Canlis
Location Info
* Menus and prices are not guaranteed to be correct (tell me why)
Main
First and Second Courses-Warmed
with dry vermouth, garlic, red chilies and lime
seasonally prepared with autumn fruits
spiced semolina crust with roasted pepper aioli
carrot-coriander butter, scallions and beet greens
seared with crispy potatoes, fennel and truffle oil
under puff pastry with whole roasted garlic, thyme and lemon butter
dungeness crab, sea scallops and prawns in ginger-scented cream
celebrating the fresh and flavorful produce from our local farms
Main Courses
from the grill
troll-caught king salmon with a dried cherry red wine reduction
prepared with the freshest produce of the season
yukon gold potato gratin, market greens and brandied beurre blanc
herb marinated with brocolini, heirloom potatoes and scallion salad
prepared with the freshest produce of the season
israeli couscous, oregon blue cheese and swiss chard with pancetta lamb jus
aged, naturally raised black angus beef with fingerling potatoes and local market vegetables
seattle's most exclusive steak, kobe-style beef, naturally raised from japanese sires and angus cows, a higher quality than prime
spice crusted with white beans, sauteed kale and a cranberry emulsion
the classic, with jasmine rice and sauteed greens
finsished with sherry butter in a pappadam crisp with beet vinaigrette
valencia orange butter, heirloom potatoes and fresh greens
Canlis Desserts
the classic souffe with creme anglaise
fuji apples baked on puff pastry with cinnamon ice cream and apple mint ice
molten truffle center with vanilla ice cream with port-currant reduction
chocolate cookie crust and caramelized banana
fall fruit confit with pistachios and oranges
choose from a selection of the finest, each
vanilla been and chocolate ice creams with hazelnuts, caramel and chocolate sauce
vanilla bean custard under a porcelain-thin layer of caramelized sugar
a trio of house-made seasonal flavors
Additions
sauteed with garlic, madeira, soy and cilantro
hand-cut and drizzled with white truffle oil and fine herbs
with sour cream, bacon, green onions, and romano cheese
First and Second Courses-Chilled
diced with fresh cucumber and soy-grapefruit vinaigrette
Frist and Second Courses-Chilled
with stone-ground mustard aioli
peter canlis recipe, made with raw, all-natural beef
live on the half shell with shaved-ice mignonette
romaine, bacon, romano cheese, fresh mint, oregano and a dressing of lemon, olive oil and coddled egg
bibb lettuce and oregon blue cheese with a pear and hazelnut vinaigrette
watercress, raspberry glaze and chive oil
romaine hearts, oregano, mint, roquefort cheese and red wine vinaigrette
* Menus and prices are not guaranteed to be correct (tell me why)
Prixfix
Tasting Menu
september-october
white corn and heirloom peppers with a potato-chive tuile 2005 schloss gobelsburg steinsetz gruner veltliner, kamptal, aus
spice infused broth with chanterelles and leeks 2005 domaine de fontsainte gris de gris rose, corbieres, fr
white truffle gnocchi, local sauteed greens with a stone-ground mustard cream, 2001 damilano barolo docg, piedmont, it
filo, hazelnuts and honey with devonshire cream 2005 banfi rosa regale brachetto d acqui docg, piedmont, it
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