Peter Canlis Prawns

with dry vermouth, garlic, red chilies and lime

Foie Gras

seasonally prepared with autumn fruits

Calamari

spiced semolina crust with roasted pepper aioli

Dungeness Crab Cake

carrot-coriander butter, scallions and beet greens

Sea Scallops

seared with crispy potatoes, fennel and truffle oil

Escargot

under puff pastry with whole roasted garlic, thyme and lemon butter

Canlis Chowder

dungeness crab, sea scallops and prawns in ginger-scented cream

from the grill

Wild Pacific King Salmon

troll-caught king salmon with a dried cherry red wine reduction

Hawaiian Ahi Tuna

prepared with the freshest produce of the season

Australian Lobster Tail

yukon gold potato gratin, market greens and brandied beurre blanc

Freshwater Scampi

herb marinated with brocolini, heirloom potatoes and scallion salad

Hawaiian Ono

prepared with the freshest produce of the season

Lamb Chops

israeli couscous, oregon blue cheese and swiss chard with pancetta lamb jus

Steaks

aged, naturally raised black angus beef with fingerling potatoes and local market vegetables

Wagyu Steaks

seattle's most exclusive steak, kobe-style beef, naturally raised from japanese sires and angus cows, a higher quality than prime

Muscovy Duck Breast

spice crusted with white beans, sauteed kale and a cranberry emulsion

Peter Canlis Prawns

the classic, with jasmine rice and sauteed greens

Autumn Vegetable Ragout

finsished with sherry butter in a pappadam crisp with beet vinaigrette

Grand Marnier Souffle

the classic souffe with creme anglaise

Apple Tarte Tatin

fuji apples baked on puff pastry with cinnamon ice cream and apple mint ice

Chocolate Lava Cake

molten truffle center with vanilla ice cream with port-currant reduction

Peanut Butter Mousse

chocolate cookie crust and caramelized banana

Citrus Panna Cotta

fall fruit confit with pistachios and oranges

Artisinal Cheese

choose from a selection of the finest, each

Sundae

vanilla been and chocolate ice creams with hazelnuts, caramel and chocolate sauce

Creme Brulee

vanilla bean custard under a porcelain-thin layer of caramelized sugar

Forest Mushrooms

sauteed with garlic, madeira, soy and cilantro

Truffle Fries

hand-cut and drizzled with white truffle oil and fine herbs

Dungeness Crab Legs

with stone-ground mustard aioli

Steak Tartare

peter canlis recipe, made with raw, all-natural beef

Oysters

live on the half shell with shaved-ice mignonette

The Canlis Salad

romaine, bacon, romano cheese, fresh mint, oregano and a dressing of lemon, olive oil and coddled egg

Pear and Hazelnut Salad

bibb lettuce and oregon blue cheese with a pear and hazelnut vinaigrette

Mango, Prawn and Avocado Salad

watercress, raspberry glaze and chive oil

september-october

Dungeness Crab Salad

white corn and heirloom peppers with a potato-chive tuile 2005 schloss gobelsburg steinsetz gruner veltliner, kamptal, aus

Butter Poached Lobster

spice infused broth with chanterelles and leeks 2005 domaine de fontsainte gris de gris rose, corbieres, fr

Harvest Grape Intermezzo

Natural Beef Tenderloin

white truffle gnocchi, local sauteed greens with a stone-ground mustard cream, 2001 damilano barolo docg, piedmont, it

Artisinal Cheese