Three Courses

Includes​ first course, main course and dessert.

Four Courses

Includes first and second courses, main course and dessert.

Chef's Tasting Menu

A seven-course menu showcasing our most inventive and refined cuisine. We are happy to accommodate for allergies and dietary restrictions.

Vegetarian Tasting Menu

A seven-course menu expressing everything we love about this season’s produce. A celebration of provenance, simplicity and sophistication.

Classic

A​ flight of five wines selected to complement the tasting menus. (Wines to complement the food, but if you don’t compliment the wines, we’ll happily bring another pairing. )

Sommelier

This pairing is a showcase of rare producers or vintages that are not normally available by the glass.

Steak Tartare

Peter canlis recipe, made with raw, wagyu tenderloin

Oysters

Red wine mignonette

Heirloom Tomato

Fresh mozzarella, watermelon, and arugula

Cantaloupe Soup

Chilled, with mint, yogurt, and wildflowers

Foie Gras

A terrine, with cherries and pistachios, and black pepper brioche

Peter Canlis Prawns

Dry vermouth, garlic, and lime

Pork Cheek

Slow-cooked, with zucchini and summer corn

The Canlis Salad

Our great grandmother’s recipe brings romaine, bacon, mint, oregano and romano cheese together with a dressing of lemon, olive oil, and coddled egg. To honor the our tradition, this salad may be prepared table-side for the entire table, and can serve as either a first or second course.

Cauliflower

Roasted, with maitake mushrooms and champagne vinaigrette

Halibut

Tomato fondue, taggiasca olives, and artichokes

King Salmon

Grilled, with cauliflower, quinoa, and preserved lemon

Chicken

Pan-seared, served with king trumpet mushrooms, asparagus, and pickled ramps

Muscovy Duck for Two

14-day dry-aged duck breast, roasted whole and accompanied by orange marmalade, fennel purée and pearl onion brûlée

Lamb

Rosemary-grilled ribeye with potato rosti and thumbelina carrots

Filet Mignon

Grilled and served with yukon gold potatoes, caramelized onions, and shiitake mushrooms

Wagyu

Our was the first restaurant to ever serve American grown kobe-style beef. Your choice of filet mignon or New York strip.

Forest Mushrooms

Sautéed in sherry, garlic, and thyme

Truffle Fries

With fine herbs and fleur de sel

Twice Baked Potato

A​ our tradition for four generations

Mille-Feuille

Milk chocolate, bananas, caramel, and peanut butter

Berry Tart

Vanilla​ custard, oatmeal streusel, and white balsamic granita

Canlis Souffle

Grand marnier, orange zest, and crème anglaise (please allow 30 minutes for this dessert)

Chocolate Fondant

With ginger, milk crumble, and toasted rice

Creme Brulee

Silky and delicate, served with market fruit and sorbet

Sorbet

With seasonal fruit

Artisanal Cheese

Choose from a selection of the finest

ESCAROLE, OLIVES, & ANCHOVIES

ARTICHOKE

Radishes,​ nasturtium, and quail egg

DUNGENESS CRAB

Granny Smith apple, celery, and black garlic

LOBSTER

Fennel, orange, and tarragon

SQUAB

Gnocchi, asparagus, and black truffle

RHUBARB

Fromage​ blanc and brown sugar wafer

Chocolate Ganache

With quince and brown butter

Caperdonich – Duncan Taylor

34​ yr – 46.5%

Caperdonich – Duncan Taylor

38 yr – 54.7%

Glendronach – Three Generations

33 yr – 51.4%

Glenmorangie Burr Oak Reserve

11 yr – 56.3%

Longmorn – Duncan Taylor

32​ yr – 48.5%

Longmorn 25 Yr – 40%

Longmorn – Duncan Taylor

31 yr – 51.3%

Macduff – Duncan Taylor 38 Yr – 45.2%

Springbank – Duncan Taylor Nc2 14 Yr – 46%

Springbank Bourbon Finish

12 yr – 58.5%

Springbank Port Finish 14 Yr – 52.5%

Springbank – Berry's Own Selection

35 yr – 46%

Springbank 21 Yr – 46%

Littlemill – Connoisseurs Choice

17 yr – 40%

Rosebank - Connoisseurs Choice

13 yr – 40%

Bladnoch “Cadburrys Chocolate Fingers”

Scotch malt whiskey society, Edinburgh 13 yr – 59.6%

Ardbeg – 1996 Connoisseurs Choice 9 Yr – 40%

Ardbeg – 1974 Connoisseurs Choice

29 yr – 43%

Ardbeg Provenance 26 Yr – 54.7%-

Bowmore – Duncan Taylor

19 yr – 52.1%

Bowmore – Duncan Taylor 24 Yr – 51.5%

Caol Ila – Old Malt Cask

17 yr – 50%

Caol Ila - Adelphi Selection 25 Yr – 57.9%

Lagavulin Cask Strength

12 yr -57.8%

Laphroiag - Signatory 7 Yr – 46%

The Three B's – Duncan Taylor

35yr – 40.4%

Arran Sassicaia Finish

14 yr – 55%

Arran St. Emilion Finish

14 yr – 50%

Balblair – Single Malts of Scotland

40 yr – 42.8%

Balblair

38 yr – 44%

Clynlish – Duncan Taylor Nc2

13 yr – 46%

Dalmore “Big and Succulent”

Scotch malt whiskey society, Edinburgh 21 yr – 54.6%

Edradour Port Wood Finish

22 yr – 54.6%

Edradour Natural Cask Strength 13 Yr – 58.2%

Highland Park Capella

12 yr and 27 yr blend - 40%

Highland Park Ambassador's Cask 3 33 Yr – 44.8%

Highland Park 1968, Cask 2277

35​ yr – 51.2%

Highland Park “Northern Balance” Scotch Malt Whisky Society, Edinburgh

19 yr – 54.6%

Highland Park Earl Magnus

15​ yr – 52.6%

Point Dhubh

21 yr - 43%

Four Roses – 2009 Mariage Collection

10 yr and 19 yr blend - 54.8%

Fred Noe Select

16 yr – 61%

Pappy Van Winkle

15 yr – 53.5%

Pappy Van Winkle Rye

15 yr – 47.8%

Pappy Van Winkle

20 yr – 45.2%

Pappy Van Winkle

23​ yr – 47.8%

Michel Courvreur

4 yr – 44%

Hennessy XO Café Diablo (for Two)

The flaming classic…taken to a whole new level

Black Maple Hills Old Fashioned

23-year old rye bourbon, pure cane syrup, and house-made cracked maple bitters

Classic

Roaster:​ intelligentsia, Chicago, IL a blend reflective of the Italian style. Full-bodied, dark, rich.

Modern

Roaster: heart, Portland, OR the finest, most expressive single Orgin Cultivars. Bright, sweet, complex.

House Blend

Roaster: intelligentsia, Chicago, IL an approachable expression of seasonal coffees. Bright and balanced with blackberry, dates, and baker’s chocolate.

Panama Carmen Natural

Roaster: Kuma, seattle wa aromatic and rich with a heavy body and juicy berries that linger on the palate.

Ethiopia Hama

roaster:​ ritual, san francisco, ca the rumored birthplace of coffee, this gem from Kochere is clean and sweet. ripe fruit and floral aromatics are supported by a plush and polished structure.