Enjoy a beautiful Easter brunch or dinner with stunning water and mountain views on Sunday, April 17, 2022 at Ray’s!

Our upstairs Cafe will offer its grand holiday buffet and our first floor Boathouse will serve a spring-inspired 3-course holiday menu alongside a la carte guest favorites.

Easter reservations are strongly encouraged for both restaurants and available for the Cafe here and Boathouse here. Ray’s Cafe only accepts reservations on holidays and can accommodate parties of 8 people or fewer, including high chairs.

CAFE
Enjoy our Cafe grand holiday buffet from 9am (first seating) to 8pm (last seating) for $70 per person including 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.

Salads & Cold Items
Farm Lettuces and Greens Salad spring mix, chopped romaine, sliced red onion, white balsamic vinaigrette, dried apricot, aged white cheddar cheese (GF)
Roasted beets Salad, sherry vinaigrette, arugula, Goats milk cheese  (GF)
Market cheese board domestic and imported cheeses, marinated mozzarella balls, dried fruit (GF)
Ray’s cured meats platter hot coppa, salame Toscano, sliced prosciutto, finocchiona salame
Vegetable Platter grilled vegetables, olives, pickled peppers, marinated artichoke hearts
Roasted Baby Carrot Salad lemon tahini dressing, golden raisins, mixed greens, dukkah spice
Kale and Honeycrisp apple salad, lemon vinaigrette, honeycrisp apples, grana Padano, pickled shallot (GF)
Caesar Salad chopped romaine lettuce, grana Padano, creamy Caesar dressing, house made croutons

Seafood Bar & Shucking
Half shell oysters mignonette, cocktail, lemons (GF)
Peel and eat prawns cocktail, horseradish. Lemons (GF)
Dungeness crab Clusters lemon, bopo (GF)

Carving Station
Spice rubbed prime rib of beef horseradish cream, demi-glace (GF)
House smoked NW salmon apple-pear chutney (GF)

Breakfast Items
Eggs Benedict English muffin, Canadian bacon, poached egg, hollandaise sauce
Scrambled Eggs chives
Challah French Toast whipped cream, fresh berries, maple syrup
Uli’s Breakfast Sausage
Carlton Farms’ Bacon

Hot Entrée & Side Dishes
Manilla clams white wine, garlic, herbs and butter (GF)
Penn cove mussels coconut curry broth (GF)
Crispy red potatoes new potatoes, old bay, scallion
Herb-marinated, grilled chicken breast, green goddess dressing
Pan seared PNW Rockfish roasted cherry tomatoes and mini sweet peppers, lemon-chive beurre blanc (GF)
Mac and Cheese
Washington Spring Asparagus lemon, herbs
Blistered green beans garlic, lemon (GF)
Scampi Prawns (GF)
Garlic Whipped Mashed Potatoes
Roasted mushroom medley garlic, spring fennel, goat cheese, herbs

BOATHOUSE
Brunch
From 10:30am (first seating) to 3pm (last seating) enjoy our 3-course Easter brunch menu for $70 per person (beverages, tax and gratuity not included) or try a selection of some of our best-selling appetizers, salads and Boathouse entrées.

Boathouse Easter Brunch 3-course Menu

Appetizers:

• Seared asparagus, wild mushrooms, Dungeness crab, pickled onion, tarragon crème fraiche GF
• Chilled pea soup, mushroom cream, snap peas, mint GF
• Salt-roasted AK spot prawns, lemon, thyme, butter emulsion, herbs GF

Entrees:

• Challah French toast, foie gras ganache, cherry preserves, spiced maple syrup, fried breakfast potatoes
• Vegetarian frittata, asparagus, wild mushrooms, gruyere, green salad with champagne vinaigrette GF
• Dungeness Crab Frittata, chive, chopped truffle, green salad with champagne vinaigrette GF
• Spice rubbed prime rib of beef, Yukon potato cake, roasted baby carrots, sauce bordelaise GF
• Pan seared PNW halibut, smashed new potatoes, blistered cherry tomatoes, seabeans, champagne beurre blanc GF

Desserts:

• Honey Lavender crème brulee, honeycomb, dried lavender GF
• Warm housemade cinnamon roll, brioche dough, cream cheese icing
• Coconut-almond sponge cake, coconut-basil panna cotta, cardamom roasted pistachios, fresh strawberries DF
• Olympic Mountain creamery ice cream/sorbet, GF shortbread cookie

Dinner
From 3pm (first seating) to 8pm (last seating) we are serving a holiday inspired 3-course dinner menu with salad, entrée and dessert for $70 per person (beverages, tax and gratuity not included) alongside our regular dinner menu.

Boathouse Easter Dinner 3-course Menu

Appetizers:

• Seared asparagus, wild mushrooms, Dungeness crab, pickled onion, tarragon crème fraiche GF
• Chilled pea soup, mushroom cream, snap peas, mint GF
• Salt-roasted AK spot prawns, lemon, thyme, butter emulsion, herbs GF

Entrees:

• Spice rubbed prime rib of beef, Yukon potato cake, roasted baby carrots, sauce bordelaise
• Pan seared PNW halibut, smashed new potatoes, blistered cherry tomatoes, seabeans, champagne beurre blanc GF
• English Pea Agnolotti, wild mushrooms, mushroom-parmesan espuma, herb salad

Desserts:

• Honey Lavender crème brulee, honeycomb, dried lavender GF
• Coconut-almond sponge cake, coconut-basil panna cotta, cardamom roasted pistachios, fresh strawberries DF
• Olympic Mountain creamery ice cream/sorbet, GF shortbread cookie

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

The 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).

We look forward to seeing you and your loved ones then!