Canlis

2576 Aurora Ave N, Seattle, WA 98109
(206) 283-3313

Main

First and Second Courses-Warmed

$14.00
Peter Canlis Prawns

with dry vermouth, garlic, red chilies and lime

$18.00
Foie Gras

seasonally prepared with autumn fruits

$12.00
Calamari

spiced semolina crust with roasted pepper aioli

$15.00
Dungeness Crab Cake

carrot-coriander butter, scallions and beet greens

$13.00
Sea Scallops

seared with crispy potatoes, fennel and truffle oil

$12.00
Escargot

under puff pastry with whole roasted garlic, thyme and lemon butter

$9.00
Canlis Chowder

dungeness crab, sea scallops and prawns in ginger-scented cream

$8.00
Market Soup

celebrating the fresh and flavorful produce from our local farms

Main Courses

from the grill

$32.00
Wild Pacific King Salmon

troll-caught king salmon with a dried cherry red wine reduction

$32.00
Hawaiian Ahi Tuna

prepared with the freshest produce of the season

$67.00
Australian Lobster Tail

yukon gold potato gratin, market greens and brandied beurre blanc

$46.00
Freshwater Scampi

herb marinated with brocolini, heirloom potatoes and scallion salad

$27.00
Autumn Vegetable Ragout

finsished with sherry butter in a pappadam crisp with beet vinaigrette

$33.00
Dungeness Crab Cakes

valencia orange butter, heirloom potatoes and fresh greens

$32.00
Hawaiian Ono

prepared with the freshest produce of the season

$45.00
Lamb Chops

israeli couscous, oregon blue cheese and swiss chard with pancetta lamb jus

Filet Mignon
New York
$43.00
$47.00
Steaks

aged, naturally raised black angus beef with fingerling potatoes and local market vegetables

Ribeye
Tenderloin
$68.00
$70.00
Wagyu Steaks

seattle's most exclusive steak, kobe-style beef, naturally raised from japanese sires and angus cows, a higher quality than prime

$32.00
Muscovy Duck Breast

spice crusted with white beans, sauteed kale and a cranberry emulsion

$32.00
Peter Canlis Prawns

the classic, with jasmine rice and sauteed greens

Canlis Desserts

$10.00
Grand Marnier Souffle

the classic souffe with creme anglaise

$11.00
Apple Tarte Tatin

fuji apples baked on puff pastry with cinnamon ice cream and apple mint ice

$10.00
Chocolate Lava Cake

molten truffle center with vanilla ice cream with port-currant reduction

$9.00
Peanut Butter Mousse

chocolate cookie crust and caramelized banana

$10.00
Citrus Panna Cotta

fall fruit confit with pistachios and oranges

$4.00
Artisinal Cheese

choose from a selection of the finest, each

$9.00
Sundae

vanilla been and chocolate ice creams with hazelnuts, caramel and chocolate sauce

$9.00
Creme Brulee

vanilla bean custard under a porcelain-thin layer of caramelized sugar

$7.00
Sorbet and Ice Cream Plate

a trio of house-made seasonal flavors

Additions

$7.00
Forest Mushrooms

sauteed with garlic, madeira, soy and cilantro

$7.00
Truffle Fries

hand-cut and drizzled with white truffle oil and fine herbs

$7.00
Twice Baked Potato

with sour cream, bacon, green onions, and romano cheese

First and Second Courses-Chilled

$18.00
Ahi and Kona Kampachi Sashimi

diced with fresh cucumber and soy-grapefruit vinaigrette

Frist and Second Courses-Chilled

$12.00
Dungeness Crab Legs

with stone-ground mustard aioli

$18.00
Steak Tartare

peter canlis recipe, made with raw, all-natural beef

$13.00
Oysters

live on the half shell with shaved-ice mignonette

$10.00
The Canlis Salad

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

$10.00
Pear and Hazelnut Salad

bibb lettuce and oregon blue cheese with a pear and hazelnut vinaigrette

$12.00
Mango, Prawn and Avocado Salad

watercress, raspberry glaze and chive oil

$9.00
Pickette Salad

romaine hearts, oregano, mint, roquefort cheese and red wine vinaigrette