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

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