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Canlis Restaurant
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Popular long-established fine dining restaurant with a view of Lake Union
Évaluation
Avis
Photo
Menu
Red wine mignonette
Vermouth, butter, garlic, and lime
Burdock and radish with barley broth
Rutabaga, horseradish, and black lime
Our great grandmother's recipe, with bacon, mint, and lemon
Peter Canlis' recipe, made with raw, Wagyu tenderloin
Whipped, with apples and hazelnuts
Buried in coals, with pear, fromage blanc, and boudin noir
Turnip, miso, and egg yolk
Fermented and grilled over coals; a nod to an early Canlis classic
Barley porridge, pumpkin seeds, and furikake
Pickled root vegetables and clam velouté
Barely seared, with Brussels sprouts, chestnut, and grapefruit
Dry-aged and served with butternut squash and cranberry
Radicchio, apple, fennel, and a sauce of drippings and black garlic
+$20; Desiree potato, kale, oyster mushroom, and beef fat hollandaise
A Canlis classic, with orange Curaçao and crème anglaise. Please allow 30 minutes for this dessert
Classically prepared and served with sorbet
Sour cherry, cranberry, white chocolate, and matcha
Peanut butter, cocoa nibs, and miso
A selection of artisan cheeses
Wine Pairing: 2014 Vincent Delaporte, Monts Damnés, Sancerre, FRA
Burdock, Radish, Bone Broth; Wine Pairing: 2004 Drappier, Grande Sendrée, Brut Rosé, Urville, FRA
Rutabaga, horseradish and black lime; Wine Pairing: 2011 Peter Jakob Kühn, Amphorae, Riesling Trocken, Rheingau, DEU
Turnip, miso, egg yolk; Wine Pairing: 2010 Marqués de Murrieta, Cappellanía, Rioja, ESP
Inspired by the Peter Canlis original; Wine Pairing: 2011 George, Ceremonial Vineyard, Pinot Noir, Russian River Valley, CA
Mole, cranberry
Pumpkin, balsamic; Wine Pairing: 2006 Bertani, Amarone della Valpolicella Superiore, Veneto, ITA
Lime, cilantro, cucumber
With ginger madeleines; Wine Pairing: 2014 Dunham Cellars, Late-Harvest Riesling, Lewis Vineyard, Columbia Valley, WA
Seven wines selected to complement the tasting menu
Seven pairings tailored to showcase rare bottlings and unique producers
Red wine mignonette
Vermouth, butter, garlic, and lime
Burdock and radish with barley broth
Rutabaga, horseradish, and black lime
Our great grandmother's recipe, with bacon, mint, and lemon
Peter Canlis' recipe, made with raw, Wagyu tenderloin
Whipped, with apples and hazelnuts
Buried in coals, with pear, fromage blanc, and boudin noir
Turnip, miso, and egg yolk
Fermented and grilled over coals; a nod to an early Canlis classic
Barley porridge, pumpkin seeds, and furikake
Pickled root vegetables and clam velouté
Barely seared, with Brussels sprouts, chestnut, and grapefruit
Dry-aged and served with butternut squash and cranberry
Radicchio, apple, fennel, and a sauce of drippings and black garlic
+$20; Desiree potato, kale, oyster mushroom, and beef fat hollandaise
A Canlis classic, with orange Curaçao and crème anglaise. Please allow 30 minutes for this dessert
Classically prepared and served with sorbet
Sour cherry, cranberry, white chocolate, and matcha
Peanut butter, cocoa nibs, and miso
A selection of artisan cheeses
Wine Pairing: 2014 Vincent Delaporte, Monts Damnés, Sancerre, FRA
Burdock, Radish, Bone Broth; Wine Pairing: 2004 Drappier, Grande Sendrée, Brut Rosé, Urville, FRA
Rutabaga, horseradish and black lime; Wine Pairing: 2011 Peter Jakob Kühn, Amphorae, Riesling Trocken, Rheingau, DEU
Turnip, miso, egg yolk; Wine Pairing: 2010 Marqués de Murrieta, Cappellanía, Rioja, ESP
Inspired by the Peter Canlis original; Wine Pairing: 2011 George, Ceremonial Vineyard, Pinot Noir, Russian River Valley, CA
Mole, cranberry
Pumpkin, balsamic; Wine Pairing: 2006 Bertani, Amarone della Valpolicella Superiore, Veneto, ITA
Lime, cilantro, cucumber
With ginger madeleines; Wine Pairing: 2014 Dunham Cellars, Late-Harvest Riesling, Lewis Vineyard, Columbia Valley, WA
Seven wines selected to complement the tasting menu
Seven pairings tailored to showcase rare bottlings and unique producers
Red wine mignonette
Vermouth, butter, garlic, and lime
Burdock and radish with barley broth
Rutabaga, horseradish, and black lime
Our great grandmother's recipe, with bacon, mint, and lemon
Peter Canlis' recipe, made with raw, Wagyu tenderloin
Whipped, with apples and hazelnuts
Buried in coals, with pear, fromage blanc, and boudin noir
Turnip, miso, and egg yolk
Fermented and grilled over coals; a nod to an early Canlis classic
Barley porridge, pumpkin seeds, and furikake
Pickled root vegetables and clam velouté
Barely seared, with Brussels sprouts, chestnut, and grapefruit
Dry-aged and served with butternut squash and cranberry
Radicchio, apple, fennel, and a sauce of drippings and black garlic
+$20; Desiree potato, kale, oyster mushroom, and beef fat hollandaise
A Canlis classic, with orange Curaçao and crème anglaise. Please allow 30 minutes for this dessert
Classically prepared and served with sorbet
Sour cherry, cranberry, white chocolate, and matcha
Peanut butter, cocoa nibs, and miso
A selection of artisan cheeses
Wine Pairing: 2014 Vincent Delaporte, Monts Damnés, Sancerre, FRA
Burdock, Radish, Bone Broth; Wine Pairing: 2004 Drappier, Grande Sendrée, Brut Rosé, Urville, FRA
Rutabaga, horseradish and black lime; Wine Pairing: 2011 Peter Jakob Kühn, Amphorae, Riesling Trocken, Rheingau, DEU
Turnip, miso, egg yolk; Wine Pairing: 2010 Marqués de Murrieta, Cappellanía, Rioja, ESP
Inspired by the Peter Canlis original; Wine Pairing: 2011 George, Ceremonial Vineyard, Pinot Noir, Russian River Valley, CA
Mole, cranberry
Pumpkin, balsamic; Wine Pairing: 2006 Bertani, Amarone della Valpolicella Superiore, Veneto, ITA
Lime, cilantro, cucumber
With ginger madeleines; Wine Pairing: 2014 Dunham Cellars, Late-Harvest Riesling, Lewis Vineyard, Columbia Valley, WA
Seven wines selected to complement the tasting menu
Seven pairings tailored to showcase rare bottlings and unique producers
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