Canlis

Name: Canlis
Address: 2576 Aurora Ave. N., 98109, WA, 98109
Telephone: 206-283-3313

2576 Aurora Ave. N., Seattle, WA 98109, US

• Monday: 5:30PM-9:30PM •Tuesday: 5:30PM-9:30PM •Wednesday: 5:30PM-9:30PM •Thursday: 5:30PM-9:30PM •Friday: 5:30PM-10:30PM •Saturday: 5:00PM-10:30PM •

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Details

Cuisine: Pacific Northwest (American)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE MENU

first and second courses

Peter Canlis Prawns

dry vermouth, garlic, red chilies and lime

Foie Gras

rye toast, mâche salad with huckleberry reduction and blueberries

Braised Beef Short Rib

cilantro pesto and red chili demi-glace

Dungeness Crab Cake

carrot-coriander butter, scallions and beet greens

Escargot

under puff pastry with whole roasted garlic, thyme and lemon butter

Butternut Squash Soup

duck confit, caramelized onions and crushed pistachios

Canlis Chowder

Dungeness crab, prawns and Manila clams in ginger-scented cream

Ahi Poke & Kona Kampachi Sashimi

fresh cucumber and soy-grapefruit vinaigrette

Smoked Salmon Carpaccio

capers and red onion with a mâche-frisée salad

Steak Tartare

Peter Canlis' recipe, made with raw, all-natural beef

Oysters

live on the half shell with shaved-ice mignonette

Pear & Hazelnut Salad

candied hazelnuts, Oregon blue cheese, baby lettuce with pear vinaigrette

The Canlis Salad

romaine, bacon, Romano cheese, fresh mint, oregano and a dressing of lemon, olive oil and coddled egg

Niçoise Salad

Seared ahi, French beans, herb oil and baby greens

Waldorf Salad

golden raisins and Fuji apples with frisée and candied walnuts

Dungeness Crab Salad

baby greens, French beans and papaya with avocado vinaigrette

Mango, Prawn & Avocado Salad

watercress, pomegranate glaze and chive oil

main courses

Wild Pacific King Salmon

beet beurre rouge, creamed Yukon potatoes and caramelized swiss chard

Australian Lobster Tail

Yukon Gold potato gratin, market greens and brandied beurre blanc

Alaskan Sea Scallops

wild mushroom duxelles, bacon-frisée salad and shellfish emulsion

Lamb Chops

Israeli couscous, Oregon blue cheese and Swiss chard with pancetta lamb jus

Steaks

aged, naturally raised Black Angus beef with fingerling potatoes and market vegetables

Wagyu Tenderloin

Seattle's most exclusive steak, Kobe-style beef, naturally raised from Japanese sires and Angus cows, a higher quality than prime Tenderloin

Muscovy Duck Breast

butternut squash ragout, sage brown butter and aged balsamic

Mahi Mahi

sesame crusted with spiced mango coulis and smoked shiitake mushrooms

Peter Canlis Prawns

the classic, with jasmine rice and sautéed Swiss chard

Pacific Ahi Tuna

pan seared with furikake, Thai cucumber salad and chive oil

Roasted Polenta

wild mushrooms, market vegetables, Portobello coulis and port vinaigrette

additions

Truffle Fries

hand-cut and drizzled with white truffle oil and fine herbs

Market Vegetables

local vegetables sautéed with brown butter

Twice Baked Potato

with sour cream, bacon, green onions, and Romano cheese

desserts

Grand Marnier Soufflé

the classic soufflé with crème anglaise

Apple Tarte Tatin

Fuji apples baked on puff pastry with cinnamon ice cream and apple mint ice

Chocolate Lava Cake

molten truffle center with vanilla ice cream with port-currant reduction

Sweet Potatoe Pie

Macadamia nut crust with house made ice cream

Artisanal Cheese

choose from a selection of the finest

Sundae

vanilla bean and chocolate ice creams with hazelnuts, caramel and chocolate sauce

Crème Brûlée

Vanilla bean custard under a porcelain-thin layer of caramelized sugar

Sorbet & Ice Cream Plate

a trio of house-made, seasonal flavors

tasting menu

Smoked Pheasant Tart

goat cheese, cranberry emulsion, endive salad and candied pecans | NV Lucien Albrecht, Crémant d' Alsace, Brut Rosé, Alsace, FR

Maine Lobster Tail

butter poached with cauliflower purée and soy tobiko | 2005 Jade Mountain, Viognier, Napa Valley, CA

Cranberry & Lime Sorbet

Wagyu Short Rib

Tiger prawns, garlic confit, crispy polenta and bordelaise sauce | 2003 Zenato, Amarone della Valpolicella, Verona, IT

Kabocha Cheesecake

pomegranate, gingerbread and hazelnut tuile | Chambers Rosewood Vineyard, Rutherglen Muscat, Victoria, AUS