Dinner

BAR SNACKS

Smoked Bar Nuts 5

Welsh Rarebit 6

Pickled Vegetables 6

Potted Chicken Liver 9

 

SMALL PLATES

Oysters* on the Half Shell
Each 3.50, ½ Dozen 18

Fluke Crudo with Smoked Cherry Tomatoes

Crispy Garlic and Basil 16

Soup of the Day 12

Cheese Plate with House-Made Crackers 15

Weiser Melons with Speck and Grilled

Shishito Peppers  15

Market Greens with Pressed Ricotta 12

Roast Beet Salad with Humbolt Fog and Smoked Hazelnuts 16

Seared Squid with Curried Chickpeas 15

Bruschetta with Buffalo Burrata, Roasted Peppers

and Arugula 16

Charred Romanesco with Pickled Fresno Chili,
Cilantro, and Walnut Romesco Sauce 15

 

LARGE PLATES

Ricotta Ravioli with Pesto,

Crispy Purple Basil and Pine Nuts 17

Vegan Curry with Eggplant, Tomato, Lentil
and Punjabi Cornbread 16

Char-Grilled Beef Burger
with English Barber’s Cheddar, Tomato
and Worcestershire Aioli* 17

Fish and Chips with Romaine and Tartar Sauce* 19
Wild Line-Caught Pacific Snapper 

Wild Mushroom Ragu with Red Wine Tagliatelle and

Rogue Smokey Blue 18

Grilled Branzino with Broccolini,
Cannellini Beans and Salsa Rosso 28

Mary’s Vinegar Chicken
with Thrice Cooked Chips 23

8 oz. Hanger Steak
with Pomme Anna, Asparagus and

Chimichurri 32

 

SIDES

Thrice Cooked Chips with Worcestershire Aioli* 7

Creamed Spinach with Pine Nuts 8

Butterball Mashed Potatoes with Scallions 7

Roasted Sweet Potato with Curried Cashews 7

Sauteed Broccolini with Sweet Onions, Bacon and Chili 8

 

 

COCKTAILS


The Pikey Cafe & Bar