Enjoy Canlis latest menu price updated list. Up to date Canlis and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.
Canlis Menu Price of Drink, Desserts, Soup, Salads, Beverages Check Quickly
Canlis Dinner at Canlis – Traditional Menu and Prices
|
| Four Courses |
$100.00 |
Includes first and second courses, main course, and dessert |
| Three Courses |
$85.00 |
Includes first course, main course, and dessert |
Canlis Main Courses Menu and Prices
|
| Additions : Forest mushrooms sauteed in sherry, garlic, and thyme. Truffle fries with fine herbs and fleur de sel. Twice baked potato. A canlis tradition for four generations $8.00 |
| Brassicas |
|
Roasted romanesco, cauliflower, and broccoli |
|
| Black Cod |
|
Summer squash, buckwheat, and manila clams |
| Filet Mignon |
|
Chanterelle, spinach, and cipollini onions |
| Muscovy Duck |
|
28-day dry-aged duck breast with radish, cherries, and spring onions |
| Chicken |
|
Pan-seared, with sweet corn, basil, and salted blackberries |
| King Salmon |
|
Matsutake, grilled cabbage, and pine oil |
| Wagyu |
$20.00 |
Canlis was the first restaurant to ever serve American grown kobe-style beef. Your choice of filet mignon or new york strip |
Canlis Dessert Menu and Prices
|
| Banana Mousse |
|
Chocolate ganache, peanut, and miso |
| Sorbet |
|
With seasonal fruit |
| Artisanal Cheese |
|
Choose from a selection of the finest |
| Creme Brulee |
|
Silky and delicate, served with market fruit and sorbet |
| Raspberry Terrine |
|
Chocolate and almond |
| Souffle |
|
A canlis classic, with grand marnier and creme anglaise please allow 30 minutes for this dessert |
| Buckwheat |
|
Strawberries and devonshire cream |
Canlis First & Second Courses Menu and Prices
|
| Carrot |
|
Celtuce, apple, and cashew |
| Peter Canlis Prawns |
|
Dry vermouth, garlic, and lime |
| Oysters |
|
Red wine mignonette |
| Hen Egg |
|
Seaweed, summer beans, and pickled mushrooms |
| Beets |
|
Huckleberries, yogurt, sunflower seeds, and anise hyssop |
| Artichoke |
|
Potato, dungeness crab, and nasturtium |
| Steak Tartare |
|
Peter Canlis recipe, made with raw, wagyu tenderloin |
| Foie Gras |
|
Served warm, with grape, almond, and sorrel |