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

Steelhead Salmon Crudo*
with Shaved Fennel, Blood Orange and Crispy Ginger 16

Soup of the Day 12

Cheese Plate with House-Made Crackers 15

Bibb Lettuce with Shaved Radish,
Tarragon and Snap Peas 15

Market Greens with Pressed Ricotta 12

Roast Beet Salad with Humbolt Fog and Smoked Hazelnuts 16

Seared Squid with Curried Chickpeas 15

Stracciatella with Baby Zucchini,
Grilled Chili and Buttered Croutons 16

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

 

LARGE PLATES

English Pea Ricotta Ravioli
with  Pea Tendrils and Bacon Broth 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 

Pappardelle with Milk Braised Rabbit, Fennel and Fava Beans  20

Grilled Branzino with Broccolini,
Cannellini Beans and Salsa Rosso 28

Mary’s Vinegar Chicken
with Thrice Cooked Chips 23

8 oz. Hanger Steak
with Duck Fat Fingerlings, Garlic Aioli,
and Smoked Tomato Vinaigrette 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