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 Grapes, Crispy Ginger and Cilantro 16

Soup of the Day 12

Cheese Plate with House-Made Crackers 15

Roasted Beet with Feta,
Falafel, and Yogurt 15

Market Greens with Pressed Ricotta 12

 Apple and Pear Salad
with Roasted Radicchio, and Smokey Blue Cheese 14

Seared Squid with Curried Chickpeas 15

Fuyu Persimmon with Procuitto,
Parmesan and Aged Balsamic 16

 

LARGE PLATES

Potato and Fontina  Ravioli
with  Baby Leeks and Grilled Chili 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 

Veal Shank Ragu with Rye Pappardelle  20

Grilled Branzino with Cauliflower Puree,
Marcona Almonds and Golden Raisin Chutney 28

Mary’s Vinegar Chicken
with Thrice Cooked Chips 23

8 oz. Hanger Steak
with Wedge Salad, Crispy Shallots,
and Bacon 32

 

SIDES

Thrice Cooked Chips with Worcestershire Aioli* 7

Creamed Spinach 8

Butterball Mashed Potatoes with Scallions 7

Roasted Sweet Potato with Curried Cashews 8

Brussel Sprouts with Boiled Bacon 8

 

 

COCKTAILS


The Pikey Cafe & Bar