An Evening of the
Finest Whiskey
"We make fine Bourbon. At a profit if we can, at a loss if we must. But always fine Bourbon."
- Pappy Van Winkle -
Thursday, January 31st
Reception at 6:00 pm,
Dinner at 6:30 pm
Experience the most sought-after and award winning whiskeys in the world.
Chef Justin Dain will pair the perfect menu to
accompany the bold spirits.
PINE General Manager and whiskey expert
Rodney Vermeulen will lead an insider tour
of the prolific Antique Collection from the
historic Buffalo Trace Distillery.
Reservations
All Tickets are required to be paid for at the time of making the Reservations
603-646-8000
Limited Seating Available
$95 Does not include tax and gratuity
Valentine's Day
PINE
Thursday, February 14, 2019
5pm to 10pm
Join us in PINE for our ala carte menu along with
several menu additions Chef Justin Dain has developed
just for this Special Day
Reservations
Or call
603-646-8000
Limited Seating Available
PRIX FIXE WINE DINNER
Thursday, February 14, 2019
Reception at 6:00 pm,
Dinner at 6:30 pm
Join us as Chef Justin Dain creates a delectable four course menu featuring sensual flavors from around the globe accompanied by selectively attentive wines
Reservations
All Tickets are required to be paid for at the
time of making the Reservations
eating Available
$95 Does not include tax and gratuity
COCKTAIL RECEPTION
Featuring
the Creative and
Unique Cocktails from
James Ives
Wednesday, March 27, 2019
Reception 6:30 pm
Join us to celebrate spring with inventive and locally sourced ingredients created by
Chef Justin Dain and the PINE culinary team.
Our friends from Bully Boy Distillery will bring their delicious, Boston produced spirits expertly mixed by the PINE mixology crew.
Reservations
All Tickets are required to be paid for at the
time of making the Reservations
Limited Seating Available
$65 does not include tax & gratuity
Local Cheese’s
Fruit Compotes, Grilled Baguette, Crackers
PINE Easter
April 21st, 2019
First Course Buffet
Smoked Salmon
Display with Traditional Garnishes
Assortment of Bagels
Trio Of Dips, Pita, Hummus, Spicy Feta, Herb White Bean
House Made Charcuterie
Pates, Terrines and Assorted Pickled Vegetables
Jumbo Shrimp Cocktail, Salmon Tartare, & Crab Claws
Spicy Cocktail Sauce With Lemons
Baby Greens
Cherry Tomatoes, Cucumbers, Crumbled Great Hill Blue, Herbed Croutons, Candied Pecans, White Balsamic Vinaigrette
Chilled Udon Noodles
Spicy Crab Salad, Charred Bok Choy, Bean Sprouts,
Sichuan and Sesame Dressing
Ala Carte Second Course
Choose One
Spicy Lamb Sausage Pappardelle
Broccoli Rabe, Over Easy Eggs, Pistachios
Or
Pan Roasted Salmon Filet
Shrimp & Chive Ravioli, Fennel, Leeks, Tomato & Basil Butter, Salmon Roe
Or
Jonah Crab, Asparagus, Leek Omelet
Creme Fraiche & American Caviar, Petit Salad & Crispy Marble Potatoes
Or
Flash Grilled NY Strip Loin & Over Easy Eggs
Chipotle & Roasted Red Pepper Hollandaise, Pickled Herbs, Petit Salad, French Fries
Or
House Smoked Pork Belly Sandwich
Lettuce, Tomato, Avocado, Harissa Aioli on Ciabata, Petit Salad, French Fries
Or
Maine Lobster Steam Buns
Yuzu & Ginger Aioli, Pickled Radish, Togarashi, Sesame, Petit Salad
Or
Housemade Gnocchi
Charred Ramp Pesto, Grilled Asparagus, Tiny Onions, Hazelnuts, Over Easy Eggs
Or
Brunch Burger
House Pickles, Bacon & Caramelized Onion Jam
Harissa Mayo, Over Easy Egg, Petit Salad, Fries
Third Course
Assortment of Easter Desserts
$65 per person
excluding gratuity, taxes
Chef Dain's Dinner Series
Featuring
Whistle Pig
Wednesday, April 22
Dinner at 6:30 pm
Please join us as Executive Chef Justin Dain and
James Ives come together for the first of a series
of much anticipated dinner collaborations.
The evening will feature a four course dinner
showcasing a trio of whiskies from WhistlePig distillery.
The memorable evening will begin with three courses by
Chef Dain, perfectly paired with signature cocktails from
Mr. Ives, and will culminate with a delectable dessert by Executive Sous Chef Amanda Champlain accompanied
by a tasting of the award-winning whiskies
Reservations
All Tickets are required to be paid for
at the time of making the Reservations
Limited Seating Available
$95 Does not include tax and gratuity
"We make fine Bourbon. At a profit if we can, at a loss if we must. But always fine Bourbon."
- Pappy Van Winkle -
PINE Easter
April 21st, 2019
65.00 Per Person
First Course Buffet
Local Cheese’s
Fruit Compotes, Grilled Baguette, Crackers
Smoked Salmon
Display with Traditional Garnishes
Assortment of Bagels
Trio Of Dips, Pita, Hummus, Spicy Feta, Herb White Bean
House made Charcuterie Including
Pates, Terrines and Assorted Pickled Vegetables
Jumbo Shrimp Cocktail, Salmon Tartare, & Crab Claws
Spicy Cocktail Sauce With Lemons
Baby Greens
Cherry Tomatoes, Cucumbers, Crumbled Great Hill Blue, Herbed Croutons, Candied Pecans, White Balsamic Vinaigrette
Chilled Udon Noodles
Spicy Crab Salad, Charred Bok Choy, Bean Sprouts, Sichuan and Sesame Dressing
Ala Carte Second Course
Choose One
Spicy Lamb Sausage Pappardelle
Broccoli Rabe, Over Easy Eggs, Pistachios
Or
Pan Roasted Salmon Filet
Shrimp & Chive Ravioli, Fennel, Leeks, Tomato & Basil Butter, Salmon Roe
Or
Jonah Crab, Asparagus, Leek Omelet
Creme Fraiche & American Caviar, Petit Salad & Crispy Marble Potatoes
Or
Flash Grilled NY Strip Loin & Over Easy Eggs
Chipotle & Roasted Red Pepper Hollandaise, Pickled Herbs, Petit Salad, French Fries
Or
House Smoked Pork Belly Sandwich
Lettuce, Tomato, Avocado, Harissa Aioli on Ciabata, Petit Salad, French Fries
Or
Maine Lobster Steam Buns
Yuzu & Ginger Aioli, Pickled Radish, Togarashi, Sesame, Petit Salad
Or
Housemade Gnocchi
Charred Ramp Pesto, Grilled Asparagus, Tiny Onions, Hazelnuts, Over Easy Eggs
OR
Brunch Burger
House Pickles, Bacon & Caramelized Onion Jam
Harissa Mayo, Over Easy Egg, Petit Salad, French Fries
Third Course
Assortment of Easter Desserts
$65 per person
