4 Fun Pipers


 Piper Restaurant
and
Banquet Facility

 
2225 South Shore Drive
Macatawa, MI  49434
PH: 616-335-5866   FAX: 616-335-6797
 

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Piper Dinner Menu
 
New Menu as of Tuesday, December 10, 2013

Piper Menu for Printing    Kid's Menu    Today's Features   Easter Menu
 

 

STARTERS
 
 

Piper Olives

Olive Spread  5.50
Mediterranean ripe olive salsa (tapenade) on soft herb cheese with toasted Naan flatbread for sharing
 
 
Crusty Critters 

Crispy Squid  7.50

Fresh East Coast Calamari rings and tentacles, deep-fried and served on  a spicy pepper puree with tangy mango.

 

Goat Toasts 

Goat Toasts 7.50

Rosemary focaccia toasts with goat chèvre brulé, tomato sofrito and FUSTINI'S 18-year-old balsamic.


lamb pops

Lamb Pops  7.50

Skewers of seasoned lamb meat fire-grilled with lemon wedge and a side of creamy harissa dip. 

spring paella, piper restaurant 
Spring Paella 8.80
Asparagus tips, toasted onion petals and fava beans with Spanish Serrano ham on paella-style rice with Manchego cheese crisp.

 

 

Half Shells 8.50
Fresh shucked to order, garnished with cucumber, radish, and chive with a shooter of ponzu mignonette for your imagination.

 

Blackened Scallops

Blackened Scallops  10.50

Natural sea scallops toasted in Cajun spices with pink grapefruit salsita and spicy honey glaze.
 
SOUPS   SALADS  


Piper Gumbo  4.50/6.50

Wild-caught shrimp andouille sausage, veggies and greens in rich shrimp broth with Cajun spices and dark brown roux.

 

Dinner Soup  3.50/5.50

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

 
 Leafy Greens 1

Leafy Greens 4.00

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

Baby Blue Wedge  5.00

Baby iceberg lettuce wedge with smoked blue cheese dressing, pork belly "bits:, macerated strawberries and angel spice.


Caesar Bowl

Caesar Bowl  5.50

Romain hearts 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¢ each.
 

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

 

5oz Grilled Chicken +5.50

4oz Bistro Sirloin +8.50

3oz Roasted Pork Belly +7.50

2ea Seared Scallops +8.50

6ea Wild-Caught Shrimp +8.50

 

SMALL SIDES

Spicy Habanero Frites 3.50
Sweet Fries  3.50
Yukon Potato Puree 4.50

Fingerling Potatoes 5.00

Sweet Potato Grits 5.00

Mushroom Medley 5.00

Yuzu-Scented Veg's 4.50

Heirloom Carrots 5.00

 

Mixed Grille Greens 17.50

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 ranch.

MAIN PLATES 

 Almond-Fried Walleye

Almond-Fried Walleye 23.50

Great Lakes filets crusted in almonds with Yukon gold puree and string vegetables with orange brown butter, capers and frisée.


cioppino grill

Cioppino Grill 27.50

Pacific Tombo tuna, jumbo scallop and linguiça sausage with sweet corn pudding, string beans, melted leeks and charred pepper butter.

 

ginger prawns

Ginger Prawns 27.50

Jumbo Gulf prawns, seared with ginger, soy and lemongrass with sesame-toasted cauliflower, yuzu vegetables and black rice.

 

Cowboy Chop 19.50

All natural Duroc pork lollipop chop pan-roasted with grilled pineapple salsa, baby greens, cheese grits and smoky chipotle sauce.

 

roasted chicken

Oak-Roasted Chicken 17.50

All natural Michigan half chicken fire-roasted in our wood oven with Gremolata oil, Meyer lemon, fingerling potatoes, asparagus and salsa verde. 

  
Bistro Sirloin 22.50

All natural half pound top sirloin char-grilled with hay-smoked mushrooms, asparagus, fingerling potatoes and bordelaise glaze.  

 

 Piper Filet
Piper Filet 23.50/32.50

USDA choice 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 29.50

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 butter.

VEGGIE PLATES

 
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

 
Mushroom Primavera

Roast Carrot Grana 16.50

Slow-roasted heirloom carrot medley and marinated baby kale with pickled lemon, leeks and soft curds with roasted wheat freekeh.  Ovo-lacto or Vegan


Grilled Veg. Lasagna 17.50

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 oil

 
 

See our
FOOD SENSITIVITY
  MENU 
for gluten-free and
dairy-free menu items.
 
     

Piper proudly serves organic and fair-traded coffees.

 
STONE WRAPS
 Served with veggie giardiniere
 

panchetta pork

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.


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.

 
WOOD OVEN
 
PIZZAS
Piper Supreme Pizza

Piper Supreme  14.50

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

 

Spicy Lamb  14.50

Spanish Merguez sausage, pickled peppers, red onion and wood-roasted tomato sauce with 12-month Manchego and baby arugula.

 

Pesto Chicken  13.50

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

 

Veggie Medley  12.50

Our vegetarian pie! Roasted grape tomatoes, garlic and artichoke hearts with sautéed spinach, wood-roasted tomato sauce and goat cheese.
 

Pig Kahuna  14.50

Apple wood smoked ham, crisp pork belly, grilled pineapple and sweet peppers with wood-roasted tomato sauce, five-cheese blend and scallion.

Build Your Own Pizza Sample 

BYO Pizzas  8.00

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, Sundried...  WOW! 

 
DESSERTS


Bourbon Pecan Flan 5.50 
Silky, smooth bourbon-vanilla custard with pecan Florentine and Michigan honey.
 

Patty's Peanut Butter Pie

Patty's

Peanut Butter Pie  5.50 
Natural peanut butter filling on graham cracker crust with dark chocolate topping and salted caramel sauce.

Apple Cider Cheesecake

Honeycrisp 

Cheesecake  6.50    
Creamy cheesecake baked with apple pie spice on honey toasted granola with glazed Honeycrisp apples.
 

Truffle Fudge Cake

Truffle Fudge Cake  6.50
Double rich fudge cake filled with creamy chocolate mousse served with white chocolate and raspberry sauces and toasted pistachios.


Sticky Toffee Pudding 
Sticky Toffee Pudding  5.50   

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


Lemon Semifreddo 
Lemon Semifreddo  5.50   

NEW! Chilled lemon soufflé with fresh raspberry sauce, pistachio gravel, graham cookie and vanilla balsamic.
 
 

Tahitian Vanilla Gelato

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."

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