The Pink Door Menu

a “hot bath” of anchovies, garlic & olive oil in which fresh seasonal vegetables are dipped

domestic & exotic mushrooms, fresh herbs on toasted bread rounds

fried capers, castelvetrano olives, microgreens, orange citrus vinaigrette

rice balls fried and stuffed with caciocavallo, mozzarella ~ spicy, Calabrian chili dipping sauce

Chef’s daily selection of Italian and domestic cheeses, housemade crackers ~ Meyer lemon marmellata

prosciutto, tuscan bean salad, fresh mozzarella, tapanada, grilled vegetables, salumi and more

housemade poultry stuffed pasta in a rich two-day-method broth

eggplant, smoked mozzarella, tomato sauce

tomato, guanciale, bacon, onion, and chilis

prawns, cauliflower, anchovy, peperoncino, lemon, mint, toasted breadcrumbs

baby clams in their shell, pancetta, garlic, chilis and white wine

with marinara sauce and fresh basil

fresh spinach pasta layered with besciamella, pesto and topped with marinara sauce

slow-simmered meat sauce, fresh pasta

grilled with salsa verde and cranberry beans

white vermouth, garlic, parsley and a touch of cream ~ garlic toast

prawns, rock fish, mussels, clams and calamari in a spicy tomato and white wine broth

chef Dylan Giordan’s autumnal creation

black truffle sherry sauce ~ celery root purée, roasted carrots, cipollini onions

(prime grade, sustainably farmed) mushroom marsala ragù ~ roasted garlic ~ mascarpone mashers

tomato, taggiasca olives, celery leaf gremolata ~ soft polenta

all manner of chicory lettuces, toasted walnuts, anchovy dressing

Cara cara oranges, red onion, watercress, castelvetrano and oil cured olives

tender organic lettuces, carrots, radish and soft herbs

with fennel dusted croutons with N.W. Dungeness crab

with fennel dusted croutons with grilled chicken

with fennel dusted croutons with grilled prawns

crispy prosciutto

fennel yogurt

With mascarpone

marinara sauce

aioli (No, we do not have ketchup)

a “hot bath” of anchovies, garlic & olive oil in which fresh seasonal vegetables are dipped

domestic & exotic mushrooms, fresh herbs on toasted bread rounds

fried capers, castelvetrano olives, microgreens, orange citrus vinaigrette

rice balls fried and stuffed with caciocavallo, mozzarella ~ spicy, Calabrian chili dipping sauce

Chef’s daily selection of Italian and domestic cheeses, housemade crackers ~ Meyer lemon marmellata

prosciutto, tuscan bean salad, fresh mozzarella, tapanada, grilled vegetables, salumi and more

Beecher’s grilled flagship cheddar & zesty tomato soup

medium cooked pork tenderloin with housemade aioli caper sauce

crusty bread stuffed with Mama’s meatballs and marinara sauce

eggplant, smoked mozzarella, tomato sauce

tomato, guanciale, bacon, onion, and chilis

prawns, cauliflower, anchovy, peperoncino, lemon, mint, toasted breadcrumbs

baby clams in their shell, pancetta, garlic, chilis and white wine

with marinara sauce and fresh basil

fresh spinach pasta layered with besciamella, pesto and topped with marinara sauce

slow-simmered meat sauce, fresh pasta

chef Dylan Giordan’s autumn creation

grilled with salsa verde and cranberry beans

white vermouth, garlic, parsley and a touch of cream ~ garlic toast

prawns, rock fish, mussels, clams and calamari in a spicy tomato and white wine broth

black truffle sherry sauce ~ celery root purée, roasted carrots, cipollini onions

(prime grade, sustainably farmed) mushroom marsala ragù ~ roasted garlic ~ mascarpone mashers

all manner of chicory lettuces, toasted walnuts, anchovy dressing

Cara cara oranges, red onion, watercress, castelvetrano and oil cured olives

with fennel dusted croutons

with fennel dusted croutons with N.W. Dungeness crab

with fennel dusted croutons with grilled chicken

with fennel dusted croutons with grilled prawns

crispy prosciutto

fennel yogurt

With mascarpone

marinara sauce

aioli (No, we do not have ketchup)

whiskey caramel ~ vanilla gelato

sugared cranberries dance in your head

espresso panna cotta in a cute little espresso cup ~ maple bar donut extraordinaire