Shigoku Oysters

beetroot caviar, champagne vinaigrette
Ayala Brut Majeur, Champagne, France

Cauliflower “Risotto”

seared bay scallop, farro, black truffle
Sartarelli Verdicchio Balciana 2018, Italy

Lamb Bolognese

squash & ricotta ravioli,
tomato braised lamb, turnip, onion, herbes
Forest Old Fashioned
(cognac, truffle, amari, tonka & vanilla beans, boker’s & walnut bitters)

**fish mosaic**

poached salmon and tuna carpaccio,
corn mousse, furikake, chili gel,
toasted sesame
Karthäuserhof Bruno Riesling Kabinett
2023, Mosel, Germany

Ribeye Surf & Turf

tempura prawn, foie gras emulsion,
demi-glace, roasted sunchoke & broccolini
Bellefleur de Haute-Serre Malbec Rose Brut, France

Candy Cap Cannoli

with spiced chocolate cake “pop”,
raspberry coulis, Christmas spices
End of Times Scaffa
(madeira, raspberry, bitters)

first seating: 5 courses with pairings,
start times from 5:00-6:30
$195/person (plus tax/gratuity)

**second seating: 6 courses with pairings, start times from 8:00-9:30 $225/person (plus tax/gratuity)**

Drink pairings are included.
Changes may be made based on availability.

THE IMPORTANT FINE PRINT

• Email drink@canonseattle.com with your preferred seating time (from 5-6:30 (early) or from 8-9:30 (late) in 15-minute increments) as well as the number of people attending, and we will respond in the order received.

• Please allow us time to respond as we get swamped with initial requests.

• Emails will be responded to in the order received, first received will have more available time and table options.

• We are unable to accommodate vegetarians/vegans/seafood allergies with this menu.

• Each seating is afforded a leisurely 2 ½ hours to enjoy dinner.

• We will be closed before midnight to allow plenty of time to get to your loved ones for a midnight toast.

• Your credit card will be charged for the entire amount (+tax/gratuity) at time of reservation and is non-refundable for any reason; please ensure all details are correct before you commit. Tax is 10.35% and gratuity is 22%.

• In the event that you are late to your seating, we may have to omit a course in order to ensure that we are able to accommodate the evening's timeline.

This dinner sells out every year,
so reserve now.
We look forward to having you!