Dinner at Canlis - Traditional
- Three Courses $85.00
  
  Includes first course, main course, and dessert
- Four Courses $100.00
  
  Includes first and second courses, main course, and dessert

First & Second Courses
- Beets
  
  Huckleberries, yogurt, sunflower seeds, and anise hyssop
- Carrot
  
  Celtuce, apple, and cashew
- Hen Egg
  
  Seaweed, summer beans, and pickled mushrooms
- Oysters
  
  Red wine mignonette
- Peter Canlis Prawns
  
  Dry vermouth, garlic, and lime
- Artichoke
  
  Potato, dungeness crab, and nasturtium
- Foie Gras
  
  Served warm, with grape, almond, and sorrel
- Steak Tartare
  
  Peter Canlis recipe, made with raw, wagyu tenderloin

Main Courses

Additions : Forest mushrooms sauteed in sherry, garlic, and thyme. Truffle fries with fine herbs and fleur de sel. Twice baked potato. A canlis tradition for four generations $8.00
- Brassicas
  
  Roasted romanesco, cauliflower, and broccoli
- King Salmon
  
  Matsutake, grilled cabbage, and pine oil
- Black Cod
  
  Summer squash, buckwheat, and manila clams
- Chicken
  
  Pan-seared, with sweet corn, basil, and salted blackberries
- Muscovy Duck
  
  28-day dry-aged duck breast with radish, cherries, and spring onions
- Filet Mignon
  
  Chanterelle, spinach, and cipollini onions
- Wagyu $20.00
  
  Canlis was the first restaurant to ever serve American grown kobe-style beef. Your choice of filet mignon or new york strip

Dessert
- Sorbet
  
  With seasonal fruit
- Souffle
  
  A canlis classic, with grand marnier and creme anglaise please allow 30 minutes for this dessert
- Creme Brulee
  
  Silky and delicate, served with market fruit and sorbet
- Buckwheat
  
  Strawberries and devonshire cream
- Banana Mousse
  
  Chocolate ganache, peanut, and miso
- Raspberry Terrine
  
  Chocolate and almond
- Artisanal Cheese
  
  Choose from a selection of the finest

Menu for Canlis provided by Allmenus.com

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