DINNER | LUNCH | DRINK | HAPPY HOUR | BREAKFAST | BRUNCH | DESSERT | TRUST THE CHEF | plant based
DESSERT
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11
Donut Holes
brioche donut holes tossed in sugar with coffee caramel sauce
/
11
/
12
Chocolate Delight
triple chocolate ganache cake, cocoa nib ice cream
/
12
/
12
Caramel Apple S'more
compressed granny smith apples, graham cracker crumble, vanilla bean ice cream, caramel glaze
/
12
/
12
White Chocolate Pistachio Bar (gf)
pistachio financier cake, candied pistachios, raspberry caviar
/
12
/
10
Vanilla Bean Crème Brûlée (gf)
market spice, cinnamon-orange tea cookie
/
10
/
10
Blood Orange Shortcake (vegan)
vanilla sponge cake, blood orange pastry cream, seasonal fruit
/
10
/
11
House Made Ice Cream | choice of 3 scoops
cocoa nib, vanilla bean, lemon and roasted blueberry, fonte white coffee, vanilla toffee (contains nuts), hot toddy, strawberry, chocolate
/
11
/
11
House Made Sorbet | choice of 3 scoops
blood orange, coconut, lemon, raspberry-mango swirl
/
11
DESSERT WINES
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24
Inniskillin, Ice Wine
2014 | Niagra Peninsula, Canada
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24
/
15
Château Raymond-Lafon
2006 | Graves, FR
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15
/
24 | 240
Ramos Pinto 30 year Tawny Port
Portugal
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24 | 240
/
15
Rare Wine Co., Charleston Sercial Madeira
Madeira, Portugal
/
15
/
12
Taylor Fladgate 20 year Tawny
Portugal
/
12
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