PINE Holiday Dinner Menu

Offered December 24 & 25

 Dinner

SNACKS

 SALT & VINEGAR POTATO CHIPS   7
spicy roasted chile dip

 

 TRUFFLED DEVILED EGGS   6
bacon, chives

 

 POBLANO PEPPER CROSTINI    3 each
house-made ricotta, spicy aioli, crispy shallots

 

 FRENCH FRIES   6
yuzu ketchup, garlic aioli  

 

 RAW BAR

 HAMACHI TARTARE*  16
pear, yuzu, sichuan oil, togarashi

 

  DAILY SELECTION OF ICE COLD OYSTERS*   18
fresh horseradish, shallot mignonette

 

 SCALLOP CRUDO*   17
shisho, local apple, black garlic, shishito pepper vinaigrette

 

 KING SALMON TARTARE*   16
horseradish creme fraiche, dill,
salmon roe, pistachio

 

 TUNA CRUDO*   17
charred pineapple, fennel, bok choy, white soy, coconut & citrus emulsion, peanuts 

 

 SMALL PLATES

  ROASTED LOCAL CELERY ROOT & CAULIFLOWER SOUP, chorizo vinaigrette   13
HAND-CUT BEEF TARTARE*, truffle aioli, brioche, parmesan, quail egg   17
CRISPY OCTOPUS, white bean puree, anjou pear, celery leaves, tasso ham & miso vinaigrette   16

GNOCCHI, wild mushroom, parmesan, tuscan kale & black truffle   18

BUFFALO CAULIFLOWER, Bayley Hazen blue cheese   13
SPICY SICHUAN BEEF CARPACCIO,* shishito peppers, peanuts, cilantro   16
SPICY UDON NOODLES, pork belly, sesame emulsion, togarashi   16
BABY KALE & BURRATA SALAD, crispy prosciutto, apple, pecorino, candied walnuts, local cider vinaigrette   15
 WILD MUSHROOMS, 60 minute egg, bacon, crispy hollandaise, dill, pickled shallots   15
AUTUMN GREENS SALAD, corn, delicata squash, goat cheese, candied pecans, white balsamic & local maple vinaigrette   13

DINNER PLATES

 DIVER SCALLOPS*  33
scallop filled ravioli, butternut squash, mushrooms,
tiny turnips, apple & local maple gastrique, pistachios

PAM ROASTED CHILEAN SEA BASS*   36

imperial black rice, bok choy, mushroom & shallot “salad”

sichuan dashi broth

SSLOW- ROASTED VEAL TENDERLOIN   37

mille-fuille potatoes, root vegetable & bacon “hash”

red wine reduction


 PORCINI FILLED RAVIOLI   28
hen of the wood, rainbow chard,
60 minute egg, parmesan


 ZA’ATAR CHARRED VEGETABLES   25

carrot puree, black rice, truffle vinaigrette

 GRILLED PRIME STRIP LOIN   36
potato puree, cipollini onion rings, ras el hanout,
carrots, harissa emulsion, pickled herbs


  PAN ROASTED SWORDFISH*   29
coconut & lemongrass curry, cauliflower, bok choy,
red quinoa, golden raisin relish, almonds


SPICY DUCK CONFIT PAPPARDELLE   29
broccoli rabe, parmesan


 SLOW-ROASTED CHICKEN BREAST & THIGH   29
 wild mushroom, duck fat potatoes, roasted corn &
brussels sprout hash, bacon & mustard vinaigrette


DUCK BREAST   32
parsnip & shallot puree, farro, delicata squash,
tuscan kale, cherry & red wine reduction

  HANOVER INN BURGER*   17

bacon, crispy onions, Vermont cheddar, chipotle aioli, fries

SIDES

 TRUFFLED MUSHROOMS   9
60 minute egg, sea salt

 

 CRISPY BRUSSELS SPROUTS   8
bacon & mustard vinaigrette

 

 POTATO PUREE   9
garlic aioli

 

 CRISPY BROCCOLINI & SHISHITO PEPPERS   10
hoisin vinaigrette, peanuts

 

Christmas 

Give yourself a present on Christmas Day and join us for a delightful holiday feast. The creative culinary team led by Head Elf Chef, Justin Dain will offer traditional holiday dishes as well as the innovative and delicious cuisine you have come to expect from Pine.

Reservations are available now.

 

Wednesday, December 25, 2019

Noon - 7pm

PINE

2 East Wheelock St.  •  Hanover. NH 03748  •  603.646.8000

 

 

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