The Pine Restaurant of Queens

Succulent jumbo shrimp served with our homemade cocktail sauce.

Layers of homemade mozzarella, red colors and Rome tomatoes topped with balsamic vinaigrette.

Grilled portobella mushrooms and fine roasted peppers topped with balsamic vinaigrette.

Baked in a lemon garlic sauce.

Grilled shrimp wrapped with bacon topped with our homemade BBQ sauce.

Thinly sliced Sicilian eggplant rolled with ricotta and mozzarella.

Cultivated mussels steamed in a garlic wine sauce may be served marinara or fra diavolo, make sure you have plenty of bread for dipping.

Grilled chicken quesadilla stuffed with mozzarella, sun dried tomato and portabella mushrooms accompanied with a hearty marinara sauce for dipping.

Little neck clams baked with fresh herbs, vinegar peppers and bacon for flavor.

Served with a seafood remoulade.

Served in a warm balsamic dressing.

Traditional blend of greens with tomatoes, carrots, cucumbers and olives in a balsamic vinaigrette.

Our twist on the traditional recipe with croutons, Parmesan cheese and loads of our special Caesar dressing.

Gemelli pasta, roasted peppers, red onion and flowers of broccoli topped with grilled chicken in a balsamic vinaigrette.

A combination of shrimp, scallops, calamari and crab flakes, marinated in a lemon garlic vinaigrette.

Tender but crispy calamari tossed with shredded greens topped with our homemade dressing.

1/2 a wedge of iceberg lettuce topped with chunks of smoked bacon and diced tomato with bleu cheese dressing.

Grilled seasoned salmon filet served over a bed of baby greens with tomato in a maridrain dressing.

Grilled marinated skirt steak over a bed of baby field greens with crumbled bleu cheese in our balsamic vinaigrette.

Sauteed in marinara with meatballs and sausage.

Sauteed in garlic and oil with broccoli and chicken.

Chopped little neck clams sauteed with chunks of garlic and olive (may be served with pomodoro).

Shrimp, bay scallops, calamari, snow crab, clams and mussels in a seafood pomodoro broth.

Shrimp, bay scallops and snow crab in a Parmesan cream sauce over a bed of fettuccine.

Sauteed broccoli rabe in extra virgin olive oil and chunks of garlic with a hint of broth over a bed of hot shaped pasta with bits of sausage.

A freshly cream sauce with a ouch of tomato.

A Parmesan cream sauce.

Grilled chicken, roasted peppers and broccoli in a basil infused olive oil over a bed of bow tie pasta.

Julienne beast of chicken, shrimp and broccoli served with rigatoni in a garlic and oil consomme, marinara or Alfredo.

Brits of sausage, broccoli and white kidney beans in a garlic basil sauce tossed with cavatelli.

A medley of seasonal vegetables sauteed in either a garlic and basil sauce, Parmesan creams sauce or a marinara sauce.

Over sized portabello mushrooms and julienne breast of chicken in a lite Marsala cream sauce.

Shrimp and chicken sauteed with onions, Roma tomato and peppers in a Cajun sauce-all on top of a bed of linguini.

Stuffed with lobster meat in a roasted garlic cream sauce with rock shrimp and baby spinach.

Potato pasta sauteed in a hearty meat sauce with a touch of cream.

1/2 a chicken topped with a lemon garlic herb sauce-served over roasted potatoes, onions and peppers.

Chunks of chicken breast sauteed in a tangy lemon-garlic herb complimented with our special seasoned sliced potato, bits of sausage and sweet vinegar peppers, served on or off bone.

Sauteed with zest of lemon, capers and vinegar peppers.

A pounded breast of chicken stuffed with ricotta and mozzarella in a hearty marinara sauce.

Baked in a hearty tomato sauce with fresh basil and mozzarella.

Pan fried cutlet topped with roasted peppers, fresh mozzarella in a warm balsamic vinaigrette.

Sauteed gently with fresh mushrooms in a rich Marsala wine sauce.

Egg battered then pan seared till olden brown in a tangy lemon wine sauce.

A breaded cutlet baked with prosciutto, mushrooms and mozzarella in a rich Marsala wine sauce.

Thinly sliced Sicilian eggplant rolled with ricotta and mozzarella in a hearty marinara sauce.

A hearty tomato sauce with plum tomatoes sauteed with garlic and spice.

Seasoned with oregenata bread crumbs, white wine in garlic butter sauce.

Deep fried in The Pines famous seasoned bread crumb batter

Sautéed in garlic butter sauce with white wine and butter.

Served with garlic mashed potatoes and a veggie medley.

Black olives, capers, bits of onion and fresh plum tomato sauteed with pan seared tilapia filet.

Served with yellow rice

With fresh mozzarella and roasted red pepppers and a balsamic glaze

With fresh mozzarella, roasted red peppers and a balsamic glaze