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Valentine’s Decadence at Ray’s Feb. 10-14!

Enjoy a stunning Valentine’s dinner on the waterfront from Friday, February 10-Tuesday, February 14!

Ray’s first floor Boathouse will offer a delicious three-course menu featuring Dungeness Crab, Filet Mignon, Lobster, King Salmon and a rich chocolate dessert February 10-14 for $70 per person (excluding tax and gratuity).

Reservations are strongly encouraged and can be made online. The Boathouse will serve its regular menu alongside the special three-course and is open for dinner daily from 5-9 p.m. (last seating at 9 p.m.).

Boathouse 3-Course Valentine’s Menu

Appetizer (choice of one)

Baby Beet Salad whipped goat cheese, watercress, blood orange, crispy beet chips

Citrus Carpaccio with Dungeness Crab & Avocado, citrus vinaigrette, arugula, candied pine nuts, Fresno chili curls

Entrée (choice of one)

4oz Double R Ranch Filet Mignon & Butter Poached ½ Lobster Tail, garlic whipped potatoes, seared broccolini, sauce bordelaise

Crispy Skin King Salmon melted leeks, duck fat potato, roasted tomato relish

Dessert

Chocolate-Raspberry Mousse

Ray’s Café

Marvel at the beautiful water and mountain views while enjoying Valentine’s specials February 10-14 at Ray’s Cafe! The Café’s full menu will be available in addition to the specials from 11:30 a.m. to 9 p.m. (last seating at 9 p.m.). Café reservations are only accepted on Tuesday, February 14 online and are strongly recommended.

Cafe Specials

Appetizer: Coriander crusted Ahi Tuna quinoa tabbouleh, cilantro mint vinaigrette

Entrée: Grilled Wagyu Sirloin and ½ Lobster Tail garlic whipped potatoes, roasted baby carrots, salsa verde

Dessert: Triple Chocolate Cake layers of chocolate cake and whipped chocolate ganache, chocolate sauce

We look forward to celebrating with you soon!

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Shellfest Returns January 6-31!

Join us for Shellfest Friday, January 6-31, 2023 and try an array of delicious new shellfish dishes created by our Executive Chef Kevin Murray and team!

We’re highlighting Dungeness Crab on our Shellfest menu with one dish representing a classic preparation from Ray’s history and the other a new dish created by Chef Kevin.

Shellfest Menu 2023

  • Oysters on the Half Shell GFred wine mignonette $4 each, 3 for $12,  6 for $22
      • Royal Miyagi – British Columbia, CAN smooth textured meats with a mild brininess and kiwi-like finish
      • Samish Pearl – Samish Bay, WA full firm meat relinquishes delicate cucumber notes and a crisp salty brine
  • Baked Oyster Rockefeller butter, parsley, bread crumbs, herbs $5 each
  • Chilled Peel & Eat Prawns GFOld Bay dusted, butter sauce, piquillo aïoli $22
  • Penn Cove Mussels GFsteamed in a spicy tomato broth $20
  • Manila Clams GFTom Kha, Thai basil, scallion, chili oil $20
  • Sautéed Prawns GFGarlic herb butter, charred lemon $21
  • Seared Yucatan Octopus Chorizo bean purée, ancho chili aioli, crispy potato, red radish, cilantro $26

Ray’s 50th Anniversary Celebration!

January Feature: Dungeness Crab

  • Black Pepper Crab Steamed gai lan, garlic, scallion, jasmine rice. Small (4oz) $30 or Large (8oz) $56 (classic Ray’s dish)
  • Crab & Avocado Salad GFJicama, winter citrus, arugula, citrus vinaigrette, candied pine nuts $28 (new dish from Chef Kevin)

Items subject to change throughout the month without notice. Menu is available for lunch and dinner daily.

This limited menu ends January 31, 2023 so make sure to enjoy it while it lasts!

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Cafe Lunch Served on our First Floor thru February 9

Ray’s Cafe will be undergoing maintenance now through Thursday, February 9 and will be closed during this time.

Our Cafe lunch menu will be available daily from 11:30am-3pm in our first floor Boathouse during this time. For dinner we’ll offer our regular Boathouse menu with the addition of some Café favorites including our Burger, True Cod Fish & Chips, and Seared Oregon Albacore Cobb Salad.

Our limited time Shellfest menu will be available for both lunch and dinner.

Hours of operation January 2-February 9:
Lunch – 11:30am-3pm (last seating at 3pm)
Dinner – 5-9pm (last seating at 9pm)
Happy Hour will not be offered during this time and we will be closed from 3-5pm.

Lunch is walk-ins only. Please reserve Boathouse dinner online here.

Thank you for your patience during this time!

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Kicking Off 50 Years of Ray’s!

June 23, 2023 will mark 50 incredible years of service at Ray’s Boathouse.

It’s an understatement to say that a lot has happened in Seattle over the past 50 years as our community grew into its own as a destination full of great things to do for visitors from all over the world, including sport fishing.

In the late 1950s Ray Lichtenberger felt that Harbor Island was getting too congested so he decided to move his fishing boat rental business to sleepy little Ballard. After a few iterations of a fishing boat rental store that started to sell more food than bait, a restaurant was born. In 1973 it became Ray’s Boathouse and the rest is history. History that was built by so many hardworking people both employed by Ray’s directly and the people who caught, raised, grew, brewed, distilled, and vinified the great products we have had the luxury to work with.

There is an undeniable humanity to providing hospitality for our guests, team, and suppliers. When it is done right it leaves a lasting impression that becomes ‘who you are’. Most of us have seen restaurants sprout up that scramble to find an identity and a theme and are tasked with figuring out who they are and/or what they want to be. Our tenure has allowed us the one simple thing: Be Ray’s. Evolve, stay current, change, win some, lose a few, but never stop being Ray’s.

I believe I speak for the Ray’s leadership that has served this endeavor before me and with me: little of our identity would be possible without the kindness of our loyal guests and the (very) hardworking team members we have had by our side since our brand was born. It’s difficult to express gratitude of this scope.

Our mission continues to be that the people we hire for the next 50 years (and beyond) understand what we have created and that they should always ‘Be Ray’s’ with every guest, team member, and purveyor.

Thank you to every person who has helped us thus far and here’s to another 50 years.

With gratitude,
Douglas Zellers
Ray’s Co-owner & General Manager

 

Photo by Halley Sunwold