Nina's Classic Cuisine - Pinehurst, NC

sliced green tomatoes, lightly breaded and fried, layered with goat cheese and drizzled with balsamic vinegar syrup and green scallion oil

white mushroom caps filled with our homemade italian sausage, braised in fresh tomato basil sauce and served with a timble of spaghetti

succulent oysters pan fried and served with granny smith slaw

jumbo shrimp sauteed in evoo, fresh garlic, herbs and crushed red pepper

a special lend of backfin, lump and blue crab along with special seasoning, pan seared and accompanies by cabbage and carrot salad and romellarde sauce

ricotta, parmesan, romano and mozzarella stuffed with sauteed shrimp and tossed in garlic herb butter

a staple of nina’s - a firm, flaky mild new zealand fish coated with potato flakes, sautéed to golden brown, garnished with jumbo shrimp and tomato and horseradish buerre blanc

rack of new zealand lamb coated with special mustard blend and seasoned bread crumbs finished to your specifications

jumbo chicken breast marinated in our special seasonings and grilled, then drizzled with balsamic vinegar syrup and a green onion oil

sauteed chicken breast tossed in lemon zested brown sauce with artichoke bottoms, garlic, mushrooms and capers

sautéed chicken breast layered with fresh sautéed spinach, procuitto ham and fontina cheese

chicken, veal and eggplant lightly breaded and topped with mozzarealla, then stacked and finished with fresh tomato basil sauce

hand rolled sausage served with grilled onions and peppers , served on a bed of pasta with fresh tomato basil sauce

scaloppini of pork loin, pounded thin, pan fried and topped with lemon caper butter

tender pillards of veal, sautéed and tossed in a marsala wine and mushroom sauce

scaloppini of veal coated in a lemon egg batter with a lemon buerre blanc

sundried tomato and garlic crusted salmon, seared and topped with fresh sautéed spinach and melted fontina cheese

broiled grouper, crabcake and skewer of shrimp topped with white wine butter cream sauce

our rack of lamb and potato encrusted orange roughy. the best of both worlds

marinated farm raised long island duck breast grilled to medium rare and a half of rack of new zealand lamb

a filet of beef perfectly seasoned and roasted on a cedar plank, topped with a marsala brown sauce

a delicious hearty soup prepared daily

a blend of cream, sherry, fresh herbs and seafood make this a favorite

mixed greens with julienne carrots, cabbage, cucumber, tomato and an anitpasto flute

a large house salad with fresh mushrooms, cheese, eggs, marinated artichoke bottoms and carmelized nuts