Share This Post!
10/5/2014 |
posted by Emmett Niland |
Boathouse, Cafe, Events, Media & Events
It’s time to celebrate the autumn run of Seattle Restaurant Week, with three delicious ways to celebrate at Ray’s! The fall celebration dates are October 19-23 and 26-30, with three-course dinners available for $30 in both the Boathouse and Cafe, and a two-course lunch in the Cafe for $15. Chef de Cuisine Paul Duncan has created an excellent lineup of choices, including many gluten-friendly (GF) and vegetarian options, listed below.
For Boathouse reservations, click here or call us at 206-789-3770. For Cafe reservations, click here or call us at 206-782-0094
BOATHOUSE DINNER (3-courses, $30)
Starter (choose one)
- Smoked Salmon Rillettes – chive, red onion, mascarpone, baby dill, pumpernickle
- Endive + Apple Salad (gf) – Washington apples, Belgian endive, black currants, sherry vinaigrette, feta
- Stuffed Piquillo Peppers (gf) – eggplant, black olive, white anchovy, tomato vinaigrette, frisee
Entreé (choose one)
- Duck Confit + Uli’s Chorizo Cassoulet – runner beans, mushrooms, seasoned bread crumbs
- Fennel Dusted Pacific Ling Cod (gf) – pan seared, spicy tomato broth, fresh fennel, new potaotes
- Golden Cascade Chanterelles – savory wild mushroom bread pudding, roasted squash puree, black kale
Dessert (choose one)
- Pecan Caramel Tart – salt roasted pecans, whipped cream
- Tiramisu – cocoa dusted, coffee tuile
- Olympic Mountain Sorbet (gf) – seasonal selection
CAFE DINNER (3-courses, $30)
Entreé (choose one)
- Honeycrisp Apple Salad (gf) – baby arugula, Washington apples, mozzarella, white balsamic vinaigrette
- Bay Shrimp Cocktail Wedge (gf) – house made cocktail sauce, creamed horseradish vinaigrette
- Butternut Squash Soup (gf) – cinnamon-scented, spiced pepitas, crème fraîche
Entreé (choose one)
- Crispy Kurobota Pork Shank (gf) – wilted kale, parsnip-potato purèe
- House Smoked Butter Roasted King Salmon (gf) – sautèed spinach, fingerling potaotes, apple chutney
- Autumn Vegetable Cassoulet – runner beans, mushrooms, swiss chard, Parmesan cheese
Dessert (choose one)
- Pots du Creme – chocolate-espresso
- Caramel Apple Cake – candied walnuts, whipped cream
- Olympic Mountain Sorbet (gf) – seasonal selection
CAFE LUNCH (2-courses, $15)
Starter (choose one)
- Honeycrisp Apple Salad (gf) – baby arugula, Washington apples, mozzarella, white balsamic vinaigrette
- Bay Shrimp Cocktail Wedge (gf) – house made cocktail sauce, creamed horseradish vinaigrette
- Butternut Squash Soup (gf) – cinnamon-scented, spiced pepitas, crème fraîche
Entreé (choose one)
- Polenta-dusted Pacific Rockfish (gf) – roasted Yukon Gold potatoes, saffron aïoli, slivered almond green beans
- Portobello Mushroom Linguine (gf) – leeks, marsala wine, spinach, roasted red peppers
- Smoked Salmon Salad Sandwich + field green salad – open-faced, Grand Central rye, Gruyère, capers, red onions
It’s time to celebrate the autumn run of Seattle Restaurant Week, with three delicious ways to celebrate at Ray’s! The fall celebration dates are October 19-23 and 26-30, with three-course dinners available for $30 in both the Boathouse and Cafe, and a two-course lunch in the Cafe for $15. Chef de Cuisine Paul Duncan has created an excellent lineup of choices, including many gluten-friendly (GF) and vegetarian options, listed below.