Canlis > Canlis MenuUs Pacific Northwest | Queen Anne Main Menu
Includes first course, main course, and dessert.
Includes first and second courses, main course, and dessert.
This preset menu is designed for the entire table to enjoy. We will always do our best to accommodate for allergies and dietary restrictions. Limited availability.
A flight of six wines selected to complement the tasting menu.
This pairing is tailored nightly by the sommelier team to showcase rare bottlings and unique producers.
Pistachio, avocado, and bottarga.
Celery, apple, and cashew.
Red wine mignonette.
Dry vermouth, garlic, and lime.
Cabbage, sunchoke, and buttermilk.
Served warm, with hidden rose apple and almond.
Peter canlis' recipe, made with raw, wagyu tenderloin.
Turnip, kale, and cultured cream.
Maitake, grilled cabbage, and pine oil.
Sweet potato, kohlrabi, and buta-furikake.
Celery root and pear.
28-day dry-aged duck breast with onion and quince.
Chanterelle, spinach, and cipollini onions.
Canlis was the first restaurant to ever serve american grown kobe-style beef. Your choice of filet mignon or new york strip.
Sautéed in sherry, garlic, and thyme.
With fine herbs.
A canlis tradition for four generations.
With seasonal fruit.
A canlis classic, with grand marnier and crème anglaise (please allow 30 minutes for this dessert).
Silky and delicate, served with market fruit and sorbet.
Strawberries and devonshire cream.
Chocolate ganache, peanut, and miso.
Grape, hazelnut, and elderflower.
Choose from a selection of the finest.
Apple, seawater. Wine pairing: Narutotai, Ginjo Nama Genshu, "Red Snapper" Sake, Tokushima, JPN.
Dill, cultured cream, roe.
Shiso, radish. Wine pairing: 2013 Bucci, Verdicchio dei Castelli di Jesi, Marche, ITA.
Wine pairing: 2013 Cadaretta Sauvignon Blanc - Sémillon, Columbia Valley, WA.
Rutabaga, pine nut, onion. Wine pairing: Eric Bordelet Poiré Granit, Normandy, FRA.
Vermouth, chive. Wine pairing: 2013 Frantz Chagnoleau, Pré Jaux, Saint-Véran, Mâconnais, Burgundy, FRA.
Matsutake, horseradish. Wine pairing: 2012 Claus Preisinger, Basic, Burgenland, AUT.
Eggplant, yogurt. Wine pairing: 2005 Château Vignot, St. Émilion, Grand Cru, Bordeaux, FRA.
Fig, tobacco, black walnut. Wine pairing: NV Rare Wine Co., Boston Bual, Madeira, PRT.
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