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Shuck & Sip: Oysters & Sparkling Wine at Ray’s Feb. 19-Mar. 4

Oysters Unshucked

We’re kicking off our 45th year celebrating the simple joys of cool, refreshing oysters on the half-shell paired perfectly with crisp sparkling wines.

From Monday, February 19 through Sunday, March 4 in the Boathouse and Café enjoy a variety of local Penn Cove oysters served individually, by the duo, or as a half-dozen with an assortment of sparkling wines from all over the world available by the glass, half-bottle and bottle.

Café oyster varieties and featured sparkling wines include the following and pricing is: $3.75 for one, $7 for two, $20 for six.

  • Compass Point. Samish Bay, WA – Crisp, sweet, plump meats with a medium-high salinity and a mean finish
  • Purple Mountain – Moderately deep cups with firm, plump, sweet meats, a hint of mineral and a moderately high salinity.
  • Rock Point – Creamy texture, sweet flavor, medium salinity and a cucumber finish.

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

  • Lucien Albrecht Brut Rosé, Crémant d’Alsace, FRA NV $5 / $10 / $37. Tart red currant, rhubarb and strawberry come together in a very refreshing and well rounded rosé
  • Agusti Torelló Brut Nature Gran Reserva, Cava, ESP 2011 $8 / $15 / $54. Aromas of butter and toasted bread lead into flavors of ripe stone fruits, bright yellow apple and hints of lemon.
  • Schramsberg Blanc de Blancs, CA, USA 2013 $10 / $19 / $75. Fresh aromas of green apple, pineapple and grapefruit; nuances of fresh-baked brioche and lemon zest on the palate
  • Pol Roger Brut Epernay, FRA NV $73 (bottle only). An elegant Champagne, with a smoky, minerally underpinning and subtle flavors of poached pear, toast, candied lemon zest and ginger

Menu subject to change.

Make your reservations for the Café at 206.782.0094 or online; and in the Boathouse at 206.789.3770 or online.

We look forward to seeing you as we Shuck & Sip in honor of 45 delicious years!

 

 

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New Desserts & New Pastry Chef at Ray’s Boathouse!

Chocolate Terrine Close Up

We’re sweet on our new pastry chef Karen Williams! She has blown us away with her new Boathouse dessert menu… from rich chocolate terrine with orange and pistachio, to almond cake with merlot poached pears and currant-balsamic ice cream–it’s time to indulge in a little winter treat or two.

A former instructor at Le Cordon Bleu, Karen comes to Ray’s with many years of pastry experience, and you can enjoy her delicious labors of love in the Boathouse now.

Grab a date and try them all alongside a creamy cappuccino or delicious dessert wine like Taylor Fladgate Late Bottled Vintage Port. For a special treat ask your server about D’Oliveiras Bual Vintage Madeira from Portugal!

Almond Cake merlot poached pear, currant-balsamic ice cream, candied marcona almonds, brandy snap 10

Bittersweet Chocolate Terrine orange and pistachio sable, raspberry coulis, raspberries, pistachios 10 

Chocolate Caramel Bread Pudding Baileys, spiced caramel popcorn (cayenne), walnut ice cream, ganache, brandy snap 10

Deconstructed Lemon-Meringue Tart basil, lavender-shortbread crumble, candied lemon peel

 

But now back to Karen! She is a lover of all things chocolate and confessed she would choose chocolate cake for dinner over a ribeye any night! Don’t you love her already?

Karen hails from upstate New York and received a degree in restaurant management at Morrisville State College, near where she grew up. Then she was off to the Culinary Institute of America for a baking and pastry degree. Next she found herself living in Seattle with a continued desire for education and a passion for food and enrolled in Bastyr University to earn her BS in nutrition. She went on to become a pastry and baking instructor for Le Cordon Bleu, first in St. Louis then in Orlando. While living in Orlando she earned her CEPC (certified executive pastry chef).

Karen and her husband are currently renovating a 55-foot wooden motor yacht on dry dock, getting it ready to call home at Shilshole Bay Marina.

We’re thrilled to have Karen running our pastry program and you can rest easy knowing all of your sweet treat dreams are in her capable hands. See you soon!

Poached Pear & Dessert Wine

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Ray’s FareStart Guest Chef Night March 22!

Chef Paul Duncan

Join Executive Chef Paul Duncan at FareStart’s Guest Chef Night on Thursday, March 22 from 5:30-8 p.m.!

If you don’t know FareStart, this is the perfect way to learn and support its vital job training programs. The FareStart team works tirelessly to train displaced locals and teach them cooking and restaurant kitchen skills through set course work. Guest Chef Nights often honor graduates with a short ceremony and announce their new job at a local restaurant. It’s truly a beautiful evening!

Paul and the FareStart chef students will prepare a delicious three-course menu for $29.95 per person with all proceeds supporting FareStart’s programs. For reservations call 206.267.7601 or visit farestart.org today as these dinners sell out fast!

FareStart Guest Chef Dinner Menu

Starter (choice of one)

  • Penn Cove Mussels in Thai Curry with coconut milk, red curry, cilantro
  • Beets Three Ways with roasted red and golden beets, beet relish, crispy beet chips, sherry vinaigrette, watercress, fresh herbs, goat cheese

Entrée (choice of one)

  • Crispy Smoked Sablefish and Pork Belly with braised greens, jasmine rice, miso
  • Minted Green Pea Pancakes with quinoa Zatar, horseradish crème

Dessert

  • Chocolate Indulgence Cake with caramel popcorn, caramel sauce

 

 

 

 

 

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Shellfest Returns to Ray’s Café Jan. 17-31!

Shrimp copy

Shellfest is back this winter at Ray’s Café from Wednesday, January 17 through Wednesday, January 31!

Our Executive Chef Paul Duncan has created a delicious, limited-time Shellfest menu featuring an array of fresh, local shellfish including oysters, snow crab, clams, shrimp and more in our upstairs Café.

Enjoy them while they last and try them all from January 17-31! Make your reservations for the Café at 206.782.0094 or online today.

Café Shellfest Menu

  • Popcorn Shrimp breaded and fried, served with tartar and cocktail sauce ($12)
  • Oysters on the Half Shell served with lemon and cocktail sauce (Market Price)
  • Full Pound of Steamed Clams with house smoked bacon, white wine, oregano and butter ($16)
  • Blackened Shrimp sautéed in butter, onions and bourbon, served with garlic bread ($16)
  • Mussels in Marinara simmered in spiced tomato broth, linguini and fresh basil ($23)
  • Peel & Eat Shrimp poached and served chilled with lemon and cocktail sauce ($9)
  • Snow Crab & Frites poached legs, seasoned shoestring fries, served with tartar sauce and butter ($21)
  • Smoked Scallop Carbonara house smoked scallops, bacon, cream, roasted pepper, squid ink spaghetti ($23)
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Give the Gift of Ray’s this Holiday Season!

Giant Rays Gift Card Image small copy
Give the gift of gorgeous Pacific Northwest views and fresh, local seafood this holiday season with a gift card from Ray’s, Seattle’s favorite seafood restaurant! Now through December 31, 2017 you’ll receive a $20 gift card for every $100 spent on gift cards at Ray’s!

Gift cards can be used in the Boathouse, Café and towards Ray’s merchandise all year long.

We also have online ordering to make it even easier to send the gift of Ray’s to your friends, co-workers, family and more!

You can purchase Ray’s gift cards three ways: in person at our Guest Relations desk in the Boathouse, over the phone at 206.789.3770, or online at rays.com. Happy holidays!

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Toast to a New Year at Ray’s Dec. 31 & Jan. 1!

ABC Oyster

Celebrate the start of a brand new year at Ray’s!

Gather your friends and family on New Year’s Eve, Sunday, December 31 for a perfect dinner before a night on the town or cozy evening watching fireworks on TV. The Boathouse will serve its full menu of fresh, local seafood, including chilled Northwest Oysters, Wild Salmon, King Crab Legs and more from 5 to 9pm

The Café will offer its entire menu including Dungeness Crab Cakes, Pan Seared Sea Scallop Fettuccini, RR Ranch Filet Mignon and Prawns and more until 8pm.

Enjoy a celebratory toast, with a $35 glass or $140 bottle of 2004 Dom Perignon in the Boathouse or Café. Or enjoy festive cocktails, craft beer and Northwest wine.

On New Year’s Day get a little hair of the dog with Bloody Mary’s and Fish & Chips in the Café starting at 11:30am. The Boathouse will open at 5pm and offer its complete dinner menu until 9pm.

Make your reservations for the Cafe at 206.782.0094 or online. And the Boathouse at 206.789.3770 or online for parties of all sizes.

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Gingerbread House Decorating Party at Ray’s Cafe Dec. 10!

Graham Cracker House
Photo By Home Biz Boot Camp

Gather the family and join us at Ray’s Café for a DIY holiday Gingerbread House Decorating Party on Sunday, December 10 at 12pm and 4pm!

This event is all ages and includes graham crackers and decorating supplies for each guest to build-their-own gingerbread house. Festivities will take place on Ray’s winterized Café patio, completely enclosed and heated. Food and drinks are available for purchase.

Reservations are required and can be made by calling the Café at 206.782.0094.

The price of admission to the event is one non-monetary donation to Mary’s Place per person. They are in need of twin-size blankets, hats/gloves/scarves, and breakfast cereals for the women and children they serve. They also welcome clothing, toiletries, baby formula and much more. View their full Wish List list here.

All donations will be collected upon arrival and delivered to Mary’s Place from our team.

Cheers!

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Announcing our Guest Favorite Menu Nov. 15-21

Ray's Salmon w:Onion Marmalade

Drumroll please! After sorting through your emails, tweets, comments and survey answers, we are pleased to present our Guest Favorite Menu! This 3-course menu showcases your all-time favorite Ray’s appetizer, entrees and dessert from our 44-year history.

This limited-time menu will be offered a la carte in the Boathouse and Cafe from Wednesday, November 15 until Tuesday, November 21, as part of our “Win Dinner for a Year at Ray’s” contest. Use your Loyalty Card each time you dine until November 21 at 9 pm to be entered to win “Dinner for a Year at Ray’s.” Don’t have a Loyalty Card? Sign up for free today!

To make a reservation for the Cafe call 206.782.0094 or visit online, or the Boathouse at 206.789.3770 or visit online.

Appetizer: Mediterranean mussels, Taylor Shellfish Farms mussels, Thai red curry, coconut milk broth  $15

Cafe Entrée: Grilled Wild Northwest King Salmon with Yukon Gold potatoes, broccolini, Kalamata olives, fennel, black kale, lemon, capers $36

Boathouse Entrée: Applewood Grilled Wild King Salmon with sweet onion marmalade, fennel dusted cauliflower, baby carrots, grilled King Oyster mushrooms, pepitas (pictured) $45

Dessert: Scharffen Berger Chocolate Indulgence with Chambord Sabayon $9

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Celebrate Christmas at Ray’s Dec. 24 & 25!

Ray's Snow Scene Edited

Experience our snow-capped mountain views and fresh, local seafood this Christmas! Join us in the Boathouse or Cafe on Christmas Eve, Sunday, December 24 and Christmas Day, Monday, December 25.

The Boathouse will feature a holiday-inspired three-course menu with choice of starter, entree and seasonal dessert for $60, as well as its regular dinner menu, on both Christmas Eve and Christmas Day from 2 to 8 pm.

Boathouse Three-Course Menu

Starters

  • Dungeness Crab Cocktail Salad with butter lettuce, roasted cherry tomatoes, lemon vinaigrette and cocktail sauce
  • Rays Clam Chowder with house-smoked bacon, red potatoes, roasted vegetables and sea clams
  • Christmas Salad with jicama, cucumber, fennel, pomegranate seeds, French feta, dill and arugula tossed in a champagne vinaigrette

Entree 

  • Double R Ranch Prime Rib with roasted Brussels sprouts, green beans, whipped Washington potatoes, served with Perigueux sauce and horseradish
  • Applewood Grilled Wild King Salmon with sweet onion marmalade, fennel dusted cauliflower, carrots, baby zucchini, grilled king oyster mushrooms and pepitas
  • Pan Seared Alaskan Halibut with roasted carrots, fried potatoes, white beans and fresh herb butter

Dessert

  • Vanilla Creme Brulee
  •  Chocolate-Caramel Bread Pudding 
  • Olympic Mountain Sorbet or Ice Cream

The Cafe will offer a menu featuring popular dishes, along with a variety of seasonal specials , on Christmas Eve from 11:30am to 8pm and Christmas Day from 12 to 8pm, including:

  • King Crab Cioppino traditional broth, mussels, clams, king crab, fin fish $38
  • Prime Rib of Beef slow roasted Double R Ranch prime rib of beef, whipped potatoes, grilled asparagus demi $51
  • Filet of Beef with 1/4 lb King Crab Leg roasted green beans, king oyster mushrooms, served with drawn butter and demi-glace $62
  • Chocolate Indulgence Cake raspberries, crème anglaise, candied hazelnuts $9

Both restaurants will have full children’s menus available.

There will be no happy hour offered either day in the Cafe or Boathouse; it will resume on Tuesday, December 26.

Reservations highly recommended. Contact the Cafe at 206.782.0094 or online. And the Boathouse at 206.789.3770 or online.