goldfinch TAVERN

“Nettles or razor clams, sockeye salmon, porcini mushrooms, Pacific Northwest oysters – these are just some of my favourite local ingredients to cook with each season.” Ethan Stowell, Executive Chef and Restaurateur of Ethan Stowell Restaurants

 
 

AT THE BAR

Smoked Salmon Crostinis
Fried Olives
Assorted Cheese & Cured Meats, Crocatini Crackers

ON THE TABLE

Fried Olives

FIRST

Pickled Orange Beets
Dungeness Crab, Gribiche Sauce, Baby Watercress

Hamachi Crudo
Watermelon Relish, Smoky Herb Purée, Puffed Millet Micro Radish

Herbed Crostini
Goat Cheese Crème Fraiche, Port Soaked Fig Compote, Smoked Beecher’s Cheese, Sage

Mixed Greens
Olive Oil Croutons, Baby Tomatoes, Sherry Vinaigrette

FAMILY STYLE SIDES

Coffee Scented Yukon Potato Purée

Grilled Asparagus

Foraged Mushrooms

SECOND

Seared Scallops
Heirloom Beans, Herb Pistou, Tomato


Grilled King Salmon
Charred Lemon Emulsion, Fennel Artichoke Purée


Dungeness Crab
Fresh Pasta, Saffron Butter Sauce, Toasted Bread Crumbs, Basil


Grilled NY Strip
Watercress, Smoked Shallot Bacon Compound Butter


Roasted Wild Mushrooms
White Bean Ragout, Baby Roasted Vegetables, Balsamic Reduction

DESSERT

Trio of Restaurant Desserts