DINNER | LUNCH | DRINK | HAPPY HOUR | BREAKFAST | BRUNCH
DRINK MENU
OLD FASHIONED
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21
ENVIOUS
Angel’s Envy Bourbon, Demerara, Aromatic Bitters
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21
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19
JAPANESE
Suntory Toki Whisky, Black Tea Syrup, Angostura Bitters
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19
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18
CHIQUITA
DeLeón Reposado Tequila, Chicicapa Mezcal, Sage Agave, Lavender Bitters
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18
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23
APPLE SMOKED MANHATTAN
Basil Hayden’s Bourbon, Calvados, Amaro Montenegro Fernet Branca, Orange Bitters
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23
SEASONAL
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15
Goldfinch Mule
Ketel One Vodka, Green Chartreuse, Rachel’s Ginger Beer
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15
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13
WILDFIRE
Blanco Tequila, Pear, Habañero Agave Syrup, Lime
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13
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14
BLOOD ORANGE SOUR
Sipsmith Gin, Blood Orange, Egg White, Lemon
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14
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13
BAPPLE COLLINS
Bellringer Gin, Beet & Apple Juice, Lemon, Carraway Syrup
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13
Martini
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13
American Goldfinch
Citizen Gin, Capitol Vodka, Cocchi Americano, Sibona Camomilla
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13
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13
SECOND KISS
Old Tom gin, Nolet’s Gin, Green Chartreuse, Pisso, St. Elizabeth Allspice Dram
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13
NON PROOF COCKTAILS
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9
BONITA APPLEBAUM
Green Apple Cordial, Celery Syrup, Soda
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9
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9
PURPLE RAIN
Blackberry, Pineapple, Lemon, Vanilla
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9
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9
SARGEANT PEPPER’S
Mango, Lime, Black Pepper Syrup, Soda
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9
DRAFT BEER
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7
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9
CLOUDBURST PILSNER
Cloudburst Brewing // SEATTLE
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7
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9
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7
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9
STREAKER CITRA ALE
Old Stove Brewing // Seattle
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7
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9
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7
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9
SPACE NEEDLE GOLDEN IPA
The Pike Brewing // Seattle
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7
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9
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7
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9
GOLDFINCH PALE
Hellbent Brewing // Seattle
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7
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9
PREMIUM CORAVIN POURS
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49
Aurélien Verdet ‘Vosne-Romanée,’ Burgundy, 2011
100% PINOT NOIR
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49
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95
Dominus, Napa Valley, 2011
86% CABERNET SAUVIGNON, 9% PETIT VERDOT, 5% CABERNET FRANC
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95
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65
Leonetti Cellar, Walla Walla Valley, 2014
81% CABERNET SAUVIGNON, 11% PETIT VERDOT, 8% MERLOT
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65
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32
Stag’s Leap Wine Cellars ‘Artemis,’ Napa Valley, 2015
94% CABERNET SAUVIGNON, 5% MERLOT, 1% PETIT VERDOT
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32
SPARKLING
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10
Treveri Blanc de Blancs Brut, Columbia Valley,NV
CHARDONNAY
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10
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12
Enza, Prosecco, NV
GLERA
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12
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25
Veuve Clicquot Yellow Label Brut, Champagne
PINOT NOIR, CHARDONNAY, PINOT MEUNIER
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25
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14
Jalliance Rosé, Crémant de Bordeaux, NV
MERLOT
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14
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29
Moët & Chandon Rosé Imperial, Champagne, NV
PINOT NOIR, PINOT MEUNIER, CHARDONNAY
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29
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55
Dom Pérignon, Champagne, 2009
PINOT NOIR, CHARDONNAY
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55
ROSÉ
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14
Fleurs de Prairie, Côtes de Provence, 2016
GRENACHE, CINSAULT, SYRAH
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14
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10
Charles & Charles, Columbia Valley, 2017
SYRAH, CABERNET SAUVIGNON, GRENACHE, MOURVEDRE, CINSAULT, COUNOISE
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10
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16
Sonoma-Cutrer, Russian River Valley, 2017
PINOT NOIR
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16
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12
M.Chapoutier, Belleruche, Côtes-du-Rhône, 2016
GRENACHE, CINSAULT, SYRAH
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12
WHITE
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9
Skyfall, Columbia Valley, 2014
PINOT GRIS
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9
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12
Dr. Loosen, Mosel, 2015
RIESLING
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12
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24
Pascal Jolivet, Sancerre, 2016
SAUVIGNON BLANC
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24
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17
Louis Latour ‘Les Genièvres,’ Burgundy, 2015
CHARDONNAY
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17
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16
Villa Maria, Marlborough, 2016
SAUVIGNON BLANC
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16
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19
Iconoclast, Russian River Valley , 2015
CHARDONNAY
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19
RED
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17
Villa Antinori, Tuscany, 2014
SANGIOVESE
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17
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16
Meiomi, Monterey County, 2016
PINOT NOIR
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16
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25
Belle Glos ‘Dairyman,’ Russian River Valley, 2015
PINOT NOIR
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25
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14
Saint-Esprit ‘Delas,’ Côtes-du-Rhône, 2015
SYRAH, GRENACHE
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14
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13
Ross Andrew ‘Glaze,’ Columbia Valley, 2015
CABERNET SAUVIGNON, MERLOT
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13
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19
Iconoclast, Stag’s Leap, 2014
CABERNET SAUVIGNON
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19
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15
Newton Skyside Claret, Sonoma County, 2015
MERLOT, CABERNET SAUVIGNON
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15
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28
Mark Ryan ‘Dead Horse,’ Red Mountain, 2014
CABERNET SAUVIGNON
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28
A 20% service charge is added to each guest check. 100% of the service charge is distributed among front-of-house and heart-of-house hourly employees who support Goldfinch Tavern. At least 65% of this service charge will be retained by your Server or Bartender and the remainder is distributed entirely to the hourly employees who help create your meal experience.
We happily accept Four Seasons and Ethan Stowell Restaurants gift cards.
Menus are subject to change