Canlis

2576 Aurora Ave N
Seattle, WA 98109

(206) 283-3313

Warm First And Second Courses

  • Peter Canlis Prawns
    •  
    • $18.00
  • sauteed in dry vermouth, garlic, red chilies and lime.
  • Pork Belly
    •  
    • $18.00
  • huckleberry jus, pickled rutabaga, coriander, and black pepper.
  • Dungeness Crab Cake
    •  
    • $18.00
  • lightly crisped, with farro, corn, and lobster coral.
  • Teriyaki Tenderloin
    •  
    • $16.00
  • flash seared with broccoli and gomashio.
Chilled First And Second Courses

  • Foie Gras
    •  
    • $28.00
  • a torchon accompanied by rabbit rillette, sauternes and pine ash, served with warm brioche.
  • Yellow Fin Tuna
    •  
    • $18.00
  • sashimi, carpaccio and tartar, with pickled radish, yuzu and haricots vert.
  • Smoked Sockeye Salmon
    •  
    • $18.00
  • yogurt, sorrel and lobster coral.
  • Watermelon Gazpacho
    •  
    • $18.00
  • with tomato, borage, and cucumber.
  • Autumn Green Salad
    •  
    • $16.00
  • a seasonal medley of lettuces, pickled vegetables, roasted beets and garlic.
  • Steak Tartare
    •  
    • $20.00
  • peter canlis's recipe, made with raw, wagyu tenderloin.
  • Oysters
    •  
    • $18.00
  • red wine mignonette.
  • The Canlis Salad
    •  
    • $14.00
  • romaine, romano cheese, bacon, mint, oregano, and a dressing of lemon, olive oil and coddled egg.
Main Courses

  • Eggplant Ravioli
    •  
    • $36.00
  • hand-formed, with white eggplant purée and rocket arugula.
  • Halibut
    •  
    • $38.00
  • pan-seared, and served with artichokes, taggiasca olives, and arugula pesto.
  • King Salmon
    •  
    • $38.00
  • grilled, with white asparagus, green asparagus and parsley.
  • Live Maine Lobster
    •  
    • $64.00
  • butter-poached, with cauliflower, ratatouille, romanesco.
  • Colorado Lamb
    •  
    • $48.00
  • grilled chop, with fried leeks, onions and piquillo pepper marmalade.
  • Muscovy Duck
    •  
    • $96.00
  • (for two) 14-day dry aged duck breast, roasted whole and accompanied by peaches.
  • Wagyu Tenderloin
    •  
    • $68.00
  • canlis was the first restaurant ever to serve american grown kobe-style beef. indulge in the steak that started a revolution.
  • (Filet Mignon)
  • (New York)
  • All-Natural Nebraska Steaks
    •  
    • $48.00
    • $48.00
  • naturally raised, grain-fed, 21 day aged beef served with carrots, cumin, savory and melted shallots.
Additions

  • Forest Mushrooms
    •  
    • $8.00
  • sherry, garlic, and thyme.
  • Truffle Fries
    •  
    • $8.00
  • with fine herbs and fleur de sel.
  • Twice Baked Potato
    •  
    • $8.00
  • a sixty-year canlis tradition. reward yourself.
Canlis Desserts

  • Mille-Feuille
    •  
    • $12.00
  • bananas, banana caramel and dark chocolate.
  • Malasadas
    •  
    • $12.00
  • warm hawaiian doughnuts, with passion fruit-vanilla bean cream, coconut and macadamia nuts.
  • Chocolate Covered Chocolate
    •  
    • $12.00
  • molten chocolate cake, cocoa nib shortbread and chocolate-covered salted caramel ice cream.
  • Creme Brulee
    •  
    • $10.00
  • silky and delicate, served with market fruit and sorbet.
  • Grand Marnier Souffle
    •  
    • $14.00
  • the classic souffle with creme anglaise.
  • Artisanal Cheese
    •  
    • $4.00
  • choose from a selection of the finest. per ounce.

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