DINNER AT CANLIS
To best enjoy the evening, we ask guests begin by choosing the number of dinner courses you would like to order.
THREE COURSES / 85 Includes first course, main course and dessert.
FOUR COURSES / 100 Includes first and second courses, main course and dessert.
TASTI N G M ENU limited availability
EIGHT COURSES / 145 A modern tasting inspired by our 1950 menu. Fair warning: the descriptions are old-school while the preparation is entirely contemporary. This is a present-day salute to our rich past. TASTI N G M ENU WI NE PA I R I N G S
CLASSIC / 85 A flight of six wines selected to complement the tasting menu.
SOMMELIER / 145 This pairing is a showcase of rare producers or vintages that are not normally available by the glass.
Traditional à la carte menus are also available upon request.
We ask that parties of five or more order the same number of courses, and the Tasting Menu be enjoyed by the entire table
FIRST & SECOND COURSES
POTATO SOUP With leek, crème fraîche, and caviar
Goat cheese, raspberry, and candied walnuts
SUNCHOKE Roasted, with black garlic, parsley, and lemon
DUCK EGG Spinach, seaweed, and chickpeas
Red wine mignonette*
PETER CANLIS PRAWNS Dry vermouth, garlic, and lime
SCALLOPS Polenta, maitake mushroom, and kale
FOIE GRAS Apple, cinnamon, and warm brioche
STEAK TARTARE Peter Canlis’ recipe, made with raw, Wagyu tenderloin*
THE CANLIS SALAD Our great grandmother’s recipe brings romaine, bacon, mint, oregano and Romano cheese together with a dressing of lemon, olive oil, and coddled egg.* To honor the Canlis tradition, this salad may be prepared table-side for the entire table, and can serve as either a first or second course.
* These items may contain raw or undercooked ingredients. Consuming these ingredients may increase your chance of food borne illness. It may also increase your chance of having a great time tonight.
BRASSICAS Roasted romanesco, cauliflower, and broccoli
HALIBUT Poached in olive oil, with peas, tapioca, and wasabi tobiko
SEA BASS Parsnip, quinoa, and preserved lemon
CHICKEN Pan-seared, served with king trumpet mushrooms, asparagus, and pickled fiddlehead ferns / This dish requires one hour to prepare, and it’s worth it.
14-day dry-aged duck breast, roasted whole and accompanied by orange marmalade, fennel purée and cipollini onion brûlée
Grilled and served with Yukon Gold potatoes, caramelized onions, and shiitake mushrooms *
WAGYU Canlis was the first restaurant to ever serve American grown kobe-style beef. Your choice of filet mignon or new york strip.* / +20
ADDI TI ONS
FOREST MUSHROOMS Sautéed in sherry, garlic, and thyme
TRUFFLE FRIES With fine herbs and fleur de sel
TWICE BAKED POTATO A Canlis tradition for four generations
Milk chocolate, bananas, caramel, and peanut butter
Satsuma, fromage blanc, verjus granita, and candied kumquat
Grand Marnier, orange zest, and crème anglaise (please allow 30 minutes for this dessert)
Ginger, milk crumble, and toasted rice
Silky and delicate, served with market fruit and sorbet
With seasonal fruit
Choose from a selection of the finest
TASTING MENU PUPUS ‘No ordinary hors d’oeuvres, sir!’ Teriyaki beef, Dungeness crab, and steak tartare Ohyama Tomizu “Big Mountain” Tokubetsu Junmai Sake, Yamagata, JPN
CANLIS SALAD ‘With no apologies to Caesar,’ lemon, Romano, bacon, and mint
SMOKED SALMON ‘You’ve had it à la this and à la that,’ ours is with yogurt and salmon roe 2014 Commanderie de Peyrassol, Côtes de Provence, FRA
PETER CANLIS PRAWNS ‘Whopping big fellows’ with pickled onion, black lime, and espelette pepper 2012 Maximin Grunhaus, Herrenberg, Riesling Kabinett, Mosel, DEU
SQUAB ‘Fat, sassy little birds’ with fermented carrots, thyme, and black rice 2012 Idilico, Graciano, Upland Vineyard, Snipes Mountain, WA
LAMB CHOP ‘Short on glamour but long on appetite appeal’ with mint and couscous 2009 Buty, Peter Canlis Syrah, Walla Walla Valley, WA
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WAGYU NEW YORK ‘The Queen of red meats’ with spinach and potatoes 2011 Inglenook “Cask” Cabernet Sauvignon, Napa Valley, CA
PINEAPPLE & WHITE CHOCOLATE CHEESE ‘A favorite in every gourmet center of the world.’ Boerenkaas with rhubarb, chorizo, and caraway Fernando de Castilla, Antique, Jerez, ESP
- or -
CRÈME BRÛLÉE ‘A delight for the senses’ with huckleberry, buttermilk, and apple 2008 Canlis & Kracher, Christopher Alois, Beerenauslese, Illmitz, AUT