The Pines / Dinner
Housemade Pickled Veg 4.
Pines Soup du Jour
crock 6. / bowl 10.
Cheese & Charcuterie Board 20.
cheese and cured meat du jour,
pickled veggies, crostini.
Bar Pizza 16.
homemade yeasted dough, cream reduction with garlic, kale, cured Serrano ham, and lemon
Smokey Spinach Salad 12.
with smoked blue cheese, smokehouse bacon, thinly sliced red onion & balsamic vinaigrette.
Citrus & Fennel Salad 12.
thinly shaved fennel, fresh sliced orange, arugula with a citrus vinaigrette
Carnitas Estilo Uruapan 16.
Atticus farms pork with cilantro & white onion, cooked in garlic, orange & leche. With cabbage slaw served on housemate tortillas.
Red Quinoa, Shiitakes & Kale 18.
Sautéed shiitake mushrooms, kale, shallots & white wine with peas, fresh arugula & feta. Served over req quinoa. Finished with lemon and olive oil.
Cottage Pie 18.
ground beef or veg pie with carrots, peas & corn. Adorned with mash potatoes & aged cheddar. Served in a buttery, flakey pastry shell.
Pines Double Decker 18.
two quarter pound patties on English muffin with cheddar & caramelized onions with hand-cut fries.
Bolina Bowl 18.
burger patty over a bed of greens, pickles, avocado, topped with a fried egg
add: cheddar +2, add: caramelized onions +2.
Pines T-Bone 32.
16 oz. local T-bone steak served with chimichurri and your choice offish potato or frites.
| mashed potato | green salad | frites |
Plus weekly specials // Daily desserts & pastries