Bill's Menu‎ > ‎

Entrees





 Dinner@Bill’s

3/11/2020

Appetizers

Charcuterie Plate
House made French country style pate made with pork and walnuts, and served with black currant jelly, Dijon, blue cheese and parmesan cheese.12

Octo Taco y Cerveza  
Octopus simmered until tender, pan roasted with cumin, poblano and manzano chilies, and served on a corn tortilla with a corona and a lime.12

Maryland Style Crab Cakes
Lump blue crabmeat seasoned with Old Bay, bound with eggs and breadcrumbs, cooked on the flattop and served with tartar sauce.  12

Bacon Wrapped Medjool Dates
Palm Springs Medjool dates stuffed with a local goat cheese pecan filling, wrapped in bacon and served on a red pepper cream sauce.  11

Calamari Sambal
Squid tubes dredged in seasoned meal and flour, deep fried and tossed with Thai sweet chili sauce, sambal, cilantro and green onions.  11

Flash Fried Brussels Sprouts, Vietnamese Style
Brussels sprouts flash fried, tossed with peppers, onions and Vietnamese Nuoc Cham sauce and garnished with cilantro.  9

Wine Features @ Bill’s 

Gerard Bertrand Grand Terroir Tautavel, Languedoc, France, 90 pts, WARipe black fruits, chocolate, licorice and smoked herbs give way to raspberry aromas while remaining balanced with soft tannins.  45 / btl

 Inglenook Cabernet, Rutherford, Napa, CA, 93 pts, Wine Enthusiast
Soft and round with “Old World” balance and notes of dark chocolate and cloves, this wine’s power comes from complexity of palate and texture of a long finish.   90 / btl

Hayes Ranch Chardonnay, California

Golden yellow in color this wine boasts vanilla and brown sugar aromatics while hints of oak create a soft fruity finish.  32 / btl 

Lemelson Thea’s Selection, Pinot Noir, Willamette, OR, 91 pts WS                                                       Ripe rainier cherry, red plum and blackberry are nestled between notes of cedar and rosemary while soft tannins yield to bright acidity.  50 / btl 

Entrees

 

Chesapeake Bay Flounder
Fresh flounder rolled in pecan flour, pan fried in butter, served on a bed of lima beans and rice and topped with a silky roasted corn veloute.  28

Nut Crusted Maine Diver Scallops
Maine diver scallops pan roasted with a pistachio walnut breadcrumb crust and served on a pool of asparagus sauce with mashed potatoes.  28   

Carolina Shrimp and Grits
Gulf wild caught shrimp sauteed with scallions and garlic, finished with a spicy white wine butter sauce and served atop Wiesenberger grits.  25 

Shrimp Stuffed Scottish Salmon
Scottish salmon pocket stuffed with a shrimp and cream cheese filling, roasted and served on mashed potatoes with a light lemon cream sauce.  27

Tuscan Stuffed Pork Loin & Pasta Fagioli
Pork loin butterflied, rolled with a mushroom, pinenut and ciabatta stuffing, roasted to medium, sliced and served on a pool of pasta fagioli with a sprinkling of grated parmesan cheese.  28

Chicken Montrachet

Organic chicken breast pan roasted with mushrooms and roasted red peppers, deglazed with a light cream and served with Goat Ridge Farm’s local fresh Montrachet cheese.  25


Black Angus Beef Tenderloin
Choice Black Angus beef tenderloin pan roasted to MR, served with mashed potatoes and topped with a cognac dijon mushroom sauce.  29

Black Angus New York Strip Steak
Choice Black Angus ribeye steak coated with our coffee spice rub,pan roasted to MR, glazed with blue cheese and topped with bacon bourbon jam.  31