Pine Restaurant Queens

Layers of mozzarella, red onion, and Roma tomatoes topped with a balsamic vinaigrette.

Baked in a lemon garlic sauce.

Cultivated mussels steamed in a garlic wine sauce. Plenty of bread for dipping.

Blend of field greens with tomatoes, carrots, cucumbers, and olives in a balsamic vinaigrette.

Served with croutons, parmesan cheese, and special caesar dressing.

Grilled seasoned salmon filet served over a bed of field greens, and tomatoes tossed in a mandarin dressing.

Grilled marinated skirt steak over a bed of field greens with crumbled blue cheese tossed in a balsamic vinaigrette dressing.

Plum tomato, fresh mozzarella, and basil.

Tomato sauce and mozzarella.

A zesty cream sauce with a touch of tomato.

A parmesan cream sauce.

A medley of seasonal vegetables sauteed.

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

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

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 golden brown in a tangy lemon wine sauce.

Deep fried in The Pine's famous seasoned bread crumbs.

This classic is a rolled up mashed potato that is deep fried

Served with lettuce and tomato and drizzled with a balsamic vinaigrette

Served with blue cheese dressing