Zellers carved out several hours to share these special bottles with Tyler Alden, the Master Sommelier who is the director of food and beverage at Willows Lodge in Woodinville; and three members from the Ste. Michelle Wine Estates team — Brian Mackey, head red winemaker for Chateau Ste. Michelle; certified sommelier Lauren King, senior manager of wine education for Ste. Michelle Wine Estates, and Erik Harshfield, field sales manager for Ste. Michelle Wine Estates and a graduate of Central Washington University’s Global Wine Studies program. The panel also included Chris Nishiwaki, contributor, and Ray’s wine director Darrell Statema. Alex Tilden of Ray’s Boathouse facilitated the tasting.

The opportunity to experience a bit of history that involved the late André Tchelistcheff — the famed Napa Valley winemaker who consulted on Ste. Michelle’s first wines — enchanted Zellers.

“The first half of this tasting is Tchelistcheff,” Zellers said. “He had a hand in these because he was coming to Washington starting in 1967, so his thumbprint is on that Pinot Noir and some of these others.

“And to think they were sending these out the door for $4.75, according to one of the hand-written stickers on the bottle,” Zellers added with a chuckle. “Amazing.”

Ray’s Boathouse, Cold Creek Vineyard Began In ’73

Ray’s Boathouse was voted as Seattle’s Best Date Night Restaurant in 2019 by KING-TV viewers. (Photo courtesy of Ray’s Boathouse)

When Ray’s Boathouse began in 1973, Tchelistcheff was still very much involved with Ste. Michelle. In fact, Cold Creek Vineyard — first planted in 1973 — is dedicated to “The Maestro” with a sign at its entrance. Tchelistcheff, known by some as “the founding father of the Washington wine industry,” inspired his nephew Alex Golitzin to launch now-iconic Quilceda Creek north of Seattle.

“Back when Ray’s started, all of the menus were done with a Smith-Corona typewriter, but those menus and lists were thrown away,” Zeller says. “I don’t even have pictures of them. So what could have been on a wine menu when we started in ‘73? Lancers. Blue Nun, right? Some sort of sweet Riesling and probably these Ste. Michelle wines, I’ll bet you.”

This spring, Ray’s Boathouse, Café and Catering will begin offering throwback apparel in conjunction with the Friday, June 23 celebration and kickoff of what’s expected to be a hopping summer season.

“We’ve got a lot of unique, old photos that are pretty cool,” says Zellers, who began managing Ray’s in 2013 after spending seven years as food and beverage director at the Washington Athletic Club in between management roles at Northwest wine-minded Wild Ginger and Landry’s affiliate Palisade.

And while there’s plenty of history surrounding Ray’s, including a long and storied connection with the late Julia Child, the restaurant remains very much front of mind throughout Seattle. The year before the pandemic, viewers of KING-TV voted Ray’s as the Best of Date Night restaurant in Western Washington.

Last year, Zellers, executive chef Kevin Murray and their team showed haven’t lost a step as Ray’s Boathouse was voted by readers of Seattle Magazine as the Best Restaurant in 2022.

An Afternoon Of Comets Over ‘Shooting Stars’

Ray’s Boathouse in Seattle recently lined up a series of red wines from Ste. Michelle that began with the 1967 vintage and ended with the 1979 vintage. (Photo by Lauren Fior McCaffrey / Courtesy of Evado PR)

However, this day along the shore of Shilshole Bay was a Washington wine time machine project. Zellers expected some “shooting stars,” but a few came with a longer tail than expected.

“It starts when you pull the capsule off to see what the cork is like — whether it leaked or not will tell you something,” Zellers says. “Very rarely are these old Washington wines garbage. I’ve had some sour wines, but other than that, they either show really well and then fall apart or they take some time to get going — especially the old David Lake wines from Columbia (Winery). A lot of the time, if you come back to the wine in a half hour it’s absolutely amazing. They just need time to do their thing.”

And the opportunity to taste history prompted a quick look at the outline of the early days of Ste. Michelle Wine Estates.

In 1967, longtime winery executive Vic Allison of American Wine Growers launched Ste. Michelle Vineyards as a brand focused on vinifera. The first four releases featured varietal bottlings of Cabernet Sauvignon, Pinot Noir, Sémillon and a rosé from Grenache.

That same year, the company asked Tchelistcheff to serve as a consultant to Ste. Michelle’s first winemaker — Howard Somers. Sources for that inaugural vintage included Yakima Valley sites Hahn Hill north of Grandview and a nondescript planting near Benton City known as Vineyard 7.

The influence of Tchelistcheff included the Russian’s 1974 recruitment of winemaker Joel Klein to Ste. Michelle. Klein’s résumé included Simi Winery — where Tchelistcheff also was involved. Klein’s father-in-law, the late Harold Berg, an Oregon native and acclaimed professor of winemaking at UC-Davis, also encouraged him to take a job in Washington. Klein left in 1983 to join grower/vintner David Wyckoff in their launch of Snoqualmie Vineyards, a brand Ste. Michelle purchased in 1991.

Other figures behind some of these bottles included Kay Simon and homegrown winemaker Cheryl Barber Jones, a graduate of Richland High School and Washington State University’s food science program. Last month’s sold-out First Ladies of Washington Wine event included an image of Tchelistcheff sitting in a lab alongside Barber Jones. In 1983, Barber Jones replaced Klein as Ste. Michelle’s head winemaker.

The Lack Of Malolactic Fermentation

Ray’s Boathouse in Seattle recently lined up a series of red wines from Ste. Michelle that began with the 1967 vintage and ended with the 1979 vintage. (Photo by Lauren Fior McCaffrey / Courtesy of Evado PR)

In 2017, Great Northwest Wine co-founder Andy Perdue orchestrated a similar library tasting that included the 1967 Cabernet Sauvignon. Keys to that Cab’s enduring framework included the influence of Tchelistcheff as well as the absence of malolactic fermentation — a winemaking method to develop mouthfeel in red wine that was not yet used in the Washington wine industry. Klein has been credited as the guideline light in Washington for malolactic fermentation.

Albert Coke Roth, III, longtime legal counsel for Great Northwest Wine LLC, has been a member of the Pacific Northwest wine industry his entire adult life, beginning with his family’s multi-generation distribution business in the Columbia Basin. A decade ago, during his days as a columnist, Roth wrote about the influence of Klein.

“The first few Northwest Cabs that I consumed came from Associated Vintners, the daddy of Columbia Winery, and Château Ste. Michelle, and the wines they made in the late 1960s and early 1970s were acidic, tannic, and horribly vegetative,” Roth wrote. “It was not until 1974 when Cabernet Sauvignon actually became drinkable out of the Northwest after Château Ste. Michelle hired Joel Klein fresh out of the University of California-Davis, as their winemaker.

“Joel had a specialty; malolactic bacteria,” Roth continued. “Most people don’t brag about being best pals with bacteria. Joel did. One reason the wines had such blistering acidity before Joel came to town was because their chemistry did not allow for the softening effects of a secondary acid-reducing fermentation. Joel proudly told me the story about starting the malolactic culture in a bottle, gently pouring it into a warmed five-gallon carboy, then a week later lowering the fizzing carboy into a large tank of Cabernet where the miracle occurred, yielding the Château Ste. Michelle 1974 Cabernet Sauvignon. Thanks, Joel.”

That 1974 Cab wasn’t a part of this Ray’s retrospective. Surprisingly, the shining star of this special tasting proved to be the 1973 Cabernet Sauvignon — grapes harvested prior to the arrival of Klein.

A Look At Bottles From 1967 To 1979

The Ste. Michelle Vineyards 1967 French Oak Pinot Noir was among the first four vinifera wines produced by the young company. (Photo by Eric Degerman / Great Northwest Wine)

Ste. Michelle Vineyards 1967 French Oak Pinot Noir, Washington State: Understandably, it was no longer a “red wine” in terms of its wardrobe, looking more like an Arnold Palmer in the glass with its Earl Grey tea appearance. And the nose leaned toward sherry. Still, there were enough notes of sea air and dried brown fruit — think of cherry fruit leather and prune juice — joined by a surprising delivery of acidity to provide enough reward. (12% alc.)
Historical note: It is likely this was the first varietal red vinifera wine — ahead of Cabernet Sauvignon — released by Ste. Michelle Vineyards. And Corti Brothers, the acclaimed wine-savvy grocer in Sacramento, Calif., featured all four single-variety bottlings from the 1967 vintage, according to The Wine Project by Seattle author/winemaker Ron Irvine.

Ste. Michelle Vineyards 1970 Cabernet Sauvignon, American: The back label clearly stated that it was Cabernet Sauvignon grown in the Yakima Valley. Its appearance was reminiscent of Dr Pepper, and aromas of bottle bouquet included some complexity with slate, beef bouillon and red fruit leather. The panel quickly noted some depth of fruit on the palate with dried plum and red currant, a nibble of celery leaf and joined by a remarkable grip of tannin. (12% alc.)
Historical note: The label on the shoulder of the bottle included the following phrase — “U.S. REPRESENTATIVE VINTAGE 1970 VINTAGE” and it prompted a snicker as it conjured up thoughts that it was a Congressional wine. The bottle also included a reference to the Texas warehouse for Bon-Vin, Inc., the first national distributor for Ste. Michelle. (New York native Charles Finkel, who founded Bon-Vin, would sell the company four years later to U.S. Tobacco Co., and become Chateau Ste. Michelle’s first VP of sales.)

Fifty years later, the Ste. Michelle Vineyards 1973 Cabernet Sauvignon continues to benefit from the absence of malolactic fermentation. (Photo by Eric Degerman / Great Northwest Wine)

Ste. Michelle Vineyards 1973 Cabernet Sauvignon, Washington State: As Tyler Alden, MS, quickly noted, “This wine has held onto its hue,” which proved to be a harbinger. There was a remarkable abundance of dark brambleberries in the nose and across the palate, joined by black cherry skins and cranberry acidity, a combination that created lots of texture. And it was no shooting star. About an hour after it had been opened and poured — yet not decanted — the nose still offered compelling notes of blueberry and pomegranate. Bottom line, those who have cared for this bottle can pull the cork on a helluva 50-year-old wine. The back label packed a surprising amount of the chemistry, including the Brix (23.2) and pH (3.2) at harvest (Oct. 17). “After fermenting for approximately 9 days, the free run wines at 12.7% alcohol and .76% total acid were used exclusively and then aged in American and French oak barrels.” (12% alc.)
Historical note: National interest in this wine would have received a boost because Ste. Michelle’s 1972 Riesling topped an October 1974 blind tasting staged by the Los Angeles Times. Also in 1974, Seattle businessman Wally Opdycke and his group — after just two years of purchasing the company and a year after establishing Cold Creek Vineyard — sold Ste. Michelle Vintners to U.S. Tobacco Co. It stands as the most important transaction in the history of the Pacific Northwest wine industry.

Chateau Ste. Michelle 1975 Cabernet Sauvignon, Washington State: The Klein Era would be in full force with this wine, but time was not kind to this bottle. Its color mirrored the 1970 Cab, and the fluid held a scant amount of charm. The nose was short and reminiscent of Worcestershire sauce. While the structure was decent, the fruit was gone. This front label features the chateau that opened prior to the 1976 harvest. The back label referenced “our spectacular new Chateau near picturesque Woodinville,” an October harvest at an average 25.5 Brix, malolactic fermentation, pH of 3.45, TA of 0.65 and American oak barrels. Apparently, no French wood. (12% alc.)
Historical note from 1975: Considering that it was planted in 1973, it’s likely that third-leaf fruit from Cold Creek Vineyard factored into this bottling and the remainder of the lineup opened this day at Ray’s.

The still-delicious Chateau Ste. Michelle 1976 Merlot was the winery’s first standalone bottling of Merlot. (Photo by Eric Degerman / Great Northwest Wine)

Chateau Ste. Michelle 1976 Merlot, Washington State: Disappointment in the ’75 Cab was soon forgotten with this brief shift to Merlot — the first bottling of the variety by Ste. Michelle. In retrospect, this might have been the most expressive red wine of the afternoon. There was minerality, dried blueberry and chocolate-covered pomegranate in the nose. Inside, there was more delicious blue fruit, and the panel’s descriptors included raspberry yogurt, which hit on the buttercream found on the midpalate and signaled the involvement of malolactic fermentation. According to the label, harvest began Oct. 14 at an average of 23.2 Brix at a pH of 3.35 and TA of .67. Again, it was barreled in American rather than French oak. (12% alc.)
Historical note from 1976: Ste. Michelle opened the doors in September 1976 to the $6 million “chateau” that U.S. Tobacco built on the estate that once served as the home of timber baron Frederick Stimson.

Chateau Ste. Michelle 1976 Cabernet Sauvignon, Washington State: The first bottle suffered from cork taint. The second bottle brought notes of cherry cola, dried blueberry, forest floor and menthol. On the palate, creamy red fruit on the entry led directly to frontal tannins that penetrated the top of the gum line, making for a lively and rather tasty wine. (12% alc.)
Historical note from 1976: Wine merchant Bob Betz began his storied career with Ste. Michelle, and the early duties of the future Master of Wine included creating memorable experiences for visitors to the new tasting room.

Chateau Ste. Michelle 1977 Cabernet Sauvignon, Washington State: In the glass, this wine provided perhaps the biggest roller coaster ride of the afternoon. And it fell off the rails at the start. The color reminded one taster of Geritol, and the nose prompted comments such as “dog kibble,” “asparagus” and “steamed bok choy” — a blend of vegetal characteristics and sulfur. There was some dried red fruit that came out as it sat in the glass, joined by leather, and an Old World finish included herbal and dried red currant notes. “It tastes better than it smells,” remarked one judge. (12% alc.)
Historical note from 1977: Klein hired Kay Simon as assistant winemaker. She had been making wine in the San Joaquin Valley after graduating from University of California-Davis. (Simon’s nephew, Brian Mackey, is in his second decade of working for Ste. Michelle. His uncle, Clay Mackey, is co-founder of Chinook Wines and married to Simon.)

Chateau Ste. Michelle 1978 Cabernet Sauvignon, Washington State: The cellar at Ste. Michelle might have needed a few space heaters during the fermentation of this wine because of the historically chilly winter of 78-79. Beyond that, however, this wine was solid, offering some elegance. But it was not stellar. Unlike the previous vintages, the back label did not include any technical information. It did continue to display the maps that show the similarities in latitude between the Columbia Valley and the heart of France. (12% alc.)
Historical note from 1978: This vintage marked the arrival of Wade Wolfe to Washington as Ste. Michelle recruited the Ph.D. from UC-Davis for viticulture expertise. (In 2012, now-defunct Wine Press Northwest Magazine named Thurston Wolfe Winery as its Pacific Northwest Winery of the Year.) It also signaled the first vineyard-designated effort with Cab from Cold Creek.

Chateau Ste. Michelle created a special bottling of Cabernet Sauvignon from winter-damaged 1979 vintage, which was released in 1989. (Photo by Eric Degerman / Great Northwest Wine)

Chateau Ste. Michelle 1979 Limited Bottling Cabernet Sauvignon, Columbia Valley: This represents an unusual approach, and those of us who grew up in Eastern Washington during the late 1970s and experienced the ash from Mount St. Helens in 1980 won’t soon forget the aforementioned bitter winter of 1978-1979. It brought a long stretch of days when the temperature didn’t climb above minus-10 Fahrenheit, so this vintage and the diminished production level reflected the vine damage throughout the Columbia Valley. This nose is amazing with its Bing cherry, light toast, blackberry, sage and forest floor moss. Flavors of Chukar Cherry come with some crunchiness to the structure, which includes a surprising amount of oak and extraction. It’s still a bold Cab and has the bones for another 5-10 years. This was No. 12,141 out of the 20,000 bottles — approximately 1,700 cases — released in 1989. According to the label, that 1979 harvest began in September, and the grapes averaged 24.1 Brix, pH of 3.53 and TA of 0.73. (13.1% alc.)
Historical note from 1979: The use of “Columbia Valley” on the front label stands out. The first American Viticultural Area was established by the federal government in 1980, starting with the Augusta AVA in Missouri (Napa Valley was No. 2), and the Yakima Valley AVA was the first in the Northwest in 1983 — a year before the Columbia Valley AVA. … Clay Mackey was recruited from the Napa Valley by Ste. Michelle as a viticulturist during the 1979 harvest.

Insights By Ste. Michelle Winemaker, Master Somm

The panel at Ray’s Boathouse for this library tasting of Ste. Michelle red wines included, from left to right, Alex Tilden and Douglas Zellers of Ray’s Boathouse, journalist Eric Degerman, Chateau Ste. Michelle winemaker Brian Mackey, journalist Chris Nishiwaki, Master Sommelier Tyler Alden, Erik Harshfield and Lauren King of Ste. Michelle Wine Estates, and Ray’s wine director Darrell Statema. (Photo by Lauren Fior McCaffrey / Courtesy of Evado PR)

Brian Mackey said he came away from the afternoon wanting to dig more deeply into his company’s archives.

“The most surprising wine to me was the 1973 Cab,” the winemaker shared with the tasting group. “The tannin structure was still so robust and intense with fruit aromas and flavors that leapt out of the glass and lasted for over an hour without fading. It stood out from every other wine we tasted.”

Alden, who earned the title of Master Sommelier last year, marveled that such life still remains in these bottles.

“The fact that many still had enjoyable fruit notes in addition to the tertiary/age-related components was wonderful,” Alden noted. “The quality of wines were surprisingly robust for an industry in its youth, and the imprint of Washington terroir was clear.”

Alden ranked the ’73 Cab both as his favorite “for total presentation and arc in glass” and as his biggest surprise “because of how it had held itself together.“ He viewed the ’77 Cab as the “most unique expression,” pointing out that the “use of sulfur and its aging arc gave beautiful changing moments in the glass.”

As a winemaker, Mackey took special delight in the work by Klein and that team.

“My favorite series of wines were the 1976-1978 Cabs,” Mackey noted. “They represented to me an era of experimentation and change in style. There was a huge shift from 1973-1975, and there was even a gap to the 1979. I felt like I was witnessing in the glass a time I’ve heard so much about when the Washington wine industry was first starting to expand.”

And yet, the wine that held the most charm for Mackey was the ’79 Cab.

“We didn’t talk much about it because it seemed so modern and current compared to the others, but that is exactly what I liked about it,” Mackey said. “It was exciting for me to see fruit extraction, tannin structures and aromatics that I still see in the wines I’m making today — 44 years later.”

New Ray’s Chardonnay!

Ray’s is thrilled to announce a new partnership with the wine team from Willamette Valley Vineyards. The WVV team is currently bottling a Chardonnay exclusively for Ray’s!

Most people think of Oregon and the Willmaette Valley as the land of Pinot Noir;  but amazing Chardonnay is the real secret behind our friends down south and we at Ray’s can’t wait to share this secret with you!

Founded in 1983 by Oregon native Jim Bernau, WVV believes that wines made with consideration for the environment, employees and community simply taste better. We couldn’t agree more. From their vineyard certification as LIVE & Salmon Safe, to their use of Biodiesel and support of native bee populations, WVV focus on sustainability and being true stewards of the land echoes Ray’s own history and ethos. Read more about all the team at WVV does here:

As for the Chardonnay, it’s delicious! The vines that were used to grow our own Ray’s Chardonnay are 100% Dijon Clone that hail directly from Burgundy!  Founder Jim Bernau traveled with the Oregon Governor’s Delegation to Burgundy in the 1980s to seek out French clones to improve our state’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.

We’re so excited for everyone to try our new wine when it arrives. Follow Ray’s on Facebook and Instagram to be the first to hear!

And be on the look out for a brand new Ray’s signature Pinot Noir coming soon!

Holiday Gifts From Ray’s!

Give the gift of Ray’s!

In addition to the always popular Ray’s gift card we are offering an exciting assortment of holiday gifts hand-selected or hand-crafted by our talented team!

Order gifts online via Toast, schedule your desired pick up date and time and our team will have it ready at the Boathouse host stand–now through December 24.

Gift cards are available at in any amount of your choosing. Based on the constraints of the covid-19 pandemic we are not able to offer our December gift card bonus as we’ve done in years past. We apologize for any inconvenience and are grateful for your continued support.

Browse our holiday gift highlights below and view the full list here.

Ray’s Exclusive Bourbons & Wines

  • Ray’s Old Forrester Bourbon Single Barrel
  • Red Blend – Ray’s Red from L’Ecole N°41
  • Chardonnay – Ray’s L’Ecole N°41

Barrel Aged Cocktails

  • Barrel Aged Brooklyn (32 oz., serves 11 drinks)
  • Barrel Aged Negroni (32 oz., serves 11 drinks)
  • Barrel Aged Vieux Carré (1 liter cocktail kit, serves 16 drinks)
  • Housemade Brandied Cherries (10oz) – Toschi cherries steeped in toasted fall spice and brandy

Rare Wines from Ray’s Cellar

  • Bollinger Brut Special Cuvee Champagne
  • Leonetti Cabernet Sauvignon 2016
  • Delille Grand Ciel Cabernet Sauvignon 2015
  • Gaja Barbaresco 2013
  • And more!

Wine Experiences

  • Washington Wine is Delicious Pack – 1 bottle each of Treveri Blanc de Blancs Sparkling Wine, àMaurice Viognier, Hedges Syrah, Sleight of Hand ‘Illusionist” Cabernet Sauvignon
  • Legends of Oregon Pinot Noir – 1 bottle each from these legendary producers: Rex Hill, The Eyrie Vineyard, Brickhouse ‘Les Dijonaise’
  • And more!

New! Ray’s Family Meals To-go

Try our new Ray’s Family Meals to-go with four delicious family-style menus! Each ones comes fully cooked and is hot and ready to eat at pickup. Family Meals are available to order online daily from 11:30 a.m. to 8:00 p.m. only on Ray’s Toast page.

Order a meal for one to two people or build a bigger family meal by adding two or three of the same meal or mixing and matching. We’ve also included recommended wine and cocktail pairings for each meal that can be added on for an additional cost. Cheers!

Ray’s Family Meal Menu:

True Cod Fish & Chips Meal (serves 1-2) $30
Cup of Ray’s New England Style Clam Chowder
2 piece True Cod fish and Chips
Cookie Bag (house baked cookies that change daily)

Pairing suggestions:
Torre Oria Brut Cava Sparkling Wine (bottle)
Underground Wine Projects ‘Mr Pink’ Washington Rosé 2019(bottle)
Black Cherry Margarita (serves 2)

Ray’s Famous Sablefish Dinner (serves 1-2) $62
Caesar Salad
1 large Crab Cake with orange-tarragon aïoli
Sablefish in Sake Kasu

Pairing suggestions:
Willakenzie Estate Pinot Noir ‘Pierre Leon’ Willamette Valley, OR 2014 (bottle)
Sokol Blosser Estate Pinot Gris Willamette Valley, OR 2018 (bottle)
Barrel-Aged Brooklyn Cocktail (serves 2)

An Evening of Seafood (serves 2) $80
Bowl of Ray’s New England Style Clam Chowder
Ray’s Seafood Salad featuring Oregon bay shrimp, house smoked Alaskan Coho salmon and house smoked scallops
Pan Seared Sea Scallops with squid ink spaghetti OR Alaskan King Salmon with sweet corn purée and sautéed asparagus
Mississippi Mud Pie

Pairing suggestions:
Treveri Blanc de Blancs Sparkling Wine from Washington (bottle)
Seven Hills Sauvignon Blanc Walla Walla, WA 2019 (bottle)
Ray’s Barrel-Aged Negroni Cocktail (serves 2)

Ray’s ShellFeast (serves 2-3) $105
Bowl of Ray’s New England Style Clam Chowder
Prawn Cocktail
Mediterranean Mussels with Thai style red curry, coconut milk broth
1lb King Crab with butter and lemon
Grilled Asparagus
Grilled Corn on the Cob
2 rolls with Butter

Pairing Suggestions:
Bollinger Champagne (bottle)
Treveri Blanc de Blancs Sparkling Wine from Washington (bottle)
Ray’s Private Select Woodford Reserve Perfect Manhattan (serves 2)

Cafe Happy Hour Starts Today!

Seattle’s best seafood restaurant offers Happy Hour in our upstairs Cafe Monday through Thursday from 4-6pm!! Enjoy fresh seafood, cocktails, wine and beer all at special Happy Hour pricing while you take in gorgeous waterfront and mountain views!

Ballard’s best happy hour is a must-try for you and your crew, and we look forward to seeing you today!

Ray’s Cafe Happy Hour Menu
Monday – Thursday 4pm – 6pm
(no substitutions)

Beer & Wine
Bad Jimmy’s Brewing Bad Light  4
Rotating Red or White Wine  7

Mixed Drinks 7
Martini 10
Manhattan 10
Negroni 10

Moscow Mule Absolut vodka, ginger beer, lime  8
Margarita El Jimador Blanco tequila, lime, sour, triple sec, salt rim  8
Irish Mule Jameson Irish whiskey, lemon juice, ginger beer  8

Fancy Booze
Buffalo Trace Manhattan  12
Grey Goose Martini  12
Bombay Sapphire Martini  12

Clam Chowder  4
Classic Caesar  5
Chilled Calamari + Basil Bruschetta citrus marinade, sesame, jalapeño 6
Butter Lettuce + Bay Shrimp horseradish vinaigrette, roasted tomato  8
Ahi Poke “Nacho” * marinated yellowfin tuna, jalapeño, sambal aioli 8
Manila Clams sherry wine, Calabrian pepper, butter, oregano 8
Penn Cove Mussels Thai-red curry sauce, scallion 8

August is Washington Wine Month!

August is Washington wine month and Ray’s has you covered! Our Wine Director Chip Croteau has hand-picked a gorgeous selection of reds, whites, and rosés from some of the most incredible winemakers in our state! Enjoy these wines by the glass or bottle all month long in our first-floor Boathouse. Reserve today!

Featured Washington Wines include:

Sparkman ‘Lumiére’ Chardonnay Columbia Valley, WA 2016 15 gls / 58 btl
Aromas of hazelnut, lemon curd, stone fruit and honeysuckle lead into lively flavors of green apple, lemon oil, minerals, and just a smooch of sweet toasty French oak. An elegant, well-balanced chardonnay.

Avennia ‘Oliane’ Sauvignon Blanc Yakima Valley, WA 2017 16 gls / 62 btl
Barrel fermented with native yeast, the aromas of lemon verbena, lemon oil and herbs emerge. The flavors are tart, racy and acid driven, with a long, drawn out finish. It’s elegant and subtle.

Tranche ‘Pink Pape’ Rosé Black Rock Estate Vineyard, WA 2018 12 gls / 45 btl
A blend of three traditional Châteauneuf-du-Pape varieties, discover delicate aromas of mountain berry, white peach, citrus blossom and honey dew with lifted notes of pink grapefruit and lemon peel.  Bright and focused on the palate, with fresh citrus and underscored by a wet stone-like minerality.

Delille Cellars Rosé Columbia Valley, WA 2018 17 gls / 68 btl
Presenting a beautiful pink coral color, this Grenache-dominated rosé showcases a nose of kiwi, melon and light red raspberry.  Bright citrus flavors join dried strawberry, peach and hints of dried tarragon and dill in the mouth. Perfectly dry and brilliantly crisp, this wine has a substantial finish capped by a generous tropical guava flavor.

Devium Mourvèdre/Syrah Red French Creek Vineyard Yakima Valley, WA 2017 19 gls / 70 btl
Wild Oregon Marionberries and potting soil lead into a silky palette with balanced tannins, great acidity and hints of earth, red fruit and savory herbs.

Two Vintners Syrah ‘Some Days Are Stones’ 2016 Stoney Vine Vineyard Walla Walla, WA 18 gls / 68 btl
From Walla Walla’s famous Rock’s District, intense aromatics of blueberry and plum are followed by smoked meat, dried violet, olive, gravel and dried herbs.  It shows a whole lot of hang time on the potpourri filled finish. Incredible!

Cadence ‘Bel Canto’ Cabernet Franc & Merlot Cara Mia Vineyard Red Mountain, WA 2007 22 gls / 85 btl
Knockout nose combines sappy black cherry, red currant, black tea, mocha and rose petal. Wonderfully intense but light on its feet, with enticing floral lift and outstanding verve to the red berry and brown spice flavors.  One of the many testaments to the ageability of WA wines.

Taste Washington Wine Month at Ray’s March 1-31!

To celebrate Taste Washington Wine Month this March, our Wine Director Chip Croteau has created a special Washington wine list that will be available March 1-31 in our first-floor Boathouse.

Chip and his team have hand-selected a variety of exceptional Washington wines from some of the most talented winemakers in our great state. Enjoy these wines by the glass or bottle all month long! Reserve online at

Washington wines available by the glass or bottle include:

Avennia ‘Oliane’ Sauvignon Blanc Yakima Valley, WA 2017 16 gls / 62 btl

Sourced from top vineyard sites Boushey and Red Willow, discover aromas of white grapefruit, nectarine, lemon pith, straw, mineral, and herb. Sleek and puckering flavors with a steely spine of acidity that keeps the interest high.

àMaurice ‘Sparrow’ Estate Viognier Walla Walla, WA 2016 19 gls / 75 btl

Exclusively from their estate vineyard site, this stunning wine features aromatic notes of freshly cut flowers, peach, creamsicle, pear, and tangerine. It’s textured in feel with abundant stone fruit and vanilla flavors that lead to a tart, apricot filled finish that lingers.

Two Vintners Grenache Columbia Valley, WA 2016 15 gls / 55 btl

From Olsen and Boushey vineyards this lightly colored Grenache offers nuanced plum, fresh herb, orange peel, smoked meat, and white pepper.  Juicy, rich, and floral.

Two Vintners Syrah ”Some Days Are Stones’ 2015, Walla Walla, WA 18 gls / 68 btl

From Walla Walla’s famous Rocks District, intense aromatics of blueberry and plum are followed by smoked meat, dried violet, olive, gravel, and dried herbs.  It shows a whole lot of hang time on the potpourri filled finish!

Abeja Cabernet Sauvignon Columbia Valley, WA 2012 25 gls / 95 btl

A rare library release from the team at Abeja, the brilliant 2012 vintage features blackberry, black cherry, blueberry and pretty notes of vanilla bean. Hints of cinnamon stick, dark earth, and pine sap add depth and complexity to the silky texture and refined tannins.

Drink Salmon Safe Wine for a Cause at Ray’s Thru Nov. 7!


Raise a glass to support salmon restoration at Ray’s Boathouse & Café this fall!

We are excited to announce our Salmon Safe wine promotion in partnership with Long Live the Kings! $1 from each glass or bottle sold from these special wine lists, will be donated to Long Live the Kings, a local non-profit and proud partner of Ray’s, that works to restore wild salmon and steelhead, and support sustainable fishing in the Salish Sea. Their programs―combining on-the-ground field work with scientific innovation and broad partnerships―help decision-makers advance salmon recovery.

The ‘Salmon Safe‘ certification for a vineyard reflects a grape growers commitment to vineyard management focused on the impact on water quality and salmon habitat.

This wine promotion will run in both the Boathouse and Café now through November 7th, each with different offerings. Scroll down to view the full menus and visit or call 206.789.3770 to reserve. We look forward to seeing you soon!

Boathouse Salmon Safe Wine Menu*

Hedges Family Estate Syrah
‘DLD’ Cuvée Marcel Dupont
Red Mountain, WA 2013
15 gls / 55 btl
Dedicated to Anne-Marie Hedges’s grandfather, Marcel Dupont, this cuvée displays the greatest qualities of low yield farming and the hallmarks of Red Mountain Syrah: earthy minerality, rich dark fruits, dried spices, cocoa, leather and smoke.

Bethel Heights Vineyard Pinot Gris
Eola-Amity-Hills, OR 2017
15 gls / 55 btl
A rich and textured pinot gris with nectarine, apricot and peach flavors set against a bright core of mouth watering acidity.  Elegant yet powerful.

Brickhouse Vineyard Chardonnay
Ribbon Ridge, OR 2015
16 gls / 64 btl
A very ‘old world’ and Burgundian style wine using 100% organic grapes and biodynamic farming. Lemon cream, yellow apple, nutty minerality and saline tinged wet stone.

Sokol Blosser Esate Rosé
Dundee Hills, OR 2017
13 gls / 50 btl
It may not be summer but it’s certainly still a great time to enjoy this rosé made from 100% Pinot Noir grapes.  Fresh strawberry, pink grapefruit and blood orange with a hint of pepper spicing up the finish.

Brickhouse Vineyards Pinot Noir
Les Dijonnaise
Ribbon Ridge, OR 2016
30 gls / 110 btl
From the opening aroma, the complexities compound, offering pepper, spice, cranberry, candied rose petal, red berry and cherry notes.  Sautéed herbs, underbrush and a stony minerality frame the elegant fruit flavors.

Chateau Ste. Michelle
Cabernet Sauvignon
Cold Creek Vineyard
Columbia Valley, WA 2013
16 gls / 60 btl
Inky black in color, this Cab is ripe, sexy, textured and with real density; it gives up lots of chocolate, caramelized plum, vanilla bean, and currant-like aromas and flavors.

àMaurice Cellars ‘Night Owl’
Merlot/Cab Sauv & Franc/Petit Verdot
Walla Walla, WA 2013
23 gls / 85 btl
Offering an exotic, complex bouquet of lavender, wild herbs, loamy earth and both red and black fruits, this estate grown blend is medium-bodied and elegant with a dark, meaty, chocolaty, earthy core.

Cafe Salmon Safe Wine Menu*

Sokol Blosser Estate Pinot Gris 
Willamette Valley, OR 2017 12 gls / 46 btl 
Fresh citrus rind, grapefruit, white flowers and wet stone. 

Terra Blanca Chardonnay ‘Arch Terrace’ 
Red Mountain, WA 2017 11 gls / 40 btl 
Barrel fermented featuring yellow apple, ripe pears and creamy citrus. 

Hedges Family Estate Syrah ‘DLD’ 
Red Mountain, WA 2013 15 gls / 55 btl 
All the hallmarks of Red Mountain Syrah: earthy minerality, rich dark fruits, dried spices, cocoa, leather and smoke. 

Bethel Heights Vineyard Pinot Gris 
Eola-Amity-Hills, OR 2017 55 btl 
A rich and textured pinot gris with nectarine, apricot and peach flavors set against a bright core of mouthwatering acidity 

Brickhouse Vineyards Pinot Noir ‘Les Dijonnaise’ 
Ribbon Ridge, OR 2016 110 btl 
Pepper, spice, cranberry, candied rose petal, red berry and cherry notes with sautéed herbs, underbrush and a stony minerality. 

Chateau Ste. Michelle Cabernet Sauvignon 
Cold Creek Vineyard Columbia Valley, WA 2013 60 btl 
Inky black in color with chocolate, caramelized plum, vanilla bean, and currant-like aromas and flavors. 

àMaurice Cellars ‘Night Owl’ 
Merlot/Cabernet Sauvignon & Franc/Petit Verdot 
Walla Walla, WA 2013 85 btl 
A complex bouquet of lavender, wild herbs, loamy earth and both red and black fruits with a dark, meaty, chocolaty, earthy core.

* Menus subject to change.