Goldfinch Tavern at Four Seasons Hotel Seattle

Join Goldfinch Tavern for Seattle Restaurant Week to experience the best of spring! Taste the best of Goldfinch Tavern with our 3-course pre-fix menu curated by our passionate Executive Sous Chef Jeffrey Hunter and Pastry Chef Danielle Grogan. DATES | March 30 - April 3, April 6 - April 10 DAYS | Sundays - Thursdays only HOURS | Dinner, 5:00pm - 9:00pm PRICE | USD 65, plus 20% service charge and 10.35% tax MENU | choice of appetizer, main and dessert APPETIZER- choice of one MARINATED BURRATA roasted eggplant, crispy shallot, brioche BEET & DUNGENESS CRAB SALAD (DF, GF) watercress, sauce gribiche, tarragon GOLDFINCH CHOWDER Dungeness crab, bacon, clams, oyster crackers MAIN- choice of one SEARED JUMBO SCALLOPS* (GF) bacon fries, melted leek, truffle butter sauce RIGATONI pomodoro, fennel sausage, curly parsley GOLDFINCH BURGER* American Wagyu, Beecher's cheese, smoked onion marmalade, fennel aioli, fries CARROT RISOTTO tri-color carrot arugula salad, aged balsamic, pickled onion Dessert- choice of one VANILLA CHEESECAKE (NF) candied lemon, berry compote, whipped cream TIRAMISU (NF) mascarpone mousse, espresso soaked coffee sponge cake, coffee-feuilletine, coffee crémeux' *King County Department of Health would like to inform you that consuming raw or undercooked meats & seafood may contribute to your risk of food-borne illness. (df): items are dairy-free. (gf): items are gluten-free. (nf): items are nut-free. A pre-tax 20% service charge is added to each guest check. At least 65% of this service charge will be retained by your server or bartender. The remainder is distributed entirely to the hourly employees who are responsible for the Goldfinch Tavern meal experience.

Easter Brunch Buffet at Goldfinch Tavern is a time to gather with loved ones over an unforgettable dining experience. With an exceptional menu, warm hospitality, and stunning waterfront views of the Seattle Great Wheel and Elliott Bay, it’s easy to see why guests return year after year. This Easter, indulge in a thoughtfully curated brunch by Chef Jeffrey Hunter, featuring vibrant seasonal ingredients and a special visit from the Easter Bunny. Savor a bountiful Starter Buffet with fresh salads, baked pastries, seasonal fruits, and an indulgent Waffle Bar. Enjoy charcuterie, artisan cheeses, and Goldfinch’s signature Seafood Tower before selecting an entrée from options such as Dungeness Crab Frittata, Alaskan Wild King Salmon, Smoked & Peppered Prime Rib, and Spring Morel Mushroom Hash. Cap off your meal with a decadent Dessert Buffet from Chef Danielle Grogan, showcasing over a dozen sweet creations - ranging from classic Carrot Cake to modern favorites like the Very Berry Eton Mess. Whether continuing a beloved tradition or starting a new one, it’s the perfect setting for both intimate gatherings and joyful family celebrations this Easter. USD 140 per adult, USD 65 per child* (5 - 12yr), USD 35 per child* (3-4yr), plus 20% service charge and 10.35% tax. APPETIZER BUFFET Our Easter brunch menu includes a buffet of appetizers, choice of main, and spring-themed dessert buffet. Complimentary drip coffee, tea and juice. SEASONAL FRUITS & BERRIES (GF, NF, V) ELLENOS PARFAIT SELECTION OF HOUSE MADE PASTRIES GOLDEN EGGS (NF) HEIRLOOM TOMATO SALAD (GF, NF) SPRING WHITE AND GREEN ASPARAGUS SALAD CLASSIC CAESAR SALAD (NF) ORGANIC SPINACH SALAD (GF, NF) SEAFOOD TOWER OLYMPIA PROVISIONS MEATS & HOUSE MADE CHARCUTERIE LOCAL & EUROPEAN CHEESES EASTER BUNNY’S WAFFLE KNOLL Mains Choice of one DUNGENESS CRAB FRITTATA (GF, NF) free-range eggs, goat cheese, heirloom tomato, avocado hash, hollandaise CINCO JOTAS IBÉRICO HAM BENEDICT (NF) poached free-range eggs, fresh made English muffin, basil hollandaise, crispy hashbrowns ALASKAN WILD KING SALMON (NF) asparagus, pickled ramps, Hasselback potato, lemon butter SMOKED & PEPPERED PRIME RIB (NF) pommes purée, baby carrots, spring favas, red wine jus SPRING MOREL MUSHROOM HASH (NF) poached free-range eggs, jumbo asparagus, truffle hollandaise, French country salad HAND FORGED RICOTTA AGNOLOTTI (NF) English pea, castelvetrano olives, pecorino, pine vines, balsamic reduction SQUID INK RISOTTO (GF, NF) crispy calamari, clams, Dungeness crab, nduja parmesan, fines herbs DESSERT BUFFET VANILLA CRÈME BRÛLÉE (GF, NF) STRAWBERRY LEMON BAR (NF) COCONUT ‘BUNNY TAIL’ (NF) VERY BERY ETON MESS (GF, NF) CARROT CAKE (NF) PEANUT BUTTER CUP (GF) CHOCOLATE RASPBERRY FUDGE CAKE (GF, NF, V) PISTACHIO PRALINE CHOUX BLUEBERRY CHEESECAKE (NF) CHOCOLATE PASSIONFRUIT MOUSSE (GF, NF) ASSORTED COOKIES ASSORTED CUPCAKES (NF) FRUITY PEBBLE KRISPY TREATS (NF) PEANUT BRITTLE (GF)