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Shellfest Returns in the Cafe January 4th-31st!

shellfish

Ray’s is celebrating shellfish season this January! Join us in the Cafe to enjoy a variety of specially prepared shrimp, crab and oyster dishes, only available January 4-31. It’s the perfect time for the novice shellfish eater to try something new, and shellfish lovers to go enjoy their favorites.

We’ll feature rotating wine and cocktail pairings for each dish, check in weekly for changing selections. Reserve here today for lunch or dinner!

Shellfest Menu:

Clam Chancellor Chorizo, sherry, smoked scallop $8/15
Mussels Wilson White wine, garlic, chili flake $8/15
Buffalo shrimp & wings Habanero sauce, blue cheese, celery $13
Rock Shrimp Tacos Crispy fried rock shrimp, Pico de gallo, chipotle-sour cream, shredded romaine lettuce, tortilla chips, salsa $14
Chilled Peel & Eat Prawns Lemon-spice poached, Louis dressing 10
Half Pound Popcorn Shrimp Lightly breaded, fried golden brown, tartar sauce, cocktail sauce $14
Ray’s clam chowder House smoked bacon, clams, cream $6/8
Washington Razor Clams Pan fried, panko crusted, saffron-shallot jam, jalapeno tartar $13
Baked Half Shell Oysters Half dozen with Uli’s Andouille sausage, leeks, smoked paprika-butter $16
Steamed Half Pound Snow Crab Legs Drawn butter, fried potatoes $19
Prawn Cocktail Classic cocktail sauce, lemon $9

Rays Signature Bloody Mary with Grilled Prawn House infused horseradish & garlic vodka, Dimitris Bloody mix, grilled & chilled prawn kebob garnish $10

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Support (RED) at Ray’s

Ray's Red Cocktail 1

Ray’s Café is participating in this month’s (RED) campaign to support the fight against global AIDS.

The EAT (RED). DRINK (RED). Save Lives. campaign runs June 1-30 and Ray’s Café will be joining hundreds of restaurants from around the country to offer (RED) specials with proceeds benefitting AIDS research and support.

Join us in the Cafe bar, dining room or deck to enjoy Ray’s (RED) Cocktail and drink for a cause all June long!

Ray’s (RED) Cocktail 
Bourbon, Cardamaro, Cherry Brandy, Orange Juice, Grenadine $10
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Polar Plunge & Hot Clam Chowder

Polar Plunge

Ray’s Executive Chef Paul Duncan was on-site last Saturday at Golden Gardens Park to warm up the brave locals participating in the 2015 Polar Plunge. It was a fun and lively event to help raise awareness and support for the Washington Special Olympics.

In recognition of this event we would like to share with you our beloved Ray’s Cafe Clam Chowder recipe. Enjoy!

Ray’s Café Clam Chowder
Yields 1 gallon

Ingredients     
8 oz. Baby Clams
1 quart Half and Half
2 cups Cream
4 lbs Red Potatoes
½ bunch Celery
1 White Onion
2 Carrots
1 quart Fish Stock
¼ cup St Our’s Clambroth
1 teaspoon Worcestershire
1 teaspoon Tabasco
½ teaspoon Black Pepper
¾ tablespoon Salt
1 cup Flour
½ lb Butter

Bouquet Garnet: (wrap in cheesecloth and tie with string)
6 Black Peppercorn
1 teaspoon Dry Thyme
1 teaspoon Dry Rosemary
4 Bay Leaves

Cooking
Medium dice the potatoes, carrots, onions, celery, and sweat in medium size stock pot for 10 minutes, add the fish stock with the bouquet of herbs and simmer for 45 minutes. In a separate pot melt the butter and whisk in flour to make the roux. On low heat stir the roux for 5 minutes until nice and thick and golden brown. Add the clams, half and half, clam broth, Worcestershire, Tabasco, black pepper, salt and allow to combine. Add the roux and allow the chowder to simmer until the soup thickens. Remove bouquet garnet before serving.