On Christmas Day, gather with loved ones at Goldfinch Tavern for a festive holiday meal that includes a bountiful appetizer and salad buffet; choice of entrée and a gourmet dessert buffet. Begin with a generous spread of artisan charcuterie and cheeses, vibrant salads, fresh fruits, seasonal parfaits, Macrina pastries, and the popular seafood display featuring oysters, prawns, crab legs, smoked salmon, and more. Indulge in elevated starters such as foie gras crème brûlée with berry compote; baby beets with avocado crema; and smashed Yukon gold potatoes with mustard dressing. For the entrée, choose from holiday classics and Northwest favorites: roasted turkey with pommes purée; roasted ribeye with Dungeness crab whipped potato; King Salmon with lemon-butter sauce; ricotta agnolotti with foraged mushrooms; herb-marinated lamb chops with truffled polenta; or jumbo scallops with coriander béarnaise. End on a sweet note with desserts crafted for the season by the pastry team.
DATE | Wednesday, December 25, 2025
HOURS | 11:00 am – 7:00 pm
COST | USD 170 per adult, USD 70 per child (ages 5-12), USD 35 per child (3-4) plus 10.35% tax and 20% service charge
RESERVATIONS REQUIRED | Reservations are required through OpenTable. Please call to be placed on the waitlist
CANCELLATION POLICY | Credit card required for booking, 72-hour cancellation policy
MENU | Appetizer Buffet, Choice of Entree and Dessert Buffet.
APPETIZER BUFFET
FRESH FRUITS & BERRIES
SELECTION OF MACRINA PASTRIES & BREADS
SEASONAL PARFAITS
granola, berry compote
CAESAR SALAD
parmesan, butter croutons, anchovy dressing, cherry tomatoes
ARTISAN CHEESE & CHARCUTERIE
honeycomb, dried fruits, candied nuts
FRESH AND CURED SEAFOOD
smoked King salmon, oysters, scallops, prawns, local rainbow trout, cured salmon, crustaceans
FOIE GRAS CRÈME BRÛLÉE
berry compote
BABY SPINACH
pomegranate, goat cheese, walnut, orange
WALDORF SALAD
apple, celery, grapes, pecans, lemon
LITTLE GEM LETTUCE
pistachio, parmesan, pickled chilies, fresh herbs
SMASHED YUKON GOLD POTATOES
hard boiled eggs, scallions, mustard dressing
BABY BEETS
candied nuts, avocado crema, arugula
MAINS
Choice of one
KING SALMON
delicata squash, baby kale, potato pave, lemon butter sauce
ROASTED RIBEYE
Dungeness crab whipped potato, creamed winter greens, red wine jus
RICOTTA AGNOLOTTI
butternut squash, foraged mushrooms, Parmigiana Reggiano, grapes, candied walnuts
ROASTED TURKEY
pommes puree, confit turkey leg, dressing, giblet gravy, cranberry sauce
HERB MARINATED LAMB CHOPS
baby carrots, truffled polenta
DESSERT STATION
VANILLA-GINGER CRÈME BRÛLÉE (GF, NF)
CANNOLI
SNOWBALL (NF)
ARROZ CON LECHE (GF, NF)
ROSEMARY PEAR SHORTCAKE (NF)
JAMAICAN BLACK CAKE
EGGNOG CHEESECAKE (NF)
WHITE CHOCOLATE CRANBERRY BAR
BUCHE BÛCHE DE NOËL
COQUITO PANNA COTTA (GF, NF)
CHOCOLATE-RASPBERRY CAKE (V, GF, NF)
CHRISTMAS EVE CHILDREN’S MENU
APPETIZER BUFFET
CHEESE CHUNKS & GRAPES
PEANUT BUTTER & JELLY SANDWICHES
VEGETABLE CRUDITÉ (GF, NF)
hummus and ranch dippers
FRUIT SKEWERS
CAESAR SALAD
crispy croutons and parmesan cheese
MAINS
Choice of one
PETITE SALMON (NF)
mashed potatoes, green beans
PETITE STEAK (NF)
mashed potatoes, asparagus
PASTA (NF)
tomato or butter sauce
CRISPY CHICKEN FINGERS (NF)
fries, barbeque sauce
CHEESEBURGER (NF)
fries
DESSERT STATION
SANTA’S COOKIES
*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.
(gf): items are gluten-free. (nf): items are nut-free.