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Mother’s Day Brunch & Dinner at Ray’s!

Celebrate your mother and the mother figures in your life on Sunday, May 12, 2024 at Ray’s! 

Our first floor Boathouse will serve some of our best-selling appetizers, salads and entrées along with Mother’s Day inspired a la carte breakfast and brunch specials. And our upstairs Cafe will offer a grand holiday brunch buffet.

Reservations are strongly encouraged for both restaurants and available for the Cafe here and Boathouse here for parties of 8 people or fewer, including high chairs. Cafe brunch reservations are accepted from 9am to 2pm on Mother’s Day, Cafe dinner is walk-ins only.

BOATHOUSE
Brunch: 10am (first seating) to 3pm (last seating).

Dinner: 3pm (first seating) to 9pm (last seating). Enjoy our full Boathouse dinner menu featuring our new selection of shareable and small plates with sustainable, local seafood like Wild Alaskan King Salmon, Wild Alaskan Halibut, NW Sablefish, handmade pasta, Spring vegetarian dishes and more!

Full children’s menu available all day in the Boathouse.

Boathouse Brunch Menu Sunday, May 12

Smaller

  • Fresh Berry Parfait GF  vanilla whipped yogurt, fresh berries, house-made almond granola, honey  16
  • Avocado Toast DF  toasted Como loaf, smashed avocado, pickled red onion, cherry tomatoes, everything bagel seasoning  22 ADD fried egg* 3.5  ADD Dungeness crab  22
  • Little Gem Salad GF V  green goddess dressing, pickled lemon, feta cheese, scallions, cherry tomatoes  16
  • Lyonnaise Salad* DF   bacon vinaigrette, frisée, bacon lardons, soft egg, croutons  16
  • Crispy Calamari Salad DF   orange vinaigrette, carrots, frisée, cornichon, red onion  11
  • Ray’s Pacific Northwest Chowder  clams, house smoked-bacon, red potato  10

Shareable

  •  Cold Smoked Salmon Plate*  house-smoked pastrami style PNW salmon, scallion whipped cream cheese, pickled red onion, cucumber, dill, ikura, everything bagel chips 28
  • PNW Mussels  jalapeño-lime butter, radish, toasted baguette  22
  • PNW Manila Clams  onion, celery, white wine, Old Bay, herbs, toasted baguette  22
  • Seared Diver Scallops* GF green pea purée, bacon, spring onion, English peas, mint  36
  • Moroccan Carrot Salad V  hummus, couscous, hazelnuts, harissa oil, mint, cilantro  26
  • Steamed Alaskan Tanner Crab Cluster GF  butter sauce, lemon  44
  • Crispy Fried Calamari  mini sweet peppers, green goddess dressing  18
  • Dungeness Crab Cakes  lemon aïoli, pickled red onion, orange supremes, pea vines  32
  • Seared Asparagus GF V  fresh burrata, salsa verde, hazelnuts, mint  16

Mains

  • Vegetarian QuicheV fried breakfast potatoes, mixed green salad  28
  • Hangtown Fry fried oysters, scrambled eggs, house-smoked bacon, fried breakfast potatoes, Calabrian chili aïoli  35
  • Steak & Eggs* GF  8oz Double R Ranch bavette steak, two eggs, fried breakfast potatoes, chimichurri  40
  • 8oz House-Ground Beef Burger*  brioche bun, American cheese, shredded lettuce, special sauce, fried breakfast potatoes  22 ADD bacon 4  ADD fried egg* 3.5
  • Two Eggs*  choice of bacon or Uli’s breakfast sausage, fried breakfast potatoes, toasted Como loaf  22
  • Challah French Toast  Uli’s breakfast sausage, spiced Vermont maple syrup, whipped cream, fresh berries, fried breakfast potatoes  29
  • Prawns, Grits & Eggs*  Del Pacifico Day Boat prawns, Anson Mills grits, chorizo vinaigrette, two eggs, Como loaf  32
  • Applewood Grilled Sablefish in Sake Kasu  jasmine rice, charred savoy cabbage, scallions, dashi-miso velouté  46
  • Grilled Wild Alaskan King Salmon* GF  garlic whipped potatoes, seared asparagus, cornichon-caper beurre blanc  46

CAFE – Brunch is currently sold out
Brunch: Enjoy our upstairs Cafe grand holiday buffet from 9am (first seating) to 2pm (last seating for buffet) for $85 per adult and $42.50 per child ages 5 to 11 (pricing includes juice and sodas but excludes tax and gratuity).

No reservations needed for the Cafe bar and lounge, ages 21 and over only.

Buffet Menu
Complete range of appetizers, salads, entrees, and desserts, plus Ray’s traditional carving and shellfish action stations, as well as breakfast and brunch items. Buffet items will be available until 3:30pm when the buffet closes.

Dinner: At 2pm we will begin serving the entire a la carte Café menu.

Please note: we will not be offering Happy Hour in the Boathouse or Cafe on Mother’s Day.

We can’t wait to share this special day with you and yours!

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June-September Wedding Special

Book a daytime or Sunday wedding at Ray’s private, waterfront Northwest Room June-September 2024 and receive complimentary Smoked Scallop Skewers for you and your guests to enjoy during your reception!*

Contact our Catering team to inquire about dates and details today: rayscatering@rays.com or 206-789-6309. View floor plans, sample menus and more.

Ray’s Boathouse offers the best waterfront weddings in Seattle! With stunning water and mountains views, it’s the best wedding venue in Seattle by far.

*Offer is based on availability.

Photo by Double Coast Photography

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Seattle Cocktail Week is March 3-10!

Celebrate local craft cocktails at Ray’s Boathouse & Cafe during Seattle Cocktail Week March 3-10! We’re offering two new cocktails in our restaurants just for the occasion.

Try them both before they’re gone!

First floor Boathouse
Ray Bird in the Jungle 
Ten to One white & dark rum, Aperol, chai simple, lime, pineapple, black strap bitters, large rock

Upstairs Cafe
Spill the Tea 
Hibiscus tea infused Tito’s vodka, Giffard ‘Ginger of the Indies’ liqueur, lime, rocks

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March is Washington Wine Month! Sip at Ray’s

March is Washington Wine Month and we’re excited to share some of our current favorites with you!

Enjoy these local wines by the glass or bottle all March long in our first floor Boathouse and upstairs Cafe.

By the Glass

Gorgiste Gamay Noir Rosé
Columbia Gorge, WA 2022  
Private label rosé made for Rays by Jeff Lindsay-Thorsen of WT Vintners. Dry andmineral driven with watermelon rind, tart strawberry, raspberry, and tangerine

Dunham ‘Shirley Mays’ Chardonnay
Columbia Valley, WA 2022  
Beautifully balanced with just a touch of oak. Anjou pear, green apple and nectarine.

Discover more Washington wines by the glass when you come to Ray’s!

By the Bottle

Delille Chaleur Estate Blanc
Columbia Valley, WA 2022
Blend of sauvignon blanc and semillon fermented in French oak. Notes of fresh pear, roasted hazelnut and starfruit

Avennia Roussanne-Marsanne
Columbia Valley, WA 2020
Ripe pear, lemon curd, tangerine blossom crushed macadamia and toasted brioche. Rich and plush but supported by nice acidity

Poet’s Leap Dry Riesling
Columbia Valley, WA 2021
Very limited release. As opposed to the typical riesling from Poet’s Leap, this is fermented to dry. Bright minerality and crisp tropical fruit character

Cadence ‘Tapteil’ Red Blend
Red Mountain, WA 2018 
Plum, black cherry, licorice, pomegranate, cocoa powder and graphite. Long finish with dark red fruits, river stones, and savory herbs.

Lobo Hills ‘Right Bank Blend
Columbia Valley, WA 2021
Blend of predominantly Merlot with Cabernet, Petit verdot and Cab Franc. Vibrant aromas of strawberry and clove then finishing with blackberry and dark chocolate.

Pedestal Merlot
Columbia Valley, WA 2018
Concentrated dark fruit aromas with wild blackberry, and chocolate covered cherry

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New Boathouse Menu is Here!

Our first-floor Boathouse has a new menu with a bigger focus on small andshareable plates so you can mix and match to try more dishes while you dine!

We also have the main dishes you know and love like our Sablefish in Sake Kasu, Grilled Wild Alaskan King Salmon and more. After being grilled, rested andsliced even our steaks are served shareable now!

Our Happy Hour menu has also been revamped! Come check it out and join us nightly starting at 5pm. Reserve in the Boathouse today. 

Smaller
Little Gem Salad green goddess dressing, pickled lemon, feta cheese, scallions, cherry tomatoes GF V
Lyonnaise Salad bacon vinaigrette, frisée, bacon lardons, soft egg, croutons DF
Crispy Calamari Salad orange vinaigrette, carrots, frisée, cornichon, red onion
Seared Albacore blood orange-avocado salsa, ponzu, watercress DF GF
Ray’s Pacific Northwest Chowder clams, house smoked bacon, red potato
Applewood Grilled Alaskan Spot Prawns butter, garlic, herbs, charred lemon GF

Shareable
PNW Mussels jalapeño-lime butter, radish, toasted baguette
PNW Manila Clams onion, celery, white wine, Old Bay, herbs, toasted baguette
Seared Diver Scallops roasted parsnips, parsnip purée, vanilla beurre blanc, chervil GF
Seared Yucatan Octopus zucchini and chickpea salad, toasted pine nuts, salsa verde GF DF
Moroccan Carrot Salad baby carrots, couscous, hazelnuts, yogurt, cilantro, garlic-harissa oil V
Steamed Alaskan Tanner Crab Clusters butter sauce, lemon GF
Crispy Fried Calamari mini sweet peppers, green goddess dressing
Crab Cakes lemon aïoli, pickled red onion, orange supremes, pea vines
Seared Asparagus parmesan vinaigrette, hazelnuts DF GF V
Crispy Brussels Sprouts muhummara, walnuts, scallions DF
Crispy Fried Yukon Gold Potatoes hollandaise, chives V

Mains
Applewood Grilled Sablefish in Sake Kasu jasmine rice, charred savoy cabbage, scallions, dashi-miso velouté
Grilled Wild Alaskan King Salmon garlic whipped potatoes, seared asparagus, cornichon-caper beurre blanc GF
House-Made Tagliatelle basil cream sauce, crispy prosciutto, peas, mint
House Smoked Sablefish gnocchi, caramelized celery root, green apple vinaigrette
Grilled Double R Ranch Hangar Steak celery root purée, roasted Brussels sprouts, sauce Bordelaise
Applewood Grilled Double R Ranch 15 oz Ribeye sautéed wild mushrooms, caféde Paris butter GF

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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!

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Ray’s Cafe Reopens!

Ray’s upstairs Café is OPEN! Join us for lunch, happy hour and dinner to enjoy your favorite Ray’s dishes, drinks and views from 11:30am-9pm daily at Seattle’s best seafood restaurants!
Ray’s first floor Boathouse remains temporarily closed and will reopen in February. Thank you for your patience!! Please follow us on Instagram and Facebook for updates.
Ray’s Northwest Room is open and can accommodate private parties and events. Please contact rayscatering@rays.com to learn more.
 
Photo by The Frederick Collection
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Easter at Ray’s 2024!

Join Ray’s for a delicious Easter brunch or dinner on Sunday, March 31, 2024! Our first floor Boathouse will serve brunch with a la carte guest favorites and a spring-inspired 3-course dinner menu.

Easter reservations are strongly encouraged and available on RESY! We can accommodate parties of 10 people or fewer, including high chairs.

Reserve Easter in our first floor Boathouse

BOATHOUSE BRUNCH
10:30am (first seating) to 3pm (last seating).

A La Carte Boathouse Easter Brunch Menu:

Smaller

  • Little Gem Salad green goddess dressing, pickled lemon, feta cheese, scallions, cherry tomatoes GF V
  • Lyonnaise Salad bacon vinaigrette, frisée, bacon lardons, soft egg, croutons DF
  • Crispy Calamari Salad orange vinaigrette, carrots, frisée, cornichon, red onion DF
  • Fresh Berry Parfait vanilla whipped yogurt, fresh berries, house-made granola, honey
  • Ray’s Pacific Northwest Chowder  clams, house smoked-bacon, red potato
  • Avocado Toast toasted como loaf, avocado, pickled red onion, cherry tomatoes, everything bagel seasoning DF

Shareable

  • PNW Mussels jalapeño-lime butter, radish, toasted baguette
  • PNW Manila Clams  onion, celery, white wine, Old Bay, herbs, toasted baguette
  • Seared Diver Scallops roasted parsnips, parsnip purée, vanilla beurre blanc, chervil GF
  • Cold Smoked Salmon Plate house smoked PNW salmon, scallion whipped cream cheese, pickled red onion, cucumber, dill, ikura, everything bagel chips
  • Moroccan Carrot Salad baby carrots, couscous, hazelnuts, yogurt, cilantro, garlic-harissa oil V
  • Crispy Fried Calamari  mini sweet peppers, green goddess dressing
  • Dungeness Crab Cakes  lemon aïoli, pickled red onion, orange supremes, pea vines
  • Seared Asparagus parmesan vinaigrette, hazelnuts GF V

Mains

  • Vegetarian Quiche fried breakfast potatoes, mixed green salad
  • Hangtown Fry fried oysters, scrambled eggs, house smoked bacon, fried breakfast potatoes, spicy aioli
  • Steak and Eggs 8oz Double R Ranch bavette steak, two eggs, fried breakfast potatoes, chimichurri GF
  • 8oz House Ground Beef Burger brioche bun, american cheese, shredded lettuce, special sauce, breakfast potatoes GF
  • Two Eggs choice of bacon or Uli’s breakfast sausage, fried breakfast potatoes, toasted como loaf
  • Challah French Toast Uli’s breakfast sausage, spiced maple syrup, whipped cream, fresh berries, fried breakfast potatoes
  • Prawns & Grits Del Pacifico Day Boat prawns, Anson Mills grits, chorizo vinaigrette, two eggs, como loaf
  • Applewood Grilled Sablefish in Sake Kasu jasmine rice, charred savoy cabbage, scallions, dashi-miso velouté
  • Grilled Wild Alaskan King Salmon garlic whipped potatoes, seared asparagus, cornichon-caper beurre blanc GF

BOATHOUSE DINNER
3pm (first seating) to 8pm (last seating)

Enjoy our normal a la carte dinner menu alongside a $75.00 Easter inspired 3-course dinner menu of appetizer, entrée and dessert (beverages, tax and gratuity not included).

3-course Boathouse Easter Dinner Menu
choice of one from each section 

Appetizers

  • Artichoke & Parmesan Soup fried artichokes, crème fraîche, spring herbs
  • Dungeness Crab & Spring Pea Salad snap peas, watermelon radish, English peas, mint, arugula, lemon vinaigrette, chevre GF
  • Seared Oregon Albacore blood orange-avocado salsa, ponzu, watercress GF/DF

Entrees

  • Double R Ranch Spice Rubbed Prime Rib garlic whipped potatoes, seared broccolini, demi-glace GF
  • Fresh Pan-seared Alaskan Halibut green garlic sauce, fried Yukon Gold potatoes, sautéed mushrooms
  • Moroccan Carrot Salad baby carrots, couscous, hazelnuts, yogurt, cilantro, garlic-harissa oil V

Desserts

  • Vanilla Crème Brûlée caramelized shell
  • Spiced Carrot Cake cream cheese frosting, candied pecans
  • Olympic Mountain Creamery Ice Cream/Sorbet

Full children’s menu available all day in the Boathouse.

Boathouse Bar has limited seating and will be offered on a first come basis for ages 21 and over only. The Bar is open from 10:30am (first seating) to 8pm (last seating).

CAFE
Enjoy our Cafe grand holiday buffet from 9am (first seating) to 8pm (last seating) for $85 per person including coffee, juice and sodas (excluding tax and gratuity). Children 5 to 11 years of age $35.

Menu
Complete range of appetizers, salads, entrees, and desserts, plus Ray’s traditional carving and shellfish action stations featuring Northwest seafood. Breakfast items will be served on the buffet until 3pm then we will transition to a dinner buffet until 9pm.

The Cafe Bar will be open from 9am (first seating) to 8pm (last seating) and is seated on a first come basis. Cafe Bar is 21 and over only.

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Winter Warmer Cocktail Recipes from our Bar Team!

Try these delicious, guest-favorite hot cocktails from our talented bar team and stay nice and cozy while we’re closed this month. Cheers!

Ray’s Hot Buttered Rum

Buttered Rum Mix

  • 1lb gold unsalted butter softened
  • 1½ cups brown sugar
  • 2 heaping tbls molasses
  • 1 tbls vanilla
  • 5 tsp cinnamon
  • 5 tsp nutmeg
  • 3 tsp clove
  • 2 tsp cardamom
  • 1 tsp allspice
  • 1oz dark rum

Blend together with kitchen aid or similar device.

Build your cocktail:

  • 1.5oz dark rum similar to Gosling Black Seal or Plantation Dark
  • Heaping bar spoon of mix
  • Hot water

In a mug combine rum and butter mix, top with hot water and stir to mix until combined. Serve hot and top with whipped cream. Enjoy!

Ray’s Blueberry Mulled Wine

  • 2 cups fresh or frozen blueberries
  • 1⁄3 cup sugar
  • 10 whole cloves
  • 5 allspice berries
  • 5 cardamom pods
  • 3 cinnamon sticks
  • 1 bottle (750 mL) red wine

In a saucepan over medium heat, combine blueberries and sugar.  Cook until lightly simmering, about 5 minutes.

Puree blueberry mixture until smooth, then add in cloves, allspice, cadamom, and cinnamon. Continue lightly simmering for 30 minutes.

Pour wine into the pot and reduce heat to a very slow simmer for 30 minutes.

Strain and serve warm with a cinnamon stick and blue berries.

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Get to Know Long Live the Kings

Did you know Ray’s has partnered with local salmon non-profit Long Live the Kings for nearly seven years? It’s an incredible cause and one that we look forward to supporting every year.

This small but mighty team has been working hard since 1986 to ensure our local salmon and steelhead populations grow and thrive for future generations.

They combine innovative field work, pioneering science, broad partnerships, andsophisticated new management tools to help decision-makers advance salmon recovery while balancing the needs of fish and people.

At Ray’s we do our best to make sure that our seafood comes from good people, good communities and is sustainably sourced. To achieve that we continue to evolve and listen to experts like Jacques White and the LLTK team about how we can help amplify their message and support their efforts for the future of Northwest salmon.

Learn more about their efforts, then keep an eye out here for how you can support them throughout the year at their events or during fundraisers like Survive the Sound and GiveBig!