Tempura Asparagus - 9

Red Chili Aioli

Onion Rings - 9

Smoked Jalapeño Ranch

Potato Skins - 9

Tillamook Cheddar, Applewood Smoked Bacon, Ranch Dressing

Fried Calamari - 10

Marinara Sauce

Gulf Shrimp Cocktail - 12

Jumbo Shrimp, Traditional Cocktail Sauce, Lemons

“Red” King Crab Leg - MARKET PRICE

Served Chilled with Fresh Lemons

Crab Cakes - 10

Blue Crab Meat, Creole Mustard Remoulade

Oysters on the Half Shell - 10

Chefs Creek Oysters, Champagne Mignonette, Lemons, Cocktail Sauce

Chefs Creek Oysters - 13

Yuzu and Sake Granita

Fruits of the Sea Assortment - per person - MARKET PRICE

Shrimp Cocktail, “Red” King Crab Leg, Fresh Oysters, Champagne Mignonette, Cocktail Sauce, Served on a Bed of Crushed Ice

(Consuming raw or undercooked shellfish or seafood can increase your risk of food borne illness, especially if you have certain medical conditions.)

 

French Onion Soup – 8

Onion Broth, Amontillado Sherry, Swiss Cheese Gratinee

Lobster Bisque – 9

Lobster Cream, Cognac, Australian Lobster Meat, Citrus Cream

 

Iceberg Wedge Salad - 8

Apple Wood Bacon, Shafts Blue Cheese, Tomato, Chopped Egg, Red Onion, Chives

Caesar Salad - 8

Romaine Spears, Shredded Parmesan, Smoked Paprika Croutons, House Made Dressing

The Pines House Salad - 5

House Lettuce Mix, Carrots, Cucumbers, Red Onion, Radish, Tomato, Choice of Dressing

The Pines Seasonal Salad - 8

Baby Greens, Fresh Strawberries, Fresh Mozzarella, Candied Hazelnuts, Basil, Honey Balsamic Vinaigrette

Salad Split Salad Split Plate Charge: $2.00

 

All entrees are accompanied by the Vegetable of the Day and choice of Idaho Baked Potato, Herbed Steak Fries, Rice Pilaf or Roasted Garlic Mashed Potatoes

Filet Mignon

Angus Pride, Center Cut 10 oz – 35
Petite Cut 5 oz – 20

Bone-In Rib Eye 22 oz – 40

Prime Niman Ranch, California

Bone-In New York Strip 16 oz – 37

Prime, Newport

Chateau Top Sirloin 10 oz – 24

Prime Niman Ranch, California

Prime Rib King Cut 16 oz – 28

Queen Cut 16 oz – 24

Served with Au Jus, Creamed Horseradish

Steak Enhancements "Oscar Style" – 10

Lump Crab, Bearnaise Sauce, Asparagus

Choice of Sauces: House made Worcestershire, Creamed Horseradish, Bearnaise, Wild Mushroom Demi Glaze

New Zealand Rack of Lamb – 32

Spiced Breadcrumb Crust, Italian Salsa Verde with Picholine Olives and Preserved Lemon

Spice Rubbed Double Chicken Breast – 21

Tea Brine, Bourbon Coffee BBQ Glaze

Red King Crab Legs – MARKET PRICE

Steamed or Garlic Roasted

Australian Lobster Tail – MARKET PRICE

Steamed or Broiled

Sea Bass-Pan Seared – 26

Brown Butter, Lemon, Fried Capers

Blackened Salmon Fillet – 22

Cedar Plank Roasted Scottish Salmon, Lemon Chive Vinaigrette, Piquillo Pepper Tartar Sauce

Cajun Seafood Pasta – 22

Lump Crab, Shrimp, Seasonal Fish, Andouille Sausage, Orecchiete Pasta, Parmesan Cream Sauce. *Does not include vegetables or choice of potato.

Entree Split Plate Charge: $5.00

An automatic gratuity of 18% will be added to parties of six or more guests.

Rare – Cool Red Center
Medium Rare – Warm Red Center
Medium – Pink Center
Medium Well – Pink Center with Some Brown
Well – No Pink, All Brown

 

Salted Idaho Baked Potato – 5

Creamed Corn – 7

Garlic, Thyme, Jalapeno

Sautéed Mushrooms – 8

Roasted Garlic Mashed Potatoes – 5

Rice Pilaf – 5

Asparagus – 7

Citrus Vinaigrette

Chef's Vegetable Selection of the Day - 5

Herbed Steak Fries - 5

Voss, Still or Sparkling – 5

Freshly Brewed Iced Tea – 3

Regular or Passion Fruit

Coffee – 3

Herb Tea – 3

Cappuccino – 4

Espresso – 3

Milk – 3

Soft Drinks – 3

Pepsi, Diet Pepsi, Sierra Mist, Dr. Pepper, Raspberry Iced Tea, Pink Lemonade