DATES | October 26th - November 6th
DAYS | Sunday - Thursdays only
HOURS | Dinner only, 5:00pm - 9:00pm
COST | USD 65, plus 20% service charge and 10.35% tax
RESERVATIONS | available through OpenTable

Seattle Restaurant Week Menu

STARTER - choice of one

HALF DOZEN PNW OYSTERS* (DF, GF)
tapioca mignonette, lemon

ROASTED CARROT SALAD (V)
roasted carrots, avocado, toasted pepitas, orange citronette

AHI TUNA TOSTADA*
avocado crema, burnt vegetable emulsion, Fresno chiles, baby lettuce salad

PROSCIUTTO DI PARMA (GF)
burrata, balsamic, extra virgin olive oil

entrÈe - choice of one

SOY MARINATED SALMON*
beet duo, wilted Swiss chard, honey glaze

BLACK COD (GF)
squash, grilled maitake, champagne sabayon

BAVETTE STEAK* (GF)
crispy Yukon gold potato, frisée and herb salad, goat cheese, pickled Fresno chiles, green peppercorn sauce

TORCHIO (V)
foraged mushroom bolognese

Dessert - choice of one

VANILLA CHEESECAKE (NF)
candied lemon, berry compote, whipped cream

CHOCOLATE AND RASPBERRY (GF, NF)
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 may contribute to your risk of food-borne illness.

(DF): items are dairy-free. (GF): items are gluten-free. (NF): items are nut-free. (V): items are vegan.

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.