Canlis Menu

Main Menu

• Three Courses

  $85
  Includes first course, main course, and dessert
• Four Courses

  $100
  Includes first and second courses, main course, and dessert

• Baywater Sweet Oyster
  Apple, seawater. Wine Pairing: Narutotai, Ginjo Nama Genshu, "Red Snapper" Sake, Tokushima, JPN
• Amberjack
  Shiso, radish
• Egg
  Black truffle. Wine Pairing: 2014 Estate Argyros, Assyrtiko, Santorini, GRC
• Carrot
  Honey and fresh cheese
• Canlis Salad
  Wine Pairing: 2013 Cadaretta Sauvignon Blanc - Sémillon, Columbia Valley, WA
• Apples
  Foie gras, fennel, and buckwheat. Wine Pairing: Eric Bordelet Poiré Granit, Normandy, FRA
• Spot Prawn
  Vermouth, chive. Wine Pairing: 2013 Gran Moraine Chardonnay, Yamhill-Carlton, Willamette Valley, OR, 2013
• Wagyu
  Kohlrabi, horseradish. Wine Pairing: 2004 Bodegas Ysios, Reserva, Rioja, ESP
• Olive Oil
• Dry-Aged Duck
  Beets, preserved huckleberry. Wine Pairing: 2012 Patrick Jasmin, La Chevalière, Collines Rhodannienes, Rhône Valley, FRA
• Cranberry and Parsnip
• Chocolate 153 reviews
  Fig, tobacco, black walnut. Wine Pairing: NV Rare Wine Co., Boston Bual, Madeira, PRT

• Classic

  $85
  A flight of six wines selected to complement the tasting menu
• Sommelier

  $145
  This pairing is tailored nightly by the sommelier team to showcase rare bottlings and unique producers

• Beets
  Pistachio, avocado, and bottarga
• Carrot
  Honey and fresh cheese
• Oysters* 98 reviews
  Red wine mignonette
• Peter Canlis Prawns
  Dry vermouth, garlic, and lime
• Dungeness Crab
  With its own soup and preserved tomato
• Apples
  Foie gras, fennel, and buckwheat
• Steak Tartare*
  Peter canlis' recipe, made with raw, wagyu tenderloin
• 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

• Potato
  Turnip, kale, and cultured cream
• Steelhead
  Maitake, grilled cabbage, and kohlrabi broth
• Tilefish
  Sweet potato, turnip, and buta-furikake
• Muscovy Duck
  28-day dry-aged duck breast with lentils and kumquat
• Berkshire Pork
  Parsnip, brussels sprouts, and black truffle
• Filet Mignon* 89 reviews
  Yellowfoot mushrooms, spinach, and cipollini onions
• Wagyu*
  Canlis was the first restaurant to ever serve american grown kobe-style beef. Your choice of filet mignon or new york strip. +$20

• Forest Mushrooms
  Sautéed in sherry, garlic, and thyme
• Truffle Fries 53 reviews
  With fine herbs
• Twice Baked Potato
  A canlis tradition for four generations

• Sorbet 42 reviews
  With seasonal fruit
• Soufflé 195 reviews
  A canlis classic, with grand marnier and crème anglaise (please allow 30 minutes for this dessert)
• Crème Brûlée 63 reviews
  Silky and delicate, served with market fruit and sorbet
• Apples
  Olive oil, cake, and black olives
• Banana Mousse
  Chocolate ganache, peanut, and miso
• Cake
  Grape, hazelnut, and elderflower
• Cheese 79 reviews
  Choose from a selection of the finest