Modern American Fine Dining

  • 94
  • 2015 Best Wine List
  • 2015 Best Architecture

Since 1950, stunning water views have sparkled at Westlake dining destination, Canlis. Brothers Mark and Brian Canlis have kept their grandfather’s legacy alive in this striking midcentury modern home perched on the edge of a hill. This is destination dining doled out in three-, four- or eight-course tasting menus paired with an award-winning 18,000 bottle wine list. Former chef Jason Franey coined the term “comfort geek” to describe house favorites like the Canlis salad, tossed table side, or Muscovy duck for two, dry-aged for 14 days.

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  • New Pacific NW: Our Favorite Seattle Restaurants 2016 - Seattle Weekly
  • Seattle's 100 Very Best Restaurants 2016 - Seattle Met
  • Wine Spectator Grand Award 2015
  • Best Splurge Restaurant 2014 — Seattle Magazine
  • Best Waitstaff/Service 2014 - Seattle Magazine
  • Best Salad 2014 - Seattle Magazine
  • Best New Chefs 2011 - Food & Wine
  • Zagat rating of 4.8 out of 5

Menu for Canlis

Main Menu

One Course

  • Oysters* Red wine mignonette
  • Spot Prawns Vermouth, butter, garlic, and lime
  • Shima Aji Burdock and radish with barley broth
  • Carrots Rutabaga, horseradish, and black lime
  • Canlis Salad Our great grandmother's recipe, with bacon, mint, and lemon

Two Course

  • Steak Tartare* Peter Canlis' recipe, made with raw, Wagyu tenderloin
  • Foie Gras Whipped, with apples and hazelnuts
  • Sweet Onions Buried in coals, with pear, fromage blanc, and boudin noir
  • Dungeness Crab Turnip, miso, and egg yolk
  • Cabbage Pierre Fermented and grilled over coals; a nod to an early Canlis classic

Three Course

  • Squash Barley porridge, pumpkin seeds, and furikake
  • Cod* Pickled root vegetables and clam velouté
  • Scallops Barely seared, with Brussels sprouts, chestnut, and grapefruit
  • Duck Dry-aged and served with butternut squash and cranberry
  • Pork Radicchio, apple, fennel, and a sauce of drippings and black garlic
  • Filet Mignon or Wagyu New York Strip +$20; Desiree potato, kale, oyster mushroom, and beef fat hollandaise

Four Course

  • Soufflé A Canlis classic, with orange Curaçao and crème anglaise. Please allow 30 minutes for this dessert
  • Crème Brûlée Classically prepared and served with sorbet
  • Japanese Cheesecake Sour cherry, cranberry, white chocolate, and matcha
  • Chocolate & Banana Peanut butter, cocoa nibs, and miso
  • Cheese A selection of artisan cheeses

Tasting Menu

  • Canlis Salad Wine Pairing: 2014 Vincent Delaporte, Monts Damnés, Sancerre, FRA
  • Shima Aji Burdock, Radish, Bone Broth; Wine Pairing: 2004 Drappier, Grande Sendrée, Brut Rosé, Urville, FRA
  • Carrots Rutabaga, horseradish and black lime; Wine Pairing: 2011 Peter Jakob Kühn, Amphorae, Riesling Trocken, Rheingau, DEU
  • Dungeness Crab Turnip, miso, egg yolk; Wine Pairing: 2010 Marqués de Murrieta, Cappellanía, Rioja, ESP
  • Cabbage "Pierre" Inspired by the Peter Canlis original; Wine Pairing: 2011 George, Ceremonial Vineyard, Pinot Noir, Russian River Valley, CA
  • Duck Mole, cranberry
  • Dry-Aged Beef Pumpkin, balsamic; Wine Pairing: 2006 Bertani, Amarone della Valpolicella Superiore, Veneto, ITA
  • Coconut Lime, cilantro, cucumber
  • Black Sesame Souffle With ginger madeleines; Wine Pairing: 2014 Dunham Cellars, Late-Harvest Riesling, Lewis Vineyard, Columbia Valley, WA

Tasting Menu - Wine Pairings

  • Classic Seven wines selected to complement the tasting menu
  • Sommelier Seven pairings tailored to showcase rare bottlings and unique producers

2576 Aurora Avenue North
Seattle, WA 98109

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  • Price Range: $$$$
    Atmosphere: Classic/Old School, Refined, Upscale
  • Dress Code: Jacket / Tie Required
    Good For: Meet For A Drink, Quiet Conversation, Special Occasion, View
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (206) 283-3313
  • Private Dining Room: Yes