Choose one of each
four courses ................. 135
Choose one of each four courses ............ 135
One
Mackerel
Cured in kombu, with kiwi berries, radish, and green juice
Chioggia Beets
Amazake yogurt and hibiscus
Eggplant Agedashi
Warm tomato dashi with ginger and daikon radish
Chawanmushi
Japanese egg custard with matsutake mushroom and geoduck
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 coriander and seaweed, with the flavors of puttanesca and baby chard
Haiga Rice
In brown butter dashi with Dungeness crab, fried chili, and hazelnuts
Grilled Carrots
Glazed in reduced huckleberry 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
Duck
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
Aged Cheddar and Apple
French toast, apple chutney, yogurt ice cream, and Petit Pomerol cheddar
A 20% service charge will be added to your final bill and is retained by Canlis. No additional gratuity is expected.