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The Pink Door

Reservations
Menus
Entertainment
Gift Cards
Story
Photos
 
DINNER
Executive chef: Dylan Giordan
Sous Chefs: Adam Straatman & Thomas Donlon
Antipasti
Large enough for 2 to 4 persons
19
Crostini
English pea purée, bay shrimp, fresh mint
19
17
Grilled Asparagus
Parmigiano sformato & frico
17
House Cured Assorted Olives
9
26
Prosciutto and Burrata
Aged balsamico, grilled ciabatta bread
26
Each 4.5 | Half Dozen 27 | Dozen 54
Fresh Northwest Oysters*
Pink balsamico ice
Each 4.5 | Half Dozen 27 | Dozen 54
19
Arancini
Rice balls fried and stuffed with caciocavallo, mozzarella ~ spicy Calabrian chili sauce
19
23
Ahi Tuna Crudo*
Fried capers, Castelvetrano olives, microgreens, orange citrus vinaigrette
23
Full 24 | Half 18
Antipasto of the House
Prosciutto, Tuscan bean salad, fresh mozzarella, tapanada, grilled vegetables, salumi and more
Full 24 | Half 18
Pasta & Risotto
29
Gnocchi
Vodka-tomato-cream sauce, basil
29
30
Spaghetti
Fresh artichokes, parsley, garlic, parmigiano, bread crumbs & the finest olive oil
30
31
Ravioli
Stuffed with potato & pecorino cheese, spring onion butter
31
29
Linguine alle Vongole
Baby clams in their shell, pancetta, garlic, chilis, and white wine
29
27
Lasagna Pink Door
Fresh spinach pasta layered with besciamella, pesto, and topped with marinara sauce
27
31
Pappardelle al Ragù Bolognese
Slow-simmered meat sauce, parmigiano
31
28
Rigatoni and Mama’s Meatballs
With marinara sauce and fresh basil
28
33
Spring Risotto
Pancetta, asparagus, poached egg, cracked black pepper
33
Frutti di mare
32
Clams and Mussels
White vermouth, garlic, parsley, and a touch of cream ~ garlic toast
32
MP
“Branzino Style” Whole White Fish of the Day
Grilled ~ salsa verde and cranberry beans
MP
34
Cioppino
Prawns, rock fish, mussels, clams, calamari in a spicy tomato-white wine broth ~ garlic toast
34
MP
Northwest Fish of the Day
Chef Dylan Giordan’s spring creation
MP
Carne
33
Chicken Saltimbocca
Prosciutto, fontina, sage ~ dijon brown butter, green beans, potato gratin
33
38
Lan-Roc 11 oz Bone-In Pork Chop
Rhubarb mostarda, grilled asparagus, green garlic mashers
38
Porcini butter, semolina dumpling, escarole, aged balsamic
Pan Roasted ‘RR’ Ranch 16 oz Ribeye
(Prime grade, sustainably farmed)
Porcini butter, semolina dumpling, escarole, aged balsamic
64
Insalate
16
Insalata Misticanza
Tender organic lettuces, carrots, radish, and soft herbs
16
17
Everything Green
Bibb lettuce, English peas, asparagus, favas, pistachios, and creamy tarragon dressing
17
16 / 18
PINK DOOR CAESAR*
with fennel dusted croutons
16 / 18
32.
pink door caesar
with fennel dusted croutons with N.W. Dungeness crab
32.
24.
pink door caesar
with fennel dusted croutons with grilled chicken
24.
26.
pink door caesar
with fennel dusted croutons with grilled prawns
26.
Contorni
17
Vignarola “Spring on a Plate”
A short braise of peas, favas, spring onion, baby lettuce, asparagus, and mint on a schmear of lemon-ricotta
17
14
Pan Roasted Young Carrots
Green onion agrodolce, pine nuts
14
3
Grand Central Ciabatta Bread
(Serves 2–3) with house infused olive oil
3
9
Fettunta
Grilled garlic bread, Frescobaldi olive oil, sea salt
9
21
Three of Mama’s Meatballs
Marinara sauce
21
14
Tuscan Fries & Fried Herbs
Aioli (No, we do not have ketchup)
14
LUNCH
Executive chef: Dylan Giordan
Sous Chefs: Adam Straatman & Thomas Donlon
Antipasti
Large enough for 2 to 4 persons
18
Crostini
English pea purée, bay shrimp, fresh mint
18
16
Grilled Asparagus
Parmigiano sformato & frico
16
House Cured Assorted Olives
8
25
Prosciutto and Burrata
Aged balsamico, grilled ciabatta bread
25
Each 4.5 | Half Dozen 27 | Dozen 54
Fresh Northwest Oysters*
Pink balsamico ice
Each 4.5 | Half Dozen 27 | Dozen 54
18
Arancini
Rice balls fried and stuffed with caciocavallo, mozzarella ~ spicy Calabrian chili sauce
18
22
Ahi Tuna Crudo*
Fried capers, Castelvetrano olives, microgreens, orange citrus vinaigrette
22
Full 23 | Half 17
Antipasto of the House
Prosciutto, Tuscan bean salad, fresh mozzarella, tapanada, grilled vegetables, salumi and more
Full 23 | Half 17
Panini
Served with a teeny salad. Gluten free option available add 1
20
Prosciutto Cotto
Caciocavallo cheese, Mama Lil’s pepper slaw, aioli, red wine vinaigrette
20
19
Open Face Tuna Salad Sandwich
Lemon, capers, arugula, pickled onion, radish, house giardiniera
19
21
Italian American Meatball Sub
Stuffed with Mama’s meatballs, fresh mozzarella, marinara sauce
21
Pasta & Risotto
28
Gnocchi
Vodka-tomato-cream sauce, basil
28
29
Spaghetti
Fresh artichokes, parsley, garlic, parmigiano, bread crumbs & the finest olive oil
29
29
Linguine alle Vongole
Baby clams in their shell, pancetta, garlic, chilis, and white wine
29
26
Lasagna Pink Door
Fresh spinach pasta layered with besciamella, pesto, and topped with marinara sauce
26
30
Pappardelle al Ragù Bolognese
Slow-simmered meat sauce, parmigiano
30
27
Rigatoni and Mama’s Meatballs
With marinara sauce and fresh basil
27
32
Spring Risotto
Pancetta, asparagus, poached egg, black pepper
32
Frutti di mare & carne
31
Clams and Mussels
White vermouth, garlic, parsley, and a touch of cream ~ garlic toast
31
MP
“Branzino Style” Whole White Fish of the Day
Grilled ~ salsa verde and cranberry beans
MP
33
Cioppino
Prawns, rock fish, mussels, clams, calamari in a spicy tomato-white wine broth ~ garlic toast
33
MP
Northwest Fish of the Day
Chef Dylan Giordan’s spring creation
MP
32
Chicken Saltimbocca
Prosciutto, fontina, sage ~ dijon brown butter, green beans, potato gratin
32
63
Pan Roasted ‘RR’ Ranch 16 oz Ribeye
(Prime grade, sustainably farmed) porcini butter, semolina dumpling, escarole, aged balsamic
63
Insalate
15
Insalata Misticanza
Tender organic lettuces, carrots, radish, and soft herbs
15
16
Everything Green
Bibb lettuce, English peas, asparagus, favas, pistachios, and creamy tarragon dressing
16
15. / 17.
pink door caesar
with fennel dusted croutons
15. / 17.
31.
pink door caesar
with fennel dusted croutons with N.W. Dungeness crab
31.
23.
pink door caesar
with fennel dusted croutons with grilled chicken
23.
24.
pink door caesar
with fennel dusted croutons with grilled prawns
24.
Contorni
16
Vignarola “Spring on a Plate”
Braise of peas, favas, spring onion, baby lettuce, asparagus, and mint on a schmear of lemon-ricotta
16
13
Pan Roasted Young Carrots
Green onion agrodolce, pine nuts
13
3
Grand Central Ciabatta Bread
(Serves 2–3) with house infused olive oil
3
9
Fettunta
Grilled garlic bread, Frescobaldi olive oil, sea salt
9
21
Three of Mama’s Meatballs
Marinara sauce
21
13
Tuscan Fries & Fried Herbs
Aioli (No, we do not have ketchup)
13
DESSERT
Pastry Chef: Lindsey Porter
Assistant Pastry Chef Brynne Spencer
dolci
15
Rhubarb Crisp
Vanilla gelato
15
14
Lavender Panna Cotta
Wildflower shortbread cookies
14
16
Espresso Chocolate Cheesecake
Coffee bean brittle
16
15
Lemon Raspberry Pistachio Tart
Candied lemon peel
15
15
Ricotta Zeppole
Huckleberry dipping sauce
15
WINE
Wine Program: Chiara Pierotti & Jackie Roberts
Please note: Our online wine menu might not always reflect our current selection
Wines by the Glass
bianco
15
Langhe Bianco
2023 Cocito; Piemonte, IT
15
15
Pinot Bianco
2023 Elena Walch; Alto Adige
15
16
Chardonnay (Unoaked)
2022 Chehalem; Columbia Valley, WA
16
Bubbles
14
Prosecco
N/V Brut; Zardetto, Veneto, IT
14
18
Franciacorta
N/V Extra Brut; ‘61’ Berlucchi; Lombardia, IT
18
Rosato
g / 13 b / 48
Rondinella
2023 Scaia; Veneto, IT
g / 13 b / 48
rosso
17
Monkey Wrench
2022 (Cab Sauv/Merlot/Cab Franc/Malbec/Petit Verdot) Mark Ryan; Columbia Valley, WA
17
15
Sangiovese
2020 La Spinetta; Toscana, IT
15
16
Langhe Nebbiolo
2023 Marchesi Di Gresy; Piemonte, IT
16
16
Valpolicella Ripasso, Classico Superiore
2021 ‘Monti Garbi’ Tenuta Sant’ Antonio; Veneto, IT
16
Bubbles
36
Lambrusco
2023 ‘Enrico Cialdini’ Cleto Chiarli; Emilia Romagna, Italia
36
81
Ferrari Brut Rosé
NV Trentino, Italia
81
99
Taittinger (Full Bottle)
NV Brut La Francaise; Reims, Champagne, France
99
200
Ayala
2018 Extra-Brut; Blanc de Blanc; Le Mesnil-Sur-Oger, Champagne, France
200
260
Pol Roger
2016 Brut; Cuvée Sir Winston Churchill; Epernay, Champagne, France
260
60
Taittinger (Half Bottle)
NV Brut La Francaise; Reims, Champagne, France
60
vini bianchi
half bottles
51
Chardonnay
2023 ‘Carneros’ Rombauer Vineyards; Napa Valley
51
26
Moscato d’Asti
2023 Vietti; Piemonte, Italia
26
full bottles
italia
74
Petite Arvine
2023 ‘Vigne Rovettaz’ Grosjean; Vallée d’Aoste
74
42
Trebbiano di Lugana
2021 ‘L Lac’; Lombardia
42
43
Gavi
2023 Gavalussa; Piemonte
43
63
Timorasso
2022 ‘Derthona’ La Spinetta; Piemonte
63
145
Chardonnay
2022 ‘Cervaro’ Castello della Sala, Antinori; Umbria
145
45
Vernaccia di San Gimignano
2023 ‘Isola Bianca’ Teruzzi; Toscana
45
54
Vermentino
2023 ‘Vignebasse’ Terenzuola; Toscana
54
57
Verdicchio dei Castelli di Jesi
2021 ‘Podium’ Garofoli; Marche
57
42
Fiano
2021 ‘Torremossa’ Masseria Li Veli; Puglia, IT
42
42
Zibibbo
2023 ‘Maganza’ Luna Gaia; Sicilia
42
46
Grillo
2023 ‘Mozia’ Tasca d’Almerita; Sicilia
46
43
washington
57
Marsanne/Roussanne/Grenache Blanc
2021 ‘Numbskull’ Mark Ryan; Columbia Valley, WA
57
39
Viognier
2023 'Art Den Hoed' K Vintners; Yakima Valley, WA
39
68
Riesling
2020 Martin Woods; Willamette Valley, OR
68
California
57
Chardonnay
2022 Black Stallion; Napa Valley
57
62
Sauvignon Blanc
2023 Cliff Lede; Napa Valley
62
90
Chardonnay
2022 ‘Fort Ross-Seaview’ Ramey; Sonoma Coast
90
vini rossi
half bottles
35
Chianti Classico
2022 Castellare; Toscana, Italia
35
63
Barbaresco
2020 ‘Martinenga’ Marchesi Di Gresy; Piemonte, Italia
63
34
Pinot Noir
2021 Elk Cove; Willamette Valley, OR
34
130
Cabernet Sauvignon
2018 Cade; Napa Valley, CA
130
full bottles
italia
39
Schiava
2023 Elena Walch; Alto Adige
39
80
Nebbiolo
2019 ‘Uvaggio’ Proprieta Sperino; Piemonte
80
57
Barbera D'Asti Superiore
2022 La Spinetta; Piemonte
57
147
Barbaresco
2020 ‘Bordini’ La Spinetta; Piemonte
147
99
Barbaresco
2020 Produttori; Piemonte
99
300
Barbaresco
2010 ‘Gaiun Martinenga’ Marchesi Di Gresy; Piemonte
300
120
Barolo
2019 ‘Monfalletto’ Cordero di Montezemolo; Piemonte
120
170
Barolo
2015 Oddero; Piemonte
170
325
Barolo
2014 ‘Monprivato’ Giuseppe Mascarello; Piemonte
325
395
Barolo
2013 ‘Bricco Rocche’ Ceretto; Piemonte
395
144
Amarone della Valpolicella
2020 Bertani; Veneto
144
150
Amarone della Valpolicella Classico
2018 Bussola; Veneto
150
363
D’Alceo
2018 (Cab Sauv/Petit Verdot) Castello dei Rampolla; Chianti, Toscana
363
313
Tignanello
2021 (Sangiovese/Cab Sauv/Cab Franc) Antinori; Bolgheri, Toscana
313
408
Sassicaia
2018 (Cab Sauv/Cab Franc) Tenuta San Guido; Bolgheri, Toscana
408
41
Lagone
2022 (Merlot/Cab Sauv/Cab Franc) Aia Vecchia; Bolgheri, Toscana
41
175
Merlot
2018 ‘Valadorna’ Tenuta di Arceno; Toscana
175
175
Cabernet Franc
2018 ‘Arcanum’ Tenuta di Arceno; Toscana
175
49
Chianti Classico
2022 Carpineto; Toscana
49
72
Chianti Classico
2019 Castell’in Villa; Toscana
72
138
Brunello di Montalcino
2018 Col D’Orcia; Toscana
138
65
Rosso di Montalcino
2021 Coldi Sole, Lionello Marchesi; Toscana
65
163
Vino Nobile di Montepulciano
2019 ‘Le Caggiole’ Poliziano; Toscana
163
45
Primitivo
2023 ‘Orion’ Masseria Li Veli; Puglia
45
60
Cerasuolo di Vittoria
2023 Gulfi; Sicilia
60
133
Nerello Mascalese
2021 'Calderara Sottana' Terre Nere; Etna Rosso, Sicilia
133
washington
53
Syrah
2018 W.T. Vintners; Washington State
53
147
Cab Sauv/Cab Franc/Merlot
2019 ‘Camerata’ Cara Mia Vineyards, Cadence; Red Mountain
147
84
Cabernet Sauvignon
2021 'Weinbau Vineyard' Januik; Wahluke Slope
84
137
Sangiovese/Cab Sauv/Syrah
2020 ‘Saggi’ The Long Shadows Vintners; Columbia Valley
137
245
Cabernet Sauvignon
2019 Leonetti Cellars; Walla Walla
245
84
Cabernet Franc
2016 Tranche; Walla Walla
84
72
Cab Sauv/Cab Franc/Merlot/Malbec
2016 ‘Stevens 424’ Stevens Winery; Yakima Valley
72
81
Cabernet Sauvignon Reserve
2015 Stevens Winery; Yakima Valley
81
oregon
54
Pinot Noir
2022 Adelsheim; Willamette Valley
54
69
Pinot Noir Reserve
2023 Patricia Green Cellars; Willamette Valley
69
203
Pinot Noir
2021 ‘Belles Sœurs Cuvée’ Beaux Frères; Ribbon Ridge
203
150
Pinot Noir
2021 ‘Orchard Block Estate’ Sokol Blosser; Willamette Valley
150
california
118
Zinfandel
2021 'Geyserville' Ridge; Sonoma County
118
140
Pinot Noir
2022 ‘Kistler’ Kistler Vineyards; Russian River Valley
140
108
Merlot/Cab Franc/Cab Sauv
2016 ‘P.O.V.’ Robert Sinskey Vineyards; Los Carneros, Napa Valley
108
130
Grenache/Mourvèdre/Syrah
2017 ‘Lithic’ Keplinger; Napa Valley
130
238
Cabernet Sauvignon
2022 ‘One Point Five’ Shafer Vineyards; Napa Valley
238
COCKTAILS
Bar Program: Chiara Pierotti & Jackie Roberts
16
Coco Rosie
Blanco rum, cassis, grapefruit juice, coconut milk, lime
16
16
Oh Here We Go!
Tequila, Topazio (Sicilian tangerine liqueur), dry curaçao, lemon
16
16
The Camilla (Fem Negroni)
Kapriol Gin, Aperol & Elena Bianco Vermouth
16
15
On the Back Porch
Cognac, apricot liqueur, black tea, lemon
15
16
You’re Right
Bourbon, B. Nardini Amaro, Angostura bitters, orange juice, lemon
16
Served in a vintage Seattle World’s Fair glass
Spring Thyme in Seattle
Vodka, lemon, thyme simple & ginger beer
Served in a vintage Seattle World’s Fair glass
15
12.
dolce vita - NON ALCOHOLIC
Dhos Bitter Sweet (non-alcoholic spirit), orange juice, lemon & tonic
12.
13.
slow train - NON ALCOHOLIC
Dhos non-alcoholic gin, NA elderflower liqueur, lemon & NA lavender bitters
13.
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“My food is built around the Italian classics: simple, fresh and seasonal.”
—jackie roberts, owner

The Pink Door serves delicious, uncomplicated Italian-American food during lunch and dinner. Many offerings derive from La Padrona's family recipes—inspired from weekly Sunday gatherings and days in her grandfather's garden. 

Before terms such as “local” and “farm-to-table” became food catchphrases, Jackie was decades ahead of most restaurants in town, sourcing locally. In 1981, she was sharking the vegetable stalls at Pike Place Market, making deals with farmer Pasquelina Verde for her building blocks of Italian cuisine: fennel, radicchio, Cipollini onions, basil, porcini and arugula. Today, the produce is supplied largely by Butler Farms on Bainbridge Island, about 90% in peak growing season. 

Like food, wine is an indispensable part of the dining experience at The Pink Door, and the unpretentiousness of the restaurant carries through to the wine list. Each bottle is chosen by Jackie and her beloved Bar Manager, Chiara Pierotti. Wines are chosen for their natural viticulture and winemaking, with a refreshing majority of organic and bio-dynamic wines from which to choose, at prices that are far below the average restaurant markup. “Gouge not,” says Jackie.

 
· IT'S GREAT TO BE NEIGHBORS ·
we are proud to be doing business with the following northwest purveyors & farmers of fine food & drink!

Butler Greens Farm - Bainbridge Island, WA · Frank’s Produce - The Pike Place Market, WA · Don & Joe’s Meats - The Pike Place Market, WA · Grand Central Bakery - Seattle, WA · Carlton Farms Pork - Carlton, OR · Spring Fed Trout - Snake River, ID · Penn Cove Shellfish - Coupville, WA · Peter Gordon (Mushroom Forager) - Seattle, WA · Mushroom Joe (Mushroom Forager) - Seattle, WA · Hazelnut Growers Cooperative - Cornelius, OR · Seasonal Local Beers · Silk Road Teas - San Francisco, CA · Mercury Roasting Company - Redmond, WA · Draper Valley Farms - WA · Sweet Lo’s Ice Cream - Seattle, WA · Cucina Fresca - Seattle, WA

 
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Lunch & Dinner
Tuesday through Saturday

phone 206.443.3241

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1919 Post Alley
Seattle, WA 98101

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Copyright © 2023 The Pink Door Inc. All rights reserved.
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The Pink Door, 1919 Post Alley, Seattle, WA, 98101, United States206-443-3241

 

 

 

 

 

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