Choose one of each
four courses ................. 135
Choose one of each four courses ............ 135
One
Halibut
Lightly cured, with rhubarb and a tea of its smoked bones and barley
Asparagus
Grilled, pickled, and raw, with hemp pudding and arugula oil
Sunchoke
Cured duck breast, ikura roe, maple, and hazelnuts
Steak Tartare
Sansyo peppercorn, pickles, and rye foccacia
Canlis Salad
Our great grandmother’s recipe, with bacon, mint, and lemon
Two
White Asparagus
Barely cooked side-stripe prawns, mangalitsa lardo, and a sauce of shellfish and vermouth
Copper River Salmon
Marinated in a paste of seaweed, caperberries, and shio koji, with artichoke and porcini mushroom
Haiga Rice
In brown butter dashi with Dungeness crab, fried chili, and hazelnuts
Malted Barley Pancake
Fermented cabbage and sauce "Pierre"
Rabbit
Yoshoku potatoes, buttermilk, and herbs from our garden
Three
Chewy Carrots
Applewood-smoked with onion jam, yubeshi beans, and celeriac
Sea Bream
Leeks caramelized in shio koji and a roasted chicken sabayon
Roasted Pork
Green garlic and hazelnut persillade, preserved lemon, and hakurei turnip
Lamb
Dry-aged leg and belly, with cauliflower and mustard greens cooked in pear vinegar
Ribeye
Charred radicchio, rutabaga, and fermented garlic
Four
Rhubarb
White chocolate and matcha
Chocolate
Dark chocolate ice cream, peanut butter, and caramel
Chicory
Chocolate, salsify, and Meyer lemon
Soufflè
Orange Curaçao, crème anglaise, and warm madeleines
Manchego Curado
Raw sheep's milk cheese served on a quince galette with chestnut and arugula
A 20% service charge will be added to your final bill and is retained by Canlis. No additional gratuity is expected.