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Piper Food Sensitivity Menu PDF Printable Food Sensitivity Menu To better serve our customers with food sensitivities and, in particular, food allergies, we have developed this special menu to enhance your experience at The Piper. Updated January 19, 2010 |
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Gluten Free |
Dairy Free |
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Starters Ham and Cheese 3.50 S haved Serrano ham, Manchego cheese and assorted olives.BBQ Apricots 3.50 Sundried apricots wrapped and grilled in apple wood-smoked bacon. Stuffed Mushrooms 3.50 Baked mussels in mushroom caps with chorizo and garlic butter. Seared Calamari 6.50 Both rings and tentacles griddle seared with oven-dried tomato and toasted pinenuts served on avocado citronette. Shrimp Bake 7.50 Gulf shrimp with mushrooms, roasted peppers, tomato and herbs wood-roasted in casserole with farmer’s cheese. Lettuce Hearts 3.50 Crisp lettuce medley with radish, fennel and cucumber with choice of dressing: Balsamic, Sweet Smoky, Creamy Blue, Garlic Herb or Honey-Sherry. Caesar Bowl 5.50 Romaine hearts tossed with creamy Caesar dressing, grape tomatoes and shaved Parmigiano Reggiano. Anchovies, marinated olives or pepperoncini peppers available upon request. Add 50¢ each. Roasted Beet Salad 5.50 Frisée lettuce, roasted beets, Serrano ham, red onion and Manchego cheese tossed in honey-sherry vinagreta. Orchard Greens 5.50 Mixed leaf lettuces tossed with apples, tart cherries, pecan halves and Maytag blue cheese with apple cider vinagreta. Dinner Salad Option All salads available in a slightly larger size with: 4 oz. Grilled Chicken, add 4.50 4 oz. Bistro Steak, add 5.50 5 Gulf Shrimp, add 6.50 4 oz. Seared Salmon, add 7.50 Main Plates Seared Salmon 20.00 Farm-raised Scottish filet with garlic red potatoes, broccolini, roasted peppers, oyster mushrooms and leeks. 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. Pork Tenderloin 14.00 All natural grilled with smoky spices on creamy grits with green beans, barbecued red onions and apple. Bistro Steak 15.00 Petite tenderloin grilled with cracked pepper served with garlic spinach, roasted grape tomato, Piper mashers and red wine glaze. Hanging Tender 18.00 Pan-roasted choice beef hanger steak with caramelized mushrooms, leeks, green beans and garlic red potatoes. Fire-Grilled Filet 24.00 Half-pound choice beef tenderloin with Maytag blue cheese butter, glazed onions, string vegetables and garlic red potatoes. Ribs and Chicken 17.00 Grilled back ribs and half game hen on creamy grits with green beans, barbecued red onions and apple.
Red Bridge Gluten-Free Beer 4.00 Red Bridge, made without wheat or barley, is a rich, full-bodied lager brewed from sorghum for a well-balanced, moderately hopped taste. |
Starters Ham and Olives 3.50 Shaved Serrano ham and assorted olives. BBQ Apricots 3.50 Sundried apricots wrapped and grilled in apple wood-smoked bacon. Stuffed Mushrooms 3.50 Baked mussels in mushroom caps with chorizo and garlic. Seared Calamari 6.50 Both rings and tentacles griddle seared with oven-dried tomato and toasted pinenuts served on avocado citronette. Shrimp Bake 7.50 Gulf shrimp with mushrooms, roasted peppers, tomato and herbs wood-roasted in casserole. Lettuce Hearts 3.50 Crisp lettuce medley with radish, fennel and cucumber with choice of dressing: Balsamic, Sweet Smoky, Garlic Herb or Honey-Sherry. Caesar Bowl 5.50 Romaine hearts tossed with creamy Caesar dressing topped with warm croutons and grape tomatoes. Anchovies, marinated olives or pepperoncini peppers available upon request. Add 50¢ each. Roasted Beet Salad 5.50 Frisée lettuce, roasted beets, Serrano ham and red onion tossed in honey-sherry vinagreta. Orchard Greens 5.50 Mixed leaf lettuces tossed with apples, tart cherries, and pecan halves with apple cider vinagreta. Dinner Salad Option All salads available in a slightly larger size with: 4 oz. Grilled Chicken, add 4.50 4 oz. Bistro Steak, add 5.50 5 Gulf Shrimp, add 6.50 4 oz. Seared Salmon, add 7.50 Main Plates Seared Salmon 20.00 Farm-raised Scottish filet with potato gnocchi, broccolini, roasted peppers, oyster mushrooms and leeks. 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. Pork Tenderloin 14.00 All natural grilled with smoky spices garlic potatoes, green beans, barbecued red onions and apple. Bistro Steak 15.00 Petite tenderloin grilled with cracked pepper served with garlic spinach, roasted grape tomato and Romesco potatoes. Hanging Tender 18.00 Pan-roasted choice beef hanger steak with sautéed mushrooms, leeks, green beans and garlic red potatoes. Fire-Grilled Filet 24.00 Half-pound choice beef tenderloin with glazed onions, garlic red potatoes and string vegetables. Hot Sandwiches Served with Sweet Fries and a Pickle Piper Pub Burger 8.50 Seasoned ground beef on a Piper Kaiser roll with lettuce, tomato, pickled leeks and a side of mayo. Bacon, add $1.50 Top Sirloin Melt 10.50 Thinly sliced griddle-seared beef sirloin and ciabatta bread with sherry-glazed onions and olives. Roasted Pork Dip 8.50 Pork loin marinated with Spanish adobo on baguette bread with rosemary-roasted peppers and garlic dipping jus. |
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Potato Paella 14.00 Pan-roasted artichoke hearts, string beans, sweet peppers, tomato and leeks served on romesco potatoes with caramelized garlic. Vegan Mushroom Cassoulet 14.00 Assorted mushrooms slow cooked with white beans, aromatic vegetables, oven-dried tomato, leeks and mushroom sherry sauce. Vegan Artichoke Ravioli 17.00 Artichoke-filled ravioli with grilled vegetable medley, watercress pesto and Parmigiano Reggiano. Ovo-lacto Grilled Veggie Pizza 10.50 From our wood oven: Grilled vegetable medley and portobello mushrooms with tomato sauce, feta cheese blend and fresh oregano. Ovo-lacto
Specific food allergies must be handled on a individual basis. Please complete an Allergy Alert Card with your server to ensure your safety and avoid any chance of cross contamination. Thank you. "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.
 Visit Grandma's Gluten-Free Baking N Cooking
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