Starters

Shrimp Crock 7.50
Wild-caught shrimp wood-roasted with evoo, pancetta, lemon and fresh rosemary topped with Parmigiano Reggiano.

Blackened Scallops  8.50
Natural sea scallops seared in Cajun spices with pink grapefruit salsita, pistachio and spicy honey glaze. *Celiacs, see server.

Salads 

Leafy Greens  3.50
Artisan leaf lettuces, radish, cucumber and carrot with your choice of one dressing: Balsamic, Creamy Blue, Honey-Sherry or Ranch.

Warm Spinach 5.50
Baby spinach, shaved fennel, crisp apple, Michigan tart cherries and warm cider bacon dressing.

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 Option
All salads available in a slightly larger size with:
5 oz. Grilled Chicken, add 5.50
5 oz. Bistro Steak, add 6.50
6 ea. Wild-Caught Shrimp, add 6.50
3 ea. Seared Scallops, add 7.50

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 Wallleye 22.50
Great Lakes filets crusted in almonds seared in butter with shallots, orange and capers served with string vegetables and Yukon gold mashers.

Chili-Toasted Pork  17.50
Medallions of natural prok tenderloin pan-roasted with toasted chili glaze, pistachio-date salsita and Yukon gold mashers with green beans. *Celiacs, see server.

Bistro Steak 17.00
Flat iron tender with grilled button mushrooms, salt-roasted red potatoes, garlic broccolini and red wine vinagreta.

Prime Sirloin  19.00
Half pound USDA prime top butt char-grilled served with baked red potato stuffed with smoked blue cheese, cider bacon and arugula with garlic butter and toasted cauliflower.

Greens and Beans  12.50
White beans and Swiss chard with toasted cauliflower, zucchini, red peppers, rutabaga, leeks and smoked tomato vinagreta.  Vegan

Desserts 

Rum Vanilla Caramel Flan 5.50
Rich, smooth, silky vanilla custard served in rum caramel sauce.

Bittersweet Chocolate Cake 5.50
A rich chocolate flourless cake with fresh raspberry sauce.

Gelato Selection  4.50
Palazzolo's Tahitian Vanilla, Dark Chocolate or today's special flavor. *Celiacs, see server.
  

Thank you."

Starters

Shrimp Crock 7.50
Wild-caught shrimp wood-roasted with evoo, pancetta, lemon and fresh rosemary.

Blackened Scallops  8.50
Natural sea scallops seared in Cajun spices with pink grapefruit salsita, pistachio and spicy honey glaze.

Salads 

Leafy Greens  3.50
Artisan leaf lettuces, radish, cucumber and carrot with your choice of one dressing: Balsamic, Creamy Blue or Honey-Sherry.

Warm Spinach  5.50
Baby sinach, shaved fennel, crisp apple, Michigan tart cherries and warm cider bacon dressing.

Dinner Salad Option
All salads available in a slightly larger size with:

5 oz. Grilled Chicken, add 5.50
5 oz. Bistro Steak, add 6.50
6 ea. Wild-Caught Shrimp, add 6.50
3 ea. Seared Scallops, add 7.50

Sandwiches
Served with Smoky Bean Salad

Piper Prime Burger 10.50
Ground prime beef sirloin on a soft bun with tomato, pickled red onion, arugula and a side of mayonnaise.

Pulled Pork Sliders 10.50
Overnight roasted pork loin on three tiny buns topped with sweet-tangy barbecue glaze and apple-jicama slaw.

Main Plates

Jumbo Prawn Paella  22.50
Jumbo shrimp pan-roasted with fennel, garlic and fresh herbs on paella rice with roasted peppers, broccolini and saffron.

Chili-toasted Pork 17.50
Medallions of natural pork tenderloin pan-roasted with toasted chili glaze, pistachio-date salsita and salt-roassted red potatoes with green beans.

Chicken Penne 17.50
Pan-fried free-range chicken breast with chard greens, oven-dried tomato and mushrooms on penne pasta with brown sauce.

Bistro Steak 17.00
Flat iron tender with grilled button mushrooms, salt-roasted red potatoes, garlic spinach and red wine vinagreta.

Seared Hanger 21.00
Pepper-crusted hanger steak with roasted mushroom medley, string beans, salt roasted red potatoes and veal demi glace.

Greens and Beans  12.50
White beans and Swiss chard with toasted cauliflower, zucchini, red peppers, rutabaga, leeks and smoked tomato vinagreta. Vegan

Dessert 

Bittersweet Chocolate Cake 5.50
A rich chocolate flourless cake with fresh raspberry sauce.

Hello,
I just came back from my vacation to Holland and Lake Michigan. My husband read about your restaurant in a magazine he picked up at a rest area in Michigan on his way to Chicago in April. When we decided to vacation to Holland, he visited your web site and found out that you had a gluten free menu! What a surprise and a relief. It is extremely stressful when traveling finding gluten free menus. I have celiac disease and cannot have wheat, rye, barley or oats. The food at your restaurant was delicious and full of flavor. My husband can order off the regular menu....he and I both cleaned our plates, he loved his food too! The view was nice as well!

Just wanted you to know,
Thank you, Thank you, Thank you,
Sue VanHowe