Canlis Restaurant

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