Summer Drinks & Eats at Ray’s Boathouse & Cafe!

Summer has officially hit our Boathouse and Cafe menus! Seattle’s best waterfront restaurant is cooking up fresh, sustainable seafood, local fruits and vegetables and of course plenty of cold cocktails (and beer and wine)!

Join us in our first floor Boathouse for dinner nightly at 5pm or our upstairs Cafe daily at 11:30am for lunch, happy hour and dinner. Boathouse reservations can be made online here for indoor dining (deck is first come), and our Cafe is walk-ins only.

Here’s a peek at some new menu items from starters and cocktails to entrees and desserts. We’ll see you soon!

Boathouse

Seared Yucatan Octopus romesco, red potatoes, salsa verde, pickled red onion and parsley salad

Seared Wild Alaskan Halibut warm orzo and sundried tomato salad, Castelvetrano olives, arugula, onion and fennel slaw

Pan Seared Sea Scallops focaccia and heirloom tomato panzanella, lime aioli, pickled mustard seeds, cucumber, toasted hazelnuts

Strawberries and Cream Washington strawberries, house-made brown sugar ice cream, roasted strawberry sauce, orange sponge cookie, miso streusel

Raspberry Chocolate Verrine milk chocolate mousse, raspberry gelee, brown butter peanut crumble

Dino-Mite! High West American Prairie Bourbon, Amaro Nonino, Aperol, lemon, egg white 17

Rhu the Day El Corazon Blanco tequila, lemon, grapefruit, rhubarb-raspberry-rosemary Syrup 1

Cafe

Hatch Chile Prawns charred corn, red onion, cherry tomatoes, spicy hatch chiles, lime, cilantro

Pan Seared Alaskan Halibut sweet corn purée, charred corn succotash, scallion

Pan Seared Sea Scallops herbed yogurt, roasted summer squash and peppers, fennel/herb salad, lemon oil

Raspberry Chocolate Verrine milk chocolate mousse, raspberry gelee, brown butter peanut crumble

Honey Poached Apricot Tart strawberry-stone fruit sauce, salt & pepper diplomat cream, citrus curd, candied pistachios

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.

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