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Fresh Fish Series: Last of season Copper River Coho at Ray’s

Cafe_King Salmon 2

The summer fresh season is winding down for this year’s Fresh Fish Series, but we’re going out with a bang! Our friends in Alaska, Mike and Nelly Hand of Drifters Fish will be setting nets on the Copper River Delta searching for the last of this year’s salmon species to swim up the river, and be delivered to Ray’s this weekend!

Copper River Coho aka “silvers” may not receive the hype that its bigger brother King salmon gets, but it has made the long journey back to its spawning grounds, and although silvers are more lean than kings, they are fit and full of the same healthy protein and omega-3s.

Make your reservation for Saturday, September 9 and Sunday, September 10 in our first floor Boathouse, as our Coho will be air flown and delivered to Ray’s fresh on Saturday. Our  veteran fish monger Thai Hong will be filleting Saturday afternoon for evening service and we have a gorgeous preparation in store for you:

Crispy Copper River Coho salmon with a rich, creamy corn sauce, roasted cauliflower dusted with fennel, arugula and pepitas. 

For Boathouse reservations call 206. 789.3770 or click here.

See you this weekend!

– Steve Hauch, Executive Sous Chef

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Sip & Savor Oregon Pinot Noir this Fall at Ray’s!

Welcome to Fall at Ray’s!

As the seasons start to change, we find ourselves at Ray’s looking for wines and flavors that capture this unique time of year. And nothing encapsulates the change of season quite like pinot noir. The bright fruit flavors and acidity of pinot noir pair perfectly with a variety of seafood, but one of the most ideal is wild, fresh salmon.

We have the privilege here at Ray’s to be in such close proximity to one of the greatest pinot noir regions, the Willamette Valley, just four hours south.

rexhill

Courtesy of Rex Hill Winery

This September we will be showcasing a variety of pinot noir wines from the Willamette Valley in both the first floor Boathouse and upstairs Cafe. We recently had the opportunity to visit with Rex Hill Winery and A to Z Wineworks and discover how these beautifully crafted wines are created. First off, the teams at both wineries really took care of us, our wine glasses were certainly never empty. But, seeing the joy and dedication that the Willamette Valley wine community has to perfect each an every bottle of wine was truly humbling.

The care that they have for their land and the product that’s sourced from it, reminded us of how we at Ray’s are committed to always sourcing the freshest fish and using local seasonal ingredients to create flavorful and inventive dishes for all of our guests to enjoy.

Combined Logo WPSo, this fall take advantage of all of the beautiful local offerings that the Pacific Northwest has to offer. Come into Ray’s Boathouse or Cafe to try a variety of our featured pinot noirs by the glass or bottle with your next meal. And if you’re not quite sure which one of these delectable wines to partake in, have one of our sommeliers help you find your next favorite pinot!

Make your reservations today! For the Boathouse call 206.789.3770 or click here. For the Cafe call 206.782.0094 or click here.

Cheers!

Chip Croteau, Boathouse Manager & Wine Director

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Thank you Phil Mottet & Elizabeth Gingrich!

Phil + Elizabeth
Elizabeth is second in on the left and Phil is to her left.

Throughout our history at Ray’s we have been blessed with an incredible ownership team and a hardworking staff. The servers, bussers, bartenders, hosts, cooks, and dishwashers are the foundation of who we are and make each day at Ray’s possible.

We want to recognize Phil Mottet, a server of 36 years, and thank him for his incredible hard work and dedication to Ray’s. You will be missed by all, Phil! Enjoy retirement!

We honor Elizabeth Gingrich, an owner of Ray’s since 1975, as she retires her role. Elizabeth spent 42 years helping to guide Ray’s and celebrate both the hard working team and the loyal guest with much enthusiasm. She was our book keeper for a few years and still speaks of how much she enjoyed being in touch with the day to day staff. Thank you for your unique vision, hard work and care, Elizabeth!!

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Ray’s Celebrates Alaska Herring Week

Alaska Herring Week Ray's Boathouse 2017

Alaska Herring Week starts today through June 25th!

This week celebrates herring, the most consumed fish in the world, but often overlooked in the U.S. It contains more omega 3s than salmon, a Northwest favorite, and imparts delicious flavor to any number of dishes – not just pickled! It can be poached, smoked, grilled, fried, you name it. That’s why we’re excited to be joining in the effort to raise awareness of our local Alaska herring and all it has to offer.

Executive Chef Paul Duncan has created a beautiful herring dish available today through June 25th in the first floor Boathouse: crispy fried herring fillet, potato blini, pickled radish, and tarragon cream for $26.

Join us and savor this sustainably harvested fish while it lasts! To learn more about Alaska Herring Week, click here.

For Boathouse reservations, call 206.789.3770 or click here.

 

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Fresh Fish Series: Black Cod!

Ray's Kasu Sablefish 2

Hello again my fresh fish friends! Today’s chapter in our series is all about Black Cod. Or is it called Sablefish, or Butterfish or Candlefish or… ? The list of names for this flaky deliciousness goes on.

At Ray’s you’ll hear it referred to as Sablefish or Black Cod. The versatility of this fish is endless, just like its names. For that reason we have several preparations for you to choose from including House Smoked, Grilled Sake Kasu and Roasted Sake Kasu. Like Salmon, it’s loaded with omega 3s, plus our wild caught black cod is highly sustainable.

During the stormy winters while the fishermen are keeping warm on land, chefs work hard to source quality frozen options that parallel the flavors of fresh. But alas the sun is coming out, and so are the fishing boats who have off-loaded and delivered fresh Black Cod to our kitchens… now ready for you to enjoy in the Boathouse or Cafe!

There’s much more to share on our Fresh Fish Series coming up this summer, stay tuned!

See you soon,

Steve Hauch, Executive Sous Chef

 

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Father’s Day Brunch at Ray’s June 17 & 18

brunchBurger

Father’s Day is this weekend! What better way to show dad how much he means to you and the whole family than with a delicious brunch, thirst-quenching Bloody Mary’s, and a gorgeous view?

Treat dad to an amazing brunch in our first floor Boathouse, Saturday, June 17th or Sunday, June 18th from 10am – 2:30pm.

Just this weekend in celebration of dads everywhere, we’re featuring Double R Ranch Steak and Eggs, applewood-grilled sirloin, two scrambled eggs, arugula, sweet peppers, balsamic syrup, and Old Bay breakfast potatoes for $35.

Or try our regular brunch menu items, including:

Eggs Benedict $24
Buttermilk biscuit, hollandaise, spinach, tomato, poached eggs, asparagus, Old Bay breakfast potatoes.

Challah Bread French Toast $26
Vanilla custard-dipped challah bread, house-smoked bacon, scrambled eggs, and Old Bay breakfast potatoes.

House-Made Beignets $12
Served with hazelnut mascarpone and Marionberry jam.

Applewood-Grilled Double R Ranch Beef Burger $18
Aged white cheddar, brioche bun, and house-cut fries.

View our full menu here and reserve in the Boathouse today by calling us at 206.789.3770 or click here to reserve online.

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Special Ray’s Menu Benefits FareStart thru June 4

FareStart Dinner May 21

This past weekend we had the pleasure of hosting the winners of our FareStart live auction item! They were treated to a custom Copper River King Salmon menu from Executive Chef Paul Duncan, with wine pairings by our Wine Director Chip Croteau. They enjoyed a sunny dinner on the deck of our first floor Boathouse during the opening weekend of Copper River!

Now all of our guests can enjoy this menu and help support FareStart! Today through June 4, 2017 order our 3-Course Copper River menu for $85 in the first floor Boathouse, and Ray’s will donate proceeds to FareStart to help fund its vital job training programs.

3-Course Copper River Menu $85

First
Ahi Poke, fresh Yellowfin tuna, ginger-soy marinade, compressed watermelon, wasabi aïoli, wontons

Second
Copper River King Salmon, asparagus-fennel salad, basil pesto, roasted spring onion, hollandaise, pumpernickel bread crumbs

Third
Chocolate Decadence, vanilla whipped cream, brandy snap

Please note the menu content and price may change based on availability.

Reserve your table in the Boathouse online or call 206.789.3770 today!

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Ray’s ’30th Fire Anniversary’ May 26-28!

Ray's Fire Photo 1987

30 years ago this May 26, Ray’s Boathouse burned to the ground leaving little left but a few tables, chairs and our iconic Ray’s sign. We rebuilt and came back stronger than ever. Now 30 years later we are commemorating this defining day in our history with a Fire Celebration at Ray’s! 

Bring the whole family to join us Friday, May 26 to Sunday, May 28 in the upstairs Cafe!

Enjoy our ‘smoked & blackened’ Cafe menu items, commemorative fire photos, and take in the gorgeous views that were shrouded in smoke 30 years ago.

Includes:
Smoky Habañero Lime Rita
Blackened Wild Keta Salmon Sandwich
Smoked Scallop Salad
Smoked Wild Salmon Niçoise Salad
S’Mores Panna Cotta

Click here to reserve online or call 206.782.0094 today!

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March is Taste Washington Wine Month!

Wine Tasting at Ray's

Ray’s Boathouse is celebrating Taste Washington Wine Month all March long by offering unusual by-the-glass (and bottle!) selections from Washington State.

Savor such wines as the 2015 Buty Sémillon, Sauvignon, Muscadelle, a vibrant, Bordeaux-inspired white blend from Columbia Valley; the citrus-and-floral 2015 Idilico Albariño from Yakima Valley, proving how deliciously Spanish varieties perform in Washington State; the 2014 Betz ‘Bésoliel’ from Columbia Valley, a plummy, brambly Rhône-style blend from legendary winemaker Bob Betz; the 2000 Col Solare Red Wine from Columbia Valley, an excellent vintage Cabernet Sauvignon, Merlot and Syrah blend showing concentrated raspberry, chocolate and spice notes; the deep, foxy 2013 Sequel Syrah from Columbia Valley, a collaboration between Allen Shoup for Long Shadows winery and John Duval of Penfolds wine fame; and the 2011 Leonetti Cellars Sangiovese from Walla Walla Valley, showing founder Chris Figgins’ passion in this blackberry-driven, spicy Italian variety.

Glass pours maintain their flavor profiles and varietal integrity through Ray’s Coravin wine-dispensing system. By inserting the Coravin’s hollow needle through the cork and pressurizing the bottle with argon gas, any amount of wine can be poured without compromise.

“Taste Washington” at Ray’s Boathouse now through March 31!

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Shellfest Returns to Ray’s, Jan 9-22!

shellfish

It’s almost time to Shell-ebrate with Shellfest returning to Ray’s Boathouse and Cafe, January 9 – 22! Chilly winter waters are perfect for harvesting pristine shellfish and you’re to partake at Ray’s in the form of specially prepared shrimp, crab, oyster dishes and much more. Prices start at just $6.

Sample Offerings (each sold separately; selections and menu items may change as we try new and exciting recipes):

-Full Pound Steamed Manila Clams with pork belly, vermouth, butter, chives
-Penn Cove Mussels Marinara with fresh basil, and angel hair pasta
-Sautéed Blackened Shrimp with onion, bourbon, butter, garlic bread
-Crispy Fried Rock Shrimp Tacos with pico de gallo, chipotle-sour cream, shredded romaine lettuce, tortilla chips, salsa
-Chilled Peel & Eat Prawns with lemon-spice poached, Louis dressing
-Half Pound Popcorn Shrimp, lightly breaded, fried golden brown, served with tartar sauce, cocktail sauce
-Dungeness Crab Bisque with sweet corn, creamy veloute
-Pan-fried, panko crusted Washington Razor Clams with saffron-shallot jam and jalapeno tartar
-Baked Half Shell Oysters, a half-dozen with Uli’s Andouille sausage, leeks, and smoked paprika-butter
-Steamed Half Pound Snow Crab Legs with drawn butter and fried potatoes
-Prawn Cocktail with classic cocktail sauce and lemon

We also offer delicious wine and cocktail suggestions for each dish. Boathouse reservations can be made at 206.789.3770 or here. Cafe reservations can be made at 206.782.0094 or here. We’ll see you soon!