Ray's Cafe

70% Celilo, 30% Woodward Canyon Estate fruit. Pear, apple, and peach stones with notes of mineral, lemon curd, spice, and toast. The style is creamy yet reserved, with a long finish

Wonderfully fresh aromas of yellow orchard fruit and white flowers are followed by rich, concentrated and robust flavors leading to a classically dry finish with a lingering element of dusty stone

Leads with a spicy, floral lift to the aromas of quince, lemon-lime and pineapple. Supple, sweet and a bit soft, with rather suave green tropical fruit flavors enlivened by mineral and citrus peel notes

From winemaker Ted Lemon, "Floral, red cherry, plum, black tea and spice notes give this wine excellent aromatic complexity. The structured tannins are matched by vibrant acidity which gives the wine a long, lingering and refreshing finish

100% Mourvedre featuring classic notes of blueberries, white pepper and spiced meats in a medium to full-bodied, balanced and incredibly rich and pure package

Rich, well structured red and dark fruits (strawberry, dark cherry, plum) are balanced by soft and refined tannins in this excellent example from Tim and Kelly Hightower

The 2013 is a full-bodied and velvety blend of all Red Mountain vineyard fruit, aged 20 months in previously used French oak, allowing the fruit to be thestar. It's a powerful blend of 79% Syrah, 15% Cabernet Sauvignon & 6% Petit Verdot

Aperol, Lillet Blanc, prosecco, soda, lemon twist

Botanist gin, sour, sage, lavender bitters, sparkling rose

Deep Eddy Grapefruit vodka, rosemary, lemon infused syrup, sugared rim

Plymouth gin, blackberry, ginger, mint, lime juice

Absolut vodka, blood orange puree, lime juice, Cock'n Bull ginger beer, peach & lavender bitters

Deep Eddy vodka, peach puree, lime juice

Absolut Elyx vodka, apple cider, St. George Spiced Pear liqueur, Cock'n Bull ginger beer, cinnamon stick

El Jimador silver tequila, homemade black cherry shrub, house sour, triple sec

Del Maguey Vida Mezcal, Cazadores bianco tequila, house made habanero syrup, sour, spicy salt rim

Michter's Single Barrel rye, Amaro Montenegro, Scrappy's orange bitters, house-made brandied cherry

Old Overholt Rye, Amaro Nonino, blood orange, sour, sage, lavender bitters

Orange juice, Fee Brothers bitters, grenadine

N.A. Germany

House-made rotating shrub & soda water

Whipped cream, cocoa nibs, caramel Sauce. Wine Pairing: 2008 Taylor Fladgate 'Vargelas' Port - $10

Spiced orange caramel, brandy brittle. Wine Pairing: Lustau 'East India Solera' Sherry - $9

Vanilla bean ice cream, caramel sauce, fried sage. Wine Pairing: 2008 Chateau La Brie Monbazillac, FRA - $8

Red velvet crust, hazelnuts, crème anglaise. Wine Pairing: 2006 Jorge Ordonez Muscat, Malaga, ESP - $9

Seasonal Selections, ice cream or sorbet

Rotating selection with accompaniments. Wine Pairing: 2011 Chateau Roumieu-Lacoste Sauternes - $15

Amaretto, Kahlùa, crème de cacao, coffee

Sailor Jerry rum, Kahlùa, cinnamon, coffee

Hand selected wines by the glass

Vodka, White Peach, Rosemary

Sweet sherry, chorizo, Calabrian chilies, butter toasted baguette

White wine, butter, garlic, toasted baguette

Housemade pastry puffs, Gruyère dipping sauce

Dungeness crab, green papaya-carrot salad

Whipped cream, cocoa nibs, caramel Sauce. Wine Pairing: 2008 Taylor Fladgate 'Vargelas' Port - $10

Spiced orange caramel, brandy brittle. Wine Pairing: Lustau 'East India Solera' Sherry - $9

Vanilla bean ice cream, caramel sauce, fried sage. Wine Pairing: 2008 Chateau La Brie Monbazillac, FRA - $8

Red velvet crust, hazelnuts, crème anglaise. Wine Pairing: 2006 Jorge Ordonez Muscat, Malaga, ESP - $9

Seasonal Selections, ice cream or sorbet

Rotating selection with accompaniments. Wine Pairing: 2011 Chateau Roumieu-Lacoste Sauternes - $15

Amaretto, Kahlùa, crème de cacao, coffee

Sailor Jerry rum, Kahlùa, cinnamon, coffee

Hand selected wines by the glass

Vodka, White Peach, Rosemary

Sweet sherry, chorizo, Calabrian chilies, butter toasted baguette

White wine, butter, garlic, toasted baguette

Housemade pastry puffs, Gruyère dipping sauce

Dungeness crab, green papaya-carrot salad

house-made pastry puffs, Gruyère

Penn Cove mussels, Manila clams, shrimp, bok choy, coconut milk, Thai basil, chili oil

Uli's chorizo, Calabrian chilies, sherry, butter, toasted baguette

white wine, butter, garlic, toasted baguette

sweet corn soubise, kale, chorizo, pickled beets, red onion

on the half shell, mignonette

yellowfin tuna, ginger-soy marinade, scallion, wasabi aïoli, wontons

house-smoked bacon, red potato, Puget Sound steamed clams

breaded and fried, roasted garlic ai'oli, Mama Lil's peppers, preserved lemon

domestic imported, rotating selections

Dungeness crab, garlic a'ioli, fresh serrano chilies, pickled red onion, avocado, lime, cilantro, tomato

apricot, radish, hazelnut, white cheddar, green goddess dressing

Baby romaine gem lettuce, garlic croutons, Parmesan

asparagus, snap peas, radish, wild mushrooms, hollandaise

spinach, hazelnuts, mushroom medley, garlic, black pepper, butter, Parmesan

garlic braised pork belly, crispy smoked sablefish, sautéed fall greens, garden vegetables, miso glaze

pan roasted, honey mustard soubise, rhubarb salsa, cucumber, cilantro, lime, shallot, radish sprouts

minted green pea pancake, spring onion agrodolce, fresh broccoli, hazelnut, whipped goat cheese creme

steamed, garlic-ginger spiked green beans, fried potatoes, lemon, butter, walnuts

shimeji mushrooms, jasmine rice, house pickled vegetables, miso glaze

mushroom consomme, Brussels sprouts, house smoked bacon, roasted carrot, braised fennel

Point Reyes blue cheese, garlic mashed potatoes, broccolini, beets, sauce Perigueux

house made frites, braised greens, sherry vinaigrette, green peppercorn sauce

70% Celilo, 30% Woodward Canyon Estate fruit. Pear, apple, and peach stones with notes of mineral, lemon curd, spice, and toast. The style is creamy yet reserved, with a long finish

Wonderfully fresh aromas of yellow orchard fruit and white flowers are followed by rich, concentrated and robust flavors leading to a classically dry finish with a lingering element of dusty stone

Leads with a spicy, floral lift to the aromas of quince, lemon-lime and pineapple. Supple, sweet and a bit soft, with rather suave green tropical fruit flavors enlivened by mineral and citrus peel notes

From winemaker Ted Lemon, "Floral, red cherry, plum, black tea and spice notes give this wine excellent aromatic complexity. The structured tannins are matched by vibrant acidity which gives the wine a long, lingering and refreshing finish

100% Mourvedre featuring classic notes of blueberries, white pepper and spiced meats in a medium to full-bodied, balanced and incredibly rich and pure package

Rich, well structured red and dark fruits (strawberry, dark cherry, plum) are balanced by soft and refined tannins in this excellent example from Tim and Kelly Hightower

The 2013 is a full-bodied and velvety blend of all Red Mountain vineyard fruit, aged 20 months in previously used French oak, allowing the fruit to be thestar. It's a powerful blend of 79% Syrah, 15% Cabernet Sauvignon 6% Petit Verdot

Aperol, Lillet Blanc, prosecco, soda, lemon twist

Botanist gin, sour, sage, lavender bitters, sparkling rose

Deep Eddy Grapefruit vodka, rosemary, lemon infused syrup, sugared rim

Plymouth gin, blackberry, ginger, mint, lime juice

Absolut vodka, blood orange puree, lime juice, Cock'n Bull ginger beer, peach lavender bitters

Deep Eddy vodka, peach puree, lime juice

Absolut Elyx vodka, apple cider, St. George Spiced Pear liqueur, Cock'n Bull ginger beer, cinnamon stick

El Jimador silver tequila, homemade black cherry shrub, house sour, triple sec

Del Maguey Vida Mezcal, Cazadores bianco tequila, house made habanero syrup, sour, spicy salt rim

Michter's Single Barrel rye, Amaro Montenegro, Scrappy's orange bitters, house-made brandied cherry

Old Overholt Rye, Amaro Nonino, blood orange, sour, sage, lavender bitters

Orange juice, Fee Brothers bitters, grenadine

N.A. Germany

House-made rotating shrub soda water

Whipped cream, cocoa nibs, caramel Sauce. Wine Pairing: 2008 Taylor Fladgate 'Vargelas' Port - $10

Spiced orange caramel, brandy brittle. Wine Pairing: Lustau 'East India Solera' Sherry - $9

Vanilla bean ice cream, caramel sauce, fried sage. Wine Pairing: 2008 Chateau La Brie Monbazillac, FRA - $8

Red velvet crust, hazelnuts, crème anglaise. Wine Pairing: 2006 Jorge Ordonez Muscat, Malaga, ESP - $9

Seasonal Selections, ice cream or sorbet

Rotating selection with accompaniments. Wine Pairing: 2011 Chateau Roumieu-Lacoste Sauternes - $15

Amaretto, Kahlùa, crème de cacao, coffee

Sailor Jerry rum, Kahlùa, cinnamon, coffee

Hand selected wines by the glass

Vodka, White Peach, Rosemary

Sweet sherry, chorizo, Calabrian chilies, butter toasted baguette

White wine, butter, garlic, toasted baguette

Housemade pastry puffs, Gruyère dipping sauce

Dungeness crab, green papaya-carrot salad

house-made pastry puffs, Gruyère

Penn Cove mussels, Manila clams, shrimp, bok choy, coconut milk, Thai basil, chili oil

Uli's chorizo, Calabrian chilies, sherry, butter, toasted baguette

white wine, butter, garlic, toasted baguette

sweet corn soubise, kale, chorizo, pickled beets, red onion

on the half shell, mignonette

yellowfin tuna, ginger-soy marinade, scallion, wasabi aïoli, wontons

house-smoked bacon, red potato, Puget Sound steamed clams

breaded and fried, roasted garlic ai'oli, Mama Lil's peppers, preserved lemon

domestic & imported, rotating selections

Dungeness crab, garlic a'ioli, fresh serrano chilies, pickled red onion, avocado, lime, cilantro, tomato

apricot, radish, hazelnut, white cheddar, green goddess dressing

Baby romaine gem lettuce, garlic croutons, Parmesan

asparagus, snap peas, radish, wild mushrooms, hollandaise

spinach, hazelnuts, mushroom medley, garlic, black pepper, butter, Parmesan

garlic braised pork belly, crispy smoked sablefish, sautéed fall greens, garden vegetables, miso glaze

pan roasted, honey mustard soubise, rhubarb salsa, cucumber, cilantro, lime, shallot, radish sprouts

minted green pea pancake, spring onion agrodolce, fresh broccoli, hazelnut, whipped goat cheese creme

steamed, garlic-ginger spiked green beans, fried potatoes, lemon, butter, walnuts

shimeji mushrooms, jasmine rice, house pickled vegetables, miso glaze

mushroom consomme, Brussels sprouts, house smoked bacon, roasted carrot, braised fennel

Point Reyes blue cheese, garlic mashed potatoes, broccolini, beets, sauce Perigueux

house made frites, braised greens, sherry vinaigrette, green peppercorn sauce

70% Celilo, 30% Woodward Canyon Estate fruit. Pear, apple, and peach stones with notes of mineral, lemon curd, spice, and toast. The style is creamy yet reserved, with a long finish

Wonderfully fresh aromas of yellow orchard fruit and white flowers are followed by rich, concentrated and robust flavors leading to a classically dry finish with a lingering element of dusty stone

Leads with a spicy, floral lift to the aromas of quince, lemon-lime and pineapple. Supple, sweet and a bit soft, with rather suave green tropical fruit flavors enlivened by mineral and citrus peel notes