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Menu

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.


First and Second Courses
warmed

Peter Canlis Prawns


dry vermouth, garlic, red chilies and lime
18


Dungeness Crab Cake


cilantro, curry, and Granny Smith apples
18


Short Rib


slow cooked and served with butternut squash, horseradish, and bone marrow jus
16


Seared Foie Gras


parsnips, pears and pumpernickel
28


Sunchoke Soup


sweetbreads, sunflower seeds and black truffle oil
16


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First and Second Courses
chilled

Kona Kampachi


avocado, soy and hot mustard
18


Canlis Steak Tartare


Peter Canlis' recipe, made with raw, all-natural beef
20


Oysters


with red wine mignonette
18


Beet Salad


goat cheese and flowers
16


Smoked Black Cod


chives, crème fraîche, and marble potatoes
18


Prawn, Mango & Avocado


micro herbs, pomegranate glaze and chive oil
18


Pickett Salad


romaine hearts, Oregon blue cheese and vinaigrette...quelling riots since 1958
14


The Canlis Salad


romaine, bacon, Romano cheese, fresh mint, oregano and a dressing of lemon, olive oil and coddled egg
14





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Main Courses

Wild Mushroom Ravioli


handmade, with mascarpone and vin jaune
36

Sturgeon


pan seared with kohlrabi, dill and fumet
38


King Salmon


lentils, pancetta and rutabaga
38


Main Lobster


live, two pound lobster, grilled with gnocchi, honshimeji and king oyster mushrooms
78


Lamb Chops


Israeli couscous, piquillo peppers and tarragon
48


Muscovy Duck (for two)


14-day dry aged duck breast, roasted whole with orange blossom honey and served with hedgehog mushrooms, pearl onions and kumquats
88


American 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 heirloom carrots, cumin, and garlic confit.
New York   48        Filet Mignon  48


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Additions


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



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Canlis Desserts

Mille-Feuille


bananas, banana caramel and dark chocolate
12


Malasadas


warm Hawaiian doughnuts, with passion fruit-vanilla bean cream, coconut and macadamia nuts
12


Carrot Cake


rum-soaked golden raisins, cream cheese mousse and candied pecans
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



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Chef's Tasting Menu


Amuse Bouche



Prawn in Gelée


Osetra caviar, fennel, espellete

2006 Agustí Torelló Brut Cava, Sant Sadurní d'Anoia, ESP


Seared Scallops


grapefruit, tarragon, Pernod

2008 Chateau Ste. Michelle "Eroica" Riesling, Columbia Valley, WA


Roasted Squab


parsley, black truffle

2004 R. Lopez de Heredia Viña Tondonia "Viña Cubillo" Crianza, Rioja, ESP


Dry Aged Venison


salsify, black trumpets, Swiss chard

2006 Long Shadows "Saggi" Red, Columbia Valley, WA


Goat's Milk Yogurt


Meyer lemon granité, thyme


"Apple Pie"


crème fraîche, cinnamon

2008 Airfield Estates Late Harvest Riesling, Yakima Valley, WA

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

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