| Three Courses |
$85.00 |
Includes first course, main course, and dessert |
| Four Courses |
$100.00 |
Includes first and second courses, main course, and dessert |
| Beets |
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Huckleberries, yogurt, sunflower seeds, and anise hyssop |
| Carrot |
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Celtuce, apple, and cashew |
| Hen Egg |
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Seaweed, summer beans, and pickled mushrooms |
| Oysters |
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Red wine mignonette |
| Peter Canlis Prawns |
|
Dry vermouth, garlic, and lime |
| Artichoke |
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Potato, dungeness crab, and nasturtium |
| Foie Gras |
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Served warm, with grape, almond, and sorrel |
| Steak Tartare |
|
Peter Canlis recipe, made with raw, wagyu tenderloin |
| Brassicas |
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Roasted romanesco, cauliflower, and broccoli |
| King Salmon |
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Matsutake, grilled cabbage, and pine oil |
| Black Cod |
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Summer squash, buckwheat, and manila clams |
| Chicken |
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Pan-seared, with sweet corn, basil, and salted blackberries |
| Muscovy Duck |
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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 |
| Sorbet |
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With seasonal fruit |
| Souffle |
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A canlis classic, with grand marnier and creme anglaise please allow 30 minutes for this dessert |
| Creme Brulee |
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Silky and delicate, served with market fruit and sorbet |
| Buckwheat |
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Strawberries and devonshire cream |
| Banana Mousse |
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Chocolate ganache, peanut, and miso |
| Raspberry Terrine |
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Chocolate and almond |
| Artisanal Cheese |
|
Choose from a selection of the finest |
