Golden brown fresh blueberry pancake served with pure maple syrup, two eggs anystyle and sausage or bacon.
CINNAMON-RAISIN FRENCH TOAST
Two thick slices of cinnamon-raisin brioche dipped in thick Grand Marnier batter grilled until golden brown served with pure maple syrup and vanilla butter
AUTHENTIC BELGIAN WAFFLE
Our authentic yeast batter is baked right in the grid iron to a crisp, golden brown served with pure maple syrup and vanilla butter
BELGIAN APPLE CRISP
Our authentic waffle comes topped with hot apple cobbler sliced strawberries, vanilla butter and pure maple syrup
CHILDREN’S MENU
TWO EGGS YOUR WAY
Served with rosemary roasted potatoes and bacon
CINNAMON-RAISIN FRENCH TOAST
A thick slice of cinnamon-raisin brioche dipped in thick egg batter grilled until golden brown served with pure maple syrup
CORNMEAL BLUEBERRY PANCAKE
Fluffy pancake served with pure maple syrup
LUNCH
APPETIZERS
SWEET LOCAL ONION RINGS
Five crispy rings with tomato compote and sweet garlic dip
LOCAL STEAMER CLAMS
A full pound of steamer clams served with garlic, diced local tomatoes, Italian parsley and a classic court bouillion. Served with focaccia garlic crostini.
PIERPONT CLASSIC SHRIMP COCKTAIL
Four jumbo prawns served with Pierpont’s own cocktail sauce, sweet bay shrimp, California avocado, celery and cucumbers
PACIFIC CRAB CAKES
Crispy seared Pacific crab cakes with plenty of fresh crabmeat, local herb pistou, a raspberry red pepper coulis and fried leeks
SEARED JUMBO SCALLOPS
3 jumbo scallops in a sweet corn broth, frizzled onions, cilantro-walnut pistou and a Morroccan fruit chutney
SOUPS
CHEF’S SOUP DU JOUR
A new creation each day
HOUSE FAVORITES
New England Clam Chowder and French Onion Gratine
SALADS
POACHED SALMON SALAD
Poached Pacific salmon with mixed greens, sugar snap peas, tomatoes, daikon sprouts, lemon wedges and your choice of dressings.
ROASTED VEGETABLE SALAD
Roasted seasonal and organic vegetables served with local organic mixed greens, cherry tomatoes, sugar snap peas and tamari-marinated tofu. Served with a lemon tahini vinnaigrette
CAESAR SALAD SELECTIONS
Tossed romaine, sliced roasted portobello mushroom and Parmesano Reggiano toast
CLASSIC COBB SALAD
House greens topped with crumbled Roquefort cheese, crisp bacon, bruschetta, roasted chicken breast, avocado and chopped egg
MANDARIN GINGER CHICKEN SALAD
House greens, mandarin ponzu chicken, avocado, cashews and rice noodles with mandarin ginger vinaigrette
CALAMARI SPINACH SALAD
Crispy fried calamari with candied lemon peel, roasted pinenuts, fried leeks, whole basil leaves and a sweet garlic dressing
GRILLED SEAFOOD SALAD
Chef’s fresh fish of the day, prawns, scallops and garden fresh vegetables served with a mango mint vinaigrette
SANDWICHES
A CUP AND A HALF
A cup of our homemade soup or house salad with half a roasted turkey or albacore tuna salad sandwich
AUSTEN’S SANDWICHES
Served on your choice of homemade olive focaccia, sourdough, honey wheat or deli rye bread with local red leaf lettuce, tomato carpaccio, and mayonnaise
NEW YORK STEAK SANDWICH
Served open-faced on grilled olive focaccia, mayonnaise, tomato carpaccio, red leaf lettuce, frizzled onions and drizzled with 5 herb pistou
CRAB CAKE SANDWICH
Crisp Dungeness crab cakes piled high with tomato carpaccio, Nappa cabbage slaw, avocado and smoked tomato aioli on a warm brioche bun
HERB GRILLED CHICKEN SANDWICH
Rosemary grilled chicken and mozzarella, served with tomato carpaccio, California avocado, red leaf lettuce and 5-herb pistou on olive focaccia
PIERPONT TURKEY CLUB
With tomato carpaccio, apple wood smoked bacon, red leaf lettuce, turkey, swiss cheese, avocado on toasted sourdough.
PIERPONT BURGER
Char-broiled all beef patty with chopped apple wood bacon, smoked mozzarella, tomato carpaccio and red leaf lettuce on an onion brioche bun
HOT PASTRAMI SANDWICH
Extra lean pastrami, griddle-seared served with sliced mozzarella, sauteed red onions and smoked tomato aioli
ENTREES
CALAMARI STEAK
Served with sauce Provencal, fresh local vegetables and lemongrass ginger basmati rice
HAZELNUT CHICKEN
Served with a rich sherry dijonnaise, fresh local vegetables and roasted rosemary potatoes
GERMAN SCHNITZEL
Thin-pounded pork loin, pan seared and served with a lemon beurre blanc and garlic mashed potatoes
MISO GLAZED SALMON
Fresh Pacific salmon with a miso sweet soy butter, lemongrass ginger basmati, Shiitake mushrooms and a saute of edamame and fava beans
VEGETARIAN PAVE
Eggplant, wild mushrooms, spicy greens, quattro formaggio. Served with a roasted garlic cream sauce and fried celery root
THE PIERPONT MONTE CRISTO
Black forrest ham and gruyere cheese, sandwiched between two slices of brioche and batter-fried to a golden brown
DINNER
APPETIZERS
PIERPONT CLASSIC
SHRIMP COCKTAIL
Four jumbo prawns served with Pierpont’s own cocktail sauce, sweet bay shrimp, California avocado, celery and cucumbers
PACIFIC CRAB CAKES
Crispy seared Pacific crab cakes with plenty of fresh crabmeat, 5 herb pistou, a red pepper-raspberry coulis and frizzled onions
ESCARGOT
Served traditionally in a garlic butter demi-glace and house herbed bread crumbs
N.Y. STRIP LOIN AND PRAWNS
2 Jumbo prawns with 2 ounces of strip-loin served with a smoked cippolini sage demi-glace and sauteed mustard greens.
SEARED JUMBO SCALLOPS
Three jumbo scallops in a sweet corn broth, frizzled onions, cilantro-walnut pistou and a Morroccan fruit chutney
LOCAL STEAMER CLAMS
A full pound of steamer clams served with garlic, diced local tomatoes, Italian parsley and a classic court bouillion. Served with focaccia garlic crostini.
SOUPS
CHEF’S SOUP DU JOUR
A new creation each day
HOUSE FAVORITES
New England Clam Chowder and French Onion Gratine
SALADS
HOUSE SALAD
Our own blend of baby spinach, mixed local organic lettuces with julienne cucumbers and cherry tomatoes topped with beet ribbons
DINNER SALAD
All the ingredients of our House Salad, but for a smaller appetite
CAESAR SALAD SELECTIONS
Tossed romaine, sliced roasted portobello mushroom and Parmesano Reggiano toast
CALAMARI SPINACH SALAD
Crispy fried calamari with candied lemon peel, roasted pinenuts, fried leeks, whole basil leaves and a sweet garlic dressing
ROASTED VEGETABLE SALAD
Roasted seasonal and organic vegetables served with local organic mixed greens, cherry tomatoes, sugar snap peas and tamari-marinated tofu. Served with a lemon tahini vinnaigrette
CLASSIC ICEBURG SALAD
Wedged iceburg lettuce, Humboldt bleu cheese, luscious heirloom tomatoes and house croutons. Served with house ranch dressing.
ENTRÉES
SEARED JUMBO SCALLOPS
AND PRAWNS
The freshest possible shellfish in a sweet and spicy coconut broth with lemongrass ginger basmati, grilled scallions and fresh local asparagus
TRADITIONAL BOUILLABAISSE
Our award-winning traditional French seafood stew of shrimp, scallops, seasonal fish, mussels, clams, saffron and fennel served with garlic remoulade toast
MISO GLAZED SALMON
Fresh Pacific salmon with a miso sweet soy butter with lemongrass ginger basmati rice, Shiitake mushrooms and a saute of edamame and fava beans
CHICKEN CORDON BLEU
6 ounce chicken breast stuffed with serrano ham, tarragon paste and camembert cheese. Served with a cognac cream sauce, seasonal vegetables and garlic mashed potatoes.
VEGETARIAN PAVE
Eggplant, wild mushrooms, spicy greens, quattro formaggio. Served with a roasted garlic cream sauce and fried celery root
CHICKEN PICCATA
Thin-pounded chicken breast with fresh, spiced bread crumbs, sauteed in a lemon caper cream sauce served with garlic mashed potatoes, caper berries and broccolini
CLAM AND SAUSAGE LINGUINI
PUTANESCA
Imported Sicilian linguini with large clams, our own pork, lamb and beef tenderloin sausage, garlic and a spicy olive tomato putanesca sauce
TUSCAN DOUBLE
PORK CHOPS
Double pork chops dredged in spiced bread crumbs with grilled broccolini, garlic mashed potatoes and a pepperoncini beurre blanc
GRILLED RACK OF LAMB
Served with a pommegranate demi-glace, fresh local vegetables and an eggplant gratin.
FRESH PACIFIC HALIBUT
Beautiful fresh halibut served with a dijonnaise crust, fresh local vegetables and fluffy basmati rice.
GRILLED NEW YORK STEAK
Served with roasted seasonal root vegetables, asparagus frittes and a Kentucky bourbon butter.
BACON WRAPPED FILET MIGNON
Harris Ranch beef tenderloin topped with a glace de viande and frizzled onions served with garden fresh vegetables
THE PIERPONT CHATEAUBRIAND
FOR TWO
The king of beef, carved tableside topped with Austen’s garlic butter and served with asparagus frittes, garlic mashed potatoes, chef’s vegetable selection and sauce Bernaise on the side
HERB ROASTED PRIME RIB
Served Thursday through Sunday with au jus, creamed horseraddish and garden vegetables
KANSAS CITY BABY BACK RIBS
Served with an authentic Kansas city BBQ sauce, crispy onion rings and garden vegetables