• $14.50
    Dungeness Crab and Artichoke Dip

    Dungeness crabmeat, artichoke hearts, onions, and parmesan. Served hot with warm pita bread. A natural with Gold Medal winning Pike Naughty Nellie Organic Golden Ale.

  • $16.50
    Puget Sound Penn Cove Mussels and/or Pacific Steamer Clams

    Succulent local clams and/or mussels (3/4 lb) steamed in your choice of Pike ale, Washington State white wine and herbs, or our signature spicy coconut ale sauce. A blessing with Pike Monk’s Uncle Tripel.

  • $13.50
    Ale Glazed Wings

    Draper Valley Farms chicken wings from Mt. Vernon, Washington, seasoned, baked, and tossed with heavenly Monk’s Uncle wing sauce, served with a soul satisfying chili-lime cream and carrots. A religious experience with Monk’s Uncle.

  • $4.00
    The Pike Pretzel

    Lovingly baked fresh daily. Bite into the firm surface and the crisp crust resists slightly, yielding to a soft, chewy and delicious center. Made with Shepherd’s Grain no-till flour, Pike Naughty Nellie Ale, Pike spent grain, and sprinkled with sea salt. Pike Pretzels are served with our famous Pike XXXXX Extra Stout Mustard. Our Pike XXXXX Stout Mustard is available for purchase; please ask your server or buy online here12oz. jar: $6.95

  • $10.50
    Pike Poutine

    Potatoes fried to perfection, Golden Glen cheese curds, and sumptuous beef gravy finished with scallions.  Try it with Pike IPA.  Add Thick Cut Bacon: $2

  • $10.50
    Mediterranean Hummus Plate

    House-made hummus served with Kalamata olives, sliced cucumber, green onion, and Mama Lil’s pickled peppers. Topped with feta and drizzled with extra virgin olive oil. Served with warm pita bread or cucumbers. Tops with Pike Space Needle!  

  • $17.50
    Pike Pub Special Smoked Salmon

    Wild Pacific Salmon smoked by hand over alderwood by our talented chefs, served with fresh cucumber salsa, herbed cream cheese, and toasted artisan rye brewed. Pike Kilt Lifter Scotch Ale rocks with Pike Pub Smoked Salmon

  • $15.50
    North of the Border Nachos

    Crisp tortilla chips topped with diced tomatoes, pepper jack and cheddar cheeses, house-made black bean corn salsa, green onion, and jalapeño. Your choice of chicken, pork, or crumbled veggie patty tossed in our own Pike Kilt Lifter BBQ Sauce. Topped with our house made chili-lime cream sauce. Choose: Chicken, Vegetarian, or Pork.

  • $15.50
    Broken Arrow Burger

    Over 1/3 lb. of succulent local, sustainable hand-formed beef covered with Pike ale-braised onions, sharp white cheddar, and our sensuous sauce on a toasted Macrina bun. Topped with tender lettuce, tomato and red onion. Served with our incredible French fries, and a crispy Britt’s Pike Market pickle spear. Pike Place Ale, perfect! Add thick cut bacon: $2

  •  $13.50
    Indochine Veggie Burger

    Bánh mì inspired. House-made barley veggie patty baked and topped with a blend of pickled veggies and cilantro. Served on a toasted Grand Central Bakery bun with a spicy house-made vegan mayonnaise and fresh sliced jalapenos. Served with French fries. Make it a complete meal with nutritious and flavorful Pike XXXXX Extra Stout.

  • $5.50-10.50
    Market Green Salad

    Wild Greens, fresh tomatoes, house pickled red onion and Parmigiano Reggiano. Your choice of dressing on the side. Starter: $5.50  /  Entrée: $10.50


Gluten Free crust available on request ($2.50)

  • $15.50
    Harvest Pizza

    Sage-walnut pesto, mozzarella, thinly sliced delicata squash, pickled red onions and roasted garlic on Pike’s delicious crispy crust. Drizzled with Starvation Alley farms organic cranberry puree.

  • $10.50 +
    YOU’RE THE CHEF (Build your own pizza)

    Start with cheese and tomato sauce and add any of these additional ingredients to your pie: ale-braised onions, roasted red peppers, roasted garlic, pineapple, pepperoncini, pepperoni, or pink shrimp. Pizza: $10.50  /  Each topping: $2

  • $16.50
    The Carnivore

    Topped with organic marinara, mozzarella, Zoe’s pepperoni, Uli’s sausage and Hill’s Canadian bacon. We source sustainably grown meats.

  • $16.50
    BBQ Chicken Andouille

    Uli’s Kilt Lifter Smoked Chicken Andouille Sausage, Cotija, Jack, Mozzarella and organic red onions on a crispy crust; over Pike Kilt Lifter BBQ Sauce, and topped with fresh cilantro. Cool with Kilt Lifter; Super with Space Needle Golden IPA.

  • 6
    Pike Chocolate Pretzel Pudding

    Famous house-made Pike pretzels, Theo bittersweet chocolate and Pike XXXXX Stout baked in our signature custard. Topped with sea salt and served with Pike XXXXX Stout cream. “Better than any bread pudding I’ve ever tasted.” DF- Seattle. Shout for stout.

  • 5
    Kilt Lifter Creme Brulee

    Pike’s creative variation on a classic dessert first mentioned in a French cook book in 1691. Spiked with Pike Kilt Lifter Scotch Ale and served with Pike Kilt Lifter brittle. Beer? Kilt Lifter, what else?

  • $5
    Gelatiamo Gelato Trio

    One huge scoop each, chocolate stout (hand made with Pike XXXXX Extra Stout); real vanilla bean; and remarkable raspberry. Pike Monks’ Uncle is your ticket to paradise.

Great gift: Pike’s own Organic Tomato Ketchup, Yellow Mustard, XXXXX Stout Stone Ground Mustard, or Kilt Lifter BBQ Sauce are available in jars to go! $6.95 each. You may also purchase them online by clicking here.

Pike Gift Cards are also available at the front desk.

We accept American Express, Visa, Master Card, Discover and Diners Club. Service Staff receive 100% of Service Charges. Please, no personal checks. Additional 20% added to tabs left overnight, or for unsigned credit card slips. Groups of 7 or more will be billed on one check plus automatic 18% gratuity. Parties of 15 or more, one check with an automatic 18% gratuity added.

The Health Dept. warns that consuming raw or undercooked foods increases the risk of food borne illness.

The Pike Place Market founded in 1907, is the oldest continuously operated public market in the US. Years ago, before Seattle was voted “The most livable city”; before the Pike Place Market became a tourist attraction and years before the first cruise ship docked, our little city “out west” was famous for its pleasure palaces. The largest and most infamous of all was the LaSalle Hotel run by Nellie (Finkel) Nightingale Curtis, on Western Avenue. Our brewery was born at the LaSalle in 1989 and moved a half block uphill to its current location in 1996. From the beginning our mission has been to brew delicious top fermented ales of sensual character and distinct complexity; a pleasure to drink.

The legend and independent spirit of the infamous madam lives on at Pike. For one thing, all of our beers and dishes are really fresh! Pike beers continue to receive “alecolades” world-wide. Our pub and brewery has been described as “a shrine to beer.” The Pike Pub is a public house – offering a warm and inviting venue where our guests can feel at home.

We use local, seasonal and sustainable ingredients whenever possible. We do not use ingredients that are grown using GMO seeds or that contain high fructose corn syrup.