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Piper Restaurant
Soft pizza dough covered in five cheese blend with tomato sauce dip
Bag of crispy tater sticks served with ketchup
Leaf lettuce, tomato and cucumber with ranch dressing
Bag of our famous sweet fries with ketchup
Cheese stuffed pasta with red sauce and parmesan cheese
Grilled half breast with mashed potatoes and string beans
Grilled quarter pound sirloin steak with french fries
Sliced ham, pepperoni and five cheese blend wrapped in soft flatbread served with potato chips
Kid's pizza with choice of one topping: Chicken, pepperoni, pineapple, ham, mushroom or extra cheese. Add $1.00 for each extra topping.
Orange, cranberry and pineapple juice with sprite
Orange, pineapple and cranberry
Five spanish varieties marinated in evoo, citrus and herbs with flatbread planks, sweet garlic confit and pickled lemon.
Fresh pizza dough smothered with basil pesto and six Italian cheeses with sea salt and evoo.
Fresh east coast calamari rings and tentacles, deep fried and served on spicy pepper puree with tangy pickled mango.
Fire grilled skewers of seasoned lamb meat with lemon wedge and a side of creamy harissa dip.
Rosemary focaccia toasts with chevre brule, tomato sofrito and fustini's 18 year balsamic.
Hay smoked mushroom medley, local country winds gouda and caramelized onion griddled in soft flour shell with avocado salsa.
Pan seared sea scallops and creamy stone ground grits with grapefruit, rosemary and toasted garlic.
An innovative composition of the freshest ingredients, hours of preparation and a big pot.
Wild caught shrimp, andouille sausage, veggies and greens in rich shrimp broth with cajun spices and dark brown roux.
Leafy baby lettuce tossed with shaved carrot, radish and cucumber with choice of dressing: Simple balsamic, honey sherry, blue cheese or yogurt ranch. Bacon bits, add $0.50
Local country winds gouda with red grapes, fuji apple and walnuts on baby kale with fustini's 18 year balsamic and pure michigan honey.
Baby iceberg lettuce wedge with smoked blue cheese dressing, sliced red pear, applewood smoked bacon and angel spice.
Romaine hearts tossed with creamy caesar dressing topped with warm crostini, grape tomatoes and shaved parmigiano reggiano. Anchovies, pepperoncini peppers or marinated olives available upon request. Add $0.50 each
Leafy greens, michigan medley, baby blue wedge and caesar bowl are available in a slightly larger size with.
Leafy greens, michigan medley, baby blue wedge and caesar bowl are available in a slightly larger size with.
Leafy greens, michigan medley, baby blue wedge and caesar bowl are available in a slightly larger size with.
Leafy greens, michigan medley, baby blue wedge and caesar bowl are available in a slightly larger size with.
Great lakes filets crusted in almonds with yukon gold mashers and string vegetables with orange, leeks, brown butter and capers.
Creole spiced shrimp and scallops pan roasted with andouille sausage, sweet peppers, celery hearts and scallion with linguini and spicy allioli.
Natural petite breast filet with red grapes, fennel, golden raisins and pistachios on creamy polenta with string beans and vanilla bean vinagreta.
Natural bone in half chicken roasted in our wood oven with red potatoes, meyer lemon, pancetta and broccolini with fresh herb salsa.
Premium duroc pork with creamy grano risotto, honey roasted kale sprouts with smoked sea salt and stone fruit chutney.
Char grilled USDA choice flat iron tender with toasted cauliflower, red potato and string beans with romesco sauce.
USDA choice beef tenderloin, 5 oz. filet mignon or 8-oz. center cut with pearl onions, roasted carrots, yukon gold mash and black garlic butter.
Dry aged prime thick cut and fire grilled with tri pepper crust, button mushrooms, smashed parsnips and kale sprouts.
Italian wheat grano made risotto style with roasted apples, root vegetables, broccolini and toasted pearl onions. Ovo lacto
Oven dried tomato, toasted vegetables and marinated baby kale with linguini noodles and parmigiano reggiano. Ovo lacto
Roasted ratatouille vegetables between sheets of butternut squash lasagna with baby spinach, pine nuts and red pepper sauce. Vegan add goat cheese $1.50
Spicy cajun sausage and orzo pasta with kale sprouts, button mushrooms, caramelized onion and pecorino romano.
Natural chicken breast, toasted cauliflower, oven dried tomato and baby spinach on soupy saffron risotto with chili allioli.
Seared beef tenderloin with baby greens and garlic on sweet potato hash with applewood bacon and smoked blue cheese.
Pepperoni, sausage, onion, peppers and olive medley with wood roasted tomato sauce and five cheese blend.
Grilled chicken breast, basil pesto, pine nuts and roasted onion on four cheese sauce with parmigiano reggiano.
Our own chorizo sausage, oven dried tomato, roasted onion and pickled peppers with four cheese sauce and spicy pepper jack cheese.
Smoked ham, pepperoni, grilled pineapple and sweet peppers with wood roasted tomato sauce, five cheese blend and scallion.
Our vegetarian pie. Sun dried tomatoes, garlic and artichoke hearts with sauteed spinach, wood roasted tomato sauce and local goat cheese from country winds creamery.
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: Anchovies, artichoke, bacon, basil, basil pesto, cheese blue, cheese feta, cheese goat, cheese pepper jack, chicken grilled, garlic fresh, garlic roasted, ham smoked, mushrooms, olives green, olives medley, onions red, onions roasted, parmigiano reggiano, pepperoni, peppers green, peppers pickled, peppers roasted red, pineapple grilled, pine nuts, sausage chorizo, sausage Italian, scallions, spinach sauteed, tomatoes oven dried, tomatoes sliced, tomatoes sundried $1.50 ea.
Coppercraft apple jack custard with caramelized apples and candy apple crust with chantilly cream.
Natural peanut butter filling on graham cracker crust with dark chocolate topping and salted caramel sauce.
A big cup of butterscotch pudding with candied pecans, caramel sauce and salted chocolate bark.
Double rich fudge cake filled with creamy chocolate mousse served with white chocolate and raspberry sauces and toasted pistachios.
Warm english pudding with hot pecan toffee sauce served with coffee caramel gelato.
Gluten friendly dark chocolate flourless cake with whipped cream, raspberry sauce and chocolate sticks.
Palazzolo's, locally made! tahitian vanilla bean, dark chocolate, tuxedo or today's special flavor.
Five spanish varieties marinated in evoo, citrus, herbs, sweet garlic confit and pickled lemon.
Fire grilled skewers of seasoned lamb meat with lemon wedge and a slice of creamy harissa dip.
East coast calamari rings and tentacles, deep fried and served on spicy pepper puree with tangy pickled mango.
Leafy baby lettuce tossed with shaved carrot, radish and cucumber with choice of dressing: Simple balsamic, honey sherry or blue cheese. Cider bacon bits, add $0.50
Local country winds gouda with red grapes, fiji apple and walnuts on baby kale with fustini's 18 year balsamic and pure michigan honey.
Baby iceberg lettuce wedge with smoked blue cheese dressing, sliced red pear, applewood smoked bacon and angel spice.
Romaine hearts tossed with creamy caesar dressing topped with grape tomatoes. Anchovies, marinated olives and pepperoncini peppers available upon request. Add $0.50 each
An innovative composition of the freshest ingredients, hours of preparation and a big pot.
Fuji apple, celery hearts, red grapes and walnuts on baby kale with fustini's 18 year balsamic and michigan honey.
Leafy greens, wedge and caesar are available in a slightly larger size with.
Leafy greens, wedge and caesar are available in a slightly larger size with.
Leafy greens, wedge and caesar are available in a slightly larger size with.
Leafy greens, wedge and caesar are available in a slightly larger size with.
Leafy greens, wedge and caesar are available in a slightly larger size with.
Great lakes filets crusted in almonds with yukon gold mashers and string vegetables with orange, leeks, brown butter and capers.
Premium duroc pork with stone fruit chutney, honey roasted kale sprouts and sea salt with red potatoes.
Char grilled USDA choice flat iron tender with toasted cauliflower, red potato, string beans and spicy pepper sauce.
USDA choice beef tenderloin, 5 oz. filet mignon or 8 oz. center cut with toasted pearl onions, rainbow carrots, yukon gold mash and black garlic butter.
Dry aged american wagyu fire grilled with tri pepper crust, button mushrooms, smashed parsnips and kale sprouts.
Creole spiced shrimp and scallops pan-roasted with andouille sausage, sweet peppers, celery hearts and scallion with linguini and spicy allioli. contains egg
Natural petite breast filet with red grapes, fennel and golden raisins with string beans and vanilla bean vinagreta.
Natural bone in half chicken roasted in our wood oven with red potatoes, meyer lemon, pancetta, broccolini and fresh herb salsa.
Roasted seasonal vegetables between sheets of butternut squash lasagna with baby spinach, pine nuts and roasted red pepper sauce. Vegan add goat cheese $1.50
Oven dried tomato, toasted vegetables and marinated baby kale with linguini noodles with allioli. Ovo lacto
Coppercraft apple jack custard with caramelized apples and candy apple crust.
A big cup of butterscotch pudding with candied pecans, caramel sauce and salted chocolate bark.
Dark chocolate flourless cake with raspberry sauce and chocolate sticks.
Menu for Piper Restaurant provided by Allmenus.com
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