Piper Dinner Menu

TASTERS

Sticks and Dip 3.50

Wood roasted bread sticks with four cheese fondue.

Pepper Shrimp  5.50

Shrimp with sweet pepper salad and garlic chips.

Barbecued Apricots    4.50

Sundried apricots wrapped in cider bacon with barbecue glaze.

Steak and Olives 4.50

Seared beef carpaccio with olives and Parmigiano Reggiano.

Tuna Salad 5.50

Chilled ahi tuna on gazpacho with arugula and tiny croutons.

Seared Calamari 6.50

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. 

Mussel Bake 6.50

Farm-raised blue mussels pan-roasted with lemon, sherry and bacon allioli served with garlic toast .

Seared Scallops  8.50

Natural scallops on cauliflower puree with leeks, caramelized apple and brown butter.

Grilled Skewers 5.50

Soy-grilled chicken skewers on red pear slaw with spicy chili glaze. 

SOUPS AND   

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.

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.

Warm Spinach  5.50

Baby spinach, strawberries, grapes, Serrano ham and pistachios tossed with warm evoo, chèvre and aged balsamic.

Spicy Greens 5.50

Chilled soba noodles tossed with pickled cucumber, grape tomato, carrot, watercress and sesame dressing.

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

4 oz. Grilled Chicken, add 4.50
4 oz. Bistro Steak, add 5.50
6 Wild-Caught Shrimp, add 6.50
4 oz. Seared Salmon, add 7.50

SMALL  SIDES   

Sweet Fries  3.00

Piper Mashers  3.00

Pasta Salad  3.00

Sautéed Spinach  3.00

Grilled Asparagus  3.00

Sautéed Mushrooms   3.00

Hawaiian broadbill swordfish on lemon risotto with crunchy greens, red grapes and hirissa allioli.

Romesco Prawns 18.50

Seared jumbo shrimp with Romesco sauce and sautéed chard on red white-bean puree with garlic chips.

Lamb Sirloin  18.50 

Fire-grilled lamb sirloin with apricot chutney, toasted cauliflower, spinach and roasted pepper couscous.

Pineapple Pork  16.50  

Premium Berkshire tenderloin with black rice, grilled pineapple salsita and sweet-spicy baby bok choy.

 

Almond Walleye 21.00

Canadian filets crusted in almonds served with string vegetables, Piper mashers, brown butter and capers.

Seared Salmon 21.00
Scottish farmed filet with fried gnocchi, chard greens, oyster mushrooms, pancetta and red wine vinagreta.

 
Free-Range Chicken 16.00

Natural chicken breast on warm garlic potato salad with fennel, olives, arugula and grilled sweet peppers.

Creole Trio  17.00

Blackened chicken, jumbo shrimp, andouille sausage and Creole vegetables tossed with fettuccini pasta and spicy cream sauce.

Bayside Paella  22.00

Swordfish, scallops, shrimp, mussels and chorizo sausage pan-seared with aromatic vegetables served on Spanish paella rice with saffron-tomato broth.  

STEAK PLATES

  

Bistro Steak 16.00

Grilled petite tender with garlic red potatoes, roasted grape tomato, spinach and red wine sauce.

Kobe Sirloin 20.00

Pan-roasted American Kobe beef with shiitake mushrooms, red rice, spicy bok choy and scallion glaze. 

Fire-Grilled Filet 24.00

Half pound choice beef tenderloin with Maytag blue cheese butter, glazed onions, garlic red potatoes and string vegetables.

Surf and Turf

Add two Jumbo Shrimp to any Steak Plate for 5.50. 

Italian sausage, roasted garlic and sweet peppers with tomato sauce and five-cheese blend.

Meat Supreme 12.50

Pepperoni, Italian sausage, smoked ham and bacon with tomato sauce and five-cheese blend.

Barbecued Pork 11.50

Slow-roasted pork, pickled jalapeño and onion with chili-barbecue sauce, five-cheese blend and fresh cilantro.

Veggie Medley 10.50

Grilled vegetable medley and portobello mushrooms with tomato sauce, feta cheese blend and fresh oregano.

Pesto Chicken 12.50

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

Ham and Asparagus 12.50

Asparagus and black forest ham, tomato, leeks, chèvre and 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.

37 Toppings   $1.50 ea.

Anchovies, Artichoke, Asparagus, Bacon, Basil, Basil Sauce, BBQ Sauce, Cilantro, Feta Cheese, Fresh Garlic, Goat Cheese, Green Olives, Green Peppers, Grilled Chicken, Grilled Vegetables, Italian Sausage, Jalapeños, Leeks, Mushrooms, Olive Medley, Onions, Oregano, Pancetta, Parmigiano Reggiano, Pepperoni, Pineapple, Pinenuts, Portobellos, Roasted Garlic, Roasted Onions, Roasted Pork, Roasted Red Peppers, Roasted Tomatoes, Sautéed Spinach, Smoked Ham, Sundried Tomatoes and Tomato Slices ...  WOW! 

Blueberry Shortcake  5.50

Fesh blueberries with limoncello sauce, buttermilk buscuit and pistachio-white chocolate bark. 
 

Creamy sour cream cheesecake with macerated tart cherry filling on a soft sugar crust with toasted almond crisp.

   

Sticky Toffee Pudding 5.50

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

   

Bananas Foster Bake 6.00

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

Mocha Pot de Creme  5.50

Coffee-scented chocolate pudding with soft caramel cream and chocolate cigarettes. 

Gelato Selection 4.50

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

  "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."