Choose one of each
four courses ................. 135
Choose one of each four courses ............ 135
One
Celeriac Soup
Smoked celeriac, seaweed, and plankton
Chioggia Beets
Amazake yogurt and hibiscus
Caramelized Mussels
Pine nut "green curry" with geoduck XO sauce
Chawanmushi
Japanese egg custard with hedgehog mushroom and geoduck
Canlis Salad
Our great grandmother’s recipe, with bacon, mint, and lemon
Two
Oysters with Kohlrabi
Poached Baywater Sweets, charred kohlrabi, and oyster sabayon
Black Trumpet Fazzoletti
Handkerchief pasta with black trumpet mushrooms and goat butter
Haiga Rice
In brown butter dashi with Dungeness crab, fried chili, and hazelnuts
Grilled Carrots
Glazed in reduced Pluot jam with chorizo and clams
Rabbit
Yoshoku potatoes, buttermilk, and herbs from our garden
Three
Broken Bean Stew
23 varieties of beans from the Bread Lab, with preserved and fresh vegetables
Sea Bream
Stewed onions, wasabi, and flavors of oyakodon
Duck
Roasted Winter Luxury squash, quince jam, and pumpkin seed gomashio
Lamb
Dry-aged leg and belly, with fermented brussels sprouts, cauliflower, and sweet potato
Dry Aged Ribeye
Gratin of potato and fermented cabbage, with sauce Pierre
Four
Sweet Potato
Japanese sweet potato with bee pollen garam, yuzu sherbet, and cocoa butter cake
Hazelnut and Pear
Hazelnut strudel with black tea cream, turmeric-poached pear, and bay laurel
Soufflè
Orange Curaçao, crème anglaise, and warm madeleines
Coffee And Chocolate
Layers of coffee-infused jaconde and chocolate ganache with crème fraîche and espresso sauce
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.