Celebrate Mother’s Day with a thoughtfully curated brunch at Goldfinch Tavern, designed by Chef Jeffrey Hunter and his team.

Toast to Mom this Mother’s Day with a refreshing Bellini, blending house-made raspberry and peach sorbet with the crisp bubbles of Treveri. The brunch menu includes an elegant Appetizer Buffet with fresh fruits, berries, salads, an assortment of cheeses, and charcuterie. For the main course, select from a variety of dishes, such as Alaskan Halibut, Spring Asparagus Frittata, Smoked Wild King Salmon Cakes, or Soufflé Pancakes. Conclude the meal with Chef Danielle Grogan’s exquisite Dessert Buffet, featuring Hummingbird Cake, Strawberry Shortcake, and Tiramisu.

Be welcomed with warm Four Seasons service and enjoy expansive views of the Seattle waterfront at this Ethan Stowell Restaurant located in Four Seasons Hotel Seattle. 

DATE | Sunday, May 11th, 2025
HOURS | 9:00 am – 2:30 pm
COST | USD 140 per adult | USD 65 per child (ages 5-12) | USD 35 per child (ages 3-4), plus 20% service charge and 10.35% tax
RESERVATIONS REQUIRED | Reservations are required through OpenTable
CANCELLATION POLICY | Credit card required for booking, 72-hour cancellation policy
MENU | Welcome Bellini (for moms), Appetizer Buffet, Choice of Entrée, and Dessert Buffet

Mother’s Day Brunch

Appetizer Buffet

SEASONAL LOCAL FRUITS & BERRIES (GF, V)

ELLENOS NORTHWEST YOGURT PARFAIT
preserved Rainier cherries, honey, chocolate granola

LAYERS OF FRESH BLUEBERRIES
whipped honey mascarpone, pistachio nut crisp

SELECTION OF HOUSE MADE PASTRIES

TRI-COLOR ORGANIC BABY BEET (GF, NF)
heirloom tomatoes, humbolt fog, spring favas balsamic pea-vines

SPRING ROASTED CARROT SALAD (GF)
burrata, organic basil, pistachio vinaigrette

EntrÉe - Choice of One

SPRING ASPARAGUS FRITTATA (NF)
crispy morels, crushed peas & fava, camembert yukon potato, pea-vines

ALASKAN HALIBUT CHEEKS
English pea gnocchi, pickled ramps, local morel mushroom, flower salad

SMOKED WILD KING SALMON CAKES* (GF)
poached eggs, heirloom tomatoes, basil hollandaise

STEAK & EGGS* (NF)
Akaushi beef tenderloin, poached eggs, jumbo asparagus, potato crisp, truffle hollandaise

HAND FORGED TRUFFLE INFUSED RICOTTA AGNOLOTTI
locally foraged mushrooms, juniper crusted sheep’s cheese, white asparagus salad

SOUFFLÉ PANCAKES
macerated berries, hive honey butter, pure maple syrup

Dessert Buffet

LEMON GINGER CRÈME BRÛLÉE (GF, NF)

ARROZ CON LECHE (GF, NF)

I LOVE CHOUX (NF)

HUMMINGBIRD CAKE

THYME FOR APPLE

STRAWBERRY SHORTCAKE (NF)

TIRAMISU (NF)

CHOCOLATE BANANA (NF)

VANILLA CHEESECAKE (NF)

CHOCOLATE RASPBERRY FUDGE CAKE (GF, NF)

ASSORTED FRENCH MACARONS (GF)

@Goldfinchtavern | @FSSeattle | #SharemyFS

*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. (v): items are vegan. (nf): items are nut-free.