warmed Peter Canlis Prawns dry vermouth, garlic, red chilies and lime 15 Braised Beef Short Rib cilantro pesto and red chili demi-glace 14 Dungeness Crab Cake carrot-coriander butter, scallions and beet greens 16 Escargot under puff pastry with whole roasted garlic, thyme and lemon butter 14 Canlis Chowder Dungeness crab, prawns and Manila clams in ginger-scented cream Pumpkin Bisque
roasted sugar pumpkin with cinnamon cream and thyme 11 chilled Ahi Poke & Kona Kampachi Sashimi fresh cucumber and soy-grapefruit vinaigrette 18 Canadian Foie Gras cranberry chutney, Aisan pear and warm brioche 26 Beet Salad fresh goat cheese, nasturtium leaves, olive oil and aged balsamic Steak Tartare Peter Canlis' recipe, made with raw, all-natural beef 19
Oysters live on the half shell with shaved-ice mignonette 15 Fuji Apple Salad warm honey smoked bacon, scallions and endive with candied pecans Dungeness Crab Salad baby greens, French beans and papaya with avocado vinaigrette 16 Duck Confit & Aisan Pear Salad Oregon blue cheese, mixed greens and candied walnuts with port wine dressing 13 Mango, Prawn & Avocado Salad watercress, pomegranate glaze and chive oil The Canlis Salad romaine, bacon, Romano cheese, fresh mint, oregano and a dressing of lemon, olive oil and coddled egg 11
Pacific Ahi Tuna chanterelle risotto, miso and root vegtables 37 Mahi Mahi sesame crusted with spiced mango coulis and smoked shiitake mushrooms 36 Australian Lobster wild mushroom gnocchi, yuzu butter and soy truffle reduction 72 Wild Pacific King Salmon legumes and wild mushrooms with truffle and sweet corn cream 40 Pacific Sablefish baby spinach, shiitake mushrooms, curry aïoli and orange-fennel nage
37 Risotto portobello and winter squash with vegetable demi-glace 28 Muscovy Duck scalloped potatoes, persimmon puree and balsamic jus 35 Lamb Chops Israeli couscous, Oregon blue cheese and Swiss chard with pancetta lamb jus 45 American Wagyu Tenderloin Kobe-style beef, naturally raised from Japanese sires and Angus cows, a higher quality than prime 72 All-Natural Prime Steaks naturally raised Midwest beef aged 28 days and served with market vegetables and fingerling potatoes New York 48 Filet Mignon 44
Truffle Fries hand-cut and drizzled with white truffle oil and fine herbs 7 Foraged Forest Mushrooms with sherry, garlic, and thyme 8 Twice Baked Potato a sixty-year Canlis tradition... reward yourself 7 Pear, Hazelut & Thyme hazelnut brown butter cake, poached pears and thyme ice cream; served with a warm pear consumé 11 Doughnuts banana and caramel filled doughnuts, molten milk chocolate, and peanut butter ice cream 11
Chocolate Covered Chocolate molten chocolate cake with a triple chocolate ice cream pop Crème Brûlée mango and passion fruit crème brûlée with lychee sorbet 10 Grand Marnier Soufflé the classic soufflé with crème anglaise 14 Bread Pudding panettone bread pudding with dried fruit compote, milk chocolate black pepper ice cream and vanilla sabayon 10 Standing Cones house-made, seasonal sorbet and ice cream served in a trio of cookie cones 8 Artisanal Cheese choose from a selection of the finest
4 per ounce Alaskan Sea Scallops cauliflower shellfish emulsion, mushroom vinaigrette 2007 St. Innocent "Freedom Hill Vineyard" Pinot Blanc, Willamette Valley, OR House Smoked Muscovy Duck Breast apple goat cheese salad, carmelized onion dressing 2001 La Rioja Alta "Vi a Alberdi" Selecci n Especial, Rioja, SP Fromage Blanc Sorbet New York Strip Steak Walla Walla sweet onion salad and soubise 2006 Betz Family Winery "Bésoleil" Grenache, Columbia Valley, WA Chocolate & Espresso milk chocolate mousse, espresso caramel and mascarpone sorbet Rare Wine Co. Historic Series "New York Malmsey" Madeira, Special Reserve, PGL Prix Fixe
$85 Classic Wine Pairing $45 Sommelier Tasting Flight $85 Vegetarian Tasting Menu Available Upon Request (menu inspired by garden and market availability) Prix Fixe $70