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Oysters & Bubbles at Ray’s Feb. 1-28!

Enjoy perfect pairings of ice-cold oysters on the half shell with crisp sparkling wines from around the world at Ray’s Boathouse and Café from Friday, February 1-Thursday, February 28! Our local oysters are the most delicious in colder months when the water produces a really clean and bright tasting oyster.

Choose from a rotating variety of local oysters served individually, by the duo, or as a half dozen with a special menu of sparkling wines available by the glass, half bottle, and bottle.

Oyster varieties will be served on the half shell with red wine mignonette and pricing is $3.75 for one, $7 for two, and $20 for six.

Sparkling wines include the following with pricing by 3oz, 6oz, and bottle:

Bollinger ‘Special Cuvée’ Brut $16 / $32 / $125
Mestress ‘1312’ Brut Reserva Cava $6 / $12 / $46
Schramsberg Blanc de Blancs $10 / $19 / $75
Treveri Blanc de Blancs Brut Zero $5.5 / $11 / $42

While oyster varieties will change daily, Ray’s Boathouse Wine Director Chip Croteau’s favorite pairing is the full flavored and hearty beach grown Miyagi oyster with the rich yet elegant barrel fermented style of Bollinger Champagne.

Our Oysters & Bubbles menus are available daily from February 1-28 in both our main level Boathouse and our upstairs Cafe. Oysters will rotate daily and menus may change without notice. Reserve in the Boathouse or the Cafe today. Cheers!

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Take a Peek at Ray’s Award-Winning Catering Team

Ray’s Catering hosts Seattle’s best private events, from weddings, anniversaries, birthday parties and life celebrations to fundraisers, networking events, luncheons and business meetings. In 2018 we also took home the award for Best Rehearsal Dinner in Seattle Bride!

The Ray’s Catering team works hard behind the scenes to make these events come to life, from planning all of the details to cooking delicious menus! In particular our Catering Sous Chef Gustavo Guerra is a vital part of the team. He creates Ray’s seasonal catering menus and prepares the dishes with help from his talented team. His knowledge of cooking and food and his eye for what pleases a crowd makes him excellent at his job!

If you are planning an event contact our Director of Catering Amanda Viereck and host it with Ray’s either here in Ballard or at a venue of your choice!

We offer private events at our Northwest Room located next to Ray’s Boathouse, with a private deck overlooking Puget Sound and the Olympic Mountains, indoor/outdoor spaces, custom menus and much more! Contact us to select your date then plan your menu, beverages and more while our team coordinates the details.

Call 206.789.6309 or email rayscatering@rays.com today! Learn more about our Catering team here.

Take a look at our Northwest Room and Chef Gustavo’s newest menu items:

 

 

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Nic’s Adventures in Nepal!

Our adventurous Boathouse Manager Nic Reinig is an avid alpine climber and enjoys being in the mountains as much as possible when he isn’t here at Ray’s.

Nic has had the opportunity to climb and travel in Nepal in the past, but in 2018 his adventures took him on the climbing trip of a lifetime.

Nic and his partner, Elizabeth were invited to climb an uncharted peak in Northwest Nepal. It’s notoriously difficult to obtain a permit for unclimbed peaks, but his friend and climbing partner owns a Himalayan Guide Service, which allowed them to travel to the remote area.

This climb was truly the climb of a lifetime because the area in Northwest Nepal had previously prohibited ecotourism and very few westerners have been able to explore the area. Nic and Elizabeth were some of the first Americans to set foot on the isolated mountains; a climber’s paradise.

The 45-day expedition started in Kathmandu where they flew to Simikot, a village with the closest airstrip to the entrance of the valley that led to the mountains. From Simikot it took nearly two-weeks to hike through the Limi Valley, a distance of around 100-miles.

Accompanying their team of climbers were seven Sherpa guides as well as 11 mules to help carry food and supplies. Upon reaching the peak, Nic and the team established a base camp and scouted a route. After acclimating to the elevation, they pushed to higher ground and made camp where they would then attempt their summit.

Unfortunately, the group had to turn around at 17,400-feet due to waist-deep snow and dangerous avalanche conditions. The group of climbers certainly gave it their best efforts and were proud to accomplish what they already completed, not to mention enjoying the gorgeous sites of the Himalayas.

Any first ascent of an unexplored Himalayan peak has a very low chance of success and although the summit was the goal, the trip itself was an experience they will never forget!

With modern day Himalayan climbing, there are few places left in the world that are still unexplored. Nic and his group had the very lucky experience of such a grand adventure in 2018 and they look forward to what’s to come in 2019!

We’re so proud of you, Nic for reaching and pursuing your goals! Here’s to more adventures for everyone in the new year!

 

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Ray’s at FareStart Guest Chef Night Jan. 24!

On Thursday, January 24 our Executive Chef Paul Duncan will cook alongside the hardworking students at FareStart to prepare a three-course meal while he teaches cooking skills, presentation techniques, and service standards in the kitchen.

Last year Chef Paul and FareStart served our famous Mediterranean Mussels and he had the opportunity to teach the students how to prep and cook with mussels, a new experience for most! Excited by being able to teach the new skills Paul will be preparing prawns and showing the students how to properly prepare and cook them.

Reserve your seats today to enjoy this delicious dinner and the satisfaction of helping our local community!

Ray’s FareStart Menu

1st Course – Poached Prawn “Cocktail” blue corn blini, preserved lemon, avocado mousseline.

2nd Course – Fennel Dusted Rockfish spaghetti squash, oyster mushrooms, and pepper escabeche

OR

Crispy Arborio Rice spaghetti squash, oyster mushrooms, and minted peas (vegetarian)*

3rd Course – Mousse Napoleon caramel mousse, vanilla bean mousse, and decadent spiced sponge cake

The three-course dinner is $29.95 per person and the evening runs from 5:30-8:30pm. To learn more about Farestart and make reservations visit FareStart.org.

FareStart is a local non-profit that provides people struggling with poverty and homelessness a chance to overcome barriers by teaching them the work and life skills needed to succeed in the foodservice industry. FareStart works closely with local restaurants to collaborate, teach, and develop programs to help their students succeed.

*Vegetarian options available upon request.

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Shellfest Returns to the Cafe Jan. 8-27!

Ray’s Café is kicking off the New Year with Shellfest this January 8-27!

Each winter our local icy waters deliver the freshest crab, clams and oysters available and Ray’s Executive Chef Paul Duncan has created an exciting, limited menu to celebrate this winter bounty. The new shellfish dishes are only available during Shellfest at our upstairs Cafe from January 8-27, and are offered in addition to our regular Café menu.

Reservations are available daily from 11:30am-9pm and are strongly encouraged during Shellfest. Guests can reserve at rays.com/cafe or at 206.789.3770.

Shellfest Menu

Dungeness Crab Bruschetta – garlic aioli, pickled shallot, Dungeness crab meat, avocado. $17

Bourbon-Garlic Prawns – blackened prawns, bourbon, sautéed garlic, grilled bread. $16

Oysters on the Half Shell – mignonette, lemon. $20

Scampi Fettuccini Alfredo – prawns, garlic, white wine, cream, herbs. $26

Pan Seared Pacific Oysters – lightly breaded, garlic aioli, chorizo vinaigrette, dirty rice. $18

Prawn Cocktail – poached and chilled prawns, cucumber, avocado, traditional sauce. $18

Popcorn Shrimp – breaded, fried, Louis dressing. $16

Mussels Wilson – Uli’s chorizo, sherry, garlic, butter. $14

* Menu subject to change without notice.

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Winter Weddings at Ray’s

Ready to tie the knot this winter?

Book your wedding at Ray’s Northwest Room January-March 2019 and receive 10% off your officiant, florist and photographer when you hire any of our preferred partners below!

Plus we’ll waive your ceremony fee for weddings of 65 people and under, a $600-800 value.

Call us at 206.789.6309 or email rayscatering@rays.com to book your winter wedding today!

Photo credit: Sasha Reiko

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Ray’s Holiday Gift Card Bonus Dec. 1-31!

Spread holiday cheer and give the gift of Ray’s this season!

For every $100 you spend on Ray’s gift cards you will receive a complimentary $20 gift card now through December 31, 2018. Treat yourself or gift it to a friend!

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

Ray’s gift cards are perfect for the seafood lover in your life or for anyone who enjoys dining at Seattle’s best waterfront restaurant.

Happy holidays!

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New Year’s at Ray’s!

Ring in the New Year at Ray’s Boathouse & Café with a special New Year’s Eve menu featuring surf and turf style dishes. Then join us on New Year’s Day to usher in 2019 with a celebratory dinner in the Boathouse… or cure your New Year’s Day hangover with burgers and Bloody Mary’s (psst ours was named one of the best in Seattle) in the Café! Read on for more details.

New Year’s Eve

Boathouse

Celebrate the end of 2018 at the Boathouse with a New Year’s Eve menu featuring elegant surf and turf dishes served alongside our regular Boathouse menu. Don’t forget to toast! The Boathouse will be offering a selection of sparkling wines by the glass or bottle to help you cheers to the New Year.

The Boathouse will be open 5-9pm on New Year’s Eve. Reserve online or call 206.789.3770.

The Boathouse Bar will be open from 5-9pm serving its regular menu offerings and surf and turf specials, no reservations needed.

Café

Bid farewell to 2018 and welcome 2019 with a festive dinner menu including surf and turf specials served in our Café. These special New Year’s Eve dishes will be served alongside our regular Café menu.

The Café will be open from 11:30am-8pm on New Year’s Eve. Reserve online or call 206.789.3770.

The Café Bar will be open from 11:30am-8pm with normal menu offerings including the special surf and turf dishes, no reservations needed.

New Year’s Day

Our Café & Boathouse are open for regular hours New Year’s Day. Start your day in the Café and recover from New Year’s Eve festivities with our excellent Bloody Mary’s, Fish & Chips, our Ray’s Classic Burger and more!

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Gingerbread Decorating Party at Ray’s Cafe Dec. 9!

On Sunday, December 9 Ray’s Café is hosting an all-ages Gingerbread House Decorating event and drive benefitting Mary’s Place, to help local families in need!

For $12 guests will receive a gingerbread kit with supplies including icing and festive candy to build any gingerbread house they can dream up, as they sip complimentary hot chocolate. Food and drink will be available for purchase. Note – each guest does not need to purchase a kit to participate, they can be shared within a party.

The event will take place on the Cafe’s heated and covered patio. Dress warm! Reservations are required and two time slots are available: 11:30am or 1:45pm. Call 206.789.3770 to reserve!

Ray’s is asking guests to bring Twin Blankets and/or Baby Formula to the event with them. These are two high-needs items at Mary’s Place that will make a huge difference in the lives of struggling families. Ray’s will personally deliver all of the items to Mary’s Place after the event.

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 visit marysplaceseattle.org.

Thank you for helping to spread holiday cheer!

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Ray’s & Long Live the Kings Work to Restore Wild Salmon

Dear guests,

Since our start in 1973 Rays has supported causes that benefit our local waterways, salmon and sustainable fishing. The water is our lifeblood, not just because we sit atop it but because we love to serve fresh fish at Ray’s and support our local fisherman, who depend on it.

The future of fish is the future of Ray’s. We’ve prided ourselves on doing the right thing from a sustainable fishing standpoint for 45 years and being a culinary leader in the community that helped usher in what is now called Pacific Northwest cuisine. We have a responsibility to protect this and we will not back down.

Earlier this month we announced our partnership with local non-profit Long Live the Kings (LLTK) and we would like to take this opportunity to expand on what that entails, how we’ll be working with them in the fight, and how you can get involved.

LLTK was founded in 1986 with the mission to restore wild salmon and steelhead and support sustainable fishing in the Pacific Northwest. They combine innovative field work, pioneering science, broad partnerships, and sophisticated new management tools to help decision-makers advance salmon recovery while balancing the needs of fish and people.

Our involvement with LLTK began with an internal education for our entire team where they were fortunate to receive a training session from Executive Director Jacques White about how LLTK is working to restore our local salmon runs. It’s something staff can share with our guests and also take pride in their knowledge of what it takes to keep wild salmon thriving in the Pacific Northwest.

We have staff field trips in the works and our goal is to get as many of our team as possible out there with LLTK to experience a hands-on working trip and understand their work even further.

We are currently running our Salmon Safe Wine promotion in the Café and Boathouse with $1 from each glass or bottle sold going to LLTK now until November 7. This is a first step to invite our guests to get familiar with LLTK and do something simple to help make a difference.

You can look forward to many more ways to support LLTK at Ray’s through the end of this year and into 2019! We also encourage you to visit lltk.org to sign up for their newsletter and get informed on the many exciting projects and events they have in the works.

Please join us in this important cause and contact us if you would like to get involved in a bigger way. rays@rays.com

Warmly,
Douglas Zellers, GM and Co-owner