Seattle Restaurant Week
October 18, 2026 until October 31, 2026
Come enjoy Seattle Restaurant Week with us at Goldfinch Tavern, where Executive Chef Andrea Ferrandi has curated a menu showcasing local favorites and the seasonal flavors of fall and winter. Begin with highlights such as butternut squash soup, salmon lox, and bruschetta, followed by entrées including pan-seared salmon, chicken, and mushroom pasta. Complete your evening with a selection of desserts crafted by Pastry Chef Danielle Grogan, featuring tiramisu and chocolate raspberry creations for the perfect sweet finish.
Available Sundays - Thursdays:
October 18th - 22nd
October 25th - 29th
Reserve your table now.
Three-Course Dinner Menu$65Starterschoice of one Butternut Squash Soup (GF) toasted pepitas, chives Endive Caesar Salad pecorino crisps, focaccia croutons, anchovy miso dressing Salmon Lox* pickled mustard seeds, brioche toast, apple aioli Bruschetta* prosciutto, burrata, figs, balsamic reduction Mainschoice of one Pan-Seared Salmon* clams, mussels, broccolini, Swiss chard, chive velouté Half Chicken marbled potatoes, baby cauliflower, demi-glace Goldfinch Burger* American Wagyu, white cheddar cheese, smoked onion marmalade, fennel aioli, fries 7 OZ NY Strip* (+USD 20) creamy mashed potatoes, arugula, shaved parmesan, balsamic jus Torchio kale, sautéed mushrooms, toasted pine nuts, foraged mushroom purée Dessertschoice of one Tiramisu mascarpone mousse, espresso-soaked coffee sponge cake, coffee-feuilletine, coffee crèmeux Chocolate and Raspberry chocolate sponge cake, raspberry confit, coconut milk, chocolate ganache *King County Department of Health would like to inform you that consuming raw or undercooked meats, seafood, and eggs may contribute to your risk of food-borne illness. 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. The remainder is distributed entirely to the hourly employees who are responsible for the Easter meal experience. (GF): Gluten-free. |