Choose one of each
four courses ................. 135
Choose one of each four courses ............ 135
One
Nectarine Ceviche
Raw nectarine dressed with coriander, serrano, and stonefruit leche de tigre
Cucumber and Geoduck
In a chilled broth of fermented green tomato, cucumber, and celery
Golden Beets
Amazake yogurt and lavender
Kanpachi Crudo
Akane apple, rose, and sakura
Canlis Salad
Our great grandmother’s recipe, with bacon, mint, and lemon
Two
Spot Prawns
Spinach, kohlrabi, and a sauce of shellfish, sea lettuce, and chicken jus
Lightly Grilled Albacore
Marinated in a paste of seaweed, caperberries, and shio koji, with charred baby lettuce and matsutake
Haiga Rice
In brown butter dashi with Dungeness crab, fried chili, and hazelnuts
Grilled Carrots
Glazed in reduced currant juice with chorizo and clams
Rabbit
Yoshoku potatoes, buttermilk, and herbs from our garden
Three
Summer Stew of "Broken Beans"
23 varieties of beans from the Bread Lab, with preserved and fresh vegetables
Black Cod
Walla Walla onions, sweet pepper tapenade, and corn veloute
Pork
Fennel, chanterelles, and charred apricot
Lamb
Dry-aged leg and belly, with cauliflower and mustard greens cooked in pear vinegar
Ribeye
Charred radicchio, rutabaga, and fermented garlic
Four
Blackberry and Black Sesame
Black sesame cake, blackberry sorbet, soy cream panna cotta, and anise hyssop
Raspberry
Raspberry frozen meringue, chocolate sponge cake, and hazelnut powder
Peach
Yellow peach sorbet, fried triticale crispies, caramel gel, and lemon confit
Soufflè
Orange Curaçao, crème anglaise, and warm madeleines
Mascarpone Mousse
Warm mascarpone cheese with preserved cherry cake and tarragon oil
A 20% service charge will be added to your final bill and is retained by Canlis. No additional gratuity is expected.