Pine Menu
To Pass
Garlic Rubbed Beef Tenderloin with Pinot Noir Artisan Crostini
Seared Shrimp on Basil Risotto Cake with Tomato Garlic Sauce
Tangy Black Pepper Brie and Pecan Bruschetta
For the Buffet
Mediterranean La Panzanella Salad with Fresh Herbs, Mixed Greens, Toasted Rustic Bread Cubes, Grilled Zucchini Scapece, Roasted Peppers, Fresh Mozzarella, Olives, Red Onions, and Capers with a Lemon Olive Oil Dressing
Seared New England Style Chicken Breast Stuffed with Smoked Bacon Risotto and Finished with Basil Shrimp Hollandaise
Harbor Creek Farms Mediterranean Pistachio and Sun-Dried Tomato Wellington with Roasted Red Pepper Sauce (Vegan)
Cedar Planked Wild Alaskan Salmon with Washington Cherry Chutney
Smashed Garlic Potatoes and Parsnips
Crisp Fresh Green Beans with Citrus Dressing
Rustic Breads with Butter
For the Dessert
Fresh Strawberries and Rhubarb Tarts with Candied Ginger Cream
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