Piper Olives 5.50
Mediterranean olive medley marinated in fresh
herbs, evoo and citrus with shaved prosciutto and flatbread
Crispy Critters 7.50
Calamari rings and
tentacles, deep-fried and served on spicy pepper puree with tangy
Rosemary focaccia toasts
with goat chèvre brulé, oven-dried tomato jam and
Sautéed trumpet royale
mushrooms on butternut risotto with Parmigiano Reggiano, roasted hazelnuts
and crisp sage.
Seared breast tenders and corn crepes with scallion,
roasted peppers, cilantro and smoked cheddar with spicy pepitas and creamy
Natural sea scallops
seared in Cajun spices with pink grapefruit salsita and spicy honey
You choose! Baked in
the wood oven with creamy spinach, apple and bacon
or raw on the half shell with preserved lemon,
radish and shallot
Wild-caught shrimp with mushrooms, roasted peppers,
tomato and herbs wood-roasted in casserole with farmer's
composition of fresh ingredients, hours of preparation and a big
lettuce tossed with shaved carrot, radish and cucumber with choice of
dressing: Simple Balsamic, Honey Sherry, Blue Cheese or Yogurt Ranch.
Cider bacon bits, add .50.
Baby Blue Wedge
lettuce wedge with smoked blue cheese dressing, pork belly "bits", tart
pickled cherries and angel spice.
Romaine hearts tossed with creamy Caesar dressing topped
with warm croutons, grape tomatoes and shaved Parmigiano
Anchovies, marinated olives or
pepperoncini peppers available upon request. Add 50¢
All salads are available in a slightly larger size
5 oz. Grilled Chicken, add
4 oz. Bistro Steak, add 6.50
3 ea. Seared Scallops, add
3 oz. Seared Salmon, add
6 oz. Maine Lobster, add
Yukon Puree 3.50
Lakes filets crusted in almonds with Yukon gold puree and string
vegetables with orange brown butter, capers and frisée.
Thick Canadian filet wood-roasted with trumpet mushrooms,
tarragon and pancetta on grano risotto with root vegetable medley and
pickled lemon vinagreta.
pan-seared lobster tail, andouille sausage and Creole veggies tossed with
fettuccine pasta and creamy lobster sauce.
Chipotle Pork 17.50
tenderloin filets grilled with smoky chipotle rub on sweet potato grits with
tart cherry salsa, tobacco onions and string beans.
Crusty Chicken 17.50
pan-roasted free-range breast with root vegetable medley, cauliflower mash
and brown mustard sauce with crisp apple relish.
half-pound flat-iron tender char-grilled with leeks, baked potato skins,
string beans and sauce bordelaise.
Piper Filet 23.50/32.50
5-ounce filet mignon or 8-ounce center-cut beef tenderloin with
button mushrooms, baby carrots, chard greens and Yukon gold
puree with garlic butter.
Surf and Turf
5-ounce petite filet mignon main plate served with pan-roasted Maine lobster
tail with lemon, parsley and garlic
Smoky Enchiladas 14.50
Toasted corn tortillas filled with
refried white beans and cilantro with adobo sauce, Spanish black rice and
chunky avocado salsa. Vegan
Trumpet mushrooms crusted in
Parmigiano Reggiano with oven-dried tomato, baby spinach and artichokes
on fettuccini pasta with roasted garlic sauce. Ovo-lacto
Butternut Lasagna 17.50
Ratatouille of seasonal vegetables
between layers of roasted butternut squash (lasagna) with fresh herb
pesto, pinenuts and roasted red pepper sauce.
Vegan *Goat cheese
"Evoo" means Extra Virgin Olive
for gluten-free and
dairy-free menu items.
Piper proudly serves organic
with veggie giardiniere
Pancetta Pork 10.50
Wood-roasted, herb-cured pork
belly slices in stone-toasted flatbread with pickled peppers, crisp
apple, baby arugula and balsamic vinagreta.
Tuscan Chicken 10.50
Roasted breast and capicola in
stone-toasted flatbread with sautéed fennel, grape tomato, scallion,
frisée and citrus mayonnaise.
Lobster Club 17.50
Maine lobster tail and cider
bacon in stone-toasted flatbread with shredded fennel, grape tomato,
scallion, frisée and citrus mayonnaise.
Pepperoni, sausage, onion,
peppers and olive medley with tomato sauce and five-cheese
Lamb meatball slices, pepperoncini
peppers, red onion and wood-roasted tomato sauce with feta cheese and
fresh baby arugula.
Grilled chicken breast, basil
pesto, pinenuts and roasted onion on four-cheese sauce with Parmigiano
pie! Roasted grape tomatoes, garlic and artichoke hearts
with sautéed spinach, wood-roasted tomato sauce and goat
Apple wood smoked ham, cider bacon
and roasted apple with smoked blue cheese on barbecue glaze with fresh
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, Arugula, BBQ Sauce, Bacon, Basil
Pesto, Capicola, Feta Cheese, Fresh Garlic, Goat Cheese, Green Olives, Green
Peppers, Grilled Chicken, Italian Peppers, Italian Sausage, Mushrooms, Olive
Medley, Onions, Parmigiano Reggiano, Pepperoni, Pineapple, Pinenuts,
Portobellos, Roasted Apples, Roasted Garlic, Roasted Onions, Roasted Red
Peppers, Roasted Tomatoes, Sautéed Seared Beef, Spinach, Smoked Blue Cheese,
Smoked Ham, and Sundried Tomatoes... WOW!
Bourbon Pecan Flan 5.50
NEW! Silky, smooth bourbon-vanilla custard with
candied pecans and honey.
Patty's Peanut Butter Pie
NEW! Natural peanut butter filling on graham cracker crust
with dark chocolate topping and salted caramel
Creamy cheesecake baked with fall
spices on honey toasted granola with cider caramelized apples.
Truffle Fudge Cake
fudge cake filled with creamy chocolate mousse served with white chocolate and
raspberry sauces and toasted pistachios.
Sticky Toffee Pudding
cake topped with hot toffee pecan sauce served with café caramel
Bread Pudding Jubilee
Warm pastry pudding with Michigan cherries flambé in cherry
brandy with pistachio gelato.
Tahitian Vanilla, Dark Chocolate or today's special