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Dinner

Lunch

Dessert

Wine

Cocktail

Dinner

Antipasti

our antipasti are generous & shareable!

Antipasto of the House

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

24. / 18.
GF

pasta & risotto

Ravioli

Ravioli

stuffed with asparagus and Fontina cheese, chive butter, lemon zest

31.
VEG

Spaghetti

Spaghetti

fresh artichokes, parsley, garlic, parmigiano, bread crumbs & the finest olive oil

30.
VEG

Bucatini Alla Carbonara

Bucatini Alla Carbonara

guanciale, egg yolk, black pepper, pecorino romano

28.

Linguine Alle Vongole

Linguine Alle Vongole

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

30.

Lasagna Pink Door

Lasagna Pink Door

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

27.
VEG

Pappardelle al Ragù Bolognese

Pappardelle al Ragù Bolognese

slow-simmered meat sauce, Parmigiano-Reggiano

29.

Rigatoniand Mama's Meatballs

Rigatoniand Mama's Meatballs

with marinara sauce and fresh basil

28.

Risotto

Risotto

fresh spring peas, Astoria bay shrimp, mascarpone, mint

32.
GF

Pesce

Clams and Mussels

Clams and Mussels

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

32.
GF

Cioppino

Cioppino

prawns, rockfish, mussels, clams, calamari in a spicy tomato-white wine broth ~ garlic toast

34.
GF

"Branzino Style" Whole White Fish of the Day

"Branzino Style" Whole White Fish of the Day

grilled ~ salsa verde and cranberry beans

MP
GF

Northwest Fish of the Day

Northwest Fish of the Day

chef Dylan Giordan’s Winter creation

MP

Carne

Roasted Half Chicken al Mattone

Roasted Half Chicken al Mattone

foraged morel mushrooms and fava ragout, soft polenta

34.
GF

Grilled Rack of Lamb Scottadito

Grilled Rack of Lamb Scottadito

fried lemons slices, artichokes and potatoes ~ mint-parsley sauce

52.

Lan-Roc 11oz Bone-In Pork Chop

Lan-Roc 11oz Bone-In Pork Chop

rhubarb mostarda, grilled asparagus, green garlic mashers

38.
GF

insalata

Everything Green

Bibb lettuce, English peas, asparagus, favas, pistachios and creamy tarragon dressing

17.
VEG
GF

Misticanza

tender organic lettuces, carrots, radish and soft herbs

15. / 19.
VEG
GF

Pink Door Caesar

with fennel-dusted croutons

15. / 19.

Pink Door Caesar Prawns

with seared prawns

24.

Pink Door Caesar Chicken

with grilled chicken

23.

Pink Door Caesar Crab

with fresh N.W. Dungeness crab

32.

contorni

Three of Mama's Meatballs

marinara sauce

21.

Tuscan Fries, Fried Herbs

aioli (No, we do not have ketchup)

15.
VEG
GF

Grand Central Ciabatta Bread

(Serves 2-3) the Italian way with house infused olive oil

3.
VEG

La Fettunta

grilled garlic bread with the finest of olive oils

9.
VEG

We are so proud of our Chefs!

We are so proud of our Chefs!

Executive Chef: Dylan Giordan

sous Chef: Adam Straatman

sous Chef: Tom Donlon

Location

1919 Post Alley

Seattle, Washington 98101

The Pike Place Market

ISPIRAZIONE!

Follow us on instagram

Hours

Tuesday - Saturday:

11:30 AM – 10:00 PM

Cocktails until 11:30 PM

Full service through our final seating at 10pm


phone

(206) 443-3241

© 2026

THE PINK DOOR. ALL RIGHTS RESERVED.

Location

1919 Post Alley

Seattle, WA 98101

The Pike Place Market

ISPIRAZIONE!

Follow us on instagram

Hours

Tuesday - Saturday:

11:30 AM – 10:00 PM

Cocktails until 11:30 PM

Full service through our final seating at 10pm


phone

(206) 443-3241

© 2026

THE PINK DOOR. ALL RIGHTS RESERVED.