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
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
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
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
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
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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