The Pink Door

Fresh spinach pasta layered with besciamella and pesto, topped with marinara sauce.

Slow-simmered meat sauce and Parmigiano-Reggiano.

Prawns, rockfish, mussels, clams, and calamari in a spicy tomato-white wine broth with garlic toast.

Baby frisee salad, shaved pickled fennel and watermelon radish

• Signature

Prosciutto, Tuscan bean salad, fresh mozzarella, tapenade, summer vegetables, caponata, salami and more; half portion $11–$13

Domestic La Quercia Berkshire and imported Leporati prosciutto di Parma and mozzarella di bufala

Grilled ciabatta bread with ripest summer organic heirloom tomato and basilico

Thinly sliced cold pork tenderloin and classic tuna-caper sauce

Fresh basil and Di Stefano burrata

Slow-simmered meat sauce and fresh pasta

Baby clams in the shell, pancetta, garlic, peperoncini and white wine

With marinara sauce

Fresh Northwest Dungeness crab, summer corn, mascarpone and tender herbs

Individual-sized pizza topped with fresh mozzarella cheese and chef's creation

Butler Farm spinach, brown butter, Parmigiano and an organic egg yolk

Finest ripest organic heirloom tomatoes, fresh mozzarella, torn basil, ricotta salata, olive oil

With fennel dusted croutons; with Dungeness crab $18, with grilled prawns $17

Saffron aioli, basil butter

Grilled, with salsa verde and gigante beans

Castelvetrano olives, basil, tomatoes, Chianti wine, soft polenta

Arugula, cherry tomato, shaved Parmigiano, smashed olive oil fingerlings

Nutmeg, garlic and very good olive oil

Grilled garlic bread with finest of olive oils