warmed
Peter Canlis Prawns
dry vermouth, garlic, red chilies and lime
15
Dungeness Crab Cake
carrots, scallions, and coriander
16
Pork Belly
Dijon, quail eggs and capers
15
Smoked Yellow Pepper Soup
eggplant, peppers and espelette oil
12
chilled
Foie Gras
peaches, honey and fromage blanc
26
Kona Kampachi
avocado, soy and hot mustard
18
Cherry Gazpacho
Dungeness crab, paprika and oregano
15
Canlis Steak Tartare
Peter Canlis' recipe, made with raw, all-natural beef
19
Oysters
with red wine mignonette
15
Arugula Salad
grilled melon, goat cheese and white balsamic
15
Blue Hawaiian Prawns
hearts of palm, carrots and ginger
16
Pickett Salad
romaine hearts, Oregon blue cheese and vinaigrette...quelling riots since 1958
10
The Canlis Salad
romaine, bacon, Romano cheese, fresh mint, oregano and a dressing of lemon, olive oil and coddled egg
12
Hamachi
grilled rare with faro, corn and chaterelles
36
Australian Lobster
gnocchi, honshimeji and king oyster mushrooms
72
Halibut
fumet, cucumber and dill
36
King Salmon
potatoes, parsley, and preserved meyer lemon
36
Saffron Risotto
fennel, Parmesan and mascarpone
28
Chicken
celeries and natural jus
32
Lamb Chops
Israeli couscous, piquillo peppers and tarragon
44
American Wagyu Tenderloin
Kobe-style beef, naturally raised from Japanese sires and Angus cows
72
All-Natural Prime Steaks
aged, naturally raised, Midwest beef with market vegetables and fingerling potatoes
New York 44 Filet Mignon 48
Foraged Forest Mushrooms
sherry, garlic, and thyme
8
Truffle Fries
with fine herbs and fleur de sel
7
Twice Baked Potato
a sixty-year Canlis tradition ... reward yourself
7
Pear, Hazelnut & Thyme
hazelnut brown butter cake, poached pears and thyme ice cream, served with a warm pear consommé
11
Doughnuts
banana and caramel filled doughnuts, molten milk chocolate, and peanut butter ice cream
11
Chocolate Covered Chocolate
molten chocolate cake with a triple chocolate ice cream pop
12
Crème Brûlée
mango and passion fruit crème brûlée with lychee sorbet
10
Grand Marnier Soufflé
the classic soufflé with crème anglaise
14
Panettone Bread Pudding
muscat glazed apricots and olive oil ice cream
10
Standing Cones
house-made, seasonal sorbet and ice cream served in a trio of cookie cones
8
Artisanal Cheese
choose from a selection of the finest
4 per ounce
Melons
geoduck, basil, balsamic
Fraises de Savoie
Yellow Fin Tuna
tomatoes, dashi, nori
2008 County Line Rosé, Anderson Valley, CA
Black Cod
squash blossom, rataouille, smoked brandade
2007 Schloss Gobelsburg "Gobelsburger" Grüner Veltliner, Kamptal, AUT
Lamb Loin
eggplant, arugula, merguez
2004 Long Shadows Chester-Kidder Red Blend, Columbia Valley, WA
Strawberries
sumac meringue
Blueberries & Corn
blueberru, sweet corn, tarragon
2002 Château de Chamboureau Savennières Doux, Roche Aux Moines, Anjou, FR
Prix Fixe
$95
Classic Wine Pairing
$55
Sommelier Tasting Flight
$95
Vegetarian Tasting Menu Available Upon Request
(menu inspired by garden and market availability)
Prix Fixe
$70
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