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Easter at Ray’s 2024!

Join Ray’s for a delicious Easter brunch or dinner on Sunday, March 31, 2024! Our first floor Boathouse will serve brunch with a la carte guest favorites and a spring-inspired 3-course dinner menu.

Easter reservations are strongly encouraged and available on RESY! We can accommodate parties of 10 people or fewer, including high chairs.

Reserve Easter in our first floor Boathouse

BOATHOUSE BRUNCH
10:30am (first seating) to 3pm (last seating).

A La Carte Boathouse Easter Brunch Menu:

Smaller

  • Little Gem Salad green goddess dressing, pickled lemon, feta cheese, scallions, cherry tomatoes GF V
  • Lyonnaise Salad bacon vinaigrette, frisée, bacon lardons, soft egg, croutons DF
  • Crispy Calamari Salad orange vinaigrette, carrots, frisée, cornichon, red onion DF
  • Fresh Berry Parfait vanilla whipped yogurt, fresh berries, house-made granola, honey
  • Ray’s Pacific Northwest Chowder  clams, house smoked-bacon, red potato
  • Avocado Toast toasted como loaf, avocado, pickled red onion, cherry tomatoes, everything bagel seasoning DF

Shareable

  • PNW Mussels jalapeño-lime butter, radish, toasted baguette
  • PNW Manila Clams  onion, celery, white wine, Old Bay, herbs, toasted baguette
  • Seared Diver Scallops roasted parsnips, parsnip purée, vanilla beurre blanc, chervil GF
  • Cold Smoked Salmon Plate house smoked PNW salmon, scallion whipped cream cheese, pickled red onion, cucumber, dill, ikura, everything bagel chips
  • Moroccan Carrot Salad baby carrots, couscous, hazelnuts, yogurt, cilantro, garlic-harissa oil V
  • Crispy Fried Calamari  mini sweet peppers, green goddess dressing
  • Dungeness Crab Cakes  lemon aïoli, pickled red onion, orange supremes, pea vines
  • Seared Asparagus parmesan vinaigrette, hazelnuts GF V

Mains

  • Vegetarian Quiche fried breakfast potatoes, mixed green salad
  • Hangtown Fry fried oysters, scrambled eggs, house smoked bacon, fried breakfast potatoes, spicy aioli
  • Steak and Eggs 8oz Double R Ranch bavette steak, two eggs, fried breakfast potatoes, chimichurri GF
  • 8oz House Ground Beef Burger brioche bun, american cheese, shredded lettuce, special sauce, breakfast potatoes GF
  • Two Eggs choice of bacon or Uli’s breakfast sausage, fried breakfast potatoes, toasted como loaf
  • Challah French Toast Uli’s breakfast sausage, spiced maple syrup, whipped cream, fresh berries, fried breakfast potatoes
  • Prawns & Grits Del Pacifico Day Boat prawns, Anson Mills grits, chorizo vinaigrette, two eggs, como loaf
  • Applewood Grilled Sablefish in Sake Kasu jasmine rice, charred savoy cabbage, scallions, dashi-miso velouté
  • Grilled Wild Alaskan King Salmon garlic whipped potatoes, seared asparagus, cornichon-caper beurre blanc GF

BOATHOUSE DINNER
3pm (first seating) to 8pm (last seating)

Enjoy our normal a la carte dinner menu alongside a $75.00 Easter inspired 3-course dinner menu of appetizer, entrée and dessert (beverages, tax and gratuity not included).

3-course Boathouse Easter Dinner Menu
choice of one from each section 

Appetizers

  • Artichoke & Parmesan Soup fried artichokes, crème fraîche, spring herbs
  • Dungeness Crab & Spring Pea Salad snap peas, watermelon radish, English peas, mint, arugula, lemon vinaigrette, chevre GF
  • Seared Oregon Albacore blood orange-avocado salsa, ponzu, watercress GF/DF

Entrees

  • Double R Ranch Spice Rubbed Prime Rib garlic whipped potatoes, seared broccolini, demi-glace GF
  • Fresh Pan-seared Alaskan Halibut green garlic sauce, fried Yukon Gold potatoes, sautéed mushrooms
  • Moroccan Carrot Salad baby carrots, couscous, hazelnuts, yogurt, cilantro, garlic-harissa oil V

Desserts

  • Vanilla Crème Brûlée caramelized shell
  • Spiced Carrot Cake cream cheese frosting, candied pecans
  • Olympic Mountain Creamery Ice Cream/Sorbet

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

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).

CAFE
Enjoy our Cafe grand holiday buffet from 9am (first seating) to 8pm (last seating) for $85 per person including coffee, 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.

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Winter Warmer Cocktail Recipes from our Bar Team!

Try these delicious, guest-favorite hot cocktails from our talented bar team and stay nice and cozy while we’re closed this month. Cheers!

Ray’s Hot Buttered Rum

Buttered Rum Mix

  • 1lb gold unsalted butter softened
  • 1½ cups brown sugar
  • 2 heaping tbls molasses
  • 1 tbls vanilla
  • 5 tsp cinnamon
  • 5 tsp nutmeg
  • 3 tsp clove
  • 2 tsp cardamom
  • 1 tsp allspice
  • 1oz dark rum

Blend together with kitchen aid or similar device.

Build your cocktail:

  • 1.5oz dark rum similar to Gosling Black Seal or Plantation Dark
  • Heaping bar spoon of mix
  • Hot water

In a mug combine rum and butter mix, top with hot water and stir to mix until combined. Serve hot and top with whipped cream. Enjoy!

Ray’s Blueberry Mulled Wine

  • 2 cups fresh or frozen blueberries
  • 1⁄3 cup sugar
  • 10 whole cloves
  • 5 allspice berries
  • 5 cardamom pods
  • 3 cinnamon sticks
  • 1 bottle (750 mL) red wine

In a saucepan over medium heat, combine blueberries and sugar.  Cook until lightly simmering, about 5 minutes.

Puree blueberry mixture until smooth, then add in cloves, allspice, cadamom, and cinnamon. Continue lightly simmering for 30 minutes.

Pour wine into the pot and reduce heat to a very slow simmer for 30 minutes.

Strain and serve warm with a cinnamon stick and blue berries.

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Valentine’s Day at Ray’s 2024!

Take in the gorgeous scenery at Ray’s over a Valentine’s lunch or dinner this February 14, 2024!
Valentine’s Day reservations are strongly encouraged and available on RESY.
Please note:we are ONLY accepting reservations for Wed., February 14 in our upstairs Café (the Boathouse will reopen shortly after the holiday). No reservations needed for the bar, seated on a first come first served basis.
 

Ray’s Café 2024 Valentine’s Week Specials

Smoked Salmon & Goat Cheese Mousse
dill, pickled red onion, ikura, crostini

Seared Ahi Tuna Loin
beet puree, roasted beets, caper-blood orange sauce, watercress
Coffee-spiced Double R Ranch Ribeye
whipped russet potato, roasted carrots and parsnips, cocoa-demi glace
Chocolate-Raspberry Cheesecake
chocolate ganache, cocoa dusted raspberries
 
Our Valentine’s menu specials will be available February 12-18 in the Café. We look forward to celebrating with you and yours at Seattle’s best seafood restaurant!
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New Year’s Eve 2023 at Ray’s!

Come dine with us on New Year’s Eve and take in the gorgeous views as you toast to 2024!

Ray’s first floor Boathouse and second floor Cafe will be serving the last day of our Steakhouse Pop-Up menu along with the two specials below (our normal menus are also available) on Sunday, December 31.

New Year’s Eve Specials 2023

  • Steak & Cake 8oz Double R Ranch Filet Mignon, Seared Dungeness Crab Cake, garlic whipped potatoes, sautéed green beans, Béarnaise sauce $75
  • King Crab Leg butter sauce, lemon $85 (approximately 12oz leg)

View our full Steakhouse Menu here!

Reservations for both restaurants are strongly encouraged!

BOATHOUSE HOURS (first floor)
5pm (first seating) to 9pm (last seating). Reserve your table.

CAFE HOURS (second floor)
11:30am (first seating) to 8pm (last seating). Reserve your table.

We’re Open New Year’s Day!
Ray’s Boathouse and Cafe will be open regular hours on New Year’s Day Monday, January 1! Join us starting at 11:30am in the Cafe for Bloody Mary’s, Fish & Chips, Clam Chowder and all of your favorites. The Boathouse will open at 5pm for hay hour and dinner. Cheers!

Photo by Emma Lee Photography
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Steakhouse Pop-Up this December!

We’re beefing up our menus this December!

Our Steakhouse Pop-Up features a limited number of steaks per day served with classic steakhouse sides and option to add special sauces or compound butters.

These specials are available now through December 31 in our first floor Boathouse and upstairs Cafe!

Reserve your table today in the Boathouse, our Cafe is walk-ins only (except on select holidays).

Ray’s Steakhouse Menu

Grilled RR Ranch Steak
(served with demi-glace and seared broccolini)

  • Hanger Steak 8oz 
  • Filet Mignon 8oz 
  • Eye of Ribeye 10oz  
  • Beef Cap 6oz 
  • Strip Steak 12oz

Sauce/Butter Add-ons

  • Sauce au poivre
  • Béarnaise (add Dungeness Crab for Oscar style)
  • Foie Butter
  • Calabrian Chili Butter

Sides

  • Loaded Baked Potato
    house-smoked bacon, sour cream, cheese, chives
  • Dungeness Crab Mac & Cheese 
    fusilli pasta, Tillamook white cheddar, parmesan bread crumbs
  • Fried Potato Latke 
    crème fraiche, chives, smoked ikura
  • Truffled Creamed Spinach 
    black truffle, herbed bread crumbs
  • Prawn Cocktail
    chilled Del Pacifico day-boat prawns, cocktail sauce
  • Alaskan Tanner Crab Cluster
    steamed with butter sauce

Plus… we’re hearing rumblings of an off-menu, house-ground burger. Come in to check it out!

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Ray’s Apparel Holiday Sale!

Take 20% off all Ray’s apparel now through December 31!

Our current apparel line up will be gone January 1 so make sure to stock up on this commemorative gear including our retro hoody, beanies and more before it’s too late!

This cozy, quality gear is the perfect holiday gift or stocking stuffer for all the Ray’s fans in your life. And we’re offering 20% off as a token of our appreciation for 50 incredible years!

Shop now and use code Rays20 at checkout to get 20% off your entire order of our 50th anniversary retail collection through Sunday, December 31, 2023 at 11:59pm PST!

Shop today before this limited edition merch is gone for good!

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Shellfest Returns This November!

We’re celebrating fresh, PNW shellfish this November with our annual Shellfest! Available in the Boathouse & Cafe daily now through November 30 – try them all!

Shellfest Menu

Oyster Shooter
house-infused spicy vodka, Dimitri’s bloody  mix, old bay rim, oyster $8
Steamed Manila Clams
chorizo, sherry, oregano, butter (by the half or full pound) GF $11/$22 

Steamed Penn Cove Mussels
shallot, garlic, white wine, butter, herbs (by the half or full pound) GF $11/$22

Peel & Eat Alaskan Spot Prawns
old bay dusted, bopo, lemon GF $28

Fried Coconut Shrimp 
thai chili dipping sauce DF $14

Baked Oysters
lime-seaweed butter, pickled sea beans GF $5/each

Oysters on the Half Shell
with shallot mignonette GF/DF $4/each

Black Pepper Tanner Crab
jasmine rice, steamed bok choy, scallion $36

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Celebrate Christmas Eve & Day 2023 at Ray’s!

Ray’s first floor Boathouse and second floor Cafe will be open on Christmas Eve and Day serving up your favorite dishes and seasonal specials. Join us Sunday, December 24 and Monday, December 25, 2023!

Reservations are available now and strongly encouraged for all parties on Christmas Eve and Christmas Day: Reserve Boathouse. Reserve Cafe. There is very limited seating for parties larger than 6 people.

RAY’S BOATHOUSE
Christmas Eve: reservations from 2pm (first seating) to 8pm (last seating). 3-course holiday menu with soup or salad, choice of entrée, and dessert for $75 per person (beverages, tax and gratuity not included). We will also serve our normal menu offerings.

Christmas Day: reservations from 2pm (first seating) to 8pm (last seating). 3-course holiday menu with soup or salad, choice of entrée, and dessert for $75 per person (beverages, tax and gratuity not included). We will also serve a limited Boathouse a la carte menu.

Full children’s menu is available both days. Boathouse bar will be open with the same offerings for guests ages 21 and over, no reservations taken.

Boathouse Christmas Eve & Day Three Course Menu

Starters

  • Butternut Squash and Roasted Sweet Potato Soup Crispy kale, focaccia croutons, extra virgin olive oil
  • Winter Citrus Salad Blood orange, cara cara orange, grapefruit, fennel, mixed greens, citrus vinaigrette, walnuts
  • Prosciutto Wrapped Albacore Tuna Cranberry gelee, persimmons, puffed barley

Entrees

  • Applewood Grilled King Salmon sweet potato puree, marble potatoes, sauteed mushrooms, beurre blanc
  • Prime Rib of Beef spice rubbed, garlic whipped potatoes, seared brussels sprouts, demi-glace
  • Dungeness Crab Spaghetti spiced tomato butter, breadcrumbs, chives
  • Roasted Root Vegetables white bean puree, sauteed kale and white beans, roasted carrots and parsnips, soy tahini dressing

Dessert

  • Seasonal Inspired Dessert
  • Crème Brulee
  • Olympic Mountain Ice Cream and Sorbet

RAY’S CAFE
Christmas Eve: reservations available from 11:30am (first seating) to 8pm (last seating). Normal Cafe menu along with seasonally inspired a la carte specials.

Christmas Day: reservations available from 12:30pm (first seating) to 8pm (last seating). Normal Cafe menu along with seasonally inspired a la carte specials.

Full children’s menu is available both days. Cafe Bar & Lounge will be open with the same hours and menus with no reservations needed, ages 21 and over only.

Cafe Christmas Eve & Day Specials

  • Butternut Squash and Roasted Sweet Potato Soup Crispy kale, focaccia croutons, extra virgin olive oil
  • Prime Rib of Beef Spice rubbed, garlic whipped potatoes, seared brussels sprouts, demi-glace
  • Dungeness Crab Spaghetti Spiced tomato butter, breadcrumbs, chives
  • Seasonally Inspired Dessert

Kindly review our Christmas guidelines for a seamless experience!
*All reservations are for inside tables only.
*We cannot accommodate every window seating request.
*Walk ins are only accepted for our bar top and lounge seating (ages 21 and over).
*Sorry, no promotional discounts available. Loyalty cards accepted and encouraged!

We look forward to seeing you and yours soon!

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New Cafe Fall Menu!

Ray’s Cafe Fall menu is here! Check out our lineup of fresh PNW seafood, pasta, veggie dishes and more! Cozy up next to our two fireplaces and take in the gorgeous Olympic Mountain views this Fall while you enjoy this new menu. Available for lunch and dinner daily in our upstairs Cafe.

Dungeness Crab & Kohlrabi Salad shaved kohlrabi, shredded carrots, granny smith apples, fennel, arugula, herbed crème fraiche dressing

Salt Roasted Alaskan Spot Prawns provencal herbs, rouille sauce

Grilled King Salmon garlic whipped mash potatoes, green beans, chive beurre blanc

Seared Dungeness Crab Cakes cauliflower puree, fried cauliflower and red potato, brown butter vinaigrette, chervil

Steamed Tanner Crab Clusters fried Yukon potatoes, sautéed green beans, butter sauce, lemon

Mushroom Bolognese tomato and mushroom ragout, rotini pasta, pecorino romano, capers, breadcrumbs

Roasted Delicata Squash sauteed farro, mushrooms, kale, coconut milk-squash emulsion

Baked Brie walnut-fig jam, bruleed figs

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Hispanic Heritage Month Specials with Chef Gus

Ray’s Executive Sous Chef Gustavo Guerra hails from Lagos de Moreno, Jalisco, Mexico and he’s graciously whipped up his Pollo en Mole Oaxaqueño in honor of Hispanic Heritage Month!

This limited quantity dish will be available in the Boathouse and Café starting Friday, September 15 until it’s gone!

Pollo en Mole Oaxaqueño pan seared chicken breast, chayote, radish, marjoram garnish.

Gus’ mole recipe originates from Oaxaca and includes a delicious blend of chiles, spices, pepitas, raisins, Mexican chocolate and much more. He shares that the key to the best mole is starting with good quality chiles; his favorites are mulato, ancho/pasilla, guajillo and cascabel pods – all of which come dried and are reconstituted to create a deep, rich flavor. It takes at least two-days to prepare the mole to achieve the perfect taste and texture.

Gus makes this mole at family celebrations and get togethers, as well as his other favorite dishes including pozole verde, shrimp ceviche tostadas, and nopales (cactus leaves).

Look for different specials inspired by Gus’ heritage throughout the next four weeks!