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Ring in the New Year at Ray’s, Dec. 31 + Jan. 1!

RaysBoathouseSunsetDeck-122

 

New Year’s Eve

End 2016 on a delicious note in the Boathouse with celebratory surf-and-turf specials alongside our regular menu overflowing with fresh seafood and seasonal classics. Toast to the New Year on the waterfront with an elegant glass of wine or craft cocktail, such as Ray’s Classic Martini or the Professional with Old Overholt rye whiskey, aged rum, Aperol and Scrappy’s orange bitters.   

The Boathouse will be open from 4 – 9 p.m. and reservations can be made at 206.789.3770 or rays.com. The Cafe will also be open from 11:30 a.m. – 8 p.m. serving our regular menu. Cafe reservations can be made at 206.782.0094 or rays.com.

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New Year’s Day

Gather with friends to refuel and recover from New Year’s Eve festivities at Ray’s! Kick off the New Year in the Cafe 11:30 a.m. – 9 p.m. with our popular Ray’s Bloody Mary with house-infused garlic vodka, classic Dmitri’s spicy bloody mix, spicy salt rim and house smoked salmon paired with Ray’s Seafood Salad or Blackened Salmon Tacos with flour tortillas, cabbage, pico de gallo, cilantro chipotle sour cream and roasted salsa.

From 5 p.m. – 9 p.m., head down to the Boathouse for succulent menu items such as Butter Poached Main Lobster Tail with Tarragon, garlic, ginger, Brussels sprouts, house smoked bacon and Old Bay fried potatoes or start the New Year on the right foot with lighter options such as Grilled Prawns that are spice rubbed and include a fennel-radish salad and chili sauce.

Boathouse reservations can be made at 206.789.3770 or rays.com. Cafe reservations can be made at 206.782.0094 or rays.com.
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Give the Gift of Ray’s this Holiday Season!

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Give the gift that never goes out of style – gift cards from Ray’s, Seattle’s most iconic seafood restaurant! To help you cash in on your holiday shopping this year, we’re giving you a complimentary $20 gift card for every $100 you spend on gift cards now through December 31 – it’s the gift that keeps on giving!

NEW THIS YEAR: Ray’s gift cards are going green and making it easier than ever to purchase the perfect present! You can now order your Ray’s gift cards even more promptly with our new electronic gift cards that are emailed directly to you or your loved ones by visiting rays.com. As always, you can also visit our Guest Relations desk in the Boathouse or by call 206.789.3770 to order. Happy Holidays!

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Watch Chef Paul Make Fresh, Handmade Pasta!

Attention all pasta lovers: making fresh, handmade pasta at home doesn’t have to be difficult! Take if from our talented Chef Paul…he makes this look easy, doesn’t he?  Chef Paul has spent many years perfecting his pasta and whether he’s cutting to make perfect pappardelle or a stunning tagliatelle dish, it’s always impressive to watch. Here’s a pro tip from the Ray’s team – never be afraid to experiment in your recipe and methods and as always, have fun!

Chef Paul Makes Pasta Pappardelle from Stephen Hauch on Vimeo.

 

 

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Seattle Restaurant Week Returns October 9!

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The fall run of Seattle Restaurant Week is back October 9-13th and October 16-20th! Dine like a king at Seattle’s best seafood restaurant with our exceptional three-course dinner menus for $32 at both the Café and the Boathouse. Each menu features exciting new options created by our talented chef team!

View our full menus below and make your reservations now before we fill up! For Boathouse reservations call 206.789.3770 or click here. For Cafe reservations call 206.782.0094 or click here.

Share your #SRW photos with us while you dine via @raysboathouse on Instagram, Facebook and Twitter! 

Boathouse Dinner Menu

$32 per person

Starters & Salads

Chilled Calamari Salad GF

Spice poached calamari marinated with Spanish olives, sweet peppers, anchovy and herbs

Cavalo Nero

Black kale, grilled sourdough, new crop Washington apples, pickled red onion, creamy Dijon vinaigrette

Brussels Sprouts GF

House smoked bacon, chili pepper, fish sauce and soy

Roasted Parsnip Soup GF

Walnut pesto, gruyere, parsley

Entrée

Pork Belly & Crab Cakes

Achiote braised pork belly, Dungeness crab cakes, remoulade, malt vinegar potato, baby arugula

Seared Ahi Tuna GF

Sesame crusted, shiitake mushrooms, beet poke, jasmine rice

Petite Tenderloin of Beef GF

Garlic mashed potatoes, black kale, chimichurri

Quinoa Tabbouleh GF

Cauliflower puree, feta cheese, sweet peppers, Swiss chard

Dessert

Olive Oil Cake

Served with sweetened whipped cream and Washington autumn fruit compote

Chocolate Genoise

Nutella mousse, sea salt roasted hazelnuts

Olympic Mountain Ice Cream or Sorbet GF

Daily flavors with gluten free shortbread cookie

Café Dinner Menu

$32 per person

Starters & Salads

Autumn Kale Salad

Black kale, grilled sourdough, new crop Washington apples, pickled red onion, creamy Dijon vinaigrette

Roasted Parsnip soup GF

Walnut pesto, gruyere, parsley

Fried oysters

Pacific oysters, lemon aioli, wakame, tobiko

Lemon Poached shrimp in cocktail GF

White gulf shrimp, lemon, baby romaine, horseradish cocktail sauce

Entrée

Rays Smoked Scallop Carbonara

House smoked bacon, sea scallops, egg, cream and parmesan with fusilli

Wild Salmon

Lightly smoked, roasted and served with Old Bay fried potatoes, pickled cauliflower, butter

Petite Tenderloin of beef

Mashed potatoes, black kale, chimichurri

Quinoa Tabbouleh

Cauliflower puree, feta cheese, sweet peppers, Swiss chard

Dessert

Double Chocolate Brownie

Dark chocolate sauce, vanilla bean whipped cream

Caramel Panna Cotta

Poached new crop apple, short bread cookie

Olympic Mountain Ice cream or sorbet

Daily flavors

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Enter #RaysSunset Photo Contest July 14-28!

Fire Boat Wedding_4.8.16
Photo by Heather Simmonsen

Sunsets at Ray’s overlooking Shilshole Bay and the Olympic Mountains offer some of the most gorgeous and inspiring scenery in Seattle, and our guests are excellent at capturing it nightly!

From July 14-28 enter your sunset photo taken from Ray’s Cafe, Boathouse, private dining room or dock to be entered to win the grand prize:

  • Custom chef’s dinner for 4 at Ray’s Boathouse, designed by Executive Chef Paul Duncan, overlooking Shilshole Bay.
  • Exciting wine pairings from the Boathouse library curated by Boathouse Wine Director Chip Croteau.
  • Prize package of Ray’s gifts with blankets, sunglasses, hats and more!

ENTER TO WIN!
1. Take a sunset photo while at Ray’s Cafe, Boathouse, Northwest Room or dock from July 14-28, 2016.
2. Post photo to your personal Facebook, Instagram or Twitter using #RaysSunset (make sure your post is public so we can see it!).
3. Photo with the most “likes” or re-Tweets by 11:59 p.m. July 28, 2016 will win!

Contest Fine Print

  • Entries must use #RaysSunset to be considered valid submissions.
  • Ray’s Cafe, Boathouse & Catering has the right to publish all photos submitted in the contest in print or online, without prior consent from owner. Ray’s will include photo credit to owner.
  • Winner will be selected based on most “likes” or re-Tweets on social media.
  • Guests can submit up to 5 photos within the two-week period on each social media channel. Profile or post must be public.
  • Start date: July 14th 2016 at 12:01 a.m. PST; entries made prior to this will not be valid.
  • End date: All entries must be submitted no later than 11:59 p.m. PST on July 28th, 2016 in order to be considered.
  • Photos must be taken at Ray’s from July 14-28, 2016 to be considered valid.
  • Winner must claim prize within 48 hours of being contacted by Ray’s via the social media account they used to enter, or we will choose the second place winner.
  • Enter to win anywhere in the country or world.
  • Employees of Ray Boathouse, Inc. and their immediate families are not eligible to participate.
  • Ray’s reserves the right to re post pictures and entries on our social media outlets and website.
  • By claiming a prize, the winners consent to Ray’s use of their names and image/likeness including photography and video in future Ray’s marketing and advertising without compensation or further approval. Further, by accepting a prize, the winner agrees not to assert any claims and to release Ray’s, from any and all liabilities, injuries or damages sustained in connection with the award or use of the prize.
  • Winners are solely responsible for reporting winnings and paying all applicable taxes.
  • The odds of winning will be one out of the total number of eligible responses submitted.
  • Legibility: all submissions must be legible by Ray’s staff.
  • Grand Prize:
    • Custom chef’s dinner for 4 at Ray’s Boathouse designed by Executive Chef Paul Duncan, overlooking Shilshole Bay.
    • Exciting wine pairings from the Boathouse library curated by Boathouse Wine Director Chip Croteau.
    • Prize package of Ray’s gifts with blankets, sunglasses, hats and more!
    • Package is Redeemable on a mutually agreeable date between guest and Ray’s Boathouse. Not valid on holidays.

Contest General Conditions

  • Void where prohibited / restricted by law.
  • All federal, state and local laws apply.
  • Paying and reporting taxes (if any) are the winner’s sole responsibility.
  • Prizes may not be substituted, transferred, redeemed or exchanged for cash, except at the sole discretion of Ray’s.
  • Ray’s is not responsible for illegible, damaged, lost, late or misdirected entries.
  • All submissions become property of Ray’s.
  • Ray’s reserves the right to refuse all prizes to any client who in their sole determination abuses their right to participate or violates the rules.
  • Should the winning submission be determined to be untrue or false in any way, the winner must be responsible for any and all real costs associated with grand prize or another winner may be picked at the discretion of Ray’s management.

These are the official contest rules of #RaysSunset Contest. These rules may be subject to change without notice.

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Father’s Day Specials at Ray’s!

Rays Cafe Deck + Water

Make this Father’s Day a one-of-a-kind celebration on the waterfront at Seattle’s iconic seafood restaurant this Sunday, June 19! Enjoy gorgeous views of the Puget Sound and the Olympic Mountains at Ray’s Boathouse from 4:30–9:30 p.m., and in our Cafe deck or dining room from 11:30 a.m.–10 p.m.

Father’s Day specials include:

Boathouse: Sirloin and Half Lobster Tail, grilled 7-ounce sirloin and butter poached half lobster with fried old bay potatoes and corn on the cob, $45.

Café: Half-Rack Rib Plate with house-made barbeque sauce, battered dipped fries and coleslaw, $19. 

S’mores Panna Cotta, $8 in both the Boathouse and Cafe to treat dad to dessert!

For Boathouse reservations, call 206.789.3770 or visit rays.com/rays-boathouse-reservation. For Café reservations, call 206.782.0094 or visit rays.com/rays-café-reservation.

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Ray’s Crew Visits Merlino Foods

Imported Merlino Extra Virgin Olive Oil
Imported Merlino Extra Virgin Olive Oil

“Jeff! It’s Steve at Ray’s!”

“Steve how’ve you been? How’s Ray’s been doing?”

“Absolutely wonderful. Hey Jeff, l’d like to bring my Chef team down to Merlino’s and take a tour.”

“Of course! Let’s do it.”

For those unfamiliar with Merlino Foods, they have distributed Seattle with a huge inventory of products. From their brand of imported Italian olive oils, to Tillamook cheddar, to chocolate for our pastry department. Since 1900, the growth and succession this company has endured has been  amazing. In fact, if you’ve eaten at a restaurant in Seattle, there is a good chance you’ve enjoyed their goods.

Jeff Biesold is the Vice President of Merlino Foods. He’s been quite successful in keeping it a family business and sticking to their tradition of local goods and high-quality imported products. Jeff led us into the warehouse and showed us everything. We were amazed with the scale of this company. While walking by stacks of their branded canned tomatoes, we strolled into a giant refrigerator where forklifts cruised around. The place was buzzing with energy. Crews were picking products and taking them to the loading dock, getting ready to send them off.

Ray’s and Merlino Foods have had years of history together. We hold confidence as a team to share great food with our guests. There’s never a hesitation on their end in searching for specific products chefs request, all while providing swift, accurate service. This is important because we want to give you, our guest, the best food experience possible.

Merlino Foods Spice RackAfterwards I had asked our team what they were most impressed with during our visit. We all agree that Merlino’s does their homework. It’s reassuring to have learned how their inspection and approval process works. Jeff had mentioned that he’s “gotta guy” on the east coast inspecting imported products. But before that, he’s “gotta guy” in Italy inspecting his products also. The extensive chain of their quality control process proves to Ray’s that they absolutely want to have the best choices available. Real people on the ground where the food is actually being grown and processed, in touch with the farmers and exporters, is essential to ensuring a quality ingredient ends up on your plate at Ray’s.

I personally speak with many members of the Merlino team on a regular basis and look forward to it each week. Thank you to the entire team at Merlino Foods for a great relationship!

– Steve Hauch, Ray’s Sous Chef

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Feast of the Fall Forage Sept. 14 – Oct. 11 at Ray’s

Fall Forage Salmon

Ray’s Boathouse is excited to present our Feast of the Fall Forage, celebrating the Pacific Northwest’s beautiful fall bounty from land to sea!

For four weeks, from September 14 through October 11, we will highlight local purveyors who work tirelessly to forage the Northwest for the best product available. Each week Ray’s will feature a special dish by our Executive Chef Paul Duncan, highlighting unique preparations of local products, from Taylor Shellfish Olympia Oysters to Penn Cove Mussels, Northwest Albacore from Olympic Seafoods, and gorgeous mushrooms, berries and greens from Foraged & Found Edibles.

Try a new dish each week and be sure to join us at our Betz Family Wine Dinner on Friday, October 16 at Ray’s, where we will highlight the best of the Feast of the Fall Forage!

Enter to win tickets to our wine dinner and a prize package September 14-October 2 on social media! See below for details.

To enter, use #RaysFallForage on social media when dining at Ray’s from September 14 through October 11 so we may share your photos!

Feast of the Fall Forage Menu Highlights:

  • Sept. 14-20: Penn Cove Mussels Matsutake & lobster mushrooms, dry sherry, house-made pappardelle, grilled ‘goose tongue’ sea beans, herbed bread crumbs
  • Sept. 21-27: Olympic Seafoods’ Pacific Northwest Albacore Fennel dusted and Applewood grilled, Madrone bark “tea egg”, dragon tongue beans, Marcona almond, Washington tomato, Nicoise olive vinaigrette.
  • Sept. 28-Oct. 4: Foraged & Found Edibles’ Fall Harvest Grilled fall bolete mushroom, wild herb rubbed Anderson Ranch t-bone, fried kale, brie cheese, puffed farro
  • Oct. 5-11: Taylor Shellfish Olympia Oysters Half dozen, half-shell local oysters, wild red huckleberry mignonette

*Menu subject to change, based on availability.

SAVE THE DATE

Ray’s Fall Forage Wine Dinner featuring Betz Family Winery

Join us on Friday, October 16, where we’ll highlight the best of the Feast of the Fall Forage along with wines from award-winning, Woodinville-based Betz Family Winery. Five-courses, $125 per person (excluding tax and gratuity). Reservations required and seating is limited. 6:30 p.m. reception, 7 p.m. dinner; 21 years of age and over only.

Reserve your seats today at 206.789.6309 or rayscatering@rays.com.

ENTER TO WIN!

Win a pair of tickets to our Fall Forage Wine Dinner September 14-October 2!

  • Simply follow along our Facebook, Instagram and Twitter from September 14-October 2.
  • Answer trivia questions from around Ballard.
  • Email your answers to contest@rays.com to be entered. Each guest can enter to win one time per each trivia question asked, for a total of eight entries over the three-week period.
  • One winning name will be drawn on Friday, October 2.

Winner receives:

  • Two tickets to Ray’s Fall Forage Wine Dinner on Friday, October 16th (valued at $328).
  • A Bob Betz Master of Wine autographed bottle of each wine served at the dinner from Betz Family Winery.
  • A foraging trip and lunch for two with Jeremy Faber, owner of Foraged & Found Edibles and Ray’s Executive Chef Paul Duncan. Mutually agreeable date.
  • Gift certificate to purchase Foraged & Found Edibles’ goods from your local farmers market.
  • Two Ray’s embroidered sweatshirts to keep you warm in the great outdoors.

Foraging Safety

Ray’s sources all foraged ingredients from local, qualified, professional purveyors. While eating forged items from the Northwest is a true treat, you must be careful when foraging on your own. Ray’s asks that you know the rules, guidelines and risks prior to eating anything you forage in the wild. Ray’s cautions anyone to not go foraging without the proper guide or education needed to make accurate choices for what is safe to eat in the wild. Learn more from local foraging experts like Langdon Cook and Foraged & Found Edibles.

 

Contest Fine Print

  • Winner will be selected at random and must prove they are 21 years of age or older prior to being declared the winner.
  • One entry per email account per trivia question, for a total of eight entries per email account.
  • Start date: September 14th 2015 at 12:01 a.m. PST; entries made prior to this will not be valid.
  • End date: All emails must be received no later than 11:59 p.m. PST on October 1st, 2015 in order to be considered in the grand prize drawing.
  • Winner must claim prize within 48 hours of being contacted by Ray’s via the email address they used to enter, or we will draw again.
  • Enter to win anywhere in the country or world.
  • Employees of Ray Boathouse, Inc. and their immediate families are not eligible to participate.
  • Entrants must be at least 21 years of age on or before the date their post is submitted.
  • Ray’s reserves the right to re post pictures and entries on our social media outlets and website.
  • By claiming a prize, the winners consent to Ray’s use of their names and image/likeness including photography and video in future Ray’s marketing and advertising without compensation or further approval. Further, by accepting a prize, the winner agrees not to assert any claims and to release Ray’s, from any and all liabilities, injuries or damages sustained in connection with the award or use of the prize.
  • Winners are solely responsible for reporting winnings and paying all applicable taxes.
  • The odds of winning will be one out of the total number of eligible responses submitted.
  • Legibility: all submissions must be legible by Ray’s staff.
  • Grand Prize:
    • Two tickets to Ray’s Fall Forage Wine Dinner on Friday, October 16th (valued at $328).
    • A Bob Betz Master of Wine autographed bottle of each wine served at the dinner from Betz Family Winery.
    • A foraging trip and lunch for two with Jeremy Faber, owner of Foraged & Found Edibles and Ray’s Executive Chef Paul Duncan. Mutually agreeable date.
    • Gift certificate to purchase Foraged & Found Edibles’ goods from your local farmers market.
    • Two Ray’s embroidered sweatshirts to keep you warm in the great outdoors.

Contest General Conditions

  • Void where prohibited / restricted by law.
  • All federal, state and local laws apply.
  • Paying and reporting taxes (if any) are the winner’s sole responsibility.
  • Prizes may not be substituted, transferred, redeemed or exchanged for cash, except at the sole discretion of Ray’s.
  • Ray’s is not responsible for illegible, damaged, lost, late or misdirected entries.
  • All submissions become property of Ray’s
  • Ray’s reserves the right to refuse all prizes to any client who in their sole determination abuses their right to participate or violates the rules.
  • Should the winning submission be determined to be untrue or false in any way, the winner must be responsible for any and all real costs associated with grand prize or another winner may be picked at the discretion of Ray’s management.

These are the official contest rules of #RayFallForage Contest. These rules may be subject to change without notice.