warmed
Peter Canlis Prawns
dry vermouth, garlic, red chilies and lime
14
Foie Gras
rye toast, mâche salad, pineapple and basil relish with aged balsamic
18
Braised Beef Short Rib
cilantro pesto and red chili demi-glace
14
Dungeness Crab Cake
carrot-coriander butter, scallions and beet greens
16
Escargot
under puff pastry with whole roasted garlic, thyme and lemon butter
12
White Asparagus Soup
green and white spears in a tarrago shrimp mousse
11
Canlis Chowder
Dungeness crab, prawns and Manila clams in ginger-scented cream
11
chilled
Ahi Poke & Kona Kampachi Sashimi
fresh cucumber and soy-grapefruit vinaigrette
18
Steak Tartare
Peter Canlis' recipe, made with raw, all-natural beef
19
Oysters
live on the half shell with shaved-ice mignonette
15
Fuji Apple Salad
warm honey smoked bacon, scallions and endive with candied pecans
15
Dungeness Crab Salad
baby greens, French beans and papaya with avocado vinaigrette
15
Pear & Hazelnut Salad
candied hazelnuts, Oregon blue cheese, baby lettuce with pear vinaigrette
10
Hawaiian Hearts of Palm Salad
feta, oil cured olives, oranges and tomatoes with Greek vinaigrette
12
Mango, Prawn & Avocado Salad
watercress, pomegranate glaze and chive oil
12
The Canlis Salad
romaine, bacon, Romano cheese, fresh mint, oregano and a dressing of lemon, olive oil and coddled egg
10
Pacific Ahi Tuna
Spring vegetable ratatouille with English peas, pine nuts and black olive oil
37
Mahi Mahi
sesame crusted with spiced mango coulis and smoked shiitake mushrooms
36
Australian Lobster
wild mushrooms gnocchi and baby spring vegetables with lobster vinaigrette
72
Alaskan Halibut
hedgehog mushrooms, hearts of palm with tangerine and fennel beurre blanc
37
Wild Pacific King Salmon
pink peppercorn rhubarb glaze with pea vines, edamame and honey smoked bacon
36
Peter Canlis Prawns
the classic, with jasmine rice and sautéed Swiss chard
34
Portobello and Quinoa
grilled brocolini, soy truffle cream and roasted vegetable demi-glace
28
Muscovy Duck Breast
scalloped potatoes, spicy kumquats and orange demi-glace
35
Lamb Chops
Israeli couscous, Oregon blue cheese and Swiss chard with pancetta lamb jus
45
American Wagyu Tenderloin
Kobe-style beef, naturally raised from Japanese sires and Angus cows, a higher quality than prime
72
All-Natural Prime Steaks
naturally raised Midwest beef aged 28 days and served with market vegetables and fingerling potatoes
New York 48 Filet Mignon 44
Truffle Fries
hand-cut and drizzled with white truffle oil and fine herbs
6
Yukon Gold Potato Gratin
roasted with goat cheese, garlic and brown butter
6
Twice Baked Potato
a sixty-year Canlis tradition ... reward yourself
6
Pear, Hazelnut & Thyme
hazelnut brown butter cake, poached pears and thyme ice cream; served with a warm pear consumé
11
Rhubard Napoleon
Vanilla poached rhubarb, fromage blanc cream and pistachio shortbread with rhubarb sorbet
12
Chocolate Covered Chocolate
molten chocolate cake with a triple chocolate ice cream pop
11
Lemon Crème Brûlée
Meyer lemon custard and strawberry sorbet
10
Grand Marnier Soufflé
the classic soufflé with crème anglaise
14
Sundae
vanilla bean and chocolate ice creams with hazelnuts, caramel and chocolate sauce
10
Sorbet & Ice Cream Plate
a trio of house-made, seasonal flavors
8
Artisanal Cheese
choose from a selection of the finest
4 per ounce
Baby Artichoke Salad
serrano ham, frisée and mâche with aged balsamic
2006 Pieropan Soave Classico, Veneto, IT
Alaskan Halibut
pan-seared with edamame puree, pea vines and Valencia orange
22007 Waters Rosé, Walla Walla Valley, WA
Cucumber Mint Sorbet
Wagyu Short Rib & King Crab
mushroon duxelle, snap peas and ramps with taro gratin
2005 Charles Joguet "Clos du Chêne Vert" Chinon, Loire Valley, FR
Chocolate & Mango
espresso chocolate almond cake, Theo milk chocolate mousse, cocoa nib tuile and mango sorbet
NV Lustau "San Emilio" Pedro Ximenez Sherry, Jerez De La Frontera, SP
Prix Fixe
$85
Wine Pairing
$45
Chefs
Aaron Wright - Jeffrey Taton - Steven Ariel - Neil Robertson
Sommeliers
Nelson Daquip - Kevin Weeks
all items available á la carte
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