It was our first time at Ray's Boathouse and everything exceeded our standards. We started off by sharing a starter of gravlax, a surprisingly generous portion served with slices of rye bread. Our wines, ordered by the glass, were generously poured. My husband had the seafood sampler, a delicious offering of King Salmon (with mashed potatoes), sablefish with kasu sauce (with jasmine rice) and halibut (with asparagus). We normally don't order salmon in restaurants because most places overcook it, but our server informed us that Ray's cooks its salmon medium-rare and indeed, the salmon was moist and melt-in-your-mouth delicious. I ordered the duck breast and was rewarded by a large, plump, juicy, medium-rare entree that was wonderfully seasoned, topped with crispy skin. For dessert, we had a creme brulee that was delicious although nothing outstanding.
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