Bill's Menu‎ > ‎

Entrees



12/12/2017

 

Appetizers

 

Fried Chesapeake Bay Oysters

Fresh Blue Point Oysters dredged in seasoned cornmeal, deep fried and served with house made remoulade and beet horseradish sauces.  12

 

Panko Fried Locally Made Goat Cheese

Locally made goat cheese crusted with panko, deep fried and served with house made pineapple chutney and sour dough bread crisps. 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

Calamari Sambal

Calamari tubes and tentacles dredged in seasoned cornmeal, deep fried and tossed with a Thai sweet chili sauce and fresh cilantro.  11

Coffee Braised Berkshire Pork Belly

Berkshire pork belly braised in coffee with onions until tender, browned on the griddle, served with grits and smothered with red eye gravy.  10

 

Wine Features @ Bill’s

 

Turley Juvenile Zinfandel, Sonoma, California

Rich red fruits with a vanilla creamy finish with blueberry and

Raspberries on the mid palate.  50 / btl,

 

Latta, GSM, Walla Walla, Washington, 93 pts WS

This garnet wine has the mineral and cherry aromatics of Grenache, the deep meaty bramble of syrah and the earthiness of mouvedre.

 65 / btl

 

Latta, Roussane, Columbia Valley, Washington, 93 pts WE

This beguiling wine has richness, structure, minerality and a vibrant golden hue while finishing with notes of honeysuckle, lemon curd and beeswax.   60/btl


 

 

Entrees

 

Caribbean Red Snapper Pontchatraine

Fresh red snapper pan roasted, served atop organic grits and smothered with a domestic crawfish etouffe sauce.   29

 

Fried Chesapeake Bay Oyster Basket

Fresh Blue Point Oysters dredged in seasoned cornmeal, deep fried and served with twice cooked fries and house made remoulade sauce.  25

Crab Stuffed Tasmanian Salmon

Fresh Tasmanian salmon pocket stuffed with jumbo lump crabmeat and cream cheese, baked on topped with a lemon butter sauce.  27

Wathen’s French Cut Pork Loin Chop
A French cut pork loin chop marinated with Wathen’s Bourbon,
grilled and topped with a demi glaze sauce. 24

Charleston Shrimp and Grits
Wild caught Texas shrimp, sauteed with scallions and garlic, finished with a spicy butter sauce and served atop organic grits.  24

Choice Black Angus New York Strip Loin, Basque Style
New York Strip Steak pan roasted with walnuts, garlic, peppers and onions to MR deglazed with aged sherry vinegar and finished with butter.  30

Chicken Marsala

A free range chicken breast sauteed with crimini mushrooms, finished with a rich marsala sauce and served atop mashed potatoes.   22

 

Black Angus Beef Tenderloin, Bistro Style

Choice 7 oz. beef tenderloin pan roasted to MR glazed with blue cheese crumbles, served atop twice cooked fries, topped with demi glaze and served with smoked paprika aioli for the fries.  29