|
|
|
|
|
|
Menu updated January 18, 2010
|
TASTERS Sticks and Dip 3.50 Wood oven baked bread sticks with four cheese dip. Ham and Cheese 3.50 Shaved 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.
STARTERS
Seared Calamari 6.50 Both rings and tentacles griddle seared with oven-dried tomato and toasted pinenuts served on avocado citronette.
Goat Toasts 6.50 Rosemary focaccia toasts topped with goat cheese on caramelized tomato sofrito with aged balsamic and fresh basil.
Crab Patties 7.50 Griddle cakes of natural blue crab meat and cornbread on jicima slaw with tartar salsa.
Shrimp Bake 7.50 Gulf shrimp with mushrooms, roasted peppers, tomato and herbs wood-roasted in casserole with farmer’s cheese.
Lamb Flatbreads 7.50 Spanish lamb sausage with soft grilled flatbreads, marinated fennel, watercress and chili allioli.
SOUPS AND SALADS Piper Gumbo cup 4.50, bowl 6.50 Gulf shrimp, andouille sausage, veggies and greens in rich shrimp broth with Cajun spices and dark brown roux.
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 Crisp lettuce medley with radish, fennel and cucumber with choice of dressing: Balsamic, Sweet Smoky, Creamy Blue, Garlic Herb, Honey-Sherry or Ranch.
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.
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 SMALL SIDES Sweet Fries 2.50 Piper Mashers 2.50 Green Beans 2.50 Mushrooms 2.50 Garlic Spinach 2.50 Bacon Gnocchi 2.50 Mac & Cheese 2.50
Piper proudly serves organic and fair-traded coffees.
*"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
Pan-Fried Walleye 20.00 Canadian filets crusted in almonds served with string vegetables, Piper mashers, brown butter and capers.
Seared Salmon 20.00 Farm-raised Scottish filet with potato gnocchi carbonara, broccolini, roasted peppers, oyster mushrooms and leeks.
Pork Tenderloin 14.00 All natural grilled with smoky spices on creamy grits with green beans, barbecued red onions and apple.
Chicken Pappardelle 14.00 Pan-roasted natural breast slices on wide pasta noodles with sundried tomato pesto, baby spinach, mushrooms, pancetta and goat cheese.
COMBO PLATES
Creole Medley 17.00 Pan-blackened chicken, jumbo shrimp, andouille sausage and Creole vegetables tossed with fettuccini pasta and spicy cream 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.
Ribs and Chicken 17.00 Grilled back ribs and half game hen on creamy grits with green beans, barbecued red onions and apple.
WOOD OVEN PIZZAS
Piper House 10.50 Italian sausage, roasted garlic and sweet peppers with tomato sauce and five-cheese blend.
Grilled Veggie 10.50 Sautéed spinach, artichokes, sundried tomato and onion with tomato sauce and feta cheese blend.
Barbecued Pork 11.50 Slow-roasted pork, pickled jalapeño and onion with chili-barbecue sauce, five-cheese blend and fresh cilantro.
Creamy Spinach 12.50 Sautéed spinach, artichokes, pancetta, roasted tomatoes and goat cheese on four-cheese sauce.
Pesto Chicken 12.50 Grilled chicken breast, basil pesto, pinenuts and roasted onion on four-cheese sauce with Parmigiano Reggiano.
Meat Supreme 12.50 Pepperoni, Italian sausage, smoked ham and bacon 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. 36 Toppings $1.50 ea. Anchovies, Artichoke, Basil, BBQ Sauce, Bacon, Basil Pesto, Cilantro, Feta Cheese, Fresh Garlic, Goat Cheese, Green Olives, Green Peppers, Grilled Chicken, Grilled Vegetables, Italian Sausage, Jalapenos, Leeks, Mushrooms, Olive Medley, Onions, Oregano, Pancetta, Parmigiano Reggiano, Pepperoni, Pineapple, Pinenuts, Portobellos, Roasted Garlic, Roasted Onions, Roasted Red Peppers, Roasted Pork, Roasted Tomatoes, Sautéed Spinach, Smoked Ham, Sundried Tomatoes and Tomato Slices.
VEGETARIAN 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)
Please inform your server about any special dietary needs or food allergies you may have.
|
STEAK PLATES
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 romesco potatoes.
Fire-Grilled Filet 24.00 Half-pound choice beef tenderloin filet with Maytag blue cheese butter, glazed onions, garlic red potatoes and string vegetables.
Surf and Turf A dd two Jumbo Shrimp to any Steak Plate for 5.50Any Steak Plate available with Seared Prawns for 5.50. DESSERTS
Rum Vanilla Caramel Flan 5.50 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.
Apple Pie Cheesecake 6.00 Creamy sour cream cheesecake tart apple filling in a hand-rolled pie crust with streusel topping.
Bananas Foster Bake 5.50 Bananas and pecan halves baked in butter, rum and sugar with vanilla gelato and phyllo pastry.
Pumpkin Creme Brulé 5.50 Creamy pumpkin custard with a crisp caramel top and ginger molasses cookie.
Chocolate Pot Pie 6.00 Warm chocolate flourless cake filled with fresh raspberries topped with a chocolate cookie crust.
Gelato Selection 4.50 Ask your server about today's choice.
HOT SANDWICHES Served with Mac & Cheese
Piper Pub Burger 8.50 Seasoned ground beef on a Piper Kaiser roll with lettuce, tomato, pickled leeks and a side of mayo. Cheddar cheese, add $1.00. Bacon, add $1.50.
Roasted Pork Dip 8.50 Pork loin marinated with Spanish adobo on baguette bread with rosemary-roasted peppers and garlic dipping jus.
Top Sirloin Melt 10.50 Thinly sliced griddle-seared beef sirloin and ciabatta bread with sherry-glazed onions, olives and Manchego cheese.
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.
"Evoo" means Extra Virgin Olive Oil. |
|
|
|
Complementary boat docking is available while dining at The Piper. It's a beautiful sunset cruise whether you are coming from Holland, Saugatuck, Douglas, Grand Haven or South Haven. |
