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Click on pictures to full size image.
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SMALL PLATES
Calamari Rings 5.50 Large rings plancha-seared in olive oil with pepita seeds, oven-dried tomato and olive vinagreta.
Mussel Bake 5.50 No shells here! Shucked mussels baked with cider bacon, fresh oregano and lemon broth on roasted garlic bread.
Goat Crostini 5.50 Wood-roasted rosemary bread and goat cheese topped with oven-dried tomato and a splash of aged balsamic vinegar.
Shaved Salmon 6.50 Cured in sea salt and honey, lightly smoked, drizzled with honey-mustard vinagreta topped with apple-fennel salad.
Beef Carpaccio 6.50 Sheets of extra-lean beef sirloin served raw, brushed in olive oil with peppery greens and grated Parmigiano Reggiano.
Anchovy Nachos 5.50 Marinated white anchovy filets served on grilled flatbread chips with fresh mashed avocado and gazpacho salsa.
Spinach Bread 6.50 Built to share! Baby spinach, garlic, lemon-scented chick pea puree on grilled flatbread with Parmigiano Reggiano.
Tapa Taster 14.50 An assortment of authentic tapas built for two or more. Serrano Ham, Marinated Cheese, Fried Almonds, Vegetable Skewers, Chorizo and Olives. Please inform your server about any special diet needs or food allergies you may have.
SOUPS AND SALADS Onion Bisque cup 3.50, bowl 5.50 Caramelized sweet onions in saffron-tomato puree with dry Spanish sherry and cream, topped with spicy croutons.
Soup Selection cup 3.50, bowl 5.50 An innovative composition of fresh ingredients, hours of preparation and a big pot.
Side Greens 3.50 Lettuce hearts, grape tomatoes, carrots and cucumber with choice of dressings: Sweet Smoky, Sour Cherry Sherry, Blue Cheese or Ranch.
Caesar Bowl 5.00 Romaine hearts tossed with creamy Caesar dressing topped with warm croutons and shaved Parmigiano Reggiano. Anchovies, marinated olives or pepperoncini peppers available upon request. Add .50 each.
Gazpacho Stack 5.00 Slices of tomato, cucumber, bell pepper, green grapes, onion and mint tossed with fresh baked croutons and toasted cumin vinagreta.
Greek Greens 6.50 Baby romaine with an assortment of marinated vegetables, mushrooms and fresh herbs tossed with lemon-pepper dressing.
Boston Cobb 6.50 Tender Bibb lettuce leaves filled with crisp bacon, avocado, tomato, hard-cooked eggs and blue cheese topped with sherry-cherry vinagreta. All salads are available with Grilled Chicken or Beef Chuck Tender for additional 5.50. SMALL SIDES Fried Potato Skins 2.00 Sweet Potato Fries 2.00 Parmigiano Potatoes 3.00 Saffron Paella Rice 3.00 Veggie Pasta Salad 2.50 Garlic Green Beans 2.50
Piper proudly serves organic and fair-traded coffees. |
CAFE ENTREES
Chicken Paella 12.00 Herb-roasted chicken breast and chorizo sausage with peppers, garlic, artichoke, green beans and calasparra rice in saffron-tomato broth.
Creole Combo 12.00 Spicy chicken, scampi, chorizo sausage, sweet peppers, red onion, tomato and celery with fettuccini and cream sauce.
Strawberry Pork 12.00 Seared medallions of sherry-glazed pork loin served on black rice topped with fresh strawberry-pistachio salsita.
Artichoke Ravioli 15.00 Artichoke-filled ravioli with roasted grape tomatoes, seared leeks, crisp serrano ham and crumbled goat cheese. With Grilled Chicken 17.50.
Grilled Prawns 15.00 Jumbo prawns grilled with sweet peppers and sweet onions served on parsley potatoes with pancetta vinagreta.
Scallop Stew 16.00 Natural pan-seared scallops with oven-dried tomato, sweet corn and baby spinach served on chorizo polenta broth.
Lamb Chops 18.00 Three grilled New Zealand rib chops with asparagus, red onion and fingerling potatoes with sundried tomato sauce.
WOOD OVEN PIZZAS
Meaty Medley 11.00 Italian sausage, smoked ham and pepperoni with five-cheese blend and tomato sauce.
Smokehouse Ham 11.00 Smoked ham, red and green bell peppers, onion, five-cheese blend and smoky tomato sauce.
Grecian Delight 11.00 Olive oil-baked crust topped with tomato slices, olive medley, onion, garlic, feta cheese and a squeeze of fresh lemon.
Artichoke Goat 12.50 Marinated artichoke hearts, sundried tomatoes, olive medley and roasted garlic on tomato sauce with goat cheese crumbles.
Scampi Blanco 15.00 Plump gulf shrimp sautéed with fresh herbs and garlic on creamy cheese sauce with five-cheese blend.
Pesto Chicken 13.50 Grilled chicken breast, basil pesto, pinenuts and roasted onion on four-cheese sauce with Parmigiano Reggiano.
Hog Wild 11.00 A Piper original! Slow-roasted pulled pork, cider-cured bacon, roasted red onion, Piper barbecue glaze and five-cheese blend.
BYO Pizzas 7.00 Take out a building permit and create your own. BYO pizzas start with our special crust, wood- roasted tomato sauce and five-cheese blend. Toppings $1.50 ea. Anchovies, Artichoke, BBQ Glaze, Bacon, Basil Pesto, Feta Cheese, Fresh Basil, Fresh Garlic, Goat Cheese, Green Olives, Green Peppers, Grilled Chicken, Italian Sausage, Mushrooms, Olive Medley, Onions, Parmigiano Reggiano, Pepperoni, Pineapple, Pinenuts, Portobellos, Pulled Pork, Roasted Garlic, Roasted Onions, Roasted Peppers, Roasted Tomatoes, Sautéed Spinach, Scallion, Shrimp (add 7.50), Smoked Ham, Sundried Tomatoes and Tomato Slices ...WOW!
HOT SANDWICHES Served with Veggie Pasta Salad
Piper Pub Burger 9.50 Fresh ground beef tenderloin served on a soft brioche bun with lettuce, tomato, pickled leeks and a side of mayo. Cheddar cheese, add $1.00.
Overnight BBQ Pork 9.50 Slow-roasted overnight, hand-pulled and served on a soft roll with balsamic onions, smoky peppers and extra barbecue glaze on the side.
Stone-Roasted Wrap 10.50 Our wood- oven BLT with the addition of chicken, ham and onion wrapped in pizza bread with four-cheese sauce.
Open-Faced Chicken 10.50 Grilled chicken breast served on toasted garlic bread with portobello mushrooms, sautéed spinach, oven-roasted tomatoes and chèvre. |
MAIN PLATES
Almond-Fried Walleye 20.00 Almond-crusted Canadian filets pan-fried and served on saffron-pepper rice with green beans and tangy citrus brown butter.
Seared Organic Salmon 21.00 Organic pan-seared filet with portobellos, pearl onion and pancetta served on Parmigiano potatoes with escarole and red wine vinagreta.
Crusty Mustard Chicken 15.00 All-natural mustard-crusted breast supreme with root vegetables served on cauliflower puree with spicy greens and bacon.
Pan-Roasted Pork Loin 15.00 Premium Duroc loin served on sweet corn risotto with caramelized leeks, smoky pepper confit and broccolini.
Center-Cut Chuck 14.00 Grilled 9-oz. beef chuck tender filet served on parsley potatoes with grilled vegetable medley and garlic allioli.
Bistro Top Sirloin* 19.00 / 26.00 Grilled 8-oz. or 12-oz. choice beef sirloin with button mushrooms, garlic green beans and fried potato skins.
Fire-Grilled Filet 23.00/29.00 All natural 6- or 10-oz. prime beef tenderloin filet with pearl onions and asparagus served on fingerling potatoes with sundried tomato demi glace.
VEGETARIAN
Black Rice Paella 13.00 Artichoke hearts, green beans, sweet peppers and onions served on black rice with saffron-tomato broth. (Vegan)
Mushroom Medley 14.00 Wild and cultivated mushrooms seared with garlic, leeks and oven-dried tomatoes served on cauliflower puree. (Ovo-lacto)
Mixed Grill 12.00 Grilled vegetable medley served on parsley potatoes with a splash of aged balsamic vinegar. (Vegan)
DESSERTS
Rum Vanilla Caramel Flan 6.00 This rich, smooth, silky custard is a favorite.
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.
Dutch Apple Cheesecake 6.00 Our light and creamy baked cheesecake topped with baked apple and Dutch apple crumbles served on spiced crème anglaise.
Bananas Foster 5.50 Bananas and pecan halves baked in butter, rum and sugar served with vanilla gelato and phyllo pastry.
Frangelico Tiramisu 5.50 Coffee-soaked lady fingers layered with mascarpone filling served on Frangelico cream with candied hazelnuts.
Bittersweet Chocolate Cake 6.00 Warm, dark chocolate dome with white chocolate mousse and Godiva -glazed strawberries. Gelato Selection 4.50 Ask your server about today's choice.
"Evoo" means Extra Virgin Olive Oil.
*"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. |
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Please inform your server about any special dietary needs or food allergies you may have. |
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