Includes first course, main course, and dessert.
Includes first and second courses, main course, and dessert.
This preset menu is designed for the entire table to enjoy. We will always do our best to accommodate for allergies and dietary restrictions. Limited availability.
Tasting Menu Wine Pairings
A flight of six wines selected to complement the tasting menu.
This pairing is tailored nightly by the sommelier team to showcase rare bottlings and unique producers.
First & Second Courses
Pistachio, avocado, and bottarga.
Celery, apple, and cashew.
Red wine mignonette.
Peter Canlis Prawns
Dry vermouth, garlic, and lime.
Cabbage, sunchoke, and buttermilk.
Served warm, with hidden rose apple and almond.
Peter canlis' recipe, made with raw, wagyu tenderloin.
The Canlis Salad
Our great grandmother's recipe brings romaine, bacon, mint, oregano and romano cheese together with a dressing of lemon, olive oil, and coddled egg.* To honor the canlis tradition, this salad may be prepared table-side for the entire table, and can serve as either a first or second course.
Turnip, kale, and cultured cream.
Maitake, grilled cabbage, and pine oil.
Sweet potato, kohlrabi, and buta-furikake.
Celery root and pear.
28-day dry-aged duck breast with onion and quince.
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.
Sautéed in sherry, garlic, and thyme.
With fine herbs.
Twice Baked Potato
A canlis tradition for four generations.
With seasonal fruit.
A canlis classic, with grand marnier and crème 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.
Grape, hazelnut, and elderflower.
Choose from a selection of the finest.
Baywater Sweet Oyster
Apple, seawater. Wine pairing: Narutotai, Ginjo Nama Genshu, "Red Snapper" Sake, Tokushima, JPN.
Dill, cultured cream, roe.
Shiso, radish. Wine pairing: 2013 Bucci, Verdicchio dei Castelli di Jesi, Marche, ITA.
Wine pairing: 2013 Cadaretta Sauvignon Blanc - Sémillon, Columbia Valley, WA.
Rutabaga, pine nut, onion. Wine pairing: Eric Bordelet Poiré Granit, Normandy, FRA.
Vermouth, chive. Wine pairing: 2013 Frantz Chagnoleau, Pré Jaux, Saint-Véran, Mâconnais, Burgundy, FRA.
Matsutake, horseradish. Wine pairing: 2012 Claus Preisinger, Basic, Burgenland, AUT.
Eggplant, yogurt. Wine pairing: 2005 Château Vignot, St. Émilion, Grand Cru, Bordeaux, FRA.
Huckleberry and Lemon Verbena
Fig, tobacco, black walnut. Wine pairing: NV Rare Wine Co., Boston Bual, Madeira, PRT.
*These items may contain raw or undercooked ingredients. Consuming these ingredients may increase your chance of food borne illness. It may also increase your chance of having a great time tonight.
Seattle, WA 98109