Starters
Piper
Olives 6.50 Mediterranean olive medley marinated in fresh herbs,
evoo and citrus with shaved
prosciutto.
Blackened Scallops
10.50 Natural sea scallops seared in Cajun spices with pink
grapefruit salsita, pistachio and spicy honey glaze. *Celiacs, see
server.
Lobster Spuds
10.50 Gold potato shell filled with Maine lobster tail meat,
potato puree and apple bacon lardons with leek
butter.
Tuna Crudo
9.50 Fresh albacore tuna seared very rare with toasted cumin
spice sliced on marinated white beans with grilled vegetable
salsa.
Salads
Leafy
Greens 4.00 A medley of crisp lettuce hearts with shaved fennel,
radish and cucumber with your choice of dressing: Balsamic, Honey Sherry or Blue
Cheese.
Baby Blue Spinach 5.50 Tender baby spinach tossed with warm honey-sherry dressing, smoked blue cheese,
fresh pear, crisp cider bacon and sweet onion.
Caesar Bowl
5.50 Romaine hearts tossed with creamy Caesar dressing topped with grape tomatoes
and shaved Parmigiano Reggiano. Anchovies, marinated olives or pepperoncini peppers available upon
request. Add 50¢ each.
Dinner Salad
Options All salads available in a slightly larger size with:
5 oz. Grilled Chicken, add 5.50 4 oz. Bistro Steak, add 6.50 5 ea. Wild-Caught Shrimp, add 6.50 3
ea. Seared Scallops, add 9.50
Veggie
Plate
Stuffed Greens
16.50 Swiss chard leaves filled with white bean ragout on smoky red pepper sauce with grilled
vegetable salsa and toasted almonds. Vegan
Please complete an "Allergy Alert Card" with your server to ensure your safety and avoid any change
of cross contamination. Thank
you.
|
Main Plates
Almond-Fried Walleye
23.50 Great Lakes filets seared in butter
with shallot, orange and capers served with string vegetables and Yukon
puree.
Fire-Grilled Trout
19.50 Locally raised rainbow trout with Yukon gold puree,
baby arugula, pancetta and pickled lemon with Parmigiano Reggiano and jumbo
asparagus.
Heritage Pork
19.50 Pan-roasted Duroc rack chop with red grapes, oyster
mushrooms, leeks and fingerling potatoes with jumbo
asparagus.
Bayside Cioppino
28.50
Halibut, scallops, mussels and squid with fingerling
potatoes, fennel and pearl onion with saffron, tomato broth and fried
herbs.
Steak Plates
All served with fingerling potatoes, string beans,
red wine glaze and choice of mushroom medley,
toasted Vidalia onion or smoked blue
cheese.
Bistro Steak
19.50
Choice half-pound flat-iron tender grilled with
char-spice crust.
Kobe Sirloin
24.50 American waygu 6-ounce top-sirloin coulotte finished
with Maldon sea salt.
Thick Strip
29.50 Natural hand-cut New York strip rubbed with tellicherry
pepper.
Piper Filet
29.50/20.50 Choice 8-ounce center-cut tenderloin or 5-ounce petite
filet with Piper spice blend.
Surf and Turf
29.50 5-oz. petite filet and Maine lobster tail with leek butter.
Desserts
Rum Caramel Flan
5.50 Rich, smooth, silky custard served in rum caramel sauce.
Bittersweet Chocolate
Cake 5.50 A
rich chocolate flourless cake with fresh raspberry sauce.
Cocoa Panna
Cotta 5.50 Milk chocolate panna cotta with salted-maple caramel
and raspberries.
|