|
|
|
|
|
|
|
TASTERS Sticks and Dip 3.50 Wood oven baked bread sticks with 4-cheese dip. Ham and Cheese 4.50 Baguette toast with Serrano ham and Manchego cheese. Pepper Shrimp 5.50 Grilled gulf shrimp with sweet pepper confetti. Smoky Almonds 4.50 Marcona Almonds fried in olive oil with smoked paprika. Marinated Olives 3.50 Assorted olives with chorizo rosemary and orange. STARTERS
Seared Calamari 7.50 Both rings and tentacles griddle seared with oven-dried tomato and toasted pinenuts served on avocado citronette.
Mussel Bake 6.50 No shells here! Mushroom caps filled with mussels, baked in lemon-herb butter and topped with crisp bacon and garlic.
Goat Toasts 6.50 Rosemary focaccia bread topped with goat cheese on caramelized tomato sofrito with aged balsamic and fresh basil.
Crab Patties 8.50 Blue crab claw meat and cornbread griddle cakes on citrus allioli wit shaved fennel and orange.
Grilled Quail 8.50 Almost boneless quail wrapped in Serrano ham with grilled vegetable salsa, watercress and sherry vinagreta.
Piper Flatbread 6.50 Chewy flatbread topped with roasted onion, peppers, artichoke and Manchego cheese.
SOUPS AND SALADS Shrimp Bisque cup 5.50, bowl 7.50 A rich puree of gulf shrimp, aromatics and dry sherry in saffron-tomato broth with a touch of cream and fresh chive.
Daily Soup cup 3.50, bowl 5.50 An innovative composition of fresh ingredients, hours of preparation and a big pot.
Lettuce Hearts 3.50 A medley of crisp lettuce hearts with radish, fennel and cucumber with choice of dressing: Raspberry Balsamic, Sweet Smoky, Blue Cheese or Creamy Herb.
Vineyard Salad 6.50 Curly endive, green grapes, strawberries, pecans halves and chèvre with aged balsamic vinegar and evoo.
Chunky Cobb Salad 6.50 Pickled egg, vine tomato, avocado, blue cheese, watercress and bacon rasher with sherry vinagreta.
Caesar Bowl 5.50 Romaine hearts tossed with creamy Caesar dressing topped with warm croutons, grape tomatoes and shaved Parmigiano Reggiano. Anchovies, marinated olives or pepperoncini peppers available upon request. Add 50¢ each. All salads are available with 4 oz. Grilled Chicken-3.00, 4 oz. Bistro Steak-4.00, or five Gulf Shrimp-5.50.
SMALL SIDES Sweet Fries 2.50 Piper Skins 2.50 Piper Mashers 3.50 Hot Chips 2.00 Bacon Broccolini 3.50 Sautéed Mushrooms 2.50 Garlic Spinach 2.50 Seared Prawns 5.50
*"Ask your server about menu items that are cooked to order or served raw." Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. |
MAIN PLATES
Creole Medley 16.00 Pan-blackened chicken, jumbo shrimp, andouille sausage and Creole vegetables tossed with fettuccini pasta and spicy cream sauce.
Pork Tenderloin 15.00 Rosemary grilled pork tenderloin with creamy polenta, bacon broccolini and pineapple-sweet pepper salsita.
Chicken Fettucce 15.00 Natural chicken breast pan-roasted with button mushrooms, sundried tomato and spinach on wide fettuccini noodles with pancetta sauce.
Pan-Fried Walleye 22.00 Canadian filets crusted in almonds served with string vegetables, Piper mashers, brown butter and capers.
Swordfish Steak 24.00 Grilled line-caught Hawaiian Shutome with fingerling potatoes, sweet corn-string bean salad, crisp Serrano ham and romesco sauce.
Bayside Paella 21.00 Swordfish, scallops, gulf shrimp and chorizo sausage pan-seared with aromatic vegetables served on Spanish paella rice with saffron-tomato broth.
WOOD OVEN PIZZAS Pesto Chicken 12.50 Grilled chicken breast, basil pesto, pinenuts and roasted onion on four-cheese sauce with Parmigiano Reggiano.
Barbecued Chicken 10.50 Grilled chicken breast, leeks and barbecue sauce with five-cheese and fresh cilantro.
Veggie Combo 11.50 Sautéed spinach, artichokes, sundried tomato and onion with tomato sauce and feta cheese blend.
Creamy Asparagus 12.50 Asparagus, mushroom, ham and Parmigiano Reggiano on four-cheese sauce.
Meat Supreme 12.50 Pepperoni, Italian sausage, smoked ham and bacon with tomato sauce and five-cheese blend.
Piper House 10.50 Italian sausage, roasted garlic and sweet peppers with tomato sauce and five-cheese blend.
BYO Pizzas 7.50 Take out a building permit and create your own. BYO pizzas start with our special crust, wood- roasted tomato sauce and five-cheese blend. 31 Toppings $1.50 ea. Anchovies, Artichoke, Asparagus, BBQ Sauce, Bacon, Basil Pesto, Blue Cheese, Cilantro, Feta Cheese, Fresh Garlic, Goat Cheese, Green Olives, Green Peppers, Grilled Chicken, Italian Sausage, Leeks, Mushrooms, Olive Medley, Onions, Parmigiano Reggiano, Pepperoni, Pineapple, Pinenuts, Roasted Garlic, Roasted Onions, Roasted Peppers, Roasted Tomatoes, Sautéed Spinach, Smoked Ham, Sundried Tomatoes and Tomato Slices.
VEGETARIAN
Artichoke Ravioli 16.00 Artichoke-filled ravioli, oven-roasted grape tomatoes, seared spinach, crumbed goat cheese and cracked pepper oil. (Ovo-lacto)
Vegetable Polenta 14.00 Herb cornmeal cakes topped with grilled vegetables and portobello mushrooms with saffron tomato sauce. (Vegan)
Potato Paella 14.00 Pan-roasted artichoke hearts, string beans, sweet peppers, tomato and leeks served on romesco potatoes with caramelized garlic. (Vegan)
Piper proudly serves organic and fair-traded coffees.
"Evoo" means Extra Virgin Olive Oil. |
STEAK PLATES
Bistro Steak 15.00 Petite tenderloin grilled with cracked pepper served with garlic spinach, roasted grape tomato, romesco potatoes and red wine glaze.
Grilled Lamb Combo 18.00 New Zealand boneless top sirloin and lamb sausage on Israeli couscous with grilled vegetable medley and adobo vinagreta.
Butchers Tender 18.00 Beef hanging tender seared with sherry mushrooms and garlic butter served on Piper mashers with string vegetables.
Fire-Grilled Filet 23.00/29.00 6-oz./10-oz. choice beef tenderloin filet with baby vegetable medley, fingerling potatoes, Maytag butter and sundried tomato vinagreta. Any Steak Plate available with Seared Prawns for 5.50.
DESSERTS
Rum Vanilla Caramel Flan 5.00 Rich, smooth, silky vanilla custard served in rum caramel sauce.
Truffle Fudge Cake 6.00 Double rich fudge cake filled with chocolate mascarpone mousse served with white chocolate and raspberry sauces and toasted pistachios.
Sticky Toffee Pudding 5.50 Warm pudding cake topped with hot toffee sauce served with café caramel gelato.
Orange Creamsickle 6.00 Creamy orange cheesecake with vanilla crème anglaise and a Popsicle cookie stick.
Bananas Foster Bake 5.50 Bananas and pecan halves baked in butter, rum and sugar served with vanilla gelato and phyllo pastry.
Shortcake Parfait 5.50 Macerated strawberries layered with Bavarian cream and a sugar biscuit.
Dark Chocolate Tart 6.00 Chocolate cookie crust filled with fresh raspberry glaze and dark chocolate ganache.
Gelato Selection 4.50 Ask your server about today's choice.
HOT SANDWICHES Served with Hot Chips and Pickles
Piper Pub Burger 9.50 Fresh ground beef tenderloin served on a Piper Kaiser roll with lettuce, tomato, pickled leeks and a side of mayo. Cheddar cheese, add $1.00.
Sirloin Panini Melt 10.50 Slices of slow-roasted beef sirloin with balsamic onions, olives and Manchego cheese pressed on ciabatta bread from our wood oven.
Fried Perch Tacos 10.50 Lake perch filets fried crisp, served in soft tortillas, fresh avocado salad and a side of tartar salsa.
Stone-Roasted Wrap 9.50 Our wood- oven BLT with the addition of chicken, ham and onion wrapped in pizza bread with four-cheese sauce.
Please inform your server about any special dietary needs or food allergies you may have.
|
|
|
||
|
|
