DINNER
Executive chef: Dylan Giordan
Sous Chefs: Adam Straatman & Thomas Donlon
Antipasti
Large enough for 2 to 4 persons
15.
Crostini
English peas, mint, pickled radish
15.
15.
Blistered asparagus
sieved hard cooked egg, pine nuts, very good olive oil
15.
17.
Arancini
rice balls fried and stuffed with caciocavallo, mozzarella ~ spicy Calabrian chili sauce
17.
23.
Prosciutto and burrata
aged balsamico, grilled ciabatta bread
23.
20.
Ahi tuna crudo*
fried capers, Castelvetrano olives, microgreens, orange citrus vinaigrette
20.
full 22.
/
half 16.
antipasto of the house
prosciutto, tuscan bean salad, fresh mozzarella, tapanada, grilled vegetables, salumi and more
full 22.
/
half 16.
each 4.
/
half dozen 24.
/
dozen 48.
fresh northwest oysters*
pink balsamico ice
each 4.
/
half dozen 24.
/
dozen 48.
Pasta & Risotto
25.
Spaghetti con carciofi
fresh artichokes, parsley, garlic, parmigiano, bread crumbs & the finest olive oil
25.
28.
Spinach gnocchi
spring onions, fennel, chive, light cream
28.
27.
Linguine alle vongole
baby clams in their shell, pancetta, garlic, chilis and white wine
27.
28.
Roasted beet ravioli
spring flowers & poppy seed butter
28.
25.
Lasagna pink door
fresh spinach pasta layered with besciamella, pesto and topped with marinara sauce
25.
28.
Pappardelle al ragù bolognese
slow-simmered meat sauce, fresh pasta
28.
25.
Rigatoni and mama’s meatballs
with marinara sauce and fresh basil
25.
28.
Spring risotto
sweet peas, crispy pancetta, farm egg, Fiore Sardo cheese, mint
28.
Frutti di mare
29.
clams and mussels
white vermouth, garlic, parsley and a touch of cream ~ garlic toast
29.
31.
cioppino pink door
prawns, rock fish, mussels, clams and calamari in a spicy tomato and white wine broth
31.
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 Autumnal creation
MP
Carne
54.
Grilled rack of lamb scottadita
new potatoes, house preserved lemon ~ grilled asparagus
54.
32.
Roasted Half chicken
spring onion strata, rhubarb-roasted shallot jus ~ glazed young carrots
32.
65.
Pan roasted ‘RR’ Ranch 16 oz ribeye *
(prime grade, sustainably farmed) anchovy butter ~ spring scafata of favas, escarole, spring onion ~ roman style gnocchi
65.
Insalate
16.
everything green
Bibb lettuce, English peas, asparagus, favas, pistachios and creamy tarragon dressing
16.
14.
insalata misticanza
tender organic lettuces, carrots, radish and soft herbs
14.
13.
pink door caesar
with fennel dusted croutons
13.
29.
pink door caesar
with fennel dusted croutons with N.W. Dungeness crab
29.
21.
pink door caesar
with fennel dusted croutons with grilled chicken
21.
22.
pink door caesar
with fennel dusted croutons with grilled prawns
22.
Contorni
15.
Grilled Romaine lettuce
al bagna cauda sauce
15.
18.
three of mama’s meatballs
marinara sauce
18.
9.
la fettunta
grilled garlic bread with the finest of olive oils
9.
12.
tuscan fries & fried herbs
aioli (No, we do not have ketchup)
12.
LUNCH
Executive chef: Dylan Giordan
Sous Chefs: Adam Straatman & Thomas Donlon
Antipasti
Large enough for 2 to 4 persons
14.
Crostini
English peas, mint, pickled radish
14.
14.
Blistered asparagus
sieved hard cooked egg, pine nuts, very good olive oil
14.
16.
Arancini
rice balls fried and stuffed with caciocavallo, mozzarella ~ spicy Calabrian chili sauce
16.
22.
Prosciutto and burrata
aged balsamico, grilled ciabatta bread
22.
19.
Ahi tuna crudo*
fried capers, Castelvetrano olives, microgreens, orange citrus vinaigrette
19.
full 21.
/
half 15.
antipasto of the house
prosciutto, tuscan bean salad, fresh mozzarella, tapanada, grilled vegetables, salumi and more
full 21.
/
half 15.
each 4.
/
half dozen 24.
/
dozen 48.
fresh northwest oysters*
pink balsamico ice
each 4.
/
half dozen 24.
/
dozen 48.
Panini
Served with a teeny salad. Gluten free option available add 1
18.
Eggplant parmesan
garlicky broccoli rabe, marinara sauce
18.
19.
Black truffle mortadella
fontina cheese, red wine aioli
19.
20.
Italian american meatball Sub
stuffed with Mama’s meatballs, fresh mozzarella and marinara sauce
20.
Pasta & Risotto
24.
Spaghetti con carciofi
fresh artichokes, parsley, garlic, parmigiano, bread crumbs & the finest olive oil
24.
27.
Spinach gnocchi
spring onions, fennel, chive, light cream
27.
24.
Lasagna pink door
fresh spinach pasta layered with besciamella, pesto and topped with marinara sauce
24.
26.
Linguine alle vongole
baby clams in their shell, pancetta, garlic, chilis and white wine
26.
27.
Pappardelle al ragù bolognese
slow-simmered meat sauce, fresh pasta
27.
24.
Rigatoni and mama’s meatballs
with marinara sauce and fresh basil
24.
27.
Spring risotto
sweet peas, crispy pancetta, farm egg, Fiore Sardo cheese, mint
27.
Frutti di mare & carne
MP
Northwest fish of the day
chef Dylan Giordan’s spring creation
MP
27.
Clams and mussels
white vermouth, garlic, parsley and a touch of cream ~ garlic toast
27.
29.
Cioppino pink door
prawns, rock fish, mussels, clams and calamari in a spicy tomato and white wine broth
29.
MP
“Branzino style” whole white fish of the day
grilled with salsa verde and cranberry beans
MP
31.
Roasted Half chicken
spring onion strata, rhubarb-roasted shallot jus ~ glazed young carrots
31.
64.
Pan roasted ‘RR’ Ranch 16 oz ribeye *
(prime grade, sustainably farmed) anchovy butter ~ spring scafata of favas, escarole, spring onion ~ roman style gnocchi
64.
Insalate
15.
everything green
Bibb lettuce, English peas, asparagus, favas, pistachios and creamy tarragon dressing
15.
13.
insalata misticanza
tender organic lettuces, carrots, radish and soft herbs
13.
14.
Sicilian fennel orange salad
Cara cara oranges, red onion, watercress, Castelvetrano and oil cured olives
14.
29.
pink door caesar
with fennel dusted croutons with N.W. Dungeness crab
29.
21.
pink door caesar
with fennel dusted croutons with grilled chicken
21.
21.
pink door caesar
with fennel dusted croutons with grilled prawns
21.
Contorni
14.
Grilled Romaine lettuce
al bagna cauda sauce
14.
18.
three of mama’s meatballs
marinara sauce
18.
la fettunta
grilled garlic bread with the finest of olive oils 9.
11.
tuscan fries & fried herbs
aioli (No, we do not have ketchup)
11.
DESSERT
Pastry Chef: Lindsey Porter
Assistant Pastry Chef Brynne Spencer
dolci
13.
pink peppercorn pavlova
fresh rhubarb compote ~ softly whipped cream
13.
14.
warm, fudgy, dark chocolate flourless cake
Earl Grey ice cream
14.
13.
fried to order zeppole
rolled in lavender sugar ~ honey dipping crema
13.
14.
elderflower lemon tart
with poppyseed crust, huckleberry compote
14.
15.
cassata siciliana
almond cake layered with Amarena cherry-ricotta filling, housemade marzipan icing ~ cute little edible flowers
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
2021 Cocito; Piemonte, IT
15.
13.
Fiano
2021 ‘Torremossa’ Masseria Li Veli; Puglia, IT
13.
14.
Roussanne
2022 Stillwater Creek Vineyards Novelty Hill; Columbia Valley, WA
14.
Bubbles
g
/
10. b
/
38.
Prosecco
N/V Brut; Zardetto, Veneto, IT
g
/
10. b
/
38.
g
/
17. b
/
65.
Franciacorta
N/V Extra Brut; ‘Animante’ Barone Pizzini Lombardia, IT
g
/
17. b
/
65.
Rosato
g
/
13. b
/
48.
Montepulciano
2022 ‘Komaros’ Garofoli; Marche, IT
g
/
13. b
/
48.
rosso
17.
Syrah
2018 W.T. Vintners; Washington State
17.
Sangiovese/Cabernet Sauvignon ✦ 2021 ‘Citto’ Della Volpaia;Toscana, IT
15.
14.
La Segreta Il Rosso (Nero d’Avola/Merlot/Syrah/Cabernet Franc)
2021 Planeta; Sicilia*, IT*
14.
Bubbles
36.
Lambrusco
2022 ‘Enrico Cialdini’ Cleto Chiarli; Emilia Romagna, IT
36.
56.
Contratto Brut Rosè
2017 ‘For England’ Piemonte, IT
56.
115.
Pierre Moncuit
N/V Brut; Blanc de Blancs; Grand Cru, Le Mesnil-Sur-Oger, Champagne, France
115.
Delamotte 2014 Brut; Blanc de Blanc; Le Mesnil-Sur-Oger, Champagne, France
225.
337.
Henriot
2006 Brut; Cuvée Hemera; Reims, Champagne, France
337.
56.
Taittinger (half bottle)
Brut La Francaise; Reims, Champagne, France
56.
vini bianchi
half bottles
45.
Chardonnay
2022 ‘Carneros’ Rombauer Vineyards, Napa Valley
45.
28.
Riesling
2022 Poet’s Leap; Columbia Valley
28.
Moscato d’Asti ✦ 2022 Vietti; Piemonte, Italia*
26.
full bottles
italia
45.
Pinot Bianco
2021 ‘Moriz’ Tramin; Alto Adige
45.
48.
Sauvignon Blanc
2022 Ronchi di Pietro; Friuli
48.
54.
Timorasso
2021 ‘Derthona’ La Spinetta; Piemonte
54.
103.
Chardonnay
2020 ‘Cervaro’ Castello della Sala, Antinori; Piemonte
103.
47.
Verdicchio dei Castelli di Jesi
2020 ‘Podium’ Garofoli; Marche
47.
38.
Verdeca
2021 Masseria Li Veli; Salento, Puglia
38.
35.
Zibibbo
2021 ‘Lighea’ Donna Fugata; Sicilia
35.
43.
Grillo
2022 ‘Mozia’ Tasca d’Almerita; Sicilia
43.
washington
40.
Sauvignon Blanc
2021 Jaine Co.Washington State
40.
36.
Albarino
2022 Palencia; Columbia Valley
36.
45.
Riesling
2022 Poet’s Leap; Columbia Valley
45.
39.
Viognier
2022 'Art Den Hoed' K Vintners; Yakima Valley
39.
California
85.
Chardonnay
2022 ‘Carneros’ Rombauer Vineyards, Napa Valley
85.
60.
Sauvignon Blanc
2022 Cliff Lede; Napa Valley
60.
Chardonnay ✦ 2021 Calera; Central Coast
40.
vini rossi
half bottles
35.
Chianti Classico
2021 Castellare; Toscana, Italia
35.
63.
Barbaresco ✦ 2019 ‘Martinenga’
Marchesi Di Gresy; Piemonte, Italia
63.
34.
Pinot Noir
2021 Elk Cove; Willamette Valley, OR
34.
65.
Cabernet Sauvignon
2018 Grgich Hills Estate, Napa Valley, CA
65.
full bottles
italia
55.
Nebbiolo
2016 ‘Uvaggio’ Proprieta Sperino; Piemonte
55.
59.
Barbera D'Asti Superiore
2020 La Spinetta; Piemonte
59.
130.
Barbaresco
2019 ‘Bordini’ La Spinetta; Piemonte
130.
Barbaresco ✦ 2019 Produttori; Piemonte
88.
300.
Barbaresco
2010 ‘Gaiun Martinenga’ Marchesi Di Gresy; Piemonte
300.
105.
Barolo
2019 ‘Monfalletto’ Cordero di Montezemolo; Piemonte
105.
375.
Barolo
2013 ‘Bricco Rocche’ Ceretto; Piemonte
375.
47.
Rosso Veronese
2020 ‘Alanera’ Zenato; Veneto
47.
109.
Amarone della Valpolicella
2018 Bertani; Veneto
109.
87.
Valpolicella Classico Superiore
2019 ‘Monte Piazzo’ Serego Alighieri; Veneto
87.
300.
D'Alceo
2018 (Cab Sauv/Petit Verdot) Castello dei Rampolla; Chianti,Toscana
300.
250.
Tignanello
2019 (Sangiovese/Cab Sauv/Cab Franc) Antinori; Bolgheri, Toscana
250.
70.
Il Seggio
2020 (Merlot/Cab Sauv/Cab Franc/Petit Verdot) Poggio al Tesoro; Bolgheri, Toscana*
70.
46.
Lagone
2020 (Merlot/Cab Sauv/Cab Franc) Aia Vecchia; Bolgheri, Toscana
46.
140.
Valadorna
2016 (Merlot/Cab Sauv/Cab Fran/Petit Verdot) Tenuta di Arceno; Toscana
140.
170.
Cabernet Franc
2016 ‘Arcanum’ Tenuta di Arceno; Toscana
170.
45.
Chianti Classico
2020 Carpineto; Toscana
45.
50.
Chianti Classico
2021 Volpaia; Toscana
50.
135.
Brunello di Montalcino
2018 Casanova di Neri; Toscana
135.
165.
Vino Nobile di Montepulciano
2018 ‘Le Caggiole’ Poliziano; Toscana
165.
45.
Primitivo
2022 ‘Orion’ Masseria Li Veli; Puglia
45.
100.
Taurasi
2017 ‘Radici’ Mastroberardino; Campania
100.
42.
Cerasuolo Di Vittoria
2021 Planeta; Sicilia
42.
132.
Nerello Mascalese
2021 'Calderara Sottana' Terre Nere; Etna Rosso, Sicilia
132.
washington
106.
Cab Sauv/Cab Franc/Merlot
2019 ‘Camerata’ Cara Mia Vineyards, Cadence; Red Mountain
106.
70.
Cabernet Sauvignon
2020 'Weinbau Vineyard' Januik; Wahluke Slope
70.
130.
Sangiovese/Cab Sauv/Syrah
2019 ‘Saggi’ The Long Shadows Vintners; Columbia Valley
130.
65.
Cabernet Franc
2016 Tranche; Walla Walla
65.
300.
Cabernet Sauvignon
2018 Doubleback; Walla Walla
300.
61.
Cab Sauv/Cab Franc/Merlot/Malbec/Petit Verdot
2015 ‘Stevens 424’ Stevens Winery; Yakima Valley
61.
Cabernet Sauvignon Reserve
2014 Stevens Winery; Yakima Valley 81.
oregon
72.
Pinot Noir
2018 ‘The Estate’Patton Valley; Willamette Valley
72.
68.
Pinot Noir
2021 Adelsheim; Willamette Valley
68.
58.
Gamay Noir
2019 Martin Woods; Willamette Valley* (natural wine)
58.
198.
Pinot Noir
2019 ‘Belles Sœurs Cuvée’ Beaux Frères; Ribbon Ridge
198.
200.
\Pinot Noir Riserve
2011 Ribbon Ridge Estate; Ribbion Ridge
200.
160.
Crataegus
2020 ‘grapes related to Syrah’ Hiyu; Columbia Gorge* (natural wine)
160.
california
100.
Zinfandel
2021 'Geyserville' Ridge; Sonoma County
100.
130.
Pinot Noir
2020 ‘Kistler; Russian River Valley
130.
125.
Merlot/Cab Franc/Cab Sauv
2016 ‘P.O.V.’ Robert Sinskey Vineyards; Los Carneros, Napa Valley
125.
200.
Grenache/Mourvedre/Syrah
2017 ‘Lithic’ Keplinger; Napa Valley
200.
COCKTAILS
Bar Program: Chiara Pierotti & Jackie Roberts
15.
hello sunshine!
Avèze (floral, herbal, grassy all at once) Dewars Scotch, sage & lemon
15.
15.
the Celery made me do it!
gin, fresh celery juice, lime, mint, cherry bitters ~ Amarena Cherry
15.
14.
good daze
tequila, grapefruit, lime, crème de violet & firewater bitters
14.
15.
cardamom coldbrew
whiskey, Cardamaro, coldbrew coffee, cardamom bitters and a touch of cream
15.
14.
from my rosehips to my lips
vodka, prosecco, rose water, crème de cassis
14.
14.
lambo spritz
Lambrusco, B.Nardini Amaro, orange juice, garnished with a castelvetrano olive
14.
12.
The Dicky - NON ALCOHOLIC
Wilderton (non-alcoholic herbacious spirit), lime, rosemary simple and a spritz of soda
12.
12
rock to fakie - NON ALCOHOLIC
Dhos (gin free gin) rhubarb syrup, lemon
12
—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!
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
