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Dinner
Antipasti
our antipasti are generous & shareable!
Antipasto of the House
prosciutto, Tuscan bean salad, fresh mozzarella, tapanada, grilled vegetables, salumi and more
pasta & risotto
stuffed with asparagus and Fontina cheese, chive butter, lemon zest
fresh artichokes, parsley, garlic, parmigiano, bread crumbs & the finest olive oil
guanciale, egg yolk, black pepper, pecorino romano
baby clams in their shell, pancetta, garlic, chilis and white wine
fresh spinach pasta layered with besciamella, pesto, topped with marinara sauce
slow-simmered meat sauce, Parmigiano-Reggiano
with marinara sauce and fresh basil
fresh spring peas, Astoria bay shrimp, mascarpone, mint
Pesce
white vermouth, garlic, parsley and a touch of cream ~ garlic toast
prawns, rockfish, mussels, clams, calamari in a spicy tomato-white wine broth ~ garlic toast
grilled ~ salsa verde and cranberry beans
chef Dylan Giordan’s Winter creation
Carne
foraged morel mushrooms and fava ragout, soft polenta
fried lemons slices, artichokes and potatoes ~ mint-parsley sauce
rhubarb mostarda, grilled asparagus, green garlic mashers
insalata
Everything Green
Bibb lettuce, English peas, asparagus, favas, pistachios and creamy tarragon dressing
Misticanza
tender organic lettuces, carrots, radish and soft herbs
Pink Door Caesar
with fennel-dusted croutons
Pink Door Caesar Prawns
with seared prawns
Pink Door Caesar Chicken
with grilled chicken
Pink Door Caesar Crab
with fresh N.W. Dungeness crab
contorni
Three of Mama's Meatballs
marinara sauce
Tuscan Fries, Fried Herbs
aioli (No, we do not have ketchup)
Grand Central Ciabatta Bread
(Serves 2-3) the Italian way with house infused olive oil
La Fettunta
grilled garlic bread with the finest of olive oils
Executive Chef: Dylan Giordan
sous Chef: Adam Straatman
sous Chef: Tom Donlon