The Birthplace of Northwest Cuisine.

Since its establishment in 1950, Canlis has defined contemporary Northwest cuisine. With a focus on the freshest offerings of each season, the Canlis chefs allow the ingredients of the region to speak for themselves. The most celebrated restaurant in Seattle, Canlis was the best place to dine in 1950, and it still is.

warmed

Peter Canlis Prawns

dry vermouth, garlic, red chilies and lime

18

Dungeness Crab Cake

cilantro, curry, and Granny Smith apples

18

Smoked Pork Belly

bing cherries, baby fennel and coriander

18

chilled

Canlis Steak Tartare

Peter Canlis' recipe, made with raw, Wagyu tenderloin

20

Foie Gras

peaches, lavendar and honey

28

Strawberry Gazpacho

geoduck, scallops and paprika

28

Yellow Fin Tuna

radish, yuzu and haricots vert

18

Smoked Sockeye Salmon

yogurt, sorrel and lobster coral

18

Prawns

mango, avocado and chive

18

Oysters

red wine mignonette

18

Arugula Salad

heirloom tomatoes, watermelon and aged balsamic

16

Pickett Salad

romaine hearts, Oregon blue cheese and vinaigrette

14

The Canlis Salad

romaine, bacon, Romano cheese, fresh mint, oregano and a dressing of lemon, olive oil and coddled egg

14

Agnolotti

ricotta, sweet corn and epazote

36

Halibut

seared, with succotash, pickled radishes and daikon

38

King Salmon

lentils, pancetta and rutabaga

38

Live Maine Lobster

grilled, with gnocchi, honshimeji and king oyster mushrooms

78

Lamb Chops

Israeli couscous, fresh garbanzo beans and tarragon

48

Muscovy Duck (for two)

14-day dry aged duck breast, roasted whole with plums, prunes and Marco Polo black tea

96

Wagyu Tenderloin

Kobe-style beef, naturally raised from Japanese sires and Angus cows. Served with soy Madeira mushrooms and port reduction.

68

All-Natural Nebraska Steaks

Naturally raised, grain-fed, 21 day aged beef served with cannellini bean pureé, savory, roasted shallot and summer beans
New York   48        Filet Mignon  48

Forest Mushrooms

sherry, garlic, and thyme

8

Truffle Fries

with fine herbs and fleur de sel

8

Twice Baked Potato

a sixty-year Canlis tradition ... reward yourself

8

Mille-Feuille

bananas, banana caramel and dark chocolate

12

Malasadas

warm Hawaiian doughnuts, with passion fruit-vanilla bean cream, coconut and macadamia nuts

12

Apple Pie

crème fraîche and cinnamon

12

Chocolate Covered Chocolate

molten chocolate cake, cocoa nib shortbread and chocolate-covered salted caramel ice cream

12

Crème Brûlée

silky and delicate, served with market fruit and sorbet

10

Grand Marnier Soufflé

the classic soufflé with crème anglaise

14

Standing Cones

house-made sorbet and ice cream served in a trio of fresh cookie cone tuiles

8

Artisanal Cheese

choose from a selection of the finest

4 per ounce

Amuse Bouche

Caprese

tomato, mozarella and basil

2008 Tertulia Cellars Rosé, Columbia Valley, WA

Prosciutto

cantaloupe, figs and fennel

2009 Cloudy Bay Sauvignon Blanc, Marlborough NZL

Chicken

celery, porcini and black summer truffles

2008 Kooyong "Massale" Pinot Noir, Mornington Peninsula, AUS

Lamb

baba ghanoush, ras el hanout and sheep's milk yogurt

2007 Numanthia "Termes" Toro, ESP

Ginger Beer

cherries and garden flowers

Panna Cotta

goat yogurt, strawberries, anise hyssop and yuzu

2009 Innocent Bystander Moscato, Victoria, AUS

Prix Fixe

$115

Tasting Flight

55

Sommelier Tasting Flight

95

Vegetarian Tasting Menu Available Upon Request

(menu inspired by garden and market availability)

Prix Fixe

85