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The Pines Modern Steakhouse

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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 Bucatini Fra Diavolo, imported caviar, homemade pastas, and house made gelato. Experience a unique and authentic dining experience only at The Pines.

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).

A gratuity of 18% will be applied to all tables of 5 or more.

Reservations
  • Hours:

    Monday - Thursday:
    5pm - 10pm

    Friday - Saturday:
    5pm - 1:15am

    Sunday:
    10am - 2pm | 5pm - 10pm

  • Location:

    First Floor

  • Phone:
  • Executive Chef:

    Matthew Smith

     

    Must be 21 or older.

Award of Excellence
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 with the Award of Excellence this year due to our exquisite wine list, cultivated to amplify our menu offerings and match the elegance of the space.

 

 

Collection 86

Enjoy the highest end collection of wine and spirits

Collection 86 is 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.

Collection86

Kobe Beef

Elevate Your Steakhouse Experience

Pines Modern Steakhouse is excited to announce that we are now certified to serve the world's finest, 100% Japanese Kobe Beef. Kobe Beef is known for its high standards of quality, rich marbling, and delicate texture. Our award-winning chef has created a dish that highlights its delicious and exclusive delicacy.

Kobe Beef

Sunday Brunch

Come enjoy a best-in-class Sunday Brunch at The Pines Modern Steakhouse for only $79. A unique experience Sunday mornings between 10am and 2pm. Reserve now for the most luxurious Sunday Brunch in town.

Late Night Dining

Looking to spoil your date with a last minute reservation? Look no further than Pines Steakhouse, offering their new late-night menu. Available Fridays and Saturdays from 11pm - 1:15am only for the bar and lounge areas. 

Experience the Best

RAW BAR
SALAD & SOUP
SHAREABLES
HAND-CRAFTED PASTAS
RARE JAPANESE WAGYU
45-DAY DRY AGED SNAKE RIVER FARMS AMERICAN WAGYU
PRIME CUT STEAKS & CHOPS
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

22

1/2 Dozen Oysters on the Half Shell

horseradish cocktail sauce / cucumber mignonette

24

Jumbo Shrimp Cocktail

horseradish cocktail sauce / saffron tartar

26

Seafood Tower

cold water lobster / king crab leg / jumbo shrimp / oysters / saffron tartar / cucumber mignonette

120 | 210

California Queen's Reserve Caviar

1 oz

160

SALAD & SOUP

The Pines Wedge

rogue creamery smokey blue vinaigrette / breakfast radish bacon lardon / pickled shallot / local heirloom tomato

8 | 14

Warm Bloomsdale Spinach Salad

nodine’s pepper bacon / candied espelette cashews / grape tomatoes / red onion / tempura enoki / quail egg / tarragon-pear vinaigrette

18

Beet & Chèvre Salad

cypress grove bermuda triangle / local beets / cabernet powder pomegranate-hazelnut vinaigrette

16

Caesar

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

8 | 14

Lobster Bisque

puff pastry / tarragon-crème fraîche

16

Four Onion Soup Gratin

comté & parmigiano-reggiano cheese / sourdough crouton

12

SHAREABLES

Crispy Calamari

chili peppers / toasted garlic / thai basil / salt & pepper vietnamese dipping sauce

17

A-5 Wagyu Carpaccio

imported olives / olive oil & balsamic pearls / parmesan crisp / sea salt

26

Burrata

oak glen blackberry & jalapeño jam / olive oil pearls / raw honey / crostini

18

Jumbo Lump Crab Cakes

ritz crust / caviar beurre blanc / saffron tartar

26

Tempura King Crab Knuckle

spicy tobiko aïoli / mache / pickled fresno chili

24

HAND-CRAFTED PASTAS

Wild Mushroom Pappardelle

black garlic-porcini butter / parmigiano-reggiano / crème fraîche

35

Bucatini Fra Diavolo

garlic / calabrian chili / san marzano tomato / clam / shrimp / lobster / calamari / jumbo lump crab

65

RARE JAPANESE WAGYU

Miyazaki Gyu Striploin

12 oz | miyazaki prefecture

300

Center Cut Olive-Fed Ribeye

12oz | kagawa prefecture

400

Olive-Fed Ribeye Cap

6 oz | kagawa prefecture

200

Kobe Striploin

12 oz | hyogo prefecture

500

45-DAY DRY AGED SNAKE RIVER FARMS AMERICAN WAGYU

Gold Grade New York Strip Steak

14 oz

115

Gold Grade Ribeye

14 oz

130

PRIME CUT STEAKS & CHOPS

Grilled over a blend of mesquite wood & charcoal, we proudly feature midwestern prime beef seasoned with english maldon sea salt, freshly cracked tellicherry peppercorn, and wagyu tallow butter.

Boneless Ribeye

16 oz

80

Bone-In Ribeye

22 oz

110

Filet Mignon

8oz | 12oz

66 | 100

Bone-In Filet Mignon

14 oz

105

Bone-In New York

18 oz

70

Grass Fed Santa Carota Ribeye

16 oz | grass fed and carrot finished

65

Porterhouse

36 oz

145

Grilled American Kurobuta Pork Chop

50

Roasted Colorado Lamb Rack

90

CREATE YOUR OWN SURF-N-TURF

King Crab Oscar

alaskan king crab / asparagus / béarnaise / california queen’s reserve caviar

30

Grilled Jumbo Basted Prawns

24

Red King Crab Legs

8 oz | 16 oz

55 | 110

Cold Water Lobster Tail

12 oz

100

SAUCES

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

2

STEAK ADD-ONS

• bacon bone marrow butter • black garlic-porcini butter

4

MAINS

Pan Roasted Jidori Chicken

chanterelle allemande sauce / sweet potato pavé / autumn harvest vegetables

40

Chimichurri Roasted Cauliflower

butternut squash purée / port wine glaze / foraged mushrooms

30

FROM THE SEA

Miso Glazed Chilean Sea Bass

king trumpet mushroom / dashi / tempura shiso leaf / tobiko

52

Horseradish Crusted king Salmon

celery root purée / rainbow chard / maple mousseline / pomegranate

45

Hokkaido Scallops & Santa Barbara Uni Risotto

pancetta / roasted chanterelle mushrooms / sage-brown butter

60

SIDES

Fire Roasted Jalapeño Creamed Corn

12

Creamed Spinach

12

Pines Baked Potato

cheddar / crispy bacon / scallion crème fraiche / plugra butter

12

Millionaire’s Mac & Cheese

prosciutto / parmigiano cream / black truffle

19

Mashed Yukon Gold Potatoes

12

Broiled Jumbo Spring Asparagus

12

Foraged Mushrooms

garlic / fresh herbs

12

Herbed Truffle-Parmigiano House Made Fries

béarnaise

12

DESSERT

Chocolate Bruno Cake

brandied cherries / chantilly cream / shaved chocolate

14

Pines Modern Baked Alaska

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

20

Tahitian Vanilla Crème Brûlée

sugar crust

14

Deconstructed Pear & Blackberry Cobbler

oak glen pears & blackberries / vanilla bean gelato / gingersnap crumble / mascarpone cream

14

House Made Gelato In Sugar Glass Bowl

double chocolate brownie / strawberry cheesecake / spumoni

12

Macaron Ice Cream Sandwiches

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

18

Artisanal Cheese Selection

domestic and imported cheeses / marcona almonds / honeycomb quince / sourdough crostini

15
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