A delicious way to celebrate Christmas Eve is with a three-course dinner designed by Chef Jeffrey Hunter to surprise, delight and capture the holiday feeling. Begin with a choice of appetizer from a wide selection including Beet Crab Salad, Chicken Velouté and Lamb Tartare. Then select an entrée from Roast Tom Turkey and Bouillabaisse to Veal Osso Bucco and Roasted Squash. End on a sweet note with your choice of Chocolate Cake with Dark Chocolate Mousse; Vanilla and Cranberry Citrus Sponge Cake; or Mont Blanc Tart for dessert.

DATE | Sunday, December 24, 2023
HOURS | 5:00 pm – 10:00pm
COST | USD 140 per adult | 10.25% tax and 20% service charge
RESERVATIONS REQUIRED | Reservations are required through OpenTable
CANCELLATION POLICY | Credit card required for booking, 72-hour cancellation policy
MENU | Three Course Dinner With Choice of Appetizer, Entree and Dessert.

APPETIZER - CHOICE OF ONE

Hama Hama Oysters  

tapioca mignonette  

Beet Crab Salad  

sauce gribiche, watercress  

Chicken Velouté  

puff pastry, black truffle, pearl onion, crème fraiche  

Lamb Tartare  

egg yolk, kale, labneh  

Baby Gem  

Caesar dressing, crispy focaccia, Parmigiano Reggiano   

ENTRÉE - CHOICE OF ONE

Roasted squash   

yogurt, Brussel sprout/herb salad 

Salmon  

honey cured kumquats, watercress, crispy brie stuffed morel, hard cider butter  

Bouillabaisse   

local seafood, rouille, fennel 

Roasted Tom Turkey *

bacon brussels sprouts, sweet potato, Yukon potato, cranberry, cornbread sage 

stuffing, giblet gravy 

Veal Osso Bucco

w White beans, pancetta, Thumbelina carrots, pearl onions  

DESSERT - CHOICE OF ONE

Vanilla and Cranberry (nf)

citrus sponge cake, vanilla mousse, cranberry orange confit, white chocolate crémeux 

Mont Blanc Tart

chestnut cream, chestnut biscuit 

Chocolate (nf)

chocolate cake, dark chocolate mousse, chocolate cream 

*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.

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.
(df): items are dairy-free. (gf): items are nut-free.