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9/6/2014 |
posted by Emmett Niland |
Boathouse, Media & Events, Menu
The days are getting shorter, but the dining is getting even better! To help you make the most of our magnificent fall evenings featuring glorious sunsets, we are launching our new Sunset Suppers in the Boathouse!
Dine with us during the first hour of dining room service (5-6pm) for a wonderful three course meal for $35 (does not include beverage, tax, or gratuity). This is an excellent way to celebrate the end of summer and kickoff the fall season with a great early evening meal at Ray’s, starring those sensational Seattle sunsets. Reservations are available at this link.
Sunset Supper in the Boathouse
3 course dinners – $35
Available between 5 and 6pm
Starter (choose one)
- Yukon Gold Potato-Leek Soup (gf) – with house smoked salmon, fresh herbs
- Autumn Greens Salad (gf) – with swiss chard, black kale, pear, walnuts, green apple vinaigrette
Entreé (choose one)
- Chanterelle Mushroom Linguine – with house made pasta, Olympic Peninsula mushrooms, sweet corn, baby arugula
- Butter Poached Oregon Albacore Tuna* (gf) – with fennel, artichoke hearts, lemon-caper sauce
- Sautéed Pork Loin(gf) – with cipollini onions, pear, garlic mashed potatoes, balsamic pan jus
Dessert (choose one)
- Chocolate Crème Brûlée(gf) – with whipped cream
- House Made Apple Pie – with whipped cream
- Olympic Mountain Sorbet (gf) or Ice Cream – seasonal flavor
Items marked with GF are gluten friendly. Additional menu items may be able to be modified to be gluten friendly,
*Consuming raw or undercooked seafood or meats may increase your risk of foodborne illness.
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Yukon Gold Potato-Leek Soup with house smoked salmon, fresh herbs
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House Made Apple Pie with whipped cream
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Chocolate Crème Brûlée with whipped cream
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Sautéed Pork Loin with cipollini onions, pear, garlic mashed potatoes, balsamic pan jus
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Butter Poached Oregon Albacore Tuna with fennel, artichoke hearts, lemon-caper sauce
-
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Chanterelle Mushroom Linguine with house made pasta, Olympic Peninsula mushrooms, sweet corn, baby arugula
-
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Autumn Greens Salad with swiss chard, black kale, pear, walnuts, green apple vinaigrette
The days are getting shorter, but the dining is getting even better! To help you make the most of our magnificent fall evenings featuring glorious sunsets, we are launching our new Sunset Suppers in the Boathouse!
Lorena September 6th, 2014 at 11:19 am
I’m confused by your menu. I get violently ill when I consume gluten; for me, it’s like a poison. So, I can’t understand why you would market foods as “poison friendly.” Who on Earth would care whether it is poison friendly?
What I want to know is whether or not you serve foods with no gluten, so I know whether or not I can eat at your restaurant without being violently ill afterward.
Douglas Zellers September 11th, 2014 at 2:12 pm
Thank you for reaching out to us regarding our use of the term “Gluten Friendly”. We chose to use the nomenclature ‘GF’ for “Gluten Free” as opposed to “Gluten Friendly” due to guests requesting honest and exact information on this important ingredient. We are 100% confident that the menu items we list as “GF’ are not made with ingredients that contain gluten. However, they are produced in an kitchen that has lots of gluten in the environment, like flour dust for example. People suffering from Celiacs disease have a wide range of gluten tolerance. Some people can tolerate a little and gluten free items that are produced in close proximity to non-gluten free items are OK for them to eat. For other people, like yourself, it is a very big concern. Another complexity is that some people simply choose to limit their gluten as a way of their healthier lifestyle. Again, for those people, being gluten free is not an absolute, it’s a choice.
The bottom line is that we are seeking to be as honest as we can be. The items marked GF are not made with ingredients containing gluten, but are produced in an environment that has gluten in it. More information is better when allowing the guest to make choices that best suit their lives. This is a very common practice in our industry and we will continue to do support it.
Again, thank you for your feedback. We always welcome our guests to drop us a line and are very happy you have done so