First batch of mead. Bubbles acting strange.

Might be that one side of the carboy wasn't entirely clean, and as such there is some particulate stuck to the glass that is causing more bubbles to form. That's my only guess!

Give it a good swirl/spin/stir anyways, it will help the ferment along. Might be a good idea to get an SG reading as well, bubbles do indicate that something is happening of course, but 2.5 weeks is a pretty long fermentation (probably due to low nutrients, a small fruit addition like that doen't add a ton) and you might want to make sure it's definitely doing ok.

Welcome to the forum!

Let me add my welcome to "Gotmead", too, and let me amplify just a bit on what AToE has already said. Any irregularity on that side of the carboy, whether it is from stuck particulate matter or just some edges in the glass, could be a source of nucleation sites which would form local spots where CO2 microbubbles can form first. That could explain why the bubbling seems one-sided. It is nothing to worry about as long as the fermentation is proceeding.

You're definitely moving slowly, have you been aerating at all? I wouldn't aerate it now, as it's past the 1/2 point in the fermentation, but for future batches lots of aeration up to the 1/3 mark is really helpful, as would be beefing up the nutrients. I don't know anything about the Wyeast dry mead yeast, but it's cousin, their sweet mead yeast, is a very troublesome yeast. Future batches you might be better off with a popular wine yeast, such as 71B, D47, K1V, etc.

What temperature is this at roughly?

That said this could turn into a great mead, it's just progressing very slowly and might stall at a sweeter final gravity than you might like. I would be swirling it at least once a day from now until the end of fermentation. You want to help get some of the CO2 out of solution (be careful not to create a mead gyser!) and most importantly mix that yeast back up into suspension.

One thing you could do that could help a lot is add some more nutrients in the form of boiled yeast. It doesn't have to be mead/wine/beer yeast, regular bread yeast will work just fine (might smell terrible, but won't effect the finished mead, don't worry). Boil maybe a few tbsp of bread yeast in a small amount of water for about 2 minutes (watch out for it all evaporating) and once it cools pour this into your mead. It should provide a lot of nutrients that the yeast probably aren't getting from the raisins, and the boiled yeast can also help bind toxins that might be slowing your yeast down.

Similar to what Chevette Girl is saying the shelf I have my fermenter on is at a slight angle and the yeast settles on the bottom a little thicker at one side than the other. I have noticed many more bubbles on the side where the lees are the thickest. I have noticed this with my beers which I have brewed quite a few of as well as my first mead which is still fermenting.