DATE | Thursday, November 23, 2023
HOURS | 11:00 AM – 7:00 PM
COST | USD 150 per adult & USD 70 per child (ages 5-14), plus 10.25% tax and 20% service charge
BOOKING | Call to book your table or reserve your spot on OpenTable
CANCELLATION POLICY | Credit card required for booking, 72-hour cancellation policy

Our Thanksgiving three-course feast from Chef Jeffrey Hunter features sophisticated Pacific Northwest cuisine, simply prepared using the finest ingredients from the region. The menu begins with a choice of appetizers: Dungeness crab consommé, spiced pear salad, crispy duck hash cake, or seafood ice tower. Select from a choice of entrées featuring holiday favorites, from Tom turkey and prime rib to fall dishes such as seabass with butternut squash fondant and morel mushroom pot pie. Enjoy a selection of delectable seasonal desserts to sweeten the day. Goldfinch Tavern is an Ethan Stowell Restaurant at Four Seasons that features a center bar, two private dining rooms, a fireplace, and views of Elliott Bay and the Seattle waterfront. 

Local Artisanal Breads
house-made butter, balsamic, saffron, basil

APPETIZER (Choice Of)

Dungeness Crab Consommé
foie gras dumplings, fry leg, shaved black truffle

Red Wine Spiced Pear
Oregon blue, candied Marcona almonds, organic frisse green, noble vinegar

Smoked Wild King Salmon Terrine
baby gem lettuce, caramelized pecorino, black pepper brioche, classic caesar dressing

Crispy Duck Hash Cake
Arrowhead spinach, celery root salad, shallot bacon vinaigrette

Organic Artisanal Lettuces
crispy root vegetable, goat cheese snow, cured late-season tomatoes, 25yr balsamic

Ice Tower
oysters, prawns, smoked salmon fingers, crab legs, cocktail sauce, Girl Meets Dirt lemon shrub

ENTRÉES (CHOICE OF)

Roasted Tom Turkey
bacon brussels sprouts, sweet potato, Yukon potato, cranberry, cornbread sage stuffing, giblet gravy

Smoked and Peppered Prime Rib
yukon potato, brown butter salsify, chanterelle black pepper jam, sauce au poivre

2lb Buttered Lobster
truffle gnocchi, butternut pearls, chorizo, artichoke, pecorino tuile

Chilean Seabass
butternut squash fondant, asador potato, red wine cipollini onion, caviar butter

Morel Mushroom Pot Pie
honey roasted baby beets, parsnip, truffle crust

DESSERT (CHOICE OF)

Caramel Apple Cheesecake (NF)
caramelized apple compote

Bourbon Chocolate Pecan
milk chocolate cremeux

Pumpkin Tart (NF)
vanilla-bean whipped ganache, maple tuille

Children’s Menu (A la Carte)

Appetizer

Goldfinch Chowder

Bacon, clams, oyster crackers

Organic Veggie Dippers

ranch dressing

Caesar Salad

grated parmesan, croutons

Entree

Roast Tom Turkey

Mashed Potatoes, Stuffing  Cranberry sauce

Baked Ham

Cheesy Tots, Buttery Baby Carrots

Chicken Tenders

French Fries, Barbecue Sauce

DESSERT

Apple Pie Pops (NF)

caramelized apple, cinnamon vanilla cream, oat crumble

Pumpkin Cheesecake S’more (NF)

chocolate brownie cake, vanilla bean marshmallow, pumpkin cheesecake graham cracker ice 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.