Goldfinch Tavern at Four Seasons Hotel Seattle

Celebrate Mother’s Day with a thoughtfully curated brunch at Goldfinch Tavern, thoughtfully 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. Enjoy the renowned service of the Four Seasons and take in breathtaking views of the Seattle waterfront at this Ethan Stowell Restaurant, located within the Four Seasons Hotel Seattle. Adults USD 140++, Children USD 65 (5-12yr)++, Children USD 35 (3-4yr) 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 Entree - 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 organic free range eggs, heirloom tomatoes, basil hollandaise KUROBUTA PORK PRIME RIB Walla Walla onion, chanterelle bacon jam, Dungeness crab lasagna, mustard jus STEAK & EGGS (NF) Akaushi beef tenderloin, poached organic free range eggs, jumbo asparagus, potato crisp, truffle hollandaise HAND FORGED TRUFFLE INFUSED RICOTTA AGNOLOTTI locally foraged mushrooms, juniper crusted sheep’s cheese, white asparagus salad SOUFFLE 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)