Pine Crest Inn

Spring Dinner Menu

Soup DU Jour

A DAILY PREPARATION OF SEASONAL INGREDIENTS 

Salads

The Classic Wedge

Crunchy Chilled iceberg lettuce with shaved red onions, fresh sliced tomato and house made bacon bleu cheese dressing

Pine Crest Inn House

 field greens with fresh vegetables, home made croutons, and your choice of dressing

Traditional Caesar

Chopped romaine hearts with our own Caesar dressing, shredded grana padano, croutons and lemon

APPETIZERS

Hand Pinched Lobster & Cheese Rangoons 

 CHIPOLTE MAYONNAISE AND SCALLION OIL

Maryland Style crab cake

  CHILLED TOMATO AND HERB SALAD, BALSAMIC REDUCTION

Beef and Boursin  

GOLDEN PUFF PASTRY CUP WITH SAUTEED ARTICHOKES AND A RED PEPPER COULIS

Grilled Vegetable Timbale

Char grilled North Carolina Squashes with wilted greens and feta

Entrees

All entrees include our soup du jour and choice of salad

The World Famous 22oz Center Cut Pork Chop

Slow braised and tender.  Served with a fresh tomato and vegetable ragout

Filet Mignon au Poivre

 CHAR GRILLED 7 OZ FILET CRUSTED WITH GREEN AND BLACK PEPPER SERVED WITH ROASTED BABY POTATOES AND A SAVORY HAND WHIPPED BERNAISE

Seared Airline Chicken with Nicoise Olives

 seared Raeford chicken breast with chopped olives, mild peppers, and garlic simmered in a white wine broth

Seafood du Jour

 A preparation of the freshest seasonally available seafood prepared for you by our chef.  Ask your server for details

 Veal Oscar

Pan seared medallions of veal served with an artichoke tartlet and creamy herbed lump crab and asparagus 

Citrus Dijon Rubbed Big-eye Lamb Chops

Fire roasted red pepper polenta cake, and wilted greens. olive and paprika oil drizzles

Ancho Chile and Rum Glazed Duck Breast

Seared crisp and served medium rare with a tomatillo and shaved onion salad

Vegetarian Risotto

A selection of seasonal vegetables prepared with our creamy Arborio

Tax and gratuity not included.

An 18% service charge will be applied to all group of 8 or more.

Thank you for visiting Pine Crest Inn

Matthew Myers, Executive Chef 2010