Lunch

SMALL PLATES

Oysters* on the Half Shell
House-Made Hot Sauce
and Red Wine Mignonette
Each 3.50, ½ Dozen 18

Soup of the Day 10

Pickled Vegetables 6

Curry Toast with Fried Chicken Egg 11

Potted Chicken Liver
with Cornichons and Crostini 9

Smoked Bar Nuts 5

Roasted Sweet Potato with Curried Cashews 8

Sauteed Broccolini
with Sweet Onion and Bacon 8

Butterball Mashed Potatoes with Scallions 7

Thrice-Cooked Chips
with Worcestershire Aioli* 7

Creamed Spinach with Pine Nuts 8

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

Any 3 Small Plates Above 16
(Excludes Oysters, Curry, Soup and Romanesco)

SALAD

Pikey Chopped Salad with Kale, Endive, Cucumber, Feta,
Tomato, Scallion, Crouton and Lemon-Sherry Dressing 13

Roasted Beets
with Burrata and Pistachio Granola 15

Seared Squid with Shaved Fennel, Arugula,
Botargo and Garlic Aioli 15

Romaine Salad with Roasted Chicken,
Soft Cooked Egg and Goddess Dressing 16

Market Salad with Pressed Ricotta 12

 

LARGE PLATES

Butternut Squash Agnolotti with Brown Butter and Crispy Sage 16

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

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

Roasted Pork Belly Sandwich
with Cornichons Horseradish Cream and Watercress 16

Fried Chicken Sandwich
with Buttermilk Mayo and Fried Dill Pickle 14

Fish & Chips
with Romaine and Tartar Sauce* 19

Market Frittata
with House-Made Ricotta 13

Steelhead Salmon
with Grilled Scallions, Spiced Lentils and Ginger 20

Brick Chicken
with Curried Chickpeas, Scallions, Cilantro and Crème Fraîche 20

 

 

COCKTAILS


The Pikey Cafe & Bar