Dinner at Canlis - Traditional
Three Courses
$85.00
Includes first course, main course, and dessert
Four Courses
100.00
Includes first and second courses, main course, and dessert
$First & Second Courses
Beets
Huckleberries, yogurt, sunflower seeds, and anise hyssop
Carrot
Celtuce, apple, and cashew
Hen Egg
Seaweed, summer beans, and pickled mushrooms
Oysters
Red wine mignonette
Peter Canlis Prawns
Dry vermouth, garlic, and lime
Artichoke
Potato, dungeness crab, and nasturtium
Foie Gras
Served warm, with grape, almond, and sorrel
Steak Tartare
Peter Canlis recipe, made with raw, wagyu tenderloin
Main Courses
Additions : Forest mushrooms sauteed in sherry, garlic, and thyme. Truffle fries with fine herbs and fleur de sel. Twice baked potato. A canlis tradition for four generations $8.00Brassicas
Roasted romanesco, cauliflower, and broccoli
King Salmon
Matsutake, grilled cabbage, and pine oil
Black Cod
Summer squash, buckwheat, and manila clams
Chicken
Pan-seared, with sweet corn, basil, and salted blackberries
Muscovy Duck
28-day dry-aged duck breast with radish, cherries, and spring onions
Filet Mignon
Chanterelle, spinach, and cipollini onions
Wagyu
20.00
Canlis was the first restaurant to ever serve American grown kobe-style beef. Your choice of filet mignon or new york strip
$Dessert
Sorbet
With seasonal fruit
Souffle
A canlis classic, with grand marnier and creme anglaise please allow 30 minutes for this dessert
Creme Brulee
Silky and delicate, served with market fruit and sorbet
Buckwheat
Strawberries and devonshire cream
Banana Mousse
Chocolate ganache, peanut, and miso
Raspberry Terrine
Chocolate and almond
Artisanal Cheese
Choose from a selection of the finest
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