Piper Dinner Menu

STARTERS

Sticks and Dip  3.50

Wood roasted garlic bread sticks with four cheese fondue sauce.

Goat Toasts 6.50

Rosemary focaccia toasts with chèvre brulé and oven-dried tomato chutney with aged balsamic. 

 
Shrimp Crock  7.50
Wild-caught shrimp wood-roasted with evoo, pancetta, lemon and fresh rosemary topped with Parmigiano Reggiano.

Griddle Crepes  7.50
Fire-grilled, marinated prime beef in corn crepes with shiitake mushroom salsa and chimichurri sauce.

Popcorn Octopus 7.50
Chunks of fresh octopus deep fried in seasoned flour and served with allioli and apple-jicama slaw.

Blackened Scallops 8.50

Natural sea scallops seared in Cajun spices with pink grapefruit salsita, pistachio and spicy honey glaze. 

SOUPS  SALADS  

Piper Gumbo  4.50/6.50

Wild-caught shrimp with mushrooms, roasted peppers, tomato and herbs wood-roasted in casserole with farmer's cheese.

Evening Soup 3.50/5.50

An innovative composition of fresh ingredients, hours of preparation and a big pot.

Leafy Hearts  3.50

Artisan leaf lettuces, radish, cucumber and carrot with choice of one dressing: Balsamic, Creamy Blue, Honey-Sherry or Ranch.

Warm Spinach  5.50

Baby spinach, shaved fennel, crisp apple, Michigan tart cherries and warm cider bacon dressing.

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. 

Dinner Salad Option
All salads are available in a slightly larger size with:

5 oz. Grilled Chicken, add 5.50
5 oz. Bistro Steak, add 6.50
6 ea. Wild Shrimp, add 6.50

3 ea. Seared Scallops, add 7.50
 
 

All Served with a
Smoky Bean Salad

  

Piper Prime Burger  10.50

Ground prime beef sirloin on a soft bun with bacon jack cheese, tomato, pickled red onion, arugula and a side of mayonnaise.

Cobb Chicken Wrap 10.50

Grilled chicken breast, avocado, tomato, bacon strips, watercress, smoked blue and cheddar cheeses wrapped in flatbread with creamy herb dressing.

Pulled Pork Sliders 10.50

Overnight roasted pork loin on three tiny buns topped with sweet-tangy barbecue glaze and apple-jicama slaw.

Almond-Fried Walleye 22.00

Great Lakes filets crusted in almonds served with string vegetables, Yukon gold mashers, toasted orange butter and capers.

Jumbo Prawn Paella  22.50

Jumbo shrimp pan-roasted with Spanish chorizo sausage, fennel, garlic and fresh herbs on paella rice with roasted peppers, broccolini and saffron.

Chili-Toasted Pork  17.50

Medallions of natural pork tenderloin pan-roasted with toasted chili glaze, pistachio-date salsita and sweet potato polenta with green beans.

Chicken Penne 16.50

Pan-fried free-range chicken breast with chard greens, oven-dried tomato and mushrooms on penne pasta with goat cheese and brown sauce.

Pot-Roasted Pierogies  17.50

Prime roast beef wrapped in soft egg pasta with Parmigiano mashed potatoes sautéed with root vegetables, wild mushrooms, pancetta and burgundy wine sauce.
 

STEAK PLATES

Bistro Steak 17.00

Flat iron tender with grilled button mushrooms, salt-roasted red potatoes, garlic broccolini and red wine vinagreta. 
 

Prime Sirloin 19.00

Half pound USDA prime top butt char-grilled served with baked red potato stuffed with smoked blue cheese, cider bacon and arugula with garlic butter and toasted cauliflower. 
 

Seared Hanger 21.00

Pepper-crusted hanger steak with roasted mushroom medley, string beans, Yukon gold mashers and veal demi glace.

Surf and Turf

Add two butter-roasted prawns to any Steak Plate for 6.50.

VEGETARIAN  

Mushroom Risotto 14.50

Roasted mushroom medley on creamy grano risotto with Parmigiano Reggiano and broccolini with tart apple and leeks. Ovo-lacto

Greens and Beans 12.50

White beans and Swiss chard with toasted cauliflower, zucchini, red peppers, rutabaga, leeks and smoked tomato vinagreta.  Vegan

Butternut Lasagna 14.50

Layers of roasted butternut squash with ratatouille-style vegetables, soft cheese and fresh basil pesto sauce. Ovo-lacto

 See our
FOOD SENSITIVITY

 MENU 

 
Piper Supreme 13.50

Pepperoni, sausage, onion, peppers and olive medley with tomato sauce and five-cheese blend.

Meaty Mushroom 13.50

Button mushrooms, Italian sausage, smoked ham and leeks with wood-roasted tomato sauce and five-cheese blend.

Pesto Chicken  12.50

Grilled chicken breast, basil pesto, pinenuts and roasted onion on four-cheese sauce with Parmigiano Reggiano. 

Hog Wild  12.50

IT'S BACK! Smoky pulled pork, cider bacon, roasted red onions, Piper barbecue glaze and five-cheese blend.

Creamy Artichoke  12.50

Roasted artichoke hearts, baby spinach, garlic, bacon and four-cheese sauce.

  

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, Arugula, Bacon, Basil, Basil Sauce, BBQ Sauce,  Feta Cheese, 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 Red Peppers, Roasted Tomatoes, Sautéed Spinach, Smoked Ham, Sundried Tomatoes and Tomato Slices... WOW! 

Caramel apple bread pudding with oatmeal crumble and a dollop of gelato mascarpone.

Double rich fudge cake filled with creamy chocolate mousse served with white chocolate and raspberry sauces and toasted pistachios.

Warm pudding cake topped with hot toffee pecan sauce served with café caramel gelato.

Bananas and pecan halves baked in butter, rum and sugar served with vanilla gelato and phyllo pastry.

creamy peach custard on macerated peaches with caramelized sugar crust and soft cream.

Crispy chewy brownie sticks served with cream cheese dip.
 

Palazzolo's Tahitian Vanilla, Dark Chocolate or today's special flavor.