Celebrate Mom at Goldfinch Tavern with an amazing Brunch Buffet or coursed dinner by Chef Joe Ritchie featuring Moët & Chandon and live music!
Begin with a bounty of appetizers at the buffet, from favorites like ahi poke salad, crab and avocado parfait, salmon lox wrap and cured meats and artisan cheese. Select one from the following brunch entrees: Grilled beef tenderloin; seared scallops; mushroom ravioli; crab florentine benedict; or strawberry rhubarb french toast. Finally, end with something sweet from the dessert bar.
BRUNCH PRICE | USD 75 per adult; USD 25 per child (12 and under), plus 20% service charge, and 10.1% WA tax
HOURS | 10:00am - 3:00pm
DINNER PRICE | USD 65 per person, plus 10.1% tax and 20% service charge
HOURS | 5:00pm - 9:00pm
RESERVATIONS REQUIRED | Please call +1 (206) 749 7070 | Credit card required to book for 72-hour cancellation policy.
MENU | See below. Gluten-free, vegetarian, and vegan options available upon request.
MOTHER'S DAY BRUNCH
APPETIZER BUFFET
1/2 SHELL PUGET SOUND OYSTERS
CURED SALMON LOX WRAP
TOMATO-BASIL-BURRATA BRUSCHETTA
AHI POKE SALAD
SHRIMP COCKTAIL
CRAB-AVOCADO PARFAIT
CLAM CHOWDER WITH OYSTER CRACKERS
MAPLE BACON SKEWERS
GREEN BEAN & GOAT CHEESE SALAD
GRILLED ASPARAGUS SALAD
SPRING FRUIT PARFAIT
ARTISAN CHEESE BOARD
MINI MUSHROOM QUICHE
CUCUMBER TEA SANDWICHES
ENTRÉES
Select from one of the following:
GRILLED BEEF TENDERLOIN, marinated beets, sauce béarnaise, roasted yam puree
SEARED SCALLOPS, grilled asparagus, lemon butter sauce
MUSHROOM RAVIOLI, ricotta cheese, morel mushrooms, herb pesto, parmesan
CRAB FLORENTINE BENEDICT, dungeness crab, poached egg, fresh baked English muffin, spinach, hollandaise
STRAWBERRY RHUBARB FRENCH TOAST, lemon-rhubarb syrup, macerated strawberries
DESSERT BAR
MOTHER'S DAY DINNER
3 courses for $65 per person
APPETIZER
Select one for each course
SNAP PEA SALAD, pine nuts, preserved lemon, shaved parmesan
SOCKEYE SALMON CRUDO, lovage, smoked beet, beet chips
DUNGENESS CRAB SALAD, marinated beets, gribiche sauce, watercress
SPRING PEA SOUP, lemon crème fraiche, chives, bacon
CRISPY PORK BELLY, caramelized pear, balsamic glaze, toasted grains
ENTRÉE
HERB RUBBED PRIME BEEF, grilled asparagus, potato puree, red wine reduction
SEARED HALIBUT, lemon-carrot sauce, new potatoes, wild greens
ROASTED HALF CHICKEN, spring onions, turnips, leeks, buckwheat polenta, jus
MOREL MUSHROOM RAVIOLI, fried nettles, shaved goat cheese, English peas
DESSERT
RASPBERRY LEMON CHIFFON CAKE, white chocolate, raspberries
BLACKBERRY-PISTACHIO PAN de GENES
VANILLA CRÈME BRULEE, mascerated strawberries