Pine menu — United States

Crispy rice cakes topped with fresh tuna, tobiko, pickled ginger, soy sauce, and wasabi.

Crispy fries tossed in white truffle oil and topped with shaved parmesan, served with a side of roasted tomato aioli.

Hard-boiled egg halves filled with a creamy yolk mixture, topped with fresh dill, sweet candied bacon, and a dusting of paprika.

A warm Italian flatbread filled with artichokes, spinach, and roasted garlic ricotta, served with a side of lemon aioli.

Two house-made crab cakes served with a zesty orange-tamarind fennel slaw, pickled vegetables, a creamy egg-based gribiche sauce, and fresh arugula.

A creamy soup made with crab and corn, served with a herb-infused oil drizzle and toasted bread slices.

A crisp romaine salad served with a creamy Parmesan dressing, a Parmesan cheese crisp, and a crunchy fennel topping.

A hearty black bean soup topped with a cooling cilantro cream and tangy pickled radishes.

This salad features roasted delicata squash, dried cranberries, baby kale, and toasted pumpkin seeds tossed in a lemon poppy seed vinaigrette.

This burger is topped with smoked bacon jam, Cabot cheddar, and crispy onions, finished with chipotle aioli and served with a side of hand-cut fries.

This dish features a fried chicken breast topped with mozzarella, prosciutto, arugula, sun-dried tomatoes, parmesan, and pesto aioli, served on rosemary focaccia bread.

Crispy shrimp tossed in a creamy, spicy sauce served in a soft steamed bun with Asian slaw and pickled cucumbers.

A grilled Atlantic salmon fillet served with herb-seasoned red quinoa and asparagus, finished with a maple honey glaze.

A refreshing bowl of quinoa served with black beans, edamame, roasted corn, onion, red pepper, and cucumber, finished with a poblano vinaigrette.

Stir-fried green beans and rice noodles tossed with roasted peanuts and spicy chili oil.

A tender steak served with truffle parmesan fries, a rich red wine reduction, and crispy onions.

This baked egg dish features figs, goat cheese, baby spinach, and caramelized shallots, served over a bed of mixed greens with an oregano vinaigrette.

A lobster sandwich served on a toasted brioche bun with butter lettuce, avocado, and bacon.

Crispy fries tossed in white truffle oil and topped with shaved parmesan, served with a side of roasted tomato aioli.

Hard-boiled egg halves filled with a savory yolk mixture, topped with fresh dill, sweet candied bacon, and a dusting of paprika.

Crispy cauliflower florets tossed in a spicy red pepper buffalo sauce and topped with bleu cheese crumbles.

A selection of local cheeses and cured meats served with dried apricots, whole grain Dijon mustard, grilled pita, and fruit preserves.

Two house-made crab cakes served with a zesty orange-tamarind fennel slaw, pickled vegetables, a creamy egg-based gribiche sauce, and fresh arugula.

A crisp salad served with a creamy Parmesan dressing, a crunchy Parmesan wafer, and a savory fennel-infused breadcrumb topping.

This salad features roasted delicata squash, dried cranberries, baby kale, and toasted pumpkin seeds tossed in a lemon poppy seed vinaigrette.

A creamy soup made with crab and corn, served with a herb drizzle and toasted bread.

A hearty black bean soup topped with a cooling cilantro cream and tangy pickled radishes.

A grilled Atlantic salmon fillet served with herb-seasoned red quinoa and asparagus, finished with a maple honey glaze.

A creamy quinoa dish prepared like a risotto, served with an arugula and mint pesto, roasted turnips, and chickpeas.

A grass-fed filet mignon served with shiitake mushrooms, carrots, Brussels sprouts, and a creamy pea puree.

A 16-ounce grilled pork chop served with caramelized apples, poblano-spiced dumplings, and seasonal vegetables.

This burger is topped with smoked bacon jam, Cabot cheddar, crispy onions, and chipotle aioli, and is served with a side of hand-cut fries.

Slow-cooked beef short rib served with roasted potatoes, asparagus, and a savory brown sauce.

Tender pasta pillows filled with a blend of butternut, pumpkin, and squash, served in a lemon cream sauce and topped with toasted pumpkin seeds and dried cranberries.

Soft potato dumplings served with roasted mushrooms and asparagus in a creamy parmesan sauce, finished with fresh herbs.

This 12-ounce sirloin steak is served with sweet and sour cipollini onions, creamy mashed potatoes, and seasonal vegetables.