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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
18
CROSTINI AI FUNGHI
Domestic & exotic mushrooms, on toasted bread
18
23
AHI TUNA CRUDO*
Fried capers, Castelvetrano olives, microgreens, orange citrus vinaigrette
23
18
BAGNA CAUDA
A “hot bath” of anchovies, garlic and olive oil with fresh seasonal vegetables for dipping
18
19
ARANCINI
Fried rice balls stuffed with caciocavallo, mozzarella, spicy Calabrian chili sauce
19
Full 24 / Half 18
ANTIPASTO OF THE HOUSE
Prosciutto, Tuscan bean salad, fresh mozzarella, tapanada, grilled vegetables, salumi and more
Full 24 / Half 18
26
SALUMI BOARD
Prosciutto di Parma, Fra’ Mani Mortadella, gnocco fritto, olives, balsamico
26
Pasta & Risotto
28
PENNE AL FUMO
Eggplant, smoked mozzarella, tomato sauce
28
30
ROASTED PUMPKIN RAVIOLI
Sage brown butter, toasted hazelnuts
30
29
MAFALDA CON SUGO DI CONIGLIO
Rabbit, mushrooms, prosciutto, rosemary
29
29
LINGUINE ALLE VONGOLE
Baby clams in their shell, pancetta, garlic, chilis, white wine
29
27
LASAGNA PINK DOOR
Fresh spinach pasta layered with besciamella, pesto, topped with marinara sauce
27
29
PAPPARDELLE AL RAGÙ BOLOGNESE
Slow-simmered meat sauce, Parmigiano-Reggiano
29
28
SPAGHETTI AND MAMA’S MEATBALLS
Marinara sauce, fresh basil
28
32
FALL RISOTTO
Roasted parsnip and pancetta ~ parsnip and chive gremolata
32
Pesce
32
CLAMS AND MUSSELS
White vermouth, garlic, parsley, touch of cream ~ garlic toast
32
34
CIOPPINO
Prawns, rock fish, mussels, clams, calamari in a spicy tomato-white wine broth ~ garlic toast
34
MP
“BRANZINO STYLE”
Whole white fish of the day, grilled with salsa verde and cranberry beans
MP
MP
NORTHWEST FISH OF THE DAY
Chef Dylan Giordan’s fall creation
MP
Carne
33
HALF ROASTED DUCK
Braised Belgian endive, cavatelli pasta, wild foraged mushrooms
33
31
GRIGLIATA MISTA
Don and Joe’s chicken sausage and pork sausage, peperonata, grilled polenta
31
36
SHORT RIBS BRASATO AL NEBBIOLO
Potato purée
36
Insalate
17
LACINATO KALE
Shaved ricotta salata, hazelnuts, golden raisins, toasted bread crumbs
17
19
GREEN BEANS, FARRO, RADICCHIO, SALAMI
Shaved Parmigiano-Reggiano
19
15 / 19
MISTICANZA
Tender organic lettuces, carrots, radish, soft herbs
15 / 19
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
13
POLENTA CAKE
Marinara, Parmigiano-Reggiano
13
14
GRILLED BROCCOLINI
Toasted walnuts
14
21
THREE OF MAMA’S MEATBALLS
Marinara sauce
21
13
TUSCAN FRIES
Fried herbs, aioli
13
3
GRAND CENTRAL CIABATTA BREAD
Serves 2–3, house infused olive oil
3
9
LA FETTUNTA
Grilled garlic bread, finest olive oils
9
LUNCH
Executive chef: Dylan Giordan
Sous Chefs: Adam Straatman & Thomas Donlon
Antipasti
Large enough for 2 to 4 persons
17
CROSTINI AI FUNGHI
Domestic & exotic mushrooms, on toasted bread
17
22
AHI TUNA CRUDO*
Fried capers, Castelvetrano olives, microgreens, orange citrus vinaigrette
22
16
BAGNA CAUDA
A “hot bath” of anchovies, garlic & olive oil with fresh seasonal vegetables for dipping
16
18
ARANCINI
Fried rice balls stuffed with caciocavallo, mozzarella, spicy Calabrian chili sauce
18
Full 23 / Half 17
ANTIPASTO OF THE HOUSE
Prosciutto, Tuscan bean salad, fresh mozzarella, tapanada, grilled vegetables, salumi and more
Full 23 / Half 17
25
SALUMI BOARD
Prosciutto di Parma, Fra’ Mani Mortadella, gnocco fritto, olives, balsamico
25
Panini
Served with a teeny salad. Gluten free option available add 1
19
MORTADELLA
Fresh mozzarella, pistachio pesto
19
18
OPEN FACE TUNA SALAD SANDWICH
Lemon, capers, arugula, pickled onion, radish, house giardiniera
18
20
ITALIAN AMERICAN MEATBALL SUB
Mama’s meatballs, fresh mozzarella, marinara sauce
20
Pasta & Risotto
27
PENNE AL FUMO
Eggplant, smoked mozzarella, tomato sauce
27
28
MAFALDA CON SUGO DI CONIGLIO
Rabbit, mushrooms, prosciutto, rosemary
28
28
LINGUINE ALLE VONGOLE
Baby clams in their shell, pancetta, garlic, chilis, white wine
28
26
LASAGNA PINK DOOR
Fresh spinach pasta layered with besciamella, pesto, topped with marinara sauce
26
28
PAPPARDELLE AL RAGÙ BOLOGNESE
Slow-simmered meat sauce, Parmigiano-Reggiano
28
27
SPAGHETTI AND MAMA’S MEATBALLS
Marinara sauce, fresh basil
27
31
FALL RISOTTO
Roasted parsnip and pancetta ~ parsnip and chive gremolata
31
Secondi
31
CLAMS AND MUSSELS
White vermouth, garlic, parsley, touch of cream ~ garlic toast
31
s, rock fish, mussels, clams, calamari in a spicy tomato-white wine broth ~ garlic toast
CIOPPINO
Prawn
s, rock fish, mussels, clams, calamari in a spicy tomato-white wine broth ~ garlic toast
33
MP
“BRANZINO STYLE”
Whole white fish of the day, grilled with salsa verde and cranberry beans
MP
MP
NORTHWEST FISH OF THE DAY
Chef Dylan Giordan’s fall creation
MP
30
GRIGLIATA MISTA
Chicken sausage, pork sausage ~ peperonata, grilled polenta
30
35
SHORT RIBS BRASATO AL NEBBIOLO
Potato purée
35
Insalate
16
LACINATO KALE
Shaved ricotta salata, hazelnuts, golden raisins, toasted bread crumbs
16
18
GREEN BEANS, FARRO, RADICCHIO, SALAMI
Shaved Parmigiano-Reggiano
18
14 / 18
MISTICANZA
Tender organic lettuces, carrots, radish, soft herbs
14 / 18
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
12
POLENTA CAKE
Marinara, Parmigiano-Reggiano
12
13
GRILLED BROCCOLINI
Toasted walnuts
13
21
THREE OF MAMA’S MEATBALLS
Marinara sauce
21
12
TUSCAN FRIES
Fried herbs, aioli
12
3
GRAND CENTRAL CIABATTA BREAD
Serves 2–3, house infused olive oil
3
8
LA FETTUNTA
Grilled garlic bread, finest olive oils
8
DESSERT
Pastry Chef: Lindsey Porter
dolci
14
BUTTERSCOTCH BUDINO
Made with real butter, made with real scotch
14
15
PUMPKIN BREAD PUDDING
Salted caramel, candied pecans ~ vanilla gelato
15
16
FLOURLESS CHOCOLATE HAZELNUT CAKE
Skagit Valley hazelnuts
16
16
WARM APPLE PIE
Housemade cardamom ice cream
16
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
14
Vermentino di Gallura
2024 ‘Limizzani’ Surrau; Sardegna, IT*
14
15
Pinot Bianco
2024 Terlan; Alto Adige, IT*
15
16
Chardonnay (Unoaked)
2024 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
13
Pinot Noir / Gamay Noir
2024 ‘Viola Rosé’ Cedergreen Cellars; Yakima Valley, WA
13
rosso
16
Merlot / Malbec / Cab Franc
2021 ‘Big Horn’ Amos Rome; Chelan, WA
16
15
Nero d’Avola
2022 Feudi del Pisciotto; Sicilia, IT*
15
16
Langhe Nebbiolo
2023 Marchesi di Grésy; Piemonte, IT*
16
21
Cabernet Sauvignon
Merlot / 2020 ‘Pirouette’ The Long Shadows Vintners; Columbia Valley, WA
21
house wine
Red / White
Little Green Bottle (8oz) 14 / Half Carafe 26 / Carafe 48
bubbles
36
Lambrusco ‘Enrico Cialdini’
2024 Cleto Chiarli; Emilia Romagna, IT*
36
81
Ferrari Brut Rosé
NV Trentino, IT*
81
99
Taittinger (Full Bottle) Brut La Française
NV Reims, Champagne, France
99
202
Billecart-Salmon Grand Cru Blanc de Blanc
NV Extra Brut; Le Mesnil-Sur-Ay, Champagne, France
202
200
Ayala Blanc de Blanc
2018 Extra Brut; Le Mesnil-Sur-Oger, Champagne, France
200
260
Pol Roger Brut
2018 Épernay, Champagne, France
260
60
Taittinger (Half Bottle) Brut La Française
NV Reims, Champagne, France
60
vini bianchi
half bottles
51
Chardonnay ‘Carneros’
2023 Rombauer Vineyards; Napa Valley, CA*
51
30
Riesling ‘Poet’s Leap’
2024 Columbia Valley, WA*
30
26
Moscato d’Asti
2024 Vietti; Piemonte, IT*
26
italia
74
Petite Arvine ‘Vigne Rovettaz’
2024 Grosjean; Vallée d’Aoste*
74
42
Trebbiano di Lugana ‘L Lac’
2024 Lombardia*
42
43
Gavi ‘Gavalussa’
2023 Piemonte*
43
63
Timorasso ‘Derthona’
2023 La Spinetta; Piemonte*
63
53
Langhe Bianco
2023 Cocito; Piemonte*
53
145
Chardonnay ‘Cervaro’
2022 Castello della Sala, Antinori; Umbria*
145
54
Vermentino ‘Vignebasse’
2023 Terenzuola; Toscana*
54
57
Verdicchio dei Castelli di Jesi ‘Podium’
2021 Garofoli; Marche*
57
42
Fiano ‘Torremossa’
2022 Masseria Li Veli; Puglia*
42
55
Zibibbo ‘Lighea’
2021 Donnafugata; Sicilia*
55
46
Grillo ‘Mozia’
2024 Tasca d’Almerita; Sicilia*
46
washington
57
Marsanne / Roussanne / Grenache Blanc ‘Numbskull’
2021 Mark Ryan; Columbia Valley, WA*
57
39
Viognier ‘Art Den Hoed’
2024 K Vintners; Yakima Valley, WA
39
60
Chenin Blanc
2024 Orr; Columbia Valley, WA*
60
california
57
Chardonnay ‘Los Carneros’
2022 Black Stallion; Napa Valley*
57
62
Sauvignon Blanc
2024 Spottswoode; Napa Valley / Sonoma County*
62
90
Chardonnay ‘Fort Ross-Seaview’
2023 Ramey; Sonoma Coast
90
vini rossi
half bottles
35
Chianti Classico
2023 Castellare; Toscana, Italia*
35
63
Barbaresco ‘Martinenga’
2021 Marchesi di Grésy; Piemonte, Italia*
63
34
Pinot Noir
2023 Elk Cove; Willamette Valley, OR*
34
130
Cabernet Sauvignon
2018 Cade; Napa Valley, CA*
130
italia
39
Schiava
2023 Elena Walch; Alto Adige*
39
57
Barbera d’Asti Superiore
2022 La Spinetta; Piemonte*
57
147
Barbaresco ‘Bordini’
2021 La Spinetta; Piemonte*
147
99
Barbaresco
2020 Produttori; Piemonte*
99
325
Barbaresco ‘Gaiun Martinenga’
2010 Marchesi di Grésy; Piemonte*
325
120
Barolo ‘Monfalletto’
2019 Cordero di Montezemolo; Piemonte*
120
350
Barolo ‘Monprivato’
2014 Giuseppe Mascarello; Piemonte*
350
150
Amarone della Valpolicella Classico
2018 Bussola; Veneto
150
363
D’Alceo (Cab Sauv/Petit Verdot)
2018 Castello dei Rampolla; Chianti, Toscana*
363
313
Tignanello (Sangiovese/Cab Sauv/Cab Franc)
2021 Antinori; Bolgheri, Toscana*
313
450
Sassicaia (Cab Sauv/Cab Franc)
2020 Tenuta San Guido; Bolgheri, Toscana*
450
41
Lagone (Merlot/Cab Sauv/Cab Franc)
2023 Aia Vecchia; Bolgheri, Toscana*
41
175
Merlot ‘Valadorna’
2018 Tenuta di Arceno; Toscana*
175
175
Cabernet Franc ‘Arcanum’
2018 Tenuta di Arceno; Toscana*
175
49
Chianti Classico
2022 Carpineto; Toscana*
49
138
Brunello di Montalcino
2018 Col d’Orcia; Toscana*
138
163
Vino Nobile di Montepulciano ‘Le Caggiole’
2019 Poliziano; Toscana*
163
45
Primitivo ‘Orion’
2024 Masseria Li Veli; Puglia*
45
110
Nerello Mascalese ‘Eruzione 1614’
2020 Planeta; Etna Rosso, Sicilia*
110
66
Nerello Mascalese / Nerello Cappuccio
2022 Benanti; Etna Rosso, Sicilia*
66
washington
63
Syrah
2018 W.T. Vintners; Washington State
63
147
Cab Sauv / Cab Franc / Merlot ‘Camerata’
2020 Cadence; Cara Mia Vineyards, Red Mountain
147
84
Cabernet Sauvignon ‘Weinbau Vineyard’
2021 Januik; Wahluke Slope
84
137
Sangiovese / Cab Sauv / Syrah ‘Saggi’
2021 The Long Shadows Vintners; Columbia Valley
137
72
Cab Sauv / Cab Franc / Merlot / Malbec ‘Stevens 424’
2017 Stevens Winery; Yakima Valley
72
245
Cabernet Sauvignon
2019 Leonetti Cellars; Walla Walla
245
84
Cabernet Franc
2016 Tranche; Walla Walla
84
72
Cabernet Sauvignon (Natural Wine) ‘Lil Mag’
2019 Domaine Magdalena; Red Mountain*
72
81
Cabernet Sauvignon Reserve
2016 Stevens Winery; Yakima Valley
81
oregon
54
Pinot Noir
2022 Adelsheim; Willamette Valley*
54
69
Pinot Noir Reserve
2024 Patricia Green Cellars; Willamette Valley*
69
203
Pinot Noir ‘Belles Sœurs Cuvée’
2021 Beaux Frères; Ribbon Ridge*
203
150
Pinot Noir ‘Orchard Block Estate’
2022 Sokol Blosser; Willamette Valley*
150
california
118
Zinfandel ‘Geyserville’
2022 Ridge; Sonoma County
118
238
Cabernet Sauvignon ‘One Point Five’
2022 Shafer Vineyards; Napa Valley*
238
COCKTAILS
Bar Program: Chiara Pierotti & Jackie Roberts
17
A REAL NICE PEAR
Mezcal, Aperol, Montenegro Amaro, fresh pear, lemon
17
17
DARK NIGHT
Rye whiskey, Cynar, Cocchi Torino Vermouth, Noveis Amaro
17
16
BITTER LAMBRUSCO SPRITZ
Campari, Carpano Antica, Lambrusco, orange bitters
16
16
CRANBERRY GIN GIMLET
Gin, tart cranberry, lime, cinnamon maple syrup
16
16
TRYING NOT TO PANIC
Vodka, St. Germain, fresh plum, lemon
16
16
NAUGHTY HAUGHTY HOT FIG TODDY
House infused fig brandy, lemon, vanilla bean, brown sugar
16
13
DOLCE VITA - NON ALCOHOLIC
Dhos Bitter Sweet (non-alcoholic spirit), orange juice, lemon, tonic
13
14
SLOW TRAIN - NON ALCOHOLIC
Dhos non-alcoholic gin, NA elderflower liqueur, lemon, NA lavender bitters
14
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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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