Piper Dinner Menu
 
New Menu as of Wednesday, May 22, 2013
   
Piper Menu for Printing    Kid's Menu    Today's Features
 

Crusty Critters  8.50

Wild-caught shrimp and calamari, rings and tentacles, deep-fried and served on spicy pepper puree with pickled mango. 
 

Goat Toasts 7.50

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

  
Duck Tacos  8.50
Seared breast tenders and corn crepes with scallion, roasted peppers, cilantro and smoked cheddar with spicy pepitas and creamy avocado.
 

Tuna Crudo  9.50
Fresh albacore tuna seared very rare with toasted cumi spice sliced on marinated white beans with grilled vegetable confetti.
 

Blackened Scallops  10.50

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

Lobster Spuds  10.50
Gold potato shell filled with Maine lobster tail meat, potato puree and apple bacon lardons with leek butter.


Tuna Crudo 9.50
Fresh albacore tuna seared very rare with toasted cumin spice sliced on marinated white beans with grilled vegetable salsa. 
 

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 Greens 4.00

A medley of crisp lettuce hearts with shaved fennel, radish and cucumber with choice of dressing: House, Balsamic, Honey Sherry, Blue Cheese or Creamy Herb.

Baby Blue Wedge  5.50

Baby iceberg lettuce wedge with smoked blue cheese dressing, pork belly "bits", tart pickled cherries and angel spice.
 

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. 

Baby Blue Spinach  5.50

Tender baby spinach tossed in warm honey-sherry dressing with smoked blue cheese, fresh pear, crisp cider bacon and sweet onion.

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

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

2 oz. Seared Rare Tuna, add 8.50

3 ea. Seared Scallops, add 9.50

 
SMALL SIDES

Almond-Fried Walleye  23.50

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

Fire-Grilled Trout  19.50

Locally raised rainbow trout with baby arugula, pancetta and pickled lemon on grano risotto with Parmigiano Reggiano and jumbo asparagus.

Heritage Pork  19.50

Pan-roasted Duroc rack chop with red grapes, oyster mushrooms, leeks and creamy polenta with jumbo asparagus.
 

Creole Combo  22.50

Blackened natural chicken breast, andouille sausage and prawns with sweet peppers, celery and scallion with tagliatelle and spicy cream sauce.

Bayside Stew  27.50

Anglerfish, natural scallops and fresh clams with fingerling potatoes, fennel and pearl onion with saaffron, tomato broth and crisp herbs.

STEAK PLATES
All served with fingerling potatoes, string beans, red wine glaze and choice of mushroom medley, toasted Vidalia onion or smoked blue cheese.

Bistro Steak  19.50

Choice half-pound flat-iron tender grilled with char-spice crust.

Prime Sirloin  29.50

Fire-grilled half-pound USDA prime top sirloin finished with black sea salt flakes.

Thick Strip 29.50

Natural hand-cut New York strip rubbed with smoked black pepper.

Piper Filets  29.50/20.50

Choice 8-ounce center-cut tenderloin or 5-ounce petite filet with chicory spice blend.

Surf and Turf  29.50

5-ounce petite filet and Maine lobster tail with leek butter. 

VEGGIE PLATES

Taco Platter 16.50
Roasted root vegetable, refried beans and fresh cilantro with soft griddle crepes, Spanish black rice and avocado salsa. Ovo-lacto

Mushroom Primavera 16.50

Roasted mushroom medley, grape tomato, fennel, baby spinach and tagliatelle with lemon oil, garlic crumb and shaved pecorino Romano. Ovo-lacto

Stuffed Greens 16.50

Swiss chard leaves filled with white bean ragout on smoky red pepper sauce with grilled vegetable salsa and toasted almonds.  Vegan

 
Piper proudly serves organic and fair-traded coffees.  

Spicy Fries

 See our
FOOD SENSITIVITY

 MENU 

PIZZAS

Piper Supreme  13.50

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

Cheese Head  12.50

Wisconsin goat cheese, roasted grape tomatoes and spinach with wood-roasted tomato sauce and five-cheese blend.

Pesto Chicken  13.50

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

Spicy Roman  12.50

Cider bacon, shaved garlic, pepperoncini, chili flakes and Pecorino Romano with wood-roasted tomato sauce and mozzarella.
 

Smoky Sausage  12.50

Smoked blue cheese, Italian sausage and roasted sweet onion with wood-roasted tomato 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.

33 Toppings  $8.00 ea.

Anchovies, Andouille, Artichoke, Arugula, Bacon, Basil, Basil Pesto, Feta Cheese, Fresh Garlic, Garlic Oil, Goat Cheese, Green Olives, Green Peppers, Grilled Chicken, Italian Peppers, Italian Sausage, Mushrooms, Olive Medley, Onions, Parmigiano Reggiano, Pepperoni, Pineapple, Pinenuts, Portobellos, Roasted Garlic, Roasted Onions,  Roasted Red Peppers, Roasted Tomatoes, Sautéed Spinach, Smoked Blue Cheese, Smoked Ham, Sundried Tomatoes and Tomato Slices... WOW! 

DESSERTS

 

Rum Caramel Flan  5.50 
Rich, smooth, silky vanilla custard served in rum caramel sauce. 

Cocoa Panna Cotta  5.50 
Milk chocolate panna cotta with salted-maple caramel, raspberries and cocoa cookie.


Fresh Strawberry Tart  5.50    
Crispy pastry shell filled with fresh strawberries, white chocolate mousse and strawberry syrup.

Truffle Fudge Cake  6.50
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. 

 

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

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."