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Entrees

 


 

Dinner@Bill’s

 

 

10/24/2018

 

Appetizers

 

Bittel Farms Braised Pork Belly

Local pork belly braised in coffee with onions and apples until tender, sliced crisped on the griddle and served atop grits with Red Eye Gravy. 11

Hawaiian Salmon Ceviche

Fresh Tasmanian salmon diced with red onions, tomatoes and cucumbers, mixed with a sweet soy dressing and served with warm house made chips. 10

 

Curried Chicken Samosas

Chicken simmered in a light curry sauce, bound with mashed potatoes, wrapped in pastry and served on a pool of curried butternut cream. 10

 

 Calamari Sambal

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

Maryland Style Crab Cakes

Lump blue crabmeat seasoned with Old Bay, bound with eggs and breadcrumbs, cooked on the flattop and served with remoulade sauce. 12

 

Wine Features @ Bill’s

 

 

Gerard Bertrand Grand Terroir Tautavel, Languadoc, France, 90 pts, WA

Ripe black fruits, chocolate licorice and smoked herbs give way to raspberry aromas while remaining balanced with soft tannins.  45 / btl

 

Stolpman Vineyards, La Cuadrilla, Ballard Canyon, CA, 90 pts                       

This red blend pops with red plum and ripe blackberries. Tannins and acid are well balanced lending a juicy and supple mouth feel.  45 / btl

 

Stolpman Vineyards, Roussanne, Ballard Canyon, CA, 91 pts

A pretty golden wine with dried pineapple, brioche and flowers on the nose. This medium bodied wine is rich in texture yet clean on the finish.    48/btl

Dinner@Bill’s

 

10/24/2018

 

Entrees

 

 

Stuffed Idaho Rainbow Trout

Fresh rainbow trout stuffed with mushrooms, local greens and sour dough croutons, roasted with a crumb crust, served with mashed potatoes and finished with a brandied cardinal sauce.  27

 

St. Augustine Pink Snapper

Fresh rod and reel caught Florida pink snapper pan roasted in olive oil with fennel bulb, roasted peppers, onions, garlic and saffron, served with organic grits and topped with roasted grape tomatoes.  29

Shrimp and Grits, Charleston Style
Wild caught Texas shrimp, sauteed with scallions and garlic, finished with a spicy butter sauce and served atop organic grits.  25

Crab Stuffed Tasmanian Salmon

Fresh Tasmanian salmon pocket stuffed with crab and cream cheese filling, roasted and served atop mashed potatoes with a lemon cream sauce.  27

 

Bittel Farms Stuffed Tomahawk Pork Chop

A locally raised French cut pork chop stuffed with ham and Swiss cheese, slow roasted to Medium, served atop steamed basmati rice and topped with a spicy house made pineapple chutney.  27

 

Prime Black Angus New York Strip Loin

Prime Black Angus New York Strip pan roasted to MR, glazed with a spicy Schezuan sauce and served atop steamed basmati rice.  36

Chicken Capelinni al Fresca

Organic Chicken breast sauteed with fresh fennel bulb, roasted red peppers, peas and garlic, finished with tomato sauce, served atop angel hair pasta in olive oil and topped with parmesan cheese.  24

 

Choice Black Angus Beef Tenderloin Forestier

Choice Black Angus beef tenderloin pan roasted to MR with crimini mushrooms and garlic, deglazed with a red wine reduction sauce and served with mashed potatoes.  29