Join us for Seattle’s beloved Thanksgiving tradition at Ray’s Boathouse and Cafe on Thursday, November 27, 2025!

1st floor Boathouse – Beautiful 3-Course Thanksgiving Dinner from Chef Kevin with children’s options.

2nd floor Cafe – Grand Holiday Thanksgiving Buffet for adults and children featuring a full Thanksgiving spread, fresh seafood, salads, appetizers, desserts and more.

RESERVE BOATHOUSE (1st floor 3-course)
Boathouse reservations are available from 11:30am (first seating) to 8pm (last seating) online for groups of 8 or fewer, including highchairs.

RESERVE CAFE (2nd floor buffet)
Cafe reservations are available from 11:00am (first seating) to 8pm (last seating) online for groups of 10 or fewer, including highchairs.

Reservations are required for all parties on Thanksgiving.

Kindly review our Thanksgiving guidelines for a seamless experience!
*Reservations for parties of up to 10 in Cafe (2nd floor) and 8 in Boathouse (1st floor) including highchairs.
*All of our availability is posted on RESY. If the time and party size you are seeking is not listed, it is not available. This includes Cafe Lounge high top seating.
*All reservations are for inside tables only.
*We cannot accommodate window seating requests.
*Walk-ins are only accepted for our bar top seating in the Cafe and Boathouse bars (both ages 21 and over). Our Cafe Lounge accepts reservations but is also ages 21 and over.
*Sorry, no promotional discounts available. Loyalty cards accepted and encouraged!

1st FLOOR BOATHOUSE DETAILS
Our first floor Boathouse will offer a delicious 3-course seasonal Fall menu of soup or salad, choice of entrée, and dessert for $85 per person (beverages, tax and gratuity not included). Our children’s menu will include a $25 traditional turkey plate (excluding tax and gratuity). A menu of our Boathouse greatest hits will also be available all day.

1st FLOOR BOATHOUSE BAR
The Boathouse bar top will be open with the 3-course menu available if the entire party is over the age of 21. No bar reservations taken, seated on a first come basis.

1st Floor Boathouse Thanksgiving 3-Course A la Carte Menu
Choose one from each course

Starters
Mushroom Velouté Soup – Sautéed chanterelle mushrooms, whipped ricotta, herbs V
Roasted Beets Salad – Whipped goat cheese, arugula, sherry vinaigrette, pistachios V/GF
Seared Oregon Albacore Tuna – Avocado mousse, chili garlic marinated cucumbers, chive oil GF DF

Entrees
Oven Roasted Turkey – Herbed stuffing, garlic whipped russet potato, green beans, cranberry, glazed carrots
Prime Rib of Beef – Spice rubbed prime rib, garlic whipped russet potato, brussels sprouts, green beans, Demi-Glace GF
Braised Delicata Squash – Braised delicata squash, farro, fried sage, butternut squash-coconut emulsion V
Alaskan Halibut – PNW pan seared halibut, cauliflower puree, potato gnocchi, house smoked bacon, brussels sprouts

Desserts
Traditional Thanksgiving pies served with vanilla bean whipped cream
Pumpkin Pie
Apple Pie
Pecan Pie
Olympic Mountain ice cream or sorbet

2nd FLOOR CAFE DETAILS
Enjoy our signature Cafe buffet upstairs for $110 per person (includes coffee, tea, juice and sodas – excludes tax and gratuity) with a variety of guest favorites.

Children 5 to 11 years old are $45 each (excluding tax and gratuity), children under age 5 dine free.

2nd FLOOR CAFÉ BAR & LOUNGE
The Cafe lounge will accept advance reservations if the entire party is over the age of 21. Cafe bar top will be available for walk ins only. Only our buffet menu will be available.

2nd Floor Cafe Thanksgiving Buffet Menu:
(some salads and desserts subject to change)

Salads & Chilled Items

• Farm Lettuces and Greens Salad spring mix, chopped romaine, sliced red onion, white balsamic vinaigrette, dried apricot, aged white cheddar cheese (GF)
• Roasted beets Salad, sherry vinaigrette, arugula, Goats milk cheese (GF)
• Market cheese board domestic and imported cheeses, marinated mozzarella balls, dried fruit (GF)
• Ray’s cured meats platter hot coppa, salame Toscano, sliced prosciutto, finocchiona salame
• Vegetable Platter grilled vegetables, olives, pickled peppers, marinated artichoke hearts
• Roasted Delicata Squash Salad pomegranate, arugula, pepitas, maple-balsamic vinaigrette (DF)
• Kale and Honeycrisp apple salad, lemon vinaigrette, honeycrisp apples, grana Padano, pickled shallot (GF)
• Caesar Salad chopped romaine lettuce, grana Padano, creamy Caesar dressing, house made croutons
• Fruit Platter honeydew, cantaloupe, pineapple, mixed berries (DF & GF)
• Fusili Pasta Salad butternut squash, bell peppers, Brussels sprouts, Pecorino Romano cheese, paprika vinaigrette

Seafood Bar & Shucking

• Half shell oysters mignonette, cocktail, lemons (GF)
• Peel and eat prawns cocktail, horseradish. Lemons (GF)
• Dungeness crab Clusters lemon, bopo (GF)

Carving Station

• Spice rubbed prime rib of beef horseradish cream, demi-glace (GF)
• House smoked NW salmon ginger-peach compote (GF)

Hot Entrée & Side Dishes

• Manilla clams white wine, garlic, herbs and butter (GF)
• Penn cove mussels coconut curry broth (GF)
• Butter whipped Washington Russet potatoes (GF)
• Oven Roasted Turkey cranberry sauce, herbed gravy
• Pan seared PNW Rockfish roasted cherry tomatoes and mini sweet peppers, lemon-chive beurre blanc (GF)
• Traditional Herbed Stuffing
• Mac and Cheese
• Corn Pudding (GF)
• Roasted Brussels sprouts house smoked bacon, toasted garlic, chilies (GF)
• Blistered green beans garlic, lemon (GF)
• Glazed carrots brown sugar, fresh herbs, shallot, butter (GF)
• Garlic Prawns garlic, smoked paprika, chili flake, EVOO, herbs, lemon (GF & DF)

Desserts

• Mini Holiday Pies: Pumpkin, Pecan, and Apple
• Cheescake Bars: Blueberry-Lemon, Caramel
• Crème Brulees: Vanilla, Earl Grey, Chocolate
• Tartlets: Sweet Potato with toasted marshmallow fluff, Cranberry
• Chocolate Mousse
• Variety of housemade cookies

We look forward to seeing you this Thanksgiving!