DATE | Sunday, May 10th, 2026
HOURS | 9:00 am – 2:00 pm
PRICE | $140 per adult, $65 per child (5 - 14yr), $35 per child (3-4yr), plus 20% service charge and 10.55% tax
LOCATION | Goldfinch Tavern
RESERVATIONS REQUIRED | Reservations are required through Open Table
CANCELLATION POLICY | Credit card required for booking, 72-hour cancellation policy
MENU | Buffet, includes water, soda, coffee, tea and a mimosa for mom (for 21+)

Celebrate Mom with an unforgettable Mother’s Day brunch at Goldfinch Tavern, thoughtfully created by Chef Andrea Ferrandi and his talented team.

Toast to mom with a complimentary spritzer. Begin the experience with a lavish appetizer buffet featuring fresh and cured seafood, vibrant seasonal salads, and an abundant selection of artisanal cheeses and charcuterie.

For the main course, enjoy a beautifully curated selection of brunch entrées, including Alaskan halibut, farm egg frittata, wild king salmon, spring lamb rack, and English pea and feta pancakes.

End on a sweet note with Chef Danielle Grogan’s decadent dessert buffet, showcasing indulgent creations such as chocolate ganache cake, ginger-orange crème brûlée, and blueberry parfaits.

Mother’s Day Brunch

Appetizer Buffet

SEASONAL LOCAL FRUITS & BERRIES (GF, V)

SELECTION OF PASTRIES & ROLLS 

SELECTION OF LOCAL AND EUROPEAN CHEESES AND CHARCUTERIE
honeycomb, dried fruits, candied nuts 

ASSORTED MINI QUICHES (NF) 

SEASONAL PARFAIT (GF) 
granola, berry compote 

CAESAR SALAD (NF)
parmesan, butter croutons, anchovy dressing, cherry tomatoes 

QUINOA (GF, NF)
English peas, goat cheese, balsamic vinaigrette 

BABY SPINACH (GF) 
hard-boiled egg, pistachio, mushroom, green goddess

BABY CARROT (NF, GF)
avocado, alfalfa sprout, burrata, citrus dressing 

FRESH AND CURED SEAFOOD* (GF, NF)
smoked King salmon, oysters, scallop ceviche, prawns local rainbow trout

MARBLE POTATOES (GF, NF) 
frisée, mustard vinaigrette, pickled red onions, bacon lardons 

BAKED BRIE
puff pastry, seasonal compote 

Choice of EntrÉe

EGGS FLORENTINE (NF) 
garlic sautéed spinach, heirloom tomato, brioche, hollandaise  

KING SALMON (GF, NF) 
braised white beans, white anchovy, fontina, coriander hollandaise 

SPRING LAMB RACK (GF, NF) 
potato purée, English peas, baby carrots, red wine jus  

ROASTED PRIME STRIPLOIN (GF, NF) 
fondant potatoes, asparagus, red wine jus 

ENGLISH PEA AND FETA PANCAKES (NF) 
honey syrup

Dessert Buffet

GINGER-ORANGE CRÈME BRÛLÉE (GF, NF)

 ASSORTED MACARONS

‘BREAKFAST OF CHAMPS’ (NF)

BLUEBERRY PARFAIT (NF)

‘MOMS SPAGHETTI’ (NF)

PICK ME UP (NF)

STRAWBERRY ROCHER (NF)

GLORIA

PB & J 

CHOCOLATE GANACHE CAKE (GF, NF, V)

@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.

(df): items are dairy-free. (gf): items are gluten-free. (v): items are vegan. (nf): items are nut-free. Additional gluten-free & vegan options available upon request.