Bill's Menu‎ > ‎

Entrees





Dinner@Bill’s


12/19/2019


 


Appetizers


 


Fried Mozzarella Marinara

Fresh Murray’s mozzarella crusted with seasoned panko, deep fried and served with marinara made from Marlene’s local tomatoes. 10 

 

Bacon Wrapped Stuffed Medjool Dates

Palm Spring Medjool dates stuffed with walnuts and goat cheese, wrapped in bacon and served with a roasted red pepper coulis.  10

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

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

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 


Quilt Cabernet, Napa Valley, California                                                                 

This wine has striking aromas of dark chocolate, blackberry jam, nutmeg and toasted oak while balancing acidity with smooth velvety tannins.   48 / btl

Lemelson Thea’s Selection, Pinot Noir, Willamette, OR, 91 pts, WS                                                    

 Ripe black cherry and dried lavender on the nose yield to a dark raspberry and bitter chocolate finish all balanced by minerality and well defined tannins.  50 / btl

 

Evolucio Furmint, Tokaj, Hungary

From the Tokaj region of Hungary and made for the summer heat, this white is bursting with white peach and white flower yet dry on the finish. 32 / 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




12/19/2019

Entrees


Maine Diver Scallops
Diver scallops pan roasted with mushrooms and bacon, deglazed with white wine, enriched with cream and served with mashed potatoes.  29

Caribbean Seafood Stew

Fresh blue green parrot Fish, diver scallops and gulf shrimp simmered in a spicy island curried seafood broth with bok choy and served with steamed Misamati rice.  28

Great Lakes Walleyed Pike

                                             Shrimp Stuffed Scottish Salmon
    Scottish salmon pocket stuffed with a shrimp and cream cheese filling, roasted and served atop mashed potatoes with a lemon cream sauce.   28

                                                     Chicken Marsala
      Chicken breast sauteed with crimini mushrooms, deglazed with Marsala wine, finished with demi glaze and served with mashed potatoes.  25

                                        Bittel Farm’s Tomahawk Pork Chop
Locally raised and processed thick cut tomahawk pork chop slowly roasted with our spice rub to Medium, served with mashed potatoes and topped with a Wathen’s Bourbon demi glaze. 28 

                     Choice Black Angus Beef Tenderloin, Basque Style
Choice Black Angus beef tenderloin pan roasted with roasted red peppers, walnuts and garlic, deglazed with aged sherry vinegar, finished with butter and served with mashed potatoes.29

                                               New Zealand Loin Lamb Chops
Imported lamb T-bone chops marinated with lemon zest, mint and minced garlic pan roasted to MR, served atop steamed Misamati rice and finished with roasted vegetables in rich gravy. 29

32 oz. Aged Black Angus Delmonico, Bistro Style (Limited Quantity)32 oz. choice Black Angus Delmonico steak pan roasted with garlic butter to no more than MR and served with twice cooked fries and fresh Horseradish sauce for dipping.  60


Fresh walleyed pike brined in buttermilk, dredged in seasoned floured deep fried and served with mashed potatoes and Remoulade sauce.  27