Canlis

Includes first course, main course, and dessert

Includes first and second courses, main course, and dessert

Huckleberries, yogurt, sunflower seeds, and anise hyssop

Celtuce, apple, and cashew

Seaweed, summer beans, and pickled mushrooms

Red wine mignonette

Dry vermouth, garlic, and lime

Potato, dungeness crab, and nasturtium

Served warm, with grape, almond, and sorrel

Peter Canlis recipe, made with raw, wagyu tenderloin

Roasted romanesco, cauliflower, and broccoli

Matsutake, grilled cabbage, and pine oil

Summer squash, buckwheat, and manila clams

Pan-seared, with sweet corn, basil, and salted blackberries

28-day dry-aged duck breast with radish, cherries, and spring onions

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

With seasonal fruit

A canlis classic, with grand marnier and creme 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

Chocolate and almond

Choose from a selection of the finest