Introducing a Wellness Plant-Based Menu and Free-Spirited Cocktails at Four Seasons Hotel Seattle

Travellers savouring a healthy option when dining will be able to select from a new stand-alone wellness plant-based menu now available at Four Seasons Hotel Seattle.

The appetisers, entrées and desserts showcase the culinary mastery of Executive Chef Emmanuel Calderon and his team in creating a variety of quality dishes for the health-conscious guest. The 10 new wholesome and appetising dishes are complemented by a collection of new mocktails, crafted with seasonal and local ingredients.  

“We have always welcomed and accommodated all types of dietary and wellness requests at Goldfinch Tavern. This dedicated, plant-based menu highlights our commitment to providing options for our guests,” says Emmanuel Calderon, Executive Chef of Four Seasons Hotel Seattle and Goldfinch Tavern. “The menu will evolve as our guests do, and we are excited for the opportunity to add more dishes and change ingredients to highlight the best of the Pacific Northwest.”

Taking inspiration from some of the most popular Goldfinch Tavern appetisers, such as the seasonal bruschetta and crudos, the plant-based menu includes starters such as the beet root carpaccio; a hummus bruschetta on a semolina baguette with seasonal fruit compote; and a raw cauliflower ceviche.

The signature cedar plank salmon dish’s counterpart is a cedar-baked tempeh, with organic quinoa, tomato, avocado, chickpeas, butternut squash, kale and carrot-ginger dressing. No Ethan Stowell Restaurant would be complete without a pasta dish, and the eggless pasta fresca with spicy arrabbiata sauce, lentil "meatballs,” and broccolini florets is an option.

Other dishes include a sweet potato and quinoa patty; and a butternut squash "risotto" made with cauliflower rice, wild mushrooms, pumpkin seeds, seasonal vegetables. Dessert selections include a chocolate soufflé and a coconut mousse.

The popular Purple Rain spirit-free beverage is joined by Lady Guava and Very Peary, featuring Rachel’s ginger beer; Jun Love, made with Iggy's Honeybrew kombucha; and the Washington apple No-Jito.

The plant-based menu is available in Goldfinch Tavern; in the comfort of a guest room through the In-Room Bistro menu; and in the summer months by the INFINITY pool + bar.