Pine and Black Bistro 248 Olson Dr #101

blistered Brussels sprouts and cauliflower tossed in Thai chili sauce and topped with chopped macadamia nuts

pesto, sun-dried tomato, artichoke, mozzarella, goat cheese, torn basil

1 lb dredged in rice flour, fried, tossed in huli-huli sauce, garlic aïoli on the side

light pastry roll, apple butter bistro made + baked every day!

warm goat cheese, everything spice, sesame seeds, cauliflower bread, strawberry-hot honey

seared wild shrimp, avocado, grapefruit, Whidbey dressing

chopped romaine, croutons, shaved parmesan cheese, Caesar dressing

chopped romaine, croutons, shaved parmesan cheese, Caesar dressing

mixed greens, roasted carrots, bleu cheese, pomegranate seeds, cinnamon pecans, orange-honey dressing

mixed greens, roasted carrots, bleu cheese, pomegranate seeds, cinnamon pecans, orange-honey dressing

romaine, Napa + purple cabbage, tossed with sliced chicken breast, scallion, sesame seeds, ginger-sesame-honey dressing and crispy won tons

chopped clams, bacon, cream, potato, celery, onion, thyme

tomato, roasted peppers, garlic, cumin, chili oil, white cheddar, croutons

raw poke tuna, rice, greens, carrots, pickled ginger, nori, green onion-ginger-peanut oil, cucumber, avocado fiery Jaew sauce and Kimchi on the side

seared shrimp, Jasmine rice, avocado, black beans, tomato, corn, cotija, blue corn strips, cilantro, pineapple-jalapeño vinaigrette

hot stone bowl, Jasmine rice, Bok choy, carrots, cucumber, purple cabbage, marinated steak, sunny egg, Gojuchang and Kimchi on the side

romaine, Napa + purple cabbage, tossed with sliced chicken breast, scallion, sesame seeds, ginger-sesame-honey dressing and crispy won tons

wild shrimp, grilled chicken breast, prosciutto, penne pasta, lobster cream sauce, caramelized onions

Whiskey marinated Filet Mignon topped with gorgonzola, walnuts, frizzled onion rings, side of fingerling potatoes, asparagus

battered tempura, panic crusted pacific cod, salt and pepper fries, apple slaw, bistro ketchup and tartar

chargrilled chicken, rice noodles, ginger, carrot, sweet peppers, Thai peanut sauce, crushed peanuts

3 blue corn shells filled with Miso Glazed Salmon, artisan greens, pico de gallo, avocado aioli with a side of rice and sriracha

chargrilled mahimahi on top of forbidden black rice and charred broccolini, topped with mango salsa and surrounded by Volcano sauce

3 soft flour tortillas, Eating House spice mahimahi, apple-habanero salsa, cotija cheese, cilantro-lime crema, Jasmine rice on the side

slow roasted rib roast thinly sliced inside a toasted French baguette and topped with melted provolone, Au Jus and creamy Horseradish on the side, served with fries

Midwest grain fed Braveheart Ribeye, whiskey marinated topped with butter and fire-lit rosemary sprig, served with fiery Jaew sauce and a loaded baked potato AFTER 5 PM. Fries before 5 PM.

wild troll caught salmon fillet seared medium topped with green onion-ginger glaze and panko crumbs served with Jasmine rice, sweet corn, basil oil and miso-sesame-peanut vinaigrette

sliced Hanger steak topped with peppercorn sauce and a side of garlic frites with garlic aïoli

Whiskey marinated, sliced, baby smashed potatoes, corn ribs, rosemary, thyme, roasted garlic, sea salt served on hot skillet. Bourbon cream sauce on the side

mixed greens with chicken thighs tossed in 5-spice teriyaki, Jasmine rice, Miso-Peanut vinaigrette, carrots, toasted almond + ramen noodle

FOOD MAGAZINE’S “TOP BURGER in NEBRASKA” beef + pork patty on a Le Q brioche bun with Dead Guy mustard, Whidbey slaw, Tillamook white cheddar, pickled red onions with a side of fries

mahimahi and wild shrimp in a coconut curry broth with chopped broccolini, herb bouquet, macadamia nuts with a side of Jasmine rice

warmed with ice cream