Celebrate Mother’s Day at Goldfinch Tavern with an amazing three-course brunch by Chef Emmanuel Calderon!

Begin with shared appetizers for the table, featuring Fresh Seafood, Beet and Crab Salad, Bruschetta, and Quinoa Salad. Select one from the following brunch entrées: Poached Halibut, Spring Ravioli, Diver Scallops, Goldfinch Tavern Benedict or Coulotte Bistecca. End on a sweet note with Chef Danielle’s decadent dessert trio. While enjoying your three-course brunch, pair it with bottomless mimosas.

BRUNCH PRICE | USD 99 per adult, plus 20% service charge, and 10.25% WA tax
HOURS | 9:00am - 3:00pm
RESERVATIONS REQUIRED | BOOK HERE or call +1 206 749 7070 | Credit card required to book for 72-hour cancellation policy
DINING POLICY | 10 minute grace period, tables will be reserved for two hours

MOTHER’S DAY BRUNCH

SHARED APPETIZERS FOR THE TABLE

Seafood Sampler* (df, gf, nf)
local oysters, shrimp, crab claws

Beet and Crab Salad (gf)
watercress, gribiche sauce, tarragon

Bruschetta (nf)
red rhubarb, strawberry, herbed goat cheese, balsamic

Vegetable Quinoa Salad (gf, nf, v)
cauliflower, wild mushrooms, wild rocket, sherry vinaigrette

ENTRÉE SELECTION

Poached Halibut (gf, nf)
wilted pea vines, confit tomatoes, asparagus, lemon butter sauce

Spring Ravioli
ricotta ravioli, snap peas, asparagus, mushrooms, parmigiano reggiano

Diver Scallops
charred carrots, broccolini florets, chive mashed potatoes

Goldfinch Tavern Benedict (nf)
kurobuta ham, poached egg, beecher's mornay sauce, caviar, english muffin

Coulotte Bistecca (gf, nf)
king mushrooms, chive mashed potatoes, béarnaise sauce

DESSERT TRIO

Raspberry Rose Tart (nf)
vanilla-rose pastry cream, raspberry mousse, rose petal crumble

Hazelnut Opera Cake
hazelnut cake, chocolate ganache, candied hazelnuts

Lemon Cream Pâté Choux (nf)
lemon scented whipped cream filled puff

BOTTOMLESS MIMOSAS & BELLINIS
House Sparkling $25 NV
choice of the following flavors: orange, white peach or hibiscus-strawberry