COST | USD 95 per person
Menu designed by Chef Joe Ritchie

@GoldfinchTavern #FSHoliday

STARTERS
Shared:

LOCAL PNW OYSTERS
SEASONAL BRUSCHETTA
CAVIAR DEVILED EGG, paddlefish caviar, chive, celery leaf
DUNGENESS CRAB SALAD, watercress, gribiche sauce, tarragon

ENTRÉES
Shared:

BLACK COD, house-made pasta, manila clam, celery, meyer lemons
WHITE TRUFFLE RAVIOLI, chive butter sauce, shaved truffles, mushrooms, parmesan
ROASTED DUCK, walnut salad, smoked duck bacon, buttery potatoes
BLACK TRUFFLE RISOTTO, chives, parmesan, fried shallots

SIDES
Shared:

SAUTEED WINTER VEGETABLES
BRUSSELS SPROUTS
BUTTERY NEW POTATOES
DILL FRIES

DESSERTS
Shared:

TRIO OF HOLIDAY DELIGHTS