The Pine Tavern

In a garlic, white wine sauce or spicy Asian chili broth.

With garlic aioli or marinara sauce.

on the half shell little neck clams or oysters.

Hearts of romaine, crisp garlic croutons, tossed with our creamy caesar dressing and parmigiano reggiano cheese.

Lump crabmeat with fresh herbs and spices served with a chili mayonnaise.

With balsamic vinaigrette.

Thinly sliced, double sauteed pork with carmelized hoisen sauce.

Wok charred shrimp in red ginger barbecue glaze.

With endive, julienne of pear, dried cranberries, candied pistachio and balsamic syrup drizzle.

Marinated beef tossed with romaine lettuce, tomato, cucumber, onion, mint and lemongrass lime dressing.

Traditional tangy red meat sauce.

With green and red bell peppers, red onion, grape tomato, oregano garlic, olive oil and parmesan cheese.

10 oz. Char-grilled beef patty on an english muffin served tavern fries: choice of toppings: bacon, mushrooms, sauteed onions, mozzarella, cheddar, American or swiss cheese.

Seasoned, rotisserie roasted chicken served with mashed potatoes and sauteed spinach.

With honey ginger sauce, grilled zucchini and endive.

With a floverful homemade applesauce and stick fries.

Pan fried chicken breast in a hazelnut crust with a frangelico mustard sauce.

With shallots and a sundried cherry port wine sauce.

With sundried tomatoes, endive, asparagus, onion, garlic and olive oil.

Creamy white wine shallot sauce with porcini mushroom, topped with sauteed spinach.

With chipotle honey mustard sauce, tomato onion salad and mashed potatoes.

Maple glazed salmon with endive and chive, served with mustard mashed potatoes.

With wild mushroom confit and porcini mushroom sauce.

New orieans style gumbo with shrimp, clams, mussels, squid and filet in a savory cajun broth.

Topped with roasted garlic, parsley and shiitak mushrooms.