The Canlis Salad

Romaine, romano cheese, bacon, mint, oregano & a dressing of lemon, olive oil & coddled egg

• $14.00

Peter Canlis Prawns

Sautéed in dry vermouth, garlic, red chilies, & lime

• $18.00

Steak Tartare

Peter canlis’ recipe, made w/ raw, wagyu tenderloin

• $20.00

Oysters

Red wine mignonette

• $18.00

Teriyaki Tenderloin

Flash-seared, w/ broccoli, & gomashio

• $16.00

Hamachi

Sashimi, braeburn apple, kuri squash, & yuzu

• $18.00

Smoked Sockeye Salmon

Cured & cold-smoked, w/ yogurt, basil, & marble potatoes

• $18.00

Foie Gras

A smoked torchon served w/ beets, chamomile, & chocolate

• $28.00

Pork Belly

Rutabaga, huckleberries, coriander, & black pepper

• $18.00

Dungeness Crab Cake

Crisped w/ farro, lobster coral, & braised kale

• $18.00

Potato & Leek Soup

Black truffle oil, garlic, & chives

• $14.00

Winter Greens

White balsamic, aïoli, & bibb lettuce purée

• $16.00

Artichoke Tortellini

Tomato confit, saba, & preserved lemon

• $36.00

South Atlantic Sea Bass

Pan-seared & served w/ sunchokes, quinoa, & taggiasca olives

• $38.00

King Salmon

Grilled, w/ pearl onions, shitake mushrooms, & parsley

• $38.00

Lobster

Butter-poached, w/ cauliflower “couscous,” romanesco, & orange beurre blanc

• $66.00

Muscovy Duck for Two

14-day dry-aged duck breast, roasted whole & accompanied by orange marmalade, parsnip purée & pearl onion

• $96.00

Lamb

Grilled chop & pulled-lamb “croquette,” w/ fried leeks & piquillo pepper marmalade

• $48.00

All-Natural Steaks

Naturally raised, aged for 21 days, grilled & served w/ carrots, cumin, savory, & melted shallots

Wagyu Tenderloin

Canlis was the first restaurant to ever serve American grown kobe-style beef. indulge in the steak that started a revolution.* ours is served w/ green & yellow wax beans, potatoes, & cannellini bean purée.

• $68.00

Forest Mushrooms

Sautéed in sherry, garlic, & thyme

• $8.00

Truffle Fries

With fine herbs & fleur de sel

• $8.00

Twice Baked Potato

A sixty year canlis tradition

• $8.00

Winter 2O13

A seven-course tasting menu crafted daily by executive chef Jason franey. the menu is an expression of canlis’ most inventive & refined cuisine. the tasting menu is micro-seasonal & changes frequently. it consistently highlights the finest produce, beef, poultry & seafood we can find. we happily adjust the menu to accommodate for allergies & dietary restrictions

• $115.00

Winter 2O13 Vegetarian

This seven-course menu is an expression of everything we love about this season’s produce. All proteins aside, this menu explores the finest & freshest of the land; a celebration of provenance, simplicity, & sophistication

• $95.00

Classic

A selection of five different wines, carefully chosen to complement the chef’s tasting menus. The wines complement the food, but if you don’t compliment the wines, we’ll happily bring you another pairing

• $65.00

Sommelier

This pairing, designed for the tasting menus, is a special showcase of rare wines not normally available by the glass

• $115.00

Custom

For whole parties interested in a custom pairing, we are pleased to build a tasting flight from any style of wine you prefer. Sip your way through a famous wine growing region, specific grape varietal or vertical vintages of a single producer. There are 22,000 bottles in our 60 year-old cellar. It would be an honor to pair a few w/ your evening

• Market

Hearts of Palm

Blood orange, tarragon, & lonza

Yellow Fin Tuna

Uni panna cotta, foie gras, & pickled salsify

Sweetbreads

Congee, pearl barley, & tripe

Wagyu Beef

Bone marrow, yogurt, & turnips

Wild Huckleberry

Sheep’s milk yogurt sorbet, candy cap, & douglas fir