- To honor the Canlis tradition, this salad may be prepared tableside for the entire party
- Oysters*Red wine mignonette
- Spot PrawnsVermouth, butter, garlic, and lime
- Shima AjiBurdock and radish with barley broth
- CarrotsRutabaga, horseradish, and black lime
- Canlis SaladOur great grandmother's recipe, with bacon, mint, and lemon
- Steak Tartare*Peter Canlis' recipe, made with raw, Wagyu tenderloin
- Foie GrasWhipped, with apples and hazelnuts
- Sweet OnionsBuried in coals, with pear, fromage blanc, and boudin noir
- Dungeness CrabTurnip, miso, and egg yolk
- Cabbage PierreFermented and grilled over coals; a nod to an early Canlis classic
- Twice baked potato | Forest mushrooms | Truffle fries +$10
- SquashBarley porridge, pumpkin seeds, and furikake
- Cod*Pickled root vegetables and clam velouté
- ScallopsBarely seared, with Brussels sprouts, chestnut, and grapefruit
- DuckDry-aged and served with butternut squash and cranberry
- PorkRadicchio, apple, fennel, and a sauce of drippings and black garlic
- Filet Mignon or Wagyu New York Strip+$20; Desiree potato, kale, oyster mushroom, and beef fat hollandaise
- SouffléA Canlis classic, with orange Curaçao and crème anglaise. Please allow 30 minutes for this dessert
- Crème BrûléeClassically prepared and served with sorbet
- Japanese CheesecakeSour cherry, cranberry, white chocolate, and matcha
- Chocolate & BananaPeanut butter, cocoa nibs, and miso
- CheeseA selection of artisan cheeses
- $145; A nine-course preset menu designed to be ordered by the entire table
- Canlis SaladWine Pairing: 2014 Vincent Delaporte, Monts Damnés, Sancerre, FRA
- Shima AjiBurdock, Radish, Bone Broth; Wine Pairing: 2004 Drappier, Grande Sendrée, Brut Rosé, Urville, FRA
- CarrotsRutabaga, horseradish and black lime; Wine Pairing: 2011 Peter Jakob Kühn, Amphorae, Riesling Trocken, Rheingau, DEU
- Dungeness CrabTurnip, miso, egg yolk; Wine Pairing: 2010 Marqués de Murrieta, Cappellanía, Rioja, ESP
- Cabbage "Pierre"Inspired by the Peter Canlis original; Wine Pairing: 2011 George, Ceremonial Vineyard, Pinot Noir, Russian River Valley, CA
- DuckMole, cranberry
- Dry-Aged BeefPumpkin, balsamic; Wine Pairing: 2006 Bertani, Amarone della Valpolicella Superiore, Veneto, ITA
- CoconutLime, cilantro, cucumber
- Black Sesame SouffleWith ginger madeleines; Wine Pairing: 2014 Dunham Cellars, Late-Harvest Riesling, Lewis Vineyard, Columbia Valley, WA
- Classic$95.00Seven wines selected to complement the tasting menu
- Sommelier$145.00Seven pairings tailored to showcase rare bottlings and unique producers