The Pines Modern Steakhouse

Plate Icon

Exquisite fine dining. Hand-crafted cocktails.

The NEW Pines Modern Steakhouse—reopened on the 1st floor of the Casino expansion—offers guests timeless glamour, hospitality, and modern design along with specialty items such as wagyu steak tartare, imported caviar, homemade pastas, and house made gelato.

Enjoy the highest end collection of wine and spirits, including the “Collection 86”, a world-class cache of rare, vintage and one-of-a-kind premier and Grand Cru champagnes, Bordeaux, burgundy, and California cult wines; as well as the largest collection of 50-plus-year-old scotches, cognacs, international whiskeys, spirits, and liqueurs from around the globe.

Make your reservations today for the restaurant honored by Wine Spectator with the 2021 Award of Excellence and named the “Best Restaurant” by Inland Empire Magazine readers, for three consecutive years (2018, 2019, and 2020).

Reservations
The Pines Steakhouse
The Pines Steakhouse
The Pines Steakhouse
The Pines Steakhouse
firework

THE PINES STEAKHOUSE

Award-Winning Experience
Wining Cup Image

Award-Winning Experience

We designed The Pines to be an elevated dining experience and we’re recognized for it. Wine Spectator honored The Pines Modern Steakhouse with the Award of Excellence in 2021 due to our exquisite wine list, cultivated to amplify our menu offerings and match the elegance of the space. We invite you to come enjoy it yourself.

Experience the Best

RAW BAR
SALAD & SOUP
SHAREABLES
HAND-CRAFTED PASTAS
PRIME CUT STEAKS
CREATE YOUR OWN SURF-N-TURF
MAINS
FROM THE SEA
SIDES
DESSERT

RAW BAR

Tuna & Hamachi Ceviche

cucumber / lime / jalapeno / cilantro / coconut milk / tobiko-caviar aioli / okinawa chips

20

1/2 Dozen Oysters on the Half Shell

horseradish cocktail sauce / cucumber mignonette

22

Chilled Jumbo Shrimp Cocktail

horseradish cocktail sauce / lemon

24

Seafood Tower

cold water lobster / king crab leg / jumbo shrimp / oysters / saffron tartar / horseradish-cocktail sauce / cucumber mignonette

120 / 180

Russian Osetra Caviar Service

blinis / egg white / egg yolk / red onion / crème fraîche / chive add two shots of chilled belvedere vodka 290

250 1oz

SALAD & SOUP

Baby Iceberg Wedge

point reyes blue cheese / shaved red onion / candied pecan smoked chili ranch / crispy bacon

8 / 14

Beet & Chèvre Salad

radicchio / cabernet powder / pomegranate-hazelnut vinaigrette

15

Jumbo Lump Crab & Shrimp Louie

avocado / radish / heirloom tomato / cucumber / louie dressing

18

Caesar

gem lettuce / spanish white anchovy / parmigiano-reggiano / house-made dressing / focaccia crouton

8 / 14

Lobster Bisque

puff pastry / tarragon-crème fraîche / lobster

14

Four Onion Soup Gratin

comté & parmigiano-reggiano cheese / sourdough crouton

10

SHAREABLES

Crispy Calamari

spicy marinara sauce / pickled fresno chili pepper

17

Wagyu Steak Tartare

quail egg yolk / truffle oil-roasted garlic aioli / crostini

24

Tableside Smoked Burrata

sicilian trapanese / micro basil / crostini

18

Jumbo Lump Crab Cakes

ritz cracker-ruffles potato chip-pretzel crust / avocado purée / saffron tartar

21

HAND-CRAFTED PASTAS

Wild Mushroom Pappardelle

black garlic-porcini butter / parmigiano-reggiano

27

Spaghetti Fra Diavolo

garlic / calabrian chili / san marzano tomato / clam / shrimp / lobster / calamari

55

PRIME CUT STEAKS

grilled over a blend of mesquite wood & charcoal we proudly feature midwestern prime beef seasoned with english maldon sea salt

Boneless Ribeye

16 oz

62

Filet Mignon

8 oz

55

Bone-In New York

18 oz

59

Porterhouse

36 oz

98

Dry Aged Snake River Farms Gold Grade New York Strip

deeply marbled with wonderful complexity & subtle sweetness 14 oz

105

Grass Fed Santa Carota Ribeye

grass fed and carrot finished 16 oz

58

sauces

• béarnaise • pines steak sauce • fresh grated horseradish-crème fraîche • argentinian chimichurri • cabernet demi-glace

2

steak add ons

• point reyes blue cheese crust • black garlic-porcini butter

4

CREATE YOUR OWN SURF-N-TURF

Jumbo Lump Crab Oscar

béarnaise sauce / asparagus

18

Grilled Jumbo Basted Prawns

18

Red King Crab Legs

8oz/16oz

28 / 56

Cold Water Lobster Tail

12 oz

80

MAINS

Roasted Veal Chop

wild mushroom / prosciutto & sage crema

59

Roasted Jidori Chicken

cabernet demi-glace

31

Pan Roasted Cauliflower Steak

delicate squash / port wine glaze / wild mushroom (v/gf)

25

FROM THE SEA

Miso Glazed Chilean Sea Bass

king trumpet mushroom / dashi jus

45

Seared Wild King Salmon

delicata squash / wild mushroom / port wine glaze / horseradish crème fraîche

35

SIDES

Creamed Spinach

9

Twice Baked Potato

truffled gouda / crispy bacon / scallion crème fraîche

10

Millionaire’s Mac & Cheese

prosciutto / parmigiano cream / black truffle / poached egg / gold leaf

19

Mashed Yukon Gold Potatoes

9

Sautéed Asparagus

10

Forest Mushrooms

garlic / fresh herbs

12

Hand-Cut Kennebec Fries

8

DESSERT

Chocolate Bruno Cake

brandied cherries / chantilly cream / shaved chocolate

12

Baked Alaska

chocolate brownie / neapolitan ice cream / italian meringue / flaming spiced rum

15

Tahitian Vanilla Crème Brûlée

sugar crust

12

Warm Apple Crisp

oat & brown sugar streusel / spiced apple / caramel / vanilla bean ice cream

12

Freshly Spun Cotton Candy

organic bubble gum / grape

9

House Made Gelato

sugar-glass bowl

12

Macaron Ice Cream Sandwiches

raspberry fruity pebbles / salted caramel / white chocolate dipped green apple

15
No