Easter Brunch Buffet at Goldfinch Tavern is a time to gather with loved ones over an unforgettable dining experience. With an exceptional menu, warm hospitality, and stunning waterfront views of the Seattle Great Wheel and Elliott Bay, it’s easy to see why guests return year after year. This Easter, indulge in a thoughtfully curated brunch by Chef Jeffrey Hunter, featuring vibrant seasonal ingredients and a special visit from the Easter Bunny. Savor a bountiful Starter Buffet with fresh salads, baked pastries, seasonal fruits, and an indulgent Waffle Bar. Enjoy charcuterie, artisan cheeses, and Goldfinch’s signature Seafood Tower before selecting an entrée from options such as Dungeness Crab Frittata, Alaskan Wild King Salmon, Smoked & Peppered Prime Rib, and Spring Morel Mushroom Hash. Cap off your meal with a decadent Dessert Buffet from Chef Danielle Grogan, showcasing over a dozen sweet creations - ranging from classic Carrot Cake to modern favorites like the Very Berry Eton Mess. Whether continuing a beloved tradition or starting a new one, it’s the perfect setting for both intimate gatherings and joyful family celebrations this Easter. USD 140 per adult, USD 65 per child* (5 - 12yr), USD 35 per child* (3-4yr), plus 20% service charge and 10.35% tax.
APPETIZER BUFFET
Our Easter brunch menu includes a buffet of appetizers, choice of main, and spring-themed dessert buffet. Complimentary drip coffee, tea and juice.
SEASONAL FRUITS & BERRIES (GF, NF, V)
ELLENOS PARFAIT
SELECTION OF HOUSE MADE PASTRIES
GOLDEN EGGS (NF)
HEIRLOOM TOMATO SALAD (GF, NF)
SPRING WHITE AND GREEN ASPARAGUS SALAD
CLASSIC CAESAR SALAD (NF)
ORGANIC SPINACH SALAD (GF, NF)
SEAFOOD TOWER
OLYMPIA PROVISIONS MEATS & HOUSE MADE CHARCUTERIE
LOCAL & EUROPEAN CHEESES
EASTER BUNNY’S WAFFLE KNOLL
Mains
Choice of one
DUNGENESS CRAB FRITTATA (GF, NF)
free-range eggs, goat cheese, heirloom tomato, avocado hash, hollandaise
CINCO JOTAS IBÉRICO HAM BENEDICT (NF)
poached free-range eggs, fresh made English muffin, basil hollandaise, crispy hashbrowns
ALASKAN WILD KIND SALMON (NF)
asparagus, pickled ramps, Hasselback potato, lemon butter
SMOKED & PEPPERED PRIME RIB (NF)
pommes purée, baby carrots, spring favas, red wine jus
SPRING MOREL MUSHROOM HASH (NF)
poached free-range eggs, jumbo asparagus, truffle hollandaise, French country salad
HAND FORGED RICOTTA AGNOLOTTI (NF)
English pea, castelvatrano olives, pecorino, pine vines, balsamic reduction
SQUID INK RISOTTO (GF, NF)
crispy calamari, clams, Dungeness crab, nduja parmesan, fines herbs
DESSERT BUFFET
VANILLA CRÈME BRÛLÉE (GF, NF)
STRAWBERRY LEMON BAR (NF)
COCONUT ‘BUNNY TAIL’ (NF)
VERY BERY ETON MESS (GF, NF)
CARROT CAKE (NF)
PEANUT BUTTER CUP (GF)
CHOCOLATE RASPBERRY
FUDGE CAKE (GF, NF, V)
PISTACHIO PRALINE CHOUX
BLUEBERRY CHEESECAKE (NF)
CHOCOLATE PASSIONFRUIT
MOUSSE (GF, NF)
ASSORTED COOKIES
ASSORTED CUPCAKES (NF)
FRUITY PEBBLE KRISPY TREATS (NF)
PEANUT BRITTLE (GF)