Piper Olives 6.50
Mediterranean olive medley marinated in fresh
herbs, evoo and citrus with shaved prosciutto and flatbread
Crusty Critters 8.50
Wild-caught shrimp and
calamari, rings and tentacles, deep-fried and served on spicy pepper puree
with pickled mango.
Rosemary focaccia toasts
with goat chèvre brulé, oven-dried tomato jam and
Seared breast tenders and corn crepes
with scallion, roasted peppers, cilantro and smoked cheddar with spicy
pepitas and creamy avocado.
Fresh albacore tuna seared very rare
with toasted cumi spice sliced on marinated white beans with grilled
Natural sea scallops
seared in Cajun spices with pink grapefruit salsita and spicy honey
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
Wild-caught shrimp with mushrooms, roasted peppers,
tomato and herbs wood-roasted in casserole with farmer's
composition of fresh ingredients, hours of preparation and a big
A medley of
crisp lettuce hearts with shaved fennel, radish and cucumber with choice of
dressing: House, Balsamic, Honey Sherry, Blue Cheese or Creamy
Baby Blue Wedge
lettuce wedge with smoked blue cheese dressing, pork belly "bits", tart
pickled cherries and angel spice.
Romaine hearts tossed with creamy Caesar dressing topped
with warm croutons, grape tomatoes and shaved Parmigiano
Anchovies, marinated olives or
pepperoncini peppers available upon request. Add 50¢
spinach tossed in warm honey-sherry dressing with smoked blue cheese, fresh
pear, crisp cider bacon and sweet onion.
All salads are
available in a slightly larger size with:
5 oz. Grilled Chicken, add
4 oz. Bistro Steak, add 6.50
5 ea. Wild Shrimp, add 6.50
2 oz. Seared Rare Tuna,
3 ea. Seared Scallops, add
Yukon Puree 3.50
Lakes filets crusted in almonds with Yukon gold puree and string
vegetables with orange brown butter, capers and leeks.
Locally raised rainbow trout with baby arugula, pancetta
and pickled lemon on grano risotto with Parmigiano Reggiano and jumbo
rack chop with red grapes, oyster mushrooms, leeks and creamy polenta with
Blackened natural chicken breast, andouille sausage
and prawns with sweet peppers, celery and scallion with tagliatelle and
spicy cream sauce.
Bayside Stew 27.50
scallops and fresh clams with fingerling potatoes, fennel and pearl onion
with saaffron, tomato broth and crisp herbs.
All served with fingerling
potatoes, string beans, red wine glaze and choice of mushroom medley,
toasted Vidalia onion or smoked blue cheese.
half-pound flat-iron tender grilled with char-spice
half-pound USDA prime top sirloin finished with black sea salt
Natural hand-cut New York strip rubbed with smoked black
center-cut tenderloin or 5-ounce petite filet with chicory spice
Surf and Turf
filet and Maine lobster tail with leek
Roasted root vegetable, refried
beans and fresh cilantro with soft griddle crepes, Spanish black rice and
avocado salsa. Ovo-lacto
Roasted mushroom medley, grape
tomato, fennel, baby spinach and tagliatelle with lemon oil, garlic crumb
and shaved pecorino Romano. Ovo-lacto
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
for gluten-free and
dairy-free menu items.
with pickled veggies
Spicy-sweet, skinless sausage
links with sweet peppers, onions and arugula wrapped in stone-roasted
flatbread with balsamic vinagreta.
Natural boneless breast with
whole garlic, sundried tomato and baby spinach wrapped in
stone-roasted flatbread with lemon-garlic oil.
Maine lobster meat, sweet corn,
fennel, peppers, scallion and cilantro wrapped in stone-roasted
flatbread with citrus mayo.
Pepperoni, sausage, onion,
peppers and olive medley with tomato sauce and five-cheese
Wisconsin goat cheese, roasted
grape tomatoes and spinach with wood-roasted tomato sauce and five-cheese
Grilled chicken breast, basil
pesto, pinenuts and roasted onion on four-cheese sauce with Parmigiano
Cider bacon, shaved garlic,
pepperoncini, chili flakes and Pecorino Romano with wood-roasted tomato
sauce and mozzarella.
Smoked blue cheese, Italian sausage
and roasted sweet onion with wood-roasted tomato sauce.
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 $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!
Rum Caramel Flan
Rich, smooth, silky vanilla custard served in rum caramel
Cocoa Panna Cotta
chocolate panna cotta with salted-maple caramel, raspberries and cocoa
Crispy pastry shell filled with
fresh strawberries, white chocolate mousse and strawberry syrup.
Truffle Fudge Cake
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
and Cream Brulé
Creamy peach custard on
macerated peaches with caramelized sugar crust and soft
Palazzolo's Tahitian Vanilla,
Dark Chocolate or today's special flavor.
"Evoo" means Extra
Virgin Olive Oil.