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Smoked Rudder Fish Pate

Florida Rudder fish smoked over pine cones, blended with horseradish, Duke’s and sour cream and served with warm house made chips. 11

Fried Oyster Mushrooms Marinara

Oyster mushrooms brined in buttermilk, dredged in seasoned flour, deep fried, served atop marinara sauce and topped with parmesan cheese. 10

Baja Toro Tuna Sushi, Kyoto Style

Rich fatty Pacific Blue Fin Tuna served two ways, 2 pieces of Nigiri and 1 piece chafed with a torch. Nigiri served with soy and wasabi and chafed simply with sea salt. 12

Maryland Crab Cakes

Lump crabmeat bound with eggs and breadcrumbs, seasoned with Old Bay, cooked in butter on the flattop and served with remoulade 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

Calamari Sambal

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

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

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

Morgan, Grenache Syrah, Central Coast, CA                                                           Pomegranate, dried herbs, and floral notes are front while medium bodied soft tannins yield to raspberries and plum.  40 / btl




Baja Blue Fin Tuna

Ultra-Grade Pacific Bluefin tuna marinated in wasabi soy, pan seared rare and served atop steamed rice with wasabi aioli and ginger soy glaze.  32

Maine Diver Scallops

Diver scallops pan roasted with mushrooms, bacon and peas, deglazed with Madeira, enriched with cream and served atop mashed potatoes.  29

Florida Sweet White Shrimp, Madras Style

Large wild caught shrimp sauteed with garlic and ginger, finished with a coconut curry and served atop steamed rice.   25

Crab Stuffed Tasmanian Salmon

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

Idaho Rainbow Trout Almandine

Fresh rainbow trout dipped in egg wash, dredged in seasoned flour, sauteed, served with mashed potatoes and finished with butter, lemon and marcona almonds. 27

chicken Forestier

Chicken breast sauteed with mushrooms, garlic and fennel, deglazed with a Marsala sauce and served atop a mashed potatoes.  24

Smoked Bittel Farms Tomahawk Pork Chops

Locally raised tomahawk pork chops cold smoked, then slowly roasted to Medium, served with mashed potatoes and topped mustard sauce.   28

Choice Black Angus New York Strip Steak

Choice Black Angus New York Strip Steak pan roasted to MR, served with mashed potatoes and smothered with a bordelaise sauce.  31

Choice Black Angus Beef Tenderloin

choice Black Angus beef tenderloin pan roasted MR, served with mashed potatoes and topped with a brandied green peppercorn sauce.  29