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.

Starters 

Piper Olives  6.50
Mediterranean olive medley marinated in fresh herbs, evoo and citrus with shaved prosciutto.

Crusty Critters  8.50
Wild-caught squid, both rings and tentacles, pan-seared served with tangy lemon mayonnaise.

Blackened Scallops  10.50
Natural sea scallops seared in Cajun spices with pink grapefruit salsita, pistachio and spicy honey glaze.

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 or Honey Sherry.

Caesar Bowl  5.50
Romaine hearts tossed with creamy Caesar dressing topped with warm crostini and grape tomatoes.
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
4 oz. Bistro Steak, add 6.50
5 ea. Wild-Caught Shrimp, add 6.50
2 oz. Seared rare Tuna, add 8.50
3 ea. Seared Scallops, add 9.50

Dessert 

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

Main Plates

Fire-Grilled Trout  19.50
Locally raised rainbow trout with fingerling potatoes, baby arugula, pancetta and pickled lemon with jumbo asparagus.

Pork Scaloppini  19.50
Pan-fried tenderloin with red grapes, oyster mushrooms and leeks 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
or toasted Vidalia onion.

Bistro Steak  19.50
Choice half-pound flat-iron tender grilled with char-spice crust.

Prime Sirloin 24.50
Fire-grilled half-pound USDA prime top sirloin finished with black sea salt flakes.

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.

Veggie Plates 

Mushroom Primavera  16.50
Roasted mushroom medley, grape tomato, fennel, baby spinach and tagliatelle with lemon oil and garlic crumb. Ovo-lacto

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

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