Book your Holiday Dinner
for PINE Today.
Reservations: 603.646.8000
Offered December 24 & 25
PINE Holiday Dinner Menu
SNACKS
HERITAGE FARM’S BBQ PORK BELLY STEAM BUN 6 each
pickled vegetables, sichuan aioli, peanuts
TRUFFLED DEVILED EGGS 6
local mushrooms, parmesan frico
SPICED PINE FRIES 7
yuzu ketchup, lemon aioli
KIMCHI POTATO CHIPS 7
shishito pepper & togarashi dip
RAW BAR
DAILY SELECTION OF ICE COLD OYSTERS* 18
fresh horseradish, shallot mignonette
HAMACHI CRUDO 17
spicy pineapple reslish, green curry & coconut emulsion, macadamia, radish
SCALLOP CRUDO 16
local apple, jalapeño,
black garlic aioli, shisho
KING SALMON 16
ponzu, fennel & charred bok choy “salad” sea salt, sichuan oil
TUNA POKE TARTARE & CRUDO 18
charred sushi rice, avocado, white soy, sichuan & yuzu emulsion
SMALL PLATES
ROASTED CELERY ROOT, PARSNIP & CAULIFLOWER SOUP, sweet & sour apples & cider reduction 13
CRISPY OCTOPUS, white bean, calabrian chile & chorizo “stew” celery leaves, lemon & fennel salad, harissa emulsion 17
BUFFALO CAULIFLOWER, bayley hazen blue cheese, pickled celery 13
GNOCCHI, sweet potato, mushrooms, corn, kale & sage pesto, parmesan 14 / 27
BURRATA & SHAVED BRUSSELS SPROUTS SALAD, crispy butternut squash, delicata, pistachios, warm bacon vinaigrette 16
SPICY BEEF CARPACCIO, black garlic & shishito vinaigrette, peanuts, mint, cilantro 17
DUNK’S MUSHROOM TOAST, 60 minute egg, heritage farm pork belly, truffle 17
LOCAL FARM GREENS, lemon & herb vinaigrette 11
PRIME BEEF TARTARE & WHIPPED BONE MARROW, crispy shallots, lemon aioli, brioche 19
LARGE PLATES
PAN SEARED CHILEAN SEA BASS 42
celery root puree, smoked scallops, corn, fennel & mushroom “hash” Chardonnay Essence, Cider Gastrique
SLOW ROASTED SALMON 29
freekeh & swiss chard, radish, pickled beets,
horseradish & dill crema
SLOW BRAISED BEEF SHORT RIB 33
twice baked potato ravioli, caramelized baby turnips,
crispy shallots
SPICY DUCK CONFIT CAMPANELLE 29
calabrian chilies, broccoli rabe, parmesan frico
FIVE SPICE SEARED AHI TUNA 34
imperial black rice, bok choy, wild mushrooms,
black garlic & yuzu broth, dan dan aioli
FARRO “FRIED RICE” 25
charred bok choy, broccoli kimchi, peanuts,
60 minute egg, pickled carrot, shisho
CHICKEN 29
butternut squash puree, charred broccolini,
heirloom carrots, delicata squash, cider emulsion
HANOVER INN BURGER* 17
bacon, crispy onions, Vermont cheddar, chipotle aioli, frie
GRILLED FILET MIGNON 40
mille-feuille potatoes, heirloom carrots, broccolini, turnip
foie gras & mushroom demi glace
ROASTED DUNK’S MUSHROOM CANNELLONI 29
butternut squash, pistachio, tuscan kale, parmesan
HANOVER INN BURGER* 17
bacon, crispy onions, Vermont cheddar, chipotle aioli, fries
SIDES
SPICY BROCCOLI RABE 8
calabrian chilies
WILD MUSHROOMS 9
truffles, 60 minute egg,
POTATO PUREE 7
CRISPY BRUSSELS SPROUTS 8
warm bacon vinaigrette, sea salt