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NewswireTODAY - /newswire/ -
Macatawa, MI, United States, 2009/02/16 - Piper Executive Chef, Keaton Stearns, CEC, has created a menu especially for people with sensitivity to gluten and dairy - PiperRestaurant.com.
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It seems there are more and more people who are suffering from food allergies these days. Piper has been addressing this problem with a special menu just for those with food sensitivities.
Piper Executive Chef, Keaton Stearns, CEC, has created a menu especially for people with sensitivity to gluten and dairy. Allergies or sensitivities other than gluten or dairy are handled on an individual basis, where the customer fills out an allergy alert card. This card alerts the kitchen to the individual's specific dietary needs. The Chef can then assist the customer with their meal choice and eliminate any chance of cross contact.
Chef Keaton and his staff have made it their responsibility to provide a safe and enjoyable experience for our customers who suffer with food allergies and sensitivities. Customers have been very happy to finally have some dinner choices that address their food allergies. Children, who were left at home, can now come to the Piper and have meals to choose from.
Gluten-free Menu Choices:
Starters
• Seared Prawns: Three plancha-seared scampi with fresh herbs, garlic and roasted red pepper sauce.
• Garlic Mussels: No shells here! Mushroom caps filled with mussels and baked in lemon-herb butter topped with crisp bacon and garlic.
• Side Greens: Lettuce hearts with cucumber, orange, pumpkin seeds and choice of dressing: Balsamic, Sweet Smoky, Tart Cranberry or Blue Cheese.
• Caesar Bowl: Romaine hearts tossed with creamy Caesar dressing, grape tomatoes and shaved Parmigiano Reggiano. Anchovies, marinated olives or pepperoncini peppers available upon request.
• Blue Bibb Salad: A wedge of butter lettuce topped with Maytag blue cheese, bacon bits, shaved fennel and tart cranberry vinagreta.
• All Salads are available with 4 oz. Grilled Chicken, 4 oz. Bistro Steak or 5 Gulf Shrimp.
Main Plates
• Pan-Seared Walleye: Canadian filets seared in brown butter served with string vegetables, Parmigiano mashed potatoes and brown butter leeks.
• Bayside Paella: Swordfish, scallops, shrimp and chorizo sausage pan-seared with aromatic vegetables served on calasparra rice with saffron-tomato broth.
• Pork Tenderloin: Pan-roasted and sliced served on creamy polenta with apple-pepper chutney and bacon broccolini.
• Butchers Tender: Beef hanging tender seared with mushrooms and garlic butter served with Parmigiano mashed potatoes and string vegetables.
• Bistro Steak: Choice petite beef tenderloin crusted with cracked pepper grilled, sliced and served with garlic-sautéed spinach and romesco potatoes.
• Fire-Grilled Filet: 6-oz. or 10-oz. choice beef tenderloin filet with baby vegetables, caramelized gold potatoes and blue cheese butter.
• Vegetable Polenta: Herb cornmeal cakes topped with grilled vegetables and portobello mushrooms with saffron tomato sauce. (Vegan)
Dairy-free Menu Choices:
Starters
Seared Prawns: Three plancha-seared scampi with fresh herbs, garlic and roasted red pepper sauce.
Crab Patties: Blue crab meat and cornbread griddle cakes on citrus remoulade with watercress, Gala apple and capers. (Eggs)
Side Greens: Lettuce hearts with cucumber, orange, pumpkin seeds and choice of dressing: Balsamic, Sweet Smoky or Tart Cranberry.
Bibb Salad: A wedge of butter lettuce topped with bacon bits, shaved fennel and tart cranberry vinagreta.
Caesar Bowl: Romaine hearts tossed with creamy Caesar dressing topped with warm croutons and grape tomatoes. (Eggs)
Main Plates
Pan-Seared Walleye: Canadian filets fried in almond crumb served with bacon broccolini, gold potatoes and citrus remoulade. (Eggs)
Bayside Paella: Swordfish, scallops, shrimp and chorizo sausage pan-seared with aromatic vegetables served on calasparra rice with saffron-tomato broth.
Pork Tenderloin: Pan-roasted and sliced served on cornmeal cakes with apple-pepper chutney, bacon broccolini and sage-scented pan sauce.
Bistro Steak: Choice petite beef tenderloin crusted with cracked pepper grilled, sliced and served with garlic-sautéed spinach, romesco potatoes and red wine glaze.
Pot-Roasted Veggies: Slow-roasted root vegetables served on rosemary-roasted Yukon potatoes and wilted watercress with veggie gravy. (Vegan)
Vegetable Polenta: Herb cornmeal cakes topped with grilled vegetables and portobello mushrooms with saffron tomato sauce. (Vegan)
Hot Sandwiches: Served with Hot Chips and Pickles
Piper Pub Burger: Fresh ground beef tenderloin served on a Kaiser roll with lettuce, tomato, pickled leeks and a side of mayo. (Eggs)
Fried Perch Tacos: Real lake perch filets fried crisp and served in soft flour tortillas, fresh avocado salad and a side of tartar salsa. (Eggs)
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