Mediterranean ripe olive salsa (tapenade) on
soft herb cheese with toasted Naan flatbread for
Crispy Squid 7.50
Fresh East Coast
Calamari rings and tentacles, deep-fried and served on a spicy pepper
puree with tangy mango.
Rosemary focaccia toasts
with goat chèvre brulé, tomato sofrito and FUSTINI'S 18-year-old
Skewers of seasoned lamb
meat fire-grilled with lemon wedge and a side of creamy harissa
Asparagus tips, toasted onion petals and fava beans with
Spanish Serrano ham on paella-style rice with Manchego cheese
Fresh shucked to order, garnished with cucumber, radish,
and chive with a shooter of ponzu mignonette for your
scallops toasted in Cajun spices with pink grapefruit salsita and spicy
Wild-caught shrimp andouille sausage, veggies and
greens in rich shrimp broth with Cajun spices and dark brown
composition of the freshest ingredients, hours of preparation and a big
Leafy baby lettuce
tossed with shaved carrot, radish and cucumber with choice of dressing:
Simple Balsamic, Honey Sherry, Blue Cheese or Buttermilk Ranch.
Cider bacon bits, add .50.
Baby Blue Wedge
lettuce wedge with smoked blue cheese dressing, pork belly "bits:, macerated
strawberries and angel spice.
tossed with creamy Caesar dressing topped with warm crostini, grape tomatoes
and shaved Parmigiano Reggiano.
Anchovies, marinated olives or pepperoncini
peppers available upon request. Add 50¢
All salads are available in a slightly larger size
5oz Grilled Chicken
Bistro Sirloin +8.50
Roasted Pork Belly +7.50
Seared Scallops +8.50
Wild-Caught Shrimp +8.50
Habanero Frites 3.50
Yukon Potato Puree 4.50
Fingerling Potatoes 5.00
Potato Grits 5.00
Mushroom Medley 5.00
Yuzu-Scented Veg's 4.50
Mixed Grille Greens
Natural grilled chicken
breast or top sirloin with garlic (Linguiça) sausage and wild caught
shrimp on baby leaf lettuces with grilled vegetable medley and Sriracha
Lakes filets crusted in almonds with Yukon gold puree and string
vegetables with orange brown butter, capers and frisée.
Pacific Tombo tuna, jumbo scallop and linguiça sausage with
sweet corn pudding, string beans, melted leeks and charred pepper
Jumbo Gulf prawns, seared with ginger, soy and lemongrass
with sesame-toasted cauliflower, yuzu vegetables and black
All natural Duroc pork lollipop chop pan-roasted with
grilled pineapple salsa, baby greens, cheese grits and smoky chipotle
Michigan half chicken fire-roasted in our wood oven with Gremolata oil,
Meyer lemon, fingerling potatoes, asparagus and salsa
Bistro Sirloin 22.50
All natural half
pound top sirloin char-grilled with hay-smoked mushrooms, asparagus,
fingerling potatoes and bordelaise glaze.
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.
Land & Sea
USDA choice beef
tenderloin, 5-oz. filet mignon or 8-oz. center-cut with toasted pearl
onions, baby carrots, chard greens and Yukon gold puree with 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
Roast Carrot Grana
Slow-roasted heirloom carrot medley
and marinated baby kale with pickled lemon, leeks and soft curds with
roasted wheat freekeh. Ovo-lacto
Grilled Veg. Lasagna
Organic spinach, cherry tomatoes, sweet garlic and goat
cheese with layers of grilled summer squashes on roasted red pepper sauce
with pine nuts and crisp herbs. Ovo-lacto
"Evoo" means Extra Virgin Olive
for gluten-free and
dairy-free menu items.
Piper proudly serves organic
Served with veggie
Wood-roasted, herb-cured pork belly
slices in stone-toasted flatbread with pickled peppers, crisp apple, baby
arugula and balsamic vinagreta.
BBQ Chicken Wrap 10.50
All Natural wood-roasted chicken
with crunchy red cabbage slaw and grilled scallion, wrapped in soft
flatbread with root beer barbecue glaze.
Chilled Shrimp Wrap 14.50
Wild-caught shrimp with charred
sweet corn, baby greens, sweet peppers and red onion on toasted naan
bread with spicy chili mayonnaise.
Pepperoni, sausage, onion,
peppers and olive medley with wood-roasted tomato sauce and
Spanish Merguez sausage, pickled
peppers, red onion and wood-roasted tomato sauce with 12-month
Manchego and 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, crisp pork
belly, grilled pineapple and sweet peppers with wood-roasted tomato
sauce, five-cheese blend and scallion.
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; Cheese, Feta; Cheese, Goat;
Smoked Blue Cheese; Garlic, Fresh; Garlic, Confit; Ham, Smoked;
Mushrooms, Olive, Green; Olive Medley; Olive, Red; Onions, Red;
Onions, Roasted; Parmigiano Reggiano; Pepporoncini;
Pepperoni; Peppers, Green; Peppers Pickled; Peppers, Roasted;
Pineapple, Grilled; Pinenuts; Pork Belly; Sausage, Andouille; Sausage,
Italian; Sausage, Merguez; Scallions;
Spinach, Sautéed; Tomatoes, Roasted; Tomatoes,
Bourbon Pecan Flan
Silky, smooth bourbon-vanilla custard with pecan Florentine and
Peanut Butter Pie
Natural peanut butter filling
on graham cracker crust with dark chocolate topping and salted caramel
Creamy cheesecake baked
with apple pie spice on honey toasted granola with glazed
Truffle Fudge Cake
rich 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
lemon soufflé with fresh raspberry sauce, pistachio gravel, graham cookie
and vanilla balsamic.
Tahitian Vanilla, Dark Chocolate or today's special