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
Holidays in PINE
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